Baked Cheesecake

My mother entrusted me with this wonderful baked cheesecake recipe, which I am grateful for. It’s spectacular, in the style of a New York cheesecake, with a cookie base and, of course, accompanied by strawberry jam or red berries, because the contrast of flavors in the mouth is absolutely delicious.

It’s a cheesecake that fills the kitchen with the distinct aromas of cheese, sugar, and cookies. I’m getting hungry just thinking about it! You only need the ingredients and a nonstick mold, a few minutes of prep, in the oven, and… to enjoy this simple and delicious cheesecake!

If you enjoy making sweets, you can expand your recipe book by visiting our dessert section, specifically the cakes that we have been making in a homemade and simple manner, such as the spectacular strawberry shortcake with shortcrust pastry and strawberry coulis, which is very similar in flavors to the cake in this recipe. If you like cheese, you can make this very fluffy cheese and yogurt sponge cake, which is a type of biscuit cheese cake and is… scandalous!

Yield: 1

Baked Cheesecake

Baked Cheesecake recipe

Few desserts are as well known, versioned, and tasted as cheese cake. With or without an oven, with or without a biscuit base, with or without some jam, New York cheesecake style or "my way," almost all of us who consider ourselves to be a bit of a cook have made our own.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 45 minutes


  • 400 gr of cream cheese.
  • 2 natural sweetened yogurts
  • 110 gr of white sugar.
  • 1 sachet of 16 grams baking powder
  • 50 gr of fine corn flour or cornstarch.
  • 150 gr of cookies type maria
  • 40 g of butter


    1. In a mixing bowl, combine the cheese, yogurts, sugar, cornstarch, and yeast.
    2. Mix with a few rods until the mixture is homogeneous, free of lumps, and devoid of air.
    3. Chop the cookies with a glass beater, a food processor, or a mortar, though you can also use a mortar, place the cookies in a bag, and roll them over... There are numerous options.
    4. If you used an electric accessory to chop the cookies, you can add the butter in pieces and crush for a few more seconds to incorporate it with the cookies. If not, melt the butter almost completely in a container and in the microwave for a few seconds before mixing it with the cookies.
    5. Preheat the oven to 180oF with the heat on and off and the fan on.
    6. Spread butter on the mold's walls and pour in the biscuit-and-butter mixture. Crush the base with a spoon until it is solid and moderately smooth.
    7. Pour the cheese mixture on top with caution.
    8. Place the cake in the oven at medium heat for about 40 minutes. To see if it's done, use the toothpick test: insert it into the cake, and if the toothpick comes out clean, with no residue, it's done. If not, bake it for a few more minutes.
    9. Remove it from the oven and set it aside to cool for at least an hour at room temperature.
    10. Coverage of your choice should be added. In this case, I've gone with a rich strawberry jam.

Nutrition Information



Serving Size


Amount Per ServingCalories 935Total Fat 54gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 19gCholesterol 128mgSodium 982mgCarbohydrates 103gFiber 2gSugar 50gProtein 14g

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