Sanjeev Kapoor

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Baked Cheesecake

A baked dessert consisting of topping made of soft fresh cheese and base made from biscuit pastry or sponge.

This recipe is from the book Cakes and Bakes.

Preparation Time : 31-40 minutes

Cooking time : 41-50 minutes

Servings : 4

Baked Cheesecake

Main Ingredients

Arrowroot powder, Unsalted butter


Middle Eastern



Level Of Cooking


Try something new


  • Arrowroot powder crushed
    1 cup
  • Unsalted butter melted
    50 grams
  • Paneer (cottage cheese) grated
    2 cup
  • Cream
    2/3 cup
  • Castor sugar (caster sugar)
    1/2 cup
  • Eggs separated
    3 cups
  • Lemon rind grated
  • Almond essence
    1/2 teaspoon
  • Prepared mixed fresh fruits
    200 grams
  • Almonds chopped
    1/2 cup
  • Fresh mint sprigs
    to decorate


Step 1

Grease a ten-inch round springform cake tin. Combine the biscuits and butter and press into the base of the tin. Chill in a refrigerator for twenty minutes. Preheat oven to 180°C/ 350°F/ Gas Mark 4.

Step 2

For the cheesecake mixture, beat together cottage cheese, cream, caster sugar, egg yolks, lemon rind and almond essence in a large bowl until the mixture is smooth and creamy.

Step 3

Whisk the egg whites until stiff and fold into the cheese mixture. Pour over the biscuit base and bake in the preheated oven for forty-five minutes or until the cheesecake has risen and is just set in the center.

Step 4

Leave in the tin until completely cooled. Carefully remove the cheesecake from the tin. Chill the cheesecake in a refrigerator for at least one hour.

Step 5

Decorate with the mixed fruits, chopped almonds and mint leaves, just before serving.

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