The Perfect Cheesecake

I have eaten some frikkin’ terrible cheesecake in my life, it’s just one of those desserts that is really easy to stuff up but never fear! I’m here with a simple cheesecake recipe and some handy tips to help you get your cheesecake melt in your mouth everytime. I’ve added my favourite topping of mascerated berries and whipped cream but don’t be shy to get creative and try out your own. 

There are two secrets to the perfect cheesecake: 

Don’t over work and Don’t over cook

As long as you follow those cardinal rules you’ll be golden. As always I will put any pictures necessary below.


800g cream cheese

266g white sugar

5ml vanilla essence

7.5ml lemon juice

1tsp grated lemon rind

200ml long life cream

15g cornflour

5 eggs


25g butter

150g Marie biscuits


250ml whipping cream

2.5ml vanilla essence

Sprinkling of icing sugar

125g berries of your choice

Sprinkling of white sugar


  1. Preheat your oven to 140oC.
  2. Base
  3. In one bowl weigh out the cream cheese, sugar, vanilla essence, lemon juice and rind. Make sure to leave your cream cheese out to come to room temperature so its easy to mix.
  4. In another bowl whisk the cornflour into the long life cream.
  5. Crack your eggs into a bowl so they’re ready and you can avoid getting shell in your cake.
  6. With either a standing mixer, hand mixer or just with a spatula and your guns mix together the sugar and cream cheese mixture. Only mix until the ingredients come together then stop (this is where the over mixing part usually happens). 
  7. Gradually add one egg to the mixture, mixing until the egg is fully incorporated before adding the next one.
  8. Add the cream mix and combine.
  9. Pour the batter onto your base.
  10. Get a deep baking tray that can fit your cake tin in and pour the water about ¼ way up the tin. This is a bain marie and makes sure your cake bakes more gently.
  11. Carefully put the cake in the oven and bake for a minimum of 90min. Do not open in the first 20min! This will make your cake drop in the middle. Time will vary depending on your oven so…
  12. To test when your cake is done (since baking times will vary oven to oven) you can check two ways. First is if its set on the edges but still wobbly in the middle. The second is the skewer test, insert it into the middle of the cake and see Pic 1 below for what you want to see when you pull out the skewer. Cakes bake differently depending on your oven so its important to know how to test them without relying on the timer.
  13. When its done allow the cake to come to room temperature before wrapping it and setting it in the fridge overnight.
  14. The next day put the berries in a bowl and sprinkle the surface with sugar. Set aside and the sugars will start breaking down the berries and make then a little saucy.
  15. Whip the cream to stiff peaks with a sprinkle of icing sugar and 2.5ml vanilla essence.
  16. Dollop the whipped cream over the surface of the cake and aesthetically pour the berries over the top.


Picture 1- I must apologise for the blur but you get the idea!

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