baked cheesecake

I’ve actually never made a baked cheesecake before. Cheesecake yes but baked no. This is a winner and I’d make it to feed a crowd or a large family because it makes so much. In fact I’m not sure we’re going to finish it all because retro daddy is on a health kick and won’t eat it (bad time to try eating healthy in this house!). If you have a thermomix AND a kitchen aid then you’ll love this recipe because you get to use both. But you don’t need either to make it and can go old school with beaters and so on.

This recipe comes from one of my favourite cookbooks, Monday Morning Cooking Club and is called South African Cheesecake. I’ve adapted it for the Thermomix!

What you’ll need:
250g packet of Marie biscuits
250g unsalted butter
6 eggs, separated
230g (1 cup) caster sugar
500g light cream cheese
250g cream cheese (the full fat stuff)
200ml cream (I use the lite version)

Now place the biscuits in your TM bowl and crush for 5 seconds on speed 9. Cube butter and place in microwave safe bowl and melt (takes me about 1- 1 1/2 minutes on high). Combine the butter and biscuits and press into a greased baking dish.

delicious base

Now you want a deep dish, the recipe calls for a 31cm x 28cm dish which I didn’t have so my cheesecake was right up to the top of the dish. See what you have in your cupboards but go big!

cream cheese and egg mixture

Now place the egg yolks in your TM bowl and process for 1 minute on speed 3 until light and creamy. Add in sugar and process for 10 seconds on speed 3. Now add the cream cheese in 250g lots and process for 10 seconds on speed 4 after each addition to make sure there are no lumps in the mixture. Slowly add in cream while processing on speed 3 for about 10 seconds.

ready to pour over the base

Now place egg whites in your kitchen aid or with beaters you want to beat until stiff peaks form. I love using my kitchen aid for this job as it just does such a good job, gets the air into the egg whites. You can do egg whites in the thermomix but I just prefer the kitchen aid for doing it and getting really stiff peaks

egg whites in the kitchen aid

Now you are going to fold in your egg whites in a few batches. You can just add it into your TM bowl but I prefer to get a big bowl, pour in my cream cheese mixture and fold in my egg whites to the big bowl in a few batches. That way you make sure you are getting the egg whites right to the bottom of your bowl.

ready for the oven

Pour this delicious mixture all over your biscuit base and bake in a 180 degree oven ( I did 350 degree F) for about 50 minutes until it’s golden brown and will still be wobbly. Don’t worry about this. Leave to cool then slice and serve at room temperature.

A few words of warning. Don’t be a little oink oink like me and cut your first piece straight out of the oven because the mixture then fills that space and you get a bit of sinking in the centre of your cheesecake. Next, don’t put foil or plastic over your dish until it has completely cooled and make sure it doesn’t touch because it will take the lovely top layer of your cheesecake off with your covering – I tried both alfoil and cling wrap to put it in the fridge till dessert and ended up putting it in uncovered for the afternoon. We’ll be having it with some passionfruit puree after dinner…..

my little helper

my helper now likes to be closer to the action!

Definitely give this one a go. It’s so easy and perfect for a family dessert or something a bit more special.


  1. Baked cheesecakes have to be one of our favourite desserts. Yum!!

  2. Hi Corrie, the thing I hate about baking is all the dishes and appliances that need cleaning afterwards.

    The cheesecake looks fabulous.

    Elodie is looking as gorgeous as usual. How is she doing with the walking?

  3. Looks delish!

  4. Hello Corrie,
    Here in Italy every mum makes this cheesecake, it’s a very known recipe. It’s getting even better if you put strawberry jam on it, after you take it off the oven. Or, mix cioccolate with the cheese…. Regards, Carmen

  5. Thank you for sharing your recipe, I will have to give this one a go! I have been doing quite a bit of baking lately, but it’s not good for the waistline!!lol!

  6. Am in love with my Thermomix at the moment. I’ve not had great success with a baked cheesecake, but this one looks so good will give it a bash.

  7. Yummo Corrie, it looks absolutely delicious! Love the pic of your little helper, she’s so cute.
    Thanks for sharing xo

  8. I will have to try this yummy looking cheese cake. I enjoy reading your blog and I have purchased a couple of the books you wrote about! I found a past post you did on making crochet cloths…..and now I can’t find it. can you please point me in the right direction so I can check that out again. I would like to try making some. I am self taught when it comes to crochet so I need easy looking items to try.
    I hope you are feeling well and that your delivery is a safe one. I have you on my Expecting mother’s prayer list! can’t wait to see the new little one!
    hugs from Louisiana, USA

  9. Ooh yum, this looks delicious!

    Penny Dreadful Vintage

  10. I tried a baked cheesecake years ago and was really disappointed. Think I over-baked it, waiting for it to “set”. Going to have another try with this recipe. It looks delicious.

  11. You can freeze baked cheesecake either in a slab or individual pieces. If you do it indivdually then you can take out and defrost and enjoy when ever you get the craving or have last minute visitors

  12. I made this cheesecake last week. It was huge…which was good as everyone at wanted a slice. In the end there wasn’t enough to go around. But it got rave reviews! Thanks!

  13. Hi, For how many people does this recipe make?

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