This week, Shuayb Brooks, Pastry Chef at the Boardwalk Hotel and Casino, shares his delicious baked cheesecake recipe, scheduled for 30 July. Combining a rich, creamy filling with a buttery biscuit base, this classic dessert is perfect for family gatherings, celebrations or simply treating yourself.
Follow Chef Brooks’ step-by-step recipe to recreate this indulgent favourite in your own kitchen.
Ingredients
For the Crust
- 200g Tennis biscuits, crushed
- 80g butter, melted
For the Cheesecake Filling
- 675g cream cheese
- 225g caster sugar
- 30ml milk
- 60g eggs (approximately 1 large egg)
- 90g egg yolks (approximately 5 egg yolks)
- 120ml fresh cream
- 1 tbsp cornflour
Method
- Preheat the oven to 180°C. Combine the crushed Tennis biscuits with the melted butter until well mixed. Press the mixture firmly into the base and slightly up the sides of a 23cm springform cake tin. Bake for 10 minutes, then remove and allow to cool.
- Reduce the oven temperature to 150°C. Using an electric mixer on medium speed, beat the cream cheese and caster sugar together until smooth and creamy.
- Add the milk, eggs, egg yolks, fresh cream and cornflour. Mix on a low speed until just combined. Avoid overmixing, as this may cause the cheesecake to crack during baking.
- Pour the filling over the cooled crust and bake for 60 minutes. The edges should be set while the centre remains slightly wobbly.
- Remove from the oven and allow the cheesecake to cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.
Chef’s Tip: For the creamiest cheesecake, ensure all your ingredients are at room temperature before mixing. Once baked, leave the cheesecake to cool gradually before refrigerating overnight. This helps prevent cracks and gives the cheesecake a smooth, silky texture with the perfect consistency.
