Over the course of the past few weeks, I’ve started to develop a bit of a sweet tooth. I don’t do sweet things, but I gave in to the craving! And, even after having three cupcakes in one day, a cheesecake was occasionally still required. I decided to attempt my hand at making my own.

The Huletts cheesecake recipe is apparently a full-proof and safe one to follow, so I used theirs. This is a rather pricey bake and attention to detail is crucial.

Knys Knysna Lifestyle Cheerful Cheesecake 1

Note: This is a dinkum New York style baked cheesecake, and not a modern-day quick fix. However, it is well worth the extra time and effort.

These are my personalised steps.


70 g (½ cup) Self-raising Flour
140 g (1 cup) Flour
50 g (¼ cup) Castor Sugar
2 ml (¼ tsp.) Lemon Rind, grated (this is optional and I used very little, but it does add zest.)
80 g Butter
1 Egg


750 g (3 tubs) Cream Cheese, softened (I used low fat cream)
210 g (1 cup) Castor Sugar
35 g (¼ cup) Flour
4 Eggs
170 ml (⅔ cup) Cream

  1. Process the flours, sugar, lemon rind (if desired) and butter for 30 seconds, or until crumbly. Add the egg and process until the mixture comes together. Knead gently on a floured surface, wrap in plastic wrap and refrigerate for 20 minutes, or until firm.
  2. Preheat the oven to 210°C. Roll the pastry between two sheets of baking paper until large enough to fill the base and sides of a 23 cm round springform cake tin. Ease into the tin and cut the edges. Bake blind for about 10 minutes then remove the baking paper and beans (I improvised with lentils), flatten the pastry lightly with the back of a spoon and bake for 5 minutes. Allow to cool.

Reduce the oven to 150°C. Beat the cream cheese, sugar and flour until smooth. Add the eggs, one at a time (this makes the beating time longer, but makes it an easier mix and smoother mixture), beating after each addition. Beat in the cream and then pour the filling into the pastry case that has its bottom half covered with foil. Place the case into an oven dish filled half with water (this will allow for the cheesecake not to crack or collapse within itself). Bake for one hour and 30 minutes, or until almost set. Allow to cool in the oven with the door slightly open, then refrigerate. Enjoy when cool!

Try this recipe over the weekend and feel free to post and share your amazing cheesecakes!


Ricardo L. van Lingen
Ricardo is a qualified graphic designer and a self-taught artist, photographer, web designer, ink illustrator and avocado grower. He is a born creative and able to master and bend any medium to his will. With high energy and passion, Ricardo is at his happiest when challenged with new creative projects.