Bunbury baked cheesecake

Ingredients - Base

  • 225g F.G Roberts Bunbury Biscuit Mix
  • 50grams melted butter
  • 50mls water
  • *Makes 12 to 14 large biscuits

Ingredients – Cheesecake

  • 250g cream cheese, at room temperature
  • 1/2 cup (110g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 eggs
  • Berries, to serve
  • Icing sugar, to serve


  1. Preheat oven to 180and line 12 patty pan trays with 2 patty pan liners
  2. Add Bunbury’s dry mix, melted butter and water to a mixing bowl. Combine well to form a call of dough
  3. Roll teaspoon sized balls of mixture into each patty pan and flatten with a glass base OR roll to 4-5mm thickness
  4. Bake 7-10 minutes or until tops are golden – allow to cool
  5. Use an electric beater to beat cream cheese, sugar, vanilla and lemon juice until light and creamy (4-6 mins)
  6. Beat in the eggs one at a time and blend well (2-3 mins )
  7. Pour the cheese mixture into a saucepan and cook over a low heat (no more than 80 degrees) until the consistency of a lightly thickened custard. (Approx. 10-12 mins). TIP: Make sure to keep stirring so the custard mix does not stick to the bottom of the pan.
  8. Gently pour the custard mix over the cooled bases. TIP: pour into the cases over the back of a spoon so to not disturb the bases
  9. Bake in a preheated oven 15-20 mins at 180 degrees until set.
  10. Allow to cool in the pan then chill for at least an hour before lifting out of the paper cases and serving.
  11. Top with fresh berries and a dusting of icing sugar just before serving. TIP: a small amount of jam under the berries will keep them in place for serving!