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Fresh Living Network
Baked cheesecake

Baked cheesecake

This is Ina Paarman's favourite cheesecake: smooth, creamy and not too sweet. It matures in the fridge and tastes better on the third day than on the first. It™s rich, so serve in small slices for a teatime treat or elegant dessert.
RECIPE TYPE:Baked goods
  • Butter a 20cm springform tin and line base with a double layer of baking paper (cut slightly smaller than the tin to prevent edges from curling into the mixture.)
  • Combine crust ingredients and press evenly into base of tin with the back of a spoon.
  • Preheat oven to 140°C.
  • Fill a large roasting pan 1/3 of the way up with hot tap water
  • Place springform tin on a large piece of foil and mould foil around tin to prevent water seeping into the base.
  • Beat cream cheese in a large mixing bowl until smooth
  • Add vanilla, sugar and grated lemon peel and mix well
  • Separate 1 egg. Add white to the mixture and beat well.
  • Add yolk. Beat well again. Repeat with second egg.
  • Sift cornflour, cake flour and salt over the mixture and mix briefly to blend.
  • In another bowl, beat cream to same consistency as yoghurt
  • Using a spatula, fold yoghurt and cream into the cream cheese mixture.
  • Pour and scrape mixture over crust in foil-covered tin and place in pan of warm water.
  • Bake at 140ºC for exactly 40 minutes
  • Increase heat to 180ºC and bake for 12 minutes more. The cake should be puffy and golden on top, set around the edges but still slightly ‘wobbly’ in the middle.
  • Turn oven off, open door a few centimetres and leave cake to cool in the warm oven for another 30 minutes.
  • Remove from oven and allow to cool for a further hour
  • When cake has cooled, run a thin knife blade between cake and tin.
  • Gently ease away the sides of the springform tin and turn cake onto a cooling rack covered with a cloth (to prevent marking)
  • Peel off greaseproof paper, place a serving plate over the base of the cake and turn it over again onto the plate.
  • Refrigerate for a few hours to firm
  • Dust with icing sugar and serve


Ina's tips

  • Baking in the water bath (bain marie) moderates the oven temperature and protects the outside of the cake from over-baking.
  • The most exciting discovery we made when testing this recipe was that it’s best to start off at a lower heat and then give a blast at the end to get the wonderful golden brown colour on top. The fine, smooth texture of a cheesecake can be spoiled by baking at too high a temperature or for too long. Follow baking times carefully and make sure your oven’s temperature gauge is accurate.
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