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How to Make Cheesecake

My neighbours got together recently for a shindig to celebrate Christmas and to mingle and mix with each other. Seven of the households got together and planned the party. We held a meeting a couple weeks before the chosen date and we planned a menu and created a guest list. My household was responsible for the fish cakes,  fruit cocktail, wine and cheesecake.

I was going to get a friend to make the cheesecake for me, but i decided that I could do it myself. I had made cheesecakes before and it was not that hard. I found an easy recipe online which I altered slightly and all I had to do was to take a trip to the supermarket. I had always planned to make two cheesecakes – one with a cherry topping and the other without. But when I saw the ridiculous price of the topping, I knew that I had made the right decision. I was going to buy ready made crusts, but the price of those scared me into the biscuits aisle. The recipe also included how to make the crust, so it was a win-win situation. I also found another recipe which gave me some good tips after I had some fears about damaging my pans.

The ingredients needed to make one cheesecake are:

  • 1/3 cup of butter melted – I melted this in a small saucepan over low heat and measured it in a measuring cup
  • 1 1/2 cup of digestive biscuits – These were reasonably priced. One 8 oz. package will give you the desired quantity. I put them into a plastic zipper bad and crushed them with a cup.
  • 2  1/2 packages of cream cheese – I used Philadelphia cream cheese and softened by mixing it with a spoon
  • 1 can 14 oz sweetened condensed milk
  • 2 teaspoons mixed essence
  • 2 eggs


  1. Preheat oven to 300 degrees F
  2. Combine crushed digestive biscuit crumbs and butter
  3. Line a 9 inch pan with foil and fold over the edges
  4. Press crumbs and butter mixture evenly on the bottom of the pan
  5. Put the crust in the oven for about ten minutes and then remove it
  6. In a large bowl, beat cream cheese until fluffy
  7. Gradually add sweetened condensed milk, beating until smooth
  8. Add vanilla and eggs and mix well
  9. Pour into the prepared pie pan
  10. Bake for one hour, but turn off oven but leave the cheesecake in the oven for about half an hour (it might be a bit jiggly, but do not panic, that is normal)
  11. Refrigerate until the cake is firm

At the last minute before serving, I decided that I would cut the two cheesecakes into little squares so that I would have more than enough for everyone. I opened the can of cherry topping and poured it into a bowl. Then I spooned two to three cherries and syrup onto each square. I was able to use one can of topping on two cheesecakes!

Happy baking!