Saturday, 11 January 2014

Chicago style cheesecake

Cheesecakes are one of my weaknesses, I can eat it everyday if I can.
My husband introduce me to cheesecakes years ago and since then I was hooked on this dessert.
I blame him for my weight gain!

This is the very first cheesecake recipe I have baked.
Since then I never went out to buy a shop bought cheesecake.
I was amazed how simple it was to make one.

I have now baked, Durian, Baileys, Apple crumble, Pumpkin & Lemon cheesecake.

So here I have it the Chicago cheesecake recipe with step by step method.
I hope you'll enjoy this as much as me.


Biscuit base:

100g digestive biscuits
50g melted butter

Prepare the biscuit base by crushing the biscuits in a zip lock bag and add melted butter to it.
Press firmly into the base of a lined 7 inch tin. Chill for 20 - 30 minutes in the fridge.
While that is in the fridge, prepare the cream cheese batter. 

Cream cheese batter:

500g cream cheese, softened 
100g caster sugar
1. Tbsp flour 
80 ml sour cream 
2 whole eggs 
1 egg yolk 
1. Tsp vanilla extract

Whisk cream cheese and caster sugar together until light and fluffy. 

Add the eggs and egg yolk one at a time, mixing well after each addition. 

Add the flour, sour cream and vanilla essence to the cream cheese mixture and whisk to combine.

Pour into your prepared tin wrapped with foil and bake in a preheated oven at 180c. Bake in a water bath for 1 hour or until firm & jiggly in the center. 

When done, switch the oven off and let it sit in the oven for an hour.
Take out the oven and run a sharp knife around the cheesecake. By doing this, it prevents the cheesecake from cracking as it would shrink. 

Then let it cool on a worktop in room temperature for another hour.

Once the cheesecake have cooled completely put it in the fridge and chill at least 4 hours before you remove it from the cake tin, I usually leave mines overnight.  

After chilling overnight, you can see the cheesecake have pulled  away from the side of the tin. Release the cheescake out of the baking tin and transfer it on to a plate.

Slice with a warm knife to get a clean cut and you can get 8-9 slices. 

Would you like a piece? 

Smooth, creamy & very delicious. This is my favourite cheesecake. 


  1. Impresionante...! Me llevo la receta para hacerla, a mi también me encantan estas tartas. Te dejo el enlace de la receta de tarta de queso que publiqué en mi blog por si la quieres provar, es la que más me ha gustado por el momento y también es muy fácil de hacer, te la recomiendo.

    Cuando haga la tuya ya te diré como me ha quedado.

    Hasta pronto.


    1. Dear Pilar, thank you for your message but unfortunately I do not understand Spanish. I will take a look at your blog when I have time.

  2. Did you use a removable bottom tin ? or how did you transfer it intact? please let me know, I might sound silly :) ....lovely it is... I shall try..

    1. Hi there, you can use a spring form tin, but make sure it's securely wrapped with layers of tin foil. You dont want the water to get into the chesecake. I used a cake tin and after chiling it, I turned it upside down to remove it.

    2. Thanks, I shall do the same then...

  3. Hi Mandy, I love cheese cake and yours look so delicious. Will try your recipe soon.

  4. Hi Mandy...i jus tried ur Hokkaido Chiffon Cuppies...amazingly im goin to try ur cheese cake...but may i knw the size of the pan u used pls?

    1. Glad you like the chiffon cupcakes Valyee.
      The cheesecake I used a 7 inch cake tin, it says it where the biscuit base method is. Let me know how your cheesecake turns out. Love the feedbacks.

  5. have u tried whisking the cream cheese and sugar by hand? how difficult is it? i intended to use muffin tin to bake it tomorrow..

    1. Sorry Li Fong, only just saw this, you have messaged me so I have replied to you already. Apologies for the delay.

  6. Hi mandy. ..could you explain to me regarding the foil n water. I don't quite understand
    That step there. N Wat bout the cooking temp and also the oven setting. Very much appreciated. Thanks

    1. Hi Michele,
      The foil is wrapped around the tin as you will need to bake this in a water bath. The foil just stops the water from geting into the cheesecake. As for the oven temp, bake at 180c and bake for an hour. Leave it in the oven to rest for an hour after you have switched the oven off. If you have any questions, you can message me at

    2. Thanks for your reply..but one more question...when u put the cake into the fridge do u put a layer of cling wrap onto it?

    3. You can wrap it with cling film.

  7. Hi Mandy... I've tried baking without water bath but I keep getting liquid leaking out from the springform pan.... Do u know why?