Self Kindness and Baked cheesecake

How’s the start of your new year and all your resolutions, hopes/dreams and goals going?  I have been trying to not eat with such gay abandon but also be kind to myself as much as possible (sounds like the perfect excuse right?). I’m up and down with it all and have found it much harder on the self kindness side than shovelling carbs into my mouth which is REALLY saying something. Why are we so tough on ourselves?  And while I have been trying REALLY hard to eat better and not shovel crap into my mouth at a rapid speed, on  Saturday afternoon the universe had other ideas when Harper asked if we could make a cheesecake together.

I mean, who was I to refuse my child such a request (pay no attention to everything else my kids ask me like trips to the park etc). So that’s how it came to be on Saturday afternoon when I found myself making my FIRST EVER baked cheesecake with Harps. I know! 40 years old and never made one.

Now, I asked Rob to get the ingredients when he was out he actually forgot the biscuits so we had to make do with what we had in the cupboard (which were homemade shortbread given to us at Christmas) so despite that, the results were FABULOUS. And I thought I better share this recipe so I can make it again of course. Should she, or the universe direct me to do so.

Baked Cheesecake

1/2 packet (250 grams) digestive biscuits or 250g of any plain biscuit
150g butter, melted
500g cream cheese, at room temperature
3/4 cup (165g) caster sugar
2 tablespoons plain flour
1 tablespoon vanilla essence
Rind of 1 lemon
1 tablespoon lemon juice
2 eggs
300g sour cream

Preheat oven to 150 degrees

1. Into a food processor chuck in the biscuit and melted butter and blitz until finely crushed

2. Push into a prepared springform pan (20cms) you can use the bottom of a glass to push in evenly. I went up the sides of the pan but think that next time I make it I would just use the bottom for the biscuit base. Place in the fridge for 30 mins to set

3. Into a bowl mix the cream cheese and sugar then add in the flour, eggs, vanilla and lemon juice and rind and mix

4. Then lastly add in the sour cream until well combined

5. Pour into the cooled base and place into the 150 degree oven to bake for 1 hour. Once it’s cooked turn the oven off and leave to cool in there with the oven door ajar for 1 hour then place it into the fridge to set. It will need around 3 hours to cool

6. Top with berries or whatever you would like!

I ate a piece of this cold and then the next day I left it out to get to room temperature and I have to say that the latter version was MUCH better. Less hard, when it was warmer it was creamier and delicious. So of course I ate another piece that way too.

[gmc_recipe 25015]

Any which way you slice it, it’s easy and tasty and it will be made again. And of course I will keep trying to fly right, but not make such a big deal if a couple of sneaky slices of cheesecake make it on my plate along the way.

Be kind to yourselves my friends.
Cake helps.


  1. looks good hun!
    know all about it!
    all I want is ice cream and chocolate as mr m had a major c op and it’s been hell here!
    much love m xx

  2. Baked cheese cake is my absolute best! Looks delicious

  3. Even better, baked cheesecake freezes beautifully. I usually make 2 and (hopefully, but sometimes we eat both) freeze one.

    I only ever do the biscuit base, rather than base and sides as I reckon it’s easier and neater to cut. I also cook mine in a water bath (but I’ll have to have a go without it, as it’s a pain)

    Looks amazing!

  4. I made this, this arvo! It’s lovely… nothing better than a baked cheesecake and on the weekend I made Anne! Loved it!!


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