Cheesecake Squares


Preparation info

  • Makes

    24 squares

    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Customers have described our cheesecake as a definitive cheesecake. Oh, the hardship of having to sample endless cheesecakes until you find The One!


For the base

  • 140 g plain flour (1 cup)
  • ¼ tsp baking powder
  • 50 g castor sugar
  • 50 g butter
  • 2 egg yolks, slightly beaten


    Preheat the oven to 150°C.

    You will need a 24 x 30 cm baking tin lined with baking paper. You will need another larger tin in which to put this tin when it bakes. To make the base, put the flour, baking powder, castor sugar and butter in a freestanding mixer with a paddle attachment. Beat until your mixture looks sandy. Add the slightly beaten egg yolk.

    The mixture will be stickier but still a bit “sandy”. Press this pastry into the prepared tin and flatten with the ball of your hand to make a base. Bake in the preheated oven for 15–20 minutes or until golden brown. Set aside to cool.

    For the filling, place the cream cheese, castor sugar and vanilla in a standing mixer with a paddle attachment and beat on a slow speed until you have a very smooth, thick mixture. Add the eggs one at a time while slowly beating, scraping down the sides of the bowl after each egg.

    The mixture should be smooth and creamy. Now turn the mixer up higher and beat for 1 minute to make it lighter and creamier. Be careful not to overbeat or the mixture will split.

    Pour onto the cooled base. Put the unbaked cheesecake in its tin inside the second deep baking tin. Carefully pour water in the larger tin until it reaches two-thirds of the way up the cake tin.

    Bake for 25–30 minutes or until golden brown but still slightly wobbly in the centre. The cheesecake will set more as it cools. Do not be tempted to overcook. Leave the cheesecake to cool slightly in the tin, then cover and refrigerate overnight.

    Cut into squares to serve.