I never much cared for baked cheesecake, until I made this one. I always thought it was a bit off a faff and not as tasty as their chill-in-the-fridge counterparts.
When I picked this recipe, I actually did think it was a chilled cheesecake recipe. An old Mary Berry recipe (which never disappoints) so I rolled my eyes when I actually read the recipe properly and saw that you baked it (always read the recipe first guys!).
Thankfully, I had already bought all the ingredients so I proceded with the ‘faff’ that is a baked cheesecake. Turns out, not much of a faff at all. The only thing that differs is the waiting around for it to cook and then chill. But oh boy, the wait is worth it. You’ll be rewarded with a delicately creamy filling, a souffle almost, and far more superior to a chill-in-the-fridge kind (there I said it!). I am now a baked cheesecake convert.
I can’t believe it has taken me so long.
This recipe has been adapted from a Mary Berry recipe. Everyone should have a Mary Berry cookbook on their shelves, her recipes never fail to disappoint. Using mascarpone creates a richer, creamier filling but if you prefer Philadelphia, I am sure that would work too. You could also play around with the flavours for this recipe. Not a fan of lemons? Why not try an orange baked cheesecake, replacing the lemon curd for marmalade?