baked cheesecake

Baked cheesecake: Easy three-ingredient recipe. Image: Pixabay.

Baked cheesecake with only three easy ingredients

One, two, three and you have whipped together a gorgeous baked cheesecake!

baked cheesecake

Baked cheesecake: Easy three-ingredient recipe. Image: Pixabay.

Don’t you just love baked cheesecake? When going to a coffee shop, cheesecake is one of the most popular cake slices to be ordered.

With this easy three-ingredient recipe, you can now quickly prepare your own baked cheesecake without any drama. Lancewood has a Piece o’ Cake™ Cheesecake Mix which makes it so easy to whip together this dessert. You can almost do it with your eyes closed!

With a choice between a classic plain flavour or delicious caramel flavour, you can now quickly prepare your baked cheesecake, pop it into the oven and allow the oven to do its work. When the baking time is finished, simply switch off the oven and allow the cheesecake to cool down in the oven.

Thereafter, transfer your decadent dessert to the fridge and allow it to cool for 4 hours or overnight. That is the most challenging part of this recipe, to muster the willpower from somewhere not to take a bite of the baked cheesecake until it is 100% ready to be served.  

Baked cheesecake recipe

5 from 1 vote
Recipe by Dirnise Britz Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

1

hour 
Cooling Time

240

minutes
Total time

5

hours 

15

minutes

Ingredients

  • 1 tub 1 Lancewood Piece o’ Cake™ Cheesecake Mix (Plain or Caramel) 

  • 100 ml 100 butter, melted

  • 200 g 200 coconut biscuits, finely crushed

Method

  • Preheat the oven to 160°C (or 140°C if utilising the fan function) and position the baking rack in the middle of the oven. 
  • Spray a 20 cm springform pan with non-stick spray.
  • Mix the crushed biscuits and butter and press firmly into the bottom of the pan.
  • Open the refrigerated Cheesecake Mix. Place an electric hand mixer straight into the tub or transfer the cheesecake mix into a mixing bowl and beat for 1 minute on low speed.
  • Spoon the mix into the springform pan and spread it evenly. 
  • Place the pan in the middle of the baking sheet. Then place the sheet in the oven to bake for 60 minutes. Turn off the oven. Leave the cheesecake in the oven to cool for 90 minutes. 
  • Remove the cheesecake from the oven and cool to room temperature. Then refrigerate uncovered for at least 4 hours or overnight.
  • Remove the cheesecake from the springform pan by running a knife (dipped in hot water) along the edge of the pan. Unlatch and gently lift the pan. 
  • Gently loosen the cheesecake from the base of the pan with a cake lifter and transfer it to a serving plate.
  • Serve as is or with a topping of your choice.

Notes

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