Recipes / Sweets and drinks / Baked Goods

Baked Cheesecake with a Biscuit Base

Name: Baked Cheesecake with a Biscuit Base
Total time: 370 min
Yield: 5 servings
Cuisine: Europe and North America
Ingredients: 150 gram plain sweet biscuits; 75 gram unsalted butter; 200 ml yogurt; 250 gram cream cheese at room temperature; 3 chicken eggs; 1 small portion of grated lime zest; 135 gram kOBE Monk Fruit Blend; 50 ml whipping cream; 50 ml homemade raspberry jam

Sweets and drinksBaked GoodsEurope and North America60 to 70 minutes baking, 4 to 5 hours chilling or overnight

This baked cheesecake gives a slice as smooth as ice cream, a crisp buttery base and a flat top with no cracks. Grated lime zest and a layer of raspberry jam cut through the richness.

The hardest part is the water bath, because water seeping into the tin turns the base soggy. Wrapping the bottom of the tin tightly in foil and bringing the cream cheese to room temperature are both compulsory, since beating cream cheese while it is still cold leaves the mixture grainy and the baked cake pitted.

This batch weighs about 1.1kg, at roughly 237 calories per 100g.

Nutrition (this recipe makes 5 servings)

237.1kcal

5.1gprotein

17.9gfat

4.9gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 5 servings. The cake cuts into 5 equal servings, with the knife dipped in hot water and wiped dry before each slice. Wrap what is left and keep it in the refrigerator.

Ingredients for the batch

150 gram plain sweet biscuits
75 gram unsalted butter
200 ml yogurt
250 gram cream cheese at room temperature
3 chicken eggs
1 small portion of grated lime zest
135 gram kOBE Monk Fruit Blend
50 ml whipping cream
50 ml homemade raspberry jam

Method

Cook the raspberry jam: blend 176g of raspberries until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the raspberries to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of jam, of which this cake uses 50ml, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Prepare a roasting tray and pour in 500ml to 1 litre of water. Heat the oven to 180 degrees C. Line the base of the tin with baking paper. Blitz 150g of crisp biscuits to fine crumbs.
Melt 75g of unsalted butter over simmering water and mix it into the biscuit crumbs until they are evenly coated. Tip them into the tin and press them firmly into the base with a spatula. A springform tin gets wrapped tightly on the outside with foil.
Put 250g of room temperature cream cheese and 135g of kOBE Monk Fruit Blend in a bowl and beat with a mixer until light and completely smooth.
Add 200ml of yogurt and beat for about 10 more seconds. Add the 3 chicken eggs one at a time, beating each in until combined. Add the grated lime zest and 50ml of whipping cream, then fold with a spatula and scrape the sides of the bowl clean.
Pour the mixture into the tin over the pressed biscuit base. Set the tin in the water tray and bake in the water bath at 180 degrees C for 60 to 70 minutes.
Take the cake out to cool on a rack, wrap it well and refrigerate for 4 to 5 hours or overnight.
Run a thin knife gently around the side of the tin and lift the cake out, then spread 50ml of raspberry jam over the top and decorate with fresh fruit.

Tips

Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
If the raspberry jam runs thin, drizzle it in ribbons over the top, and if it is too thick, stir in a little warm water.
Leave the cream cheese out for about 1 hour to come to room temperature before beating.
A springform tin needs two layers of foil around it so no water gets in during the water bath.
Press the biscuit base down firmly with the bottom of a glass, and the slices will not crumble when cut.
Chill the cake for a full 4 hours before cutting, and the cut faces come out sharp.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes