James Martin American Baked Cheesecake

James Martin’s American baked cheesecake sets a rich filling of cream cheese, eggs, lemon zest, vanilla and bourbon-soaked sultanas over a sponge base, baked in a water bath at 180°C (gas 4) for 50 minutes until golden on top. It’s served in wedges with caramelised bananas and maple syrup or caramel sauce. It serves ten.

The recipe comes from BBC’s Housecall. Martin’s two distinctive choices set this apart from most baked cheesecakes. First, a sponge base instead of the usual crushed-biscuit crumb, which gives a softer, more delicate foundation. Second, bourbon-soaked sultanas and a splash of Jack Daniels in the batter, which make the “American” in the title genuine rather than decorative.

The water bath is the technique that decides whether this cracks. Sitting the tin in a tray of warm water creates gentle steam in the oven, which keeps the surface moist and the heat indirect, so the cheesecake sets evenly without the top splitting open. Skip the water bath and you risk a dry, cracked surface.

James Martin American Baked Cheesecake

Recipe by Pinch Perfect

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

540

kcal

Total time

1

hour 

10

minutes

James Martin’s baked cheesecake from BBC’s Housecall: a bourbon-spiked, lemon and vanilla cream cheese filling on a sponge base, baked in a water bath until golden. Served with caramelised bananas and maple syrup. Serves ten.

Ingredients

• 25cm/10in sponge (cut from a large bought flan case)

• 200g/7oz caster sugar

• finely grated zest of 3 lemons

• 4 tbsp cornflour

• 3 tbsp sultanas, soaked in a little bourbon

• 845g/29¾oz full-fat soft cream cheese

• 3 medium eggs

• 7.5ml/1½ tsp vanilla essence

• 1 vanilla pod

• Jack Daniels or bourbon to taste (optional)

• 375ml/12½fl oz double or single cream

• To serve:

• 10 small bananas

• 25g/1oz butter

• 2 tbsp sugar

• caramel sauce or maple syrup

• sprig of mint or basil

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Directions

• Prepare:Preheat the oven to 180°C/350°F/gas 4. Butter a 25cm loose-bottomed cake tin. Cut the sponge horizontally into 2 discs and use one to line the base.
• Mix the filling:Stir together the sugar, lemon zest, cornflour and sultanas with a wooden spoon, then beat in the cream cheese. Add the eggs one by one with the vanilla essence, beating constantly until smooth.
• Add the vanilla and bourbon:Split the vanilla pod and scrape the seeds into the mixture. Add about 4 tablespoons of bourbon if using, mix well, then pour in the cream and beat until smooth.
• Bake in a water bath:Pour the filling gently over the sponge base. Sit the tin in a baking tray with 2-3mm of warm water. Bake for 50 minutes until the top is golden. Cool completely in the tin before removing.
• Caramelise the bananas:Just before serving, peel and pan-fry the bananas in butter and sugar until golden and caramelised.
• Serve:Cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup.

Notes

• Cooling Until completely set

FAQs

Why a sponge base instead of a biscuit crumb?

It’s a restaurant-style choice. Martin uses a thin disc cut from a bought flan case, which gives a soft, delicate foundation that absorbs some of the filling’s moisture as it bakes, rather than the crunchy digestive base most home cheesecakes use. The sponge also seals the bottom of the tin more completely, which helps in the water bath.

If you can’t find a flan case, a thin slice of Madeira cake or a homemade sponge works the same way. You only need one disc, about 5mm thick, so the leftover half can go in the freezer. If you strongly prefer a biscuit base, you can substitute one, but it changes the texture from Martin’s intended version.

What does the bourbon do, and can I leave it out?

The bourbon (Martin suggests Jack Daniels) adds a warm, vanilla-and-caramel depth to the filling and is what soaks the sultanas into boozy, plump pockets of sweetness. It’s what makes this cheesecake taste properly American rather than just being a British baked cheesecake with a new name.

You can leave it out entirely for an alcohol-free version, and the cheesecake still works, since the double vanilla (essence plus pod) and three lemons’ worth of zest carry plenty of flavour. Without the bourbon, the sultanas can soak in orange juice instead, which softens them without the alcohol.

Why bake it in a water bath?

The water bath (bain-marie) creates gentle, moist heat around the tin, which does two things. It stops the edges of the cheesecake cooking too fast while the centre is still raw, giving you an even set, and the steam prevents the surface drying out and cracking, which is the most common complaint about baked cheesecakes.

Martin specifies just 2-3mm of warm water, so you don’t need a deep bath that risks leaking into the tin. If you’re worried about water getting in through the loose base, wrap the outside of the tin in foil first. The golden top should be just set, not browned hard, with a slight wobble underneath that firms as it cools.

How do I know when it’s done?

The top should be golden and the cheesecake set at the edges but still with a gentle wobble in the centre when you shake the tin. That wobble sets to a smooth, dense cream as it cools, so pulling it too early (still liquid) or too late (completely firm in the oven) both give the wrong texture.

Martin says to leave it to cool and set completely before removing from the tin, and that patience is essential. Rushing the cooling, or worse, refrigerating it while hot, can cause cracks and a grainy texture. Let it come to room temperature naturally, then chill if you like a cold slice.

Why serve it with caramelised bananas?

It’s a proper American-diner flourish. The warm, buttery, sugar-crusted bananas against the cold, dense, creamy cheesecake give you a hot-and-cold, soft-and-firm contrast that lifts the whole dessert. The maple syrup or caramel sauce ties the banana to the bourbon-vanilla flavours in the filling.

If bananas aren’t your thing, a sharp fruit compote (raspberry, passion fruit or rhubarb) would cut through the richness just as well. Martin keeps the garnish simple: just a sprig of mint or basil for colour. For a different cheesecake experience entirely, his cherry trifle uses a similar custard-and-fruit logic in a layered format.

Can I make it ahead?

Yes, it’s a genuine make-ahead dessert. Bake it the day before, let it cool completely and refrigerate, then bring it to room temperature for 30 minutes before serving. The flavour and texture actually improve overnight as the filling sets fully and the lemon and vanilla deepen.

Only add the caramelised bananas just before serving, since they go soft and brown if prepared ahead. The cheesecake itself keeps in the fridge for 3-4 days, well covered, and slices cleanly when cold. For a different make-ahead sweet in the same spirit, his sticky toffee pudding also benefits from being made ahead and reheated.