Michelle Darmody: How to make an American-style baked cheesecake — and mistakes to avoid

Michelle Darmody's baked cheesecake.

When I was growing up in Ireland a cheesecake was set with gelatine and put in the fridge to firm up. The notion of baking a cheesecake had not hit our shores. 

It was only when I went to work on the east coast of America, that I first discovered the delights of a baked cheesecake. 

I worked in a bakery that specialised in them. We created ten varieties each day and in true US style they were huge, a slice was difficult to finish and would leave you sleepy for the rest of the afternoon. 

We had versions with chocolate peanut butter cups, cherries in syrup, colourful candy sweets, but my favourite was always the simple vanilla. It was baked to perfection each time with a dark golden top and a creamy, yet crumbly interior rich in flavour.

Some American baked cheesecakes come with a biscuit crumb base, but I tend to omit this as I find there is enough in the cheesecake itself. It is important to have a tight-fitting tin and to line it well.

If you are worried about the cheesecake mix leaking out, you can always line the tin with a double layer of parchment.

Baked Cheesecake

recipe by:Michelle Darmody

It was only when I went to work on the east coast of America, that I first discovered the delights of a baked cheesecake.

Servings

12

Preparation Time

 20 mins

Cooking Time

 55 mins

Total Time

 1 hours 15 mins

Course

 Baking

Ingredients

• 900g cream cheese

• 190g golden caster sugar

• pinch fine sea salt

• 3 tbs plain flour, sieved

• 3 large eggs

• 2 tsp vanilla

• zest 1 orange

• 1 ½ tsp lemon juice

• 200mls sour cream

Method

1. Line a 9-inch round tin with parchment. I use either a loose-bottom or spring-form tin. Preheat your oven to 220ºC/gas mark 7.

2. Whisk the cream cheese until any lumps are removed and it looks creamy.

3. Slowly beat in the sugar, the salt and the sieved flour until combined. I use a wooden spoon or spatula.

4. Whisk in the eggs then the vanilla, orange zest and the lemon juice.

5. Beat in the sour cream until it is combined. The mixture should be smooth and light but not contain bubbles.

6. Pour the mixture into the prepared tin and place it in the centre of the oven. Bake for ten minutes then lower the oven temperature to 150ºC/gas mark 2 and bake for another 45 minutes. If there is still a wobble you can turn off the oven and allow the cake to slowly cool inside the oven. Leaving the cheesecake in the turned-off oven will allow it to cool more slowly and should therefore stop the surface from cracking.

7. Allow the cheesecake to cool completely in the tin before removing.

Baker's tips

• Make sure the bottom and sides of your spring-form cake tin have a strong seal, otherwise there is a chance your cake mixture will leak out.
• It is important to use full fat cream cheese for this recipe, not just for richness but also for the consistency of the mixture.
• Having all the ingredients at room temperature before you start this recipe ensures the mix will combine well and be the correct consistency.
• Under-beating the cake mixture can lead to lumps but over-beating will add too much air which will increase the risk of cracks. The mixture should be smooth but not have too many bubbles. I use the whisk attached on my mixer for the sections that call for whisking then alternate with a wooden spoon or spatula when beating is required.
• You can tap the filled cake tin gently on a flat surface to remove air bubbles if you feel it was whisked a little too much.
• Using a thin layer of butter to grease the tin before fitting the baking parchment will help the parchment to adhere to the sides and base. This will ensure that it does not move around when you scoop the batter into the tin.
• If the cheesecake mixture splits or curdles, it will suddenly look lumpy like cottage cheese. If this happens the best thing to do is scoop the mixture into a heatproof bowl and place it over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. Allow to cool and continue the recipe as instructed.
• When baking a cheesecake, a crack very often forms on the surface. If this happens it can be hidden with berries or another topping of your choice. To help prevent it you can place a large tin with an inch or two of water into the oven and then place the filled cheesecake tin into this. As it bakes the water from the bath evaporates and keeps the cake moist preventing the crack.
• The cheesecake will keep in the fridge for two days. It is nicest if left come to room temperature before serving. It can be frozen either whole or precut into slices.

3 delicious variations

Berry Cheesecake

Place 500g of berries into a heavy based saucepan and add 50g of golden caster sugar and a teaspoon of vanilla. Allow to simmer for five minutes. Once it has cooled you can spoon it over your cheesecake.

Lemon Curd Cheesecake

Add the zest of a lemon to the main recipe as well as the orange zest, then use 200g of lemon curd when you are scooping the mixture into the tin. 

Drop a few spoons of the cheesecake mixture into the prepared tin then add the curd a spoonful at a time. Ripple the two mixtures with a wooden skewer then gently fill the rest of the tin with the cheesecake mixture. Bake as instructed. 

You can serve it turned around so the curd is on the top.

Amaretti & Toasted Almonds

If you would like to add a base to the cheesecake one made with amaretti biscuits works very well. If you are going down this road, I would replace 1 tsp of vanilla essence with 1 tsp of almond essence.

Melt 90g of butter and add 150g of crushed amaretti biscuits. Stir until they are completely coated and press this down into the base of the tin. Bake the base for ten minutes at 180ºC/gas mark 4. 

Allow it to cool completely before pouring in the mixture. Top the cake with chopped roasted almonds.