This is a rich and creamy cheesecake. I have another very similar recipe, given to me by a friend from a very popular restaurant. It is super delicious and I wish I could the share the recipe but unfortunately I can’t. So this is the closest you will get. I am not going to lie about it not being rich, but the great thing is that you don’t need a huge piece to feel totally satisfied and therefore it’s enough to feed a crowd. It is a Basic Baked Cheesecake Recipe because you can add just about any topping to it. I often drizzle caramel on top, my family’s favourite topping. Today I just added the berries on top just for prettiness. You can add some berry coulis or fresh berries, chocolate, lemon curd, there are so many options to customize this cheesecake just the way you like it. It’s why I love this recipe so much. Baking a cheesecake can be tricky. I always struggle getting it out of the pan and making it look blog worthy. Today I tried lining my pan with parchment paper, all around, usually I only line the bottom of the pan. It seems to have worked wonders. So here I am presenting to you a beautiful Baked Cheesecake. No disasters today and yes it does look blog worthy and it’s absolutely tantalizing. When working with cream cheese and mascarpone it must be at room temperature. It is harder to beat cold cream cheese and it won’t be smooth. So be sure to take your cheese out the refrigerator at least an hour before using it.
Whenever I tried baked cheesecake recipes it never called for flour but I started adding a little flour to my recipes. I found that when I add the flour it actually prevents my cheesecake from sinking after it’s cooled down. I am no scientist but it’s just my observation. Everytime I baked one without flour it always sank once it was cool.
They say baking it in a water bath always helps with the sinking but I disagree as it’s never worked for me. However, I still bake mine in a water bath because this helps with the even baking of the cheesecake and prevents it from cracking. I always bake my cheesecake at a lower temperature because the cheeescake needs to bake slowly and evenly and you don’t want the top turning brown. If you loved this, please share!
