James Martin Baked Cheesecake Recipe

This James Martin baked cheesecake is a rich and creamy dessert with a beautifully smooth texture and a lightly golden top. It has a buttery biscuit base and a velvety filling that balances sweetness with a gentle tang. While it looks impressive, the method is straightforward and suitable for confident beginners. From start to finish, allow around 1 hour 30 minutes plus cooling time for the best results.

Ingredients

For the Base

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted

For the Filling

• 600g full-fat cream cheese
• 150g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 150ml sour cream
• 1 tbsp plain flour

For the Topping (Optional)

• Fresh berries
• Fruit compote or sauce
• Icing sugar, for dusting

How to Make James Martin Baked Cheesecake

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Grease and line the base of a 20cm springform tin with baking parchment.
• Make the base: Mix the crushed biscuits with the melted butter until fully combined. Press the mixture firmly into the base of the tin. Chill in the fridge for 20 minutes to set.
• Prepare the filling: In a large bowl, beat the cream cheese and caster sugar until smooth and creamy.
• Add the eggs: Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
• Finish the mixture: Stir in the vanilla extract, sour cream, and plain flour until smooth and well combined.
• Assemble: Pour the filling over the chilled biscuit base and smooth the top.
• Bake: Bake in the centre of the oven for 50 to 60 minutes until the edges are set but the centre still has a slight wobble.
• Cool slowly: Turn off the oven, open the door slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
• Chill: Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Tips

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and let the cheesecake cool gradually in the oven with the door slightly open.

Why is my cheesecake too soft?

It may need more chilling time. Always refrigerate for several hours to allow it to fully set.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture. Low-fat versions can make the filling thinner and less creamy.

How do I know when it’s done baking?

The edges should be firm while the centre should still have a slight wobble when gently shaken.

Serving Suggestions

• Serve with fresh strawberries or raspberries
• Add a drizzle of berry compote
• Pair with a dollop of whipped cream
• Dust lightly with icing sugar for a simple finish

Storage

Room Temperature

Do not leave the cheesecake out for more than 2 hours, especially in warm conditions.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Keep it covered to prevent it from drying out.

Freezing

Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 30g
• Protein: 7g
• Fat: 30g
• Saturated Fat: 18g
• Sodium: 280mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Baked Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and creamy baked cheesecake with a buttery biscuit base and smooth, lightly tangy filling. Perfect for an elegant dessert or special occasion.

Ingredients

• 200g digestive biscuits, crushed

• 100g unsalted butter, melted

• 600g full-fat cream cheese

• 150g caster sugar

• 3 large eggs

• 1 tsp vanilla extract

• 150ml sour cream

• 1 tbsp plain flour

• Fresh berries (optional)

• Fruit compote (optional)

Directions

• Preheat oven to 160°C (140°C fan). Grease and line a 20cm springform tin.
• Mix crushed biscuits with melted butter and press into the base. Chill for 20 minutes.
• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing gently.
• Stir in vanilla, sour cream, and flour.
• Pour over base and smooth the top.
• Bake for 50–60 minutes until edges are set and centre slightly wobbly.
• Cool in oven with door ajar, then chill for several hours.

Notes

• Do not overmix to avoid cracks.
• Chill overnight for best texture.
• Serve with fresh fruit for added flavour.