{"id":3047,"date":"2024-01-07T21:32:25","date_gmt":"2024-01-07T13:32:25","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=3047"},"modified":"2026-05-05T13:03:55","modified_gmt":"2026-05-05T05:03:55","slug":"baked-cheesecake","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2024\/01\/07\/baked-cheesecake\/","title":{"rendered":"Baked Cheesecake"},"content":{"rendered":"

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If you have never tried a baked cheesecake, you’re in for a treat. The texture is so much lighter and fluffier than a no bake cheesecake. And, I think they’re probably a lot easier to make.<\/p>\n

You don’t need to bother with a water bath when baking this, just use a low oven temperature and leave it to cool in an oven that’s turned off and left ajar.<\/p>\n

This is best made the day before.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Baked Cheesecake<\/h2>\n
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Delicious and light, perfect for entertaining.<\/div>\n
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Ingredients
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