June 25, 2026

Easy Baked Cheesecake Recipe

Serves:

Cooking Time:

< 30 min

Creamy, colourful and perfect for sharing, this cheesecake recipe turns a classic baked cheesecake tart into a beautiful dessert platter.

Serve as a beautiful cheesecake tart platter for birthdays, baby showers, festive tables, teatime or family celebrations. Decorate each slice differently so guests can choose their favourite fruity, chocolatey or nutty topping.

Expand Full Description

LANCEWOOD® Medium Fat Cream Cheese Plain creates a smooth, rich filling, while LANCEWOOD® Double Cream Plain Yoghurt adds a gentle tang and silky texture.

Once chilled, slice the tart into neat triangles and finish each piece with your favourite toppings, from berries and cherries to passion fruit, chocolate, pistachios and edible flowers.

Recipe Notes / Tips

Use room temperature cream cheese and yoghurt for a smoother filling.
Chill the cheesecake overnight for the best texture and neatest slices.
Decorate just before serving to keep the fruit fresh and vibrant.
Use seasonal fruit to suit the occasion and your budget.
For clean slices, dip a sharp knife in warm water and wipe between cuts.

Ingredients:

Crust

200 g vanilla biscuits or digestive biscuits
50 g ground almonds
40 g sugar
90 g salted butter, melted

Berry Coulis / Fruit Swirl

60 ml water
175 g frozen mixed berries
65 g castor sugar
2.5 ml lemon juice

Cheesecake Filling

460 g LANCEWOOD® Medium Fat Cream Cheese Plain, at room temperature
125 ml LANCEWOOD® Double Cream Plain Yoghurt, at room temperature
125 ml castor sugar
1 extra large egg
5 ml vanilla essence
15 ml corn flour

Toppings / To Finish

Fresh strawberries
Raspberries
Blueberries
Cherries
Gooseberries
Kiwi slices
Passion fruit pulp
Lemon or orange zest
Chocolate spread or ganache
Toasted almonds
Pistachios
Edible flowers
Fresh mint

Method

Crust

Spray a ±23 cm loose-bottomed tart pan with non-stick spray.
Place the biscuits, ground almonds and sugar in a food processor and process until fine.
Add the melted butter and mix until the crumbs are evenly coated.
Press the mixture firmly into the base and up the sides of the tart pan.
Freeze for at least 15 minutes while preparing the filling.

Berry Coulis

Place the water, frozen berries, castor sugar and lemon juice in a small saucepan.
Bring to the boil, then reduce the heat and simmer until thickened.
Set aside to cool completely.

Cheesecake Filling

Preheat the oven to 170°C.
Beat the LANCEWOOD® Medium Fat Cream Cheese Plain, LANCEWOOD® Double Cream Plain Yoghurt, castor sugar, egg and vanilla essence together until smooth.
Sift in the corn flour while beating and mix until just combined.
Place the prepared tart pan on a baking sheet.
Pour the cheesecake filling into the crust and smooth the top.
Drop small spoonfuls of berry coulis over the filling and gently swirl through, or leave the filling plain and use the coulis as a topping after baking.
Bake for 30–35 minutes, or until the filling is just set with a slight wobble in the centre.
Switch off the oven and leave the tart inside for 30 minutes to cool slowly.
Remove from the oven, cover and chill overnight in the fridge.

To Finish

Carefully remove the cheesecake tart from the pan.
Slice into neat triangles.
Decorate each slice with a different topping combination, such as berries and mint, passion fruit and kiwi, chocolate and nuts, citrus zest, cherries or edible flowers.
Arrange the slices on a platter and serve chilled.