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Cheesecake Baking Tips

Updated on June 20, 2014

Cheesecake Baking Tips

Easy Cheesecake Baking Tips

Want to make cheesecake recipes like the pros do?

There are hundreds of different cheesecake recipes from sweet and simple to lavishly elaborate, but the essential ingredient in any cheesecake is cheese. Soft cheese such as ricotta, quark, philly or neufchatel.

There are plenty of simple, quick and easy recipes for cheesecake, but for an authentic taste, it must be baked!

You need a good recipe

Cheesecake really requires a good recipe. You can get away with a lot of things in the kitchen but the simple dishes are the ones that can be a challenge.

Make sure all your ingredients are close to hand and that they're all at room temperature.

Whatever recipe you use, remember that cheesecake takes a long time to make.

Easiest Cheesecake Ever

Cheesecake has a long history

The Ancient Romans were fond of a cheesecake or two, and the Legionaries brought the recipe across Europe to Britain.

From there, the cake sailed to New York to be hailed as the true cheesecake recipe - a simple, unadorned, biscuit-based cheesecake.

There's scarcely any difference, apart from the biscuit base, between the old and the new.

My Ancient Roman Cheesecake


Half a cup of plain flour

One cup of ricotta cheese

1 egg, beaten

bay leaves

Half a cup of clear honey


Sift the flour in a mixing bowl.

Beat the cheese until soft, stir into the flour.

Add the beaten egg to the flour/cheese mixture, forming a soft dough

Divide the dough into four and shape each piece into a bun

Place on a greased baking tray with a fresh bay leaf underneath.

Heat the oven to 425F - 220C. Bake for 35 - 40 minutes until golden brown.

Warm the honey, pour into a flat plate, place the buns in it and rest till the honey is absorbed

Cheesecake Baking Tips

Have all ingredients at room temperature before you mix them. Cold ingredients make lumps.

Cheesecake is a custard at heart. Bake it slowly and evenly without browning the top.

The cheescake is cooked when the centre is still wobbly. Turn off the heat, keep the door of the oven closed and leave the cheesecake inside for at least an hour.

Let the cheesecake cool down on the bench before you chill it.

Care to leave a crumb in my guestbook? - You're very welcome

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    • alex89 lm profile image

      alex89 lm 

      6 years ago

      I love cheesecake, and it my bfs favorite!

    • profile image


      6 years ago

      Thanks for educating me about cheesecake. Had no idea where they originated.

      I am addicted to cheesecake...any cheesecake, baked or not. It is one a diabetic can eat (when made low-carb) and feel satisfied. Thanks for sharing.


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