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Perfecting cheesecake

Asked on 31 Aug 2025 by Norman Bates

Hi Lindsay

I've made the baked vanilla cheesecake twice. With caramel sauce and both times it has risen a bit and looks nothing like the photo. Any idea why, I tend to use a balloon whisk to avoid over mixing and to stop so much air getting in! But there is still a problem.

The 1st time I made it I left the oven on 150 as I don't trust the fan oven from experience. Today I set it to 130 and it was still an issue, any ideas?

Lindsey, Food Editor replied

Hello,

It’s important not to incorporate any air into the mixture as any bubbles will expand as the heat. We just use a wooden spoon and stir.

Maybe your oven is running a bit high too. You could check this with an oven thermometer.

All Delia’s recipes that require an oven are tested using conventional top and bottom heat (not fan assisted), and this recipe is baked on the lowest shelf where the temperature is usually about 5 degrees less. So, if you can use conventional heat and the lowest shelf it will be as we do when we follow this recipe.

Or if you only have a fan setting I would bake at 125C (any shelf). But as you have tried 130 – which is very close it does sound like your oven may be hotter.

Kind regards

Lindsey