Classic baked cheesecake is a timeless dessert loved by many. This rich and creamy treat is perfect for any occasion, whether it’s a birthday, holiday, or simply a weekend indulgence. With its smooth texture and delicious flavor, baked cheesecake can be enjoyed plain or dressed up with fresh fruits.
Why Make This Recipe
Making a classic baked cheesecake is not only enjoyable but also rewarding. This recipe is simple enough for beginners, yet it yields an impressive result. You can easily customize it with your favorite toppings, making it versatile for any palate. Plus, sharing a homemade cheesecake with friends and family adds a personal touch to any gathering!
How to Make Classic Baked Cheesecake
Ingredients:
- 200g / 7 oz Arnott’s Marie crackers or other plain biscuit (AUS) or 28 Graham cracker squares (Note 1)
- 120g / 8 tbsp unsalted butter, melted
- 1 lb / 500g cream cheese, softened (Note 2)
- 2 tbsp plain flour (all-purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon
- 3 large eggs, at room temperature
- Strawberries, blueberries, raspberries
- Icing sugar / powdered sugar, for dusting
Directions:
- Preparation:
- Preheat your oven to 160°C (320°F). Prepare a springform pan by greasing it lightly.
- Cheesecake Biscuit Base:
- In a bowl, crush the biscuits into fine crumbs.
- Mix in the melted butter until combined.
- Press the mixture firmly into the bottom of the prepared springform pan to create a base.
- Filling:
- In another bowl, beat the cream cheese until smooth.
- Add the caster sugar, plain flour, vanilla extract, sour cream, and lemon zest. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour the filling over the biscuit base in the pan.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly wobbly.
How to Serve Classic Baked Cheesecake
Let the cheesecake cool completely before removing it from the springform pan. You can serve it plain or top it with fresh strawberries, blueberries, or raspberries for a burst of flavor. Dust a little icing sugar on top for that extra touch!
How to Store Classic Baked Cheesecake
Store leftover cheesecake in an airtight container in the fridge. It will keep well for up to 5 days. You can also freeze it for longer storage; simply wrap it tightly in plastic wrap and then foil.
Tips to Make Classic Baked Cheesecake
- Ensure your cream cheese is softened for easy mixing and a smooth finish.
- Use room temperature eggs for better incorporation into the batter.
- Do not overmix the batter after adding the eggs to prevent cracks on the surface during baking.
- Allow the cheesecake to cool gradually in the oven after baking to reduce the chances of cracking.
Variation
Feel free to get creative with flavors! You can add dark chocolate, caramel, or fruit purees to the filling for a delicious twist. Swirling it in before baking can create beautiful patterns.
FAQs
Q: Can I use a different type of crust?
A: Yes! You can use other crushed cookies or even a gluten-free option for the crust.
Q: How do I know when my cheesecake is done?
A: The edges should be set, while the center will still have a slight wobble. It will firm up as it cools.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day or two in advance, making it perfect for events.
Enjoy the deliciousness of your classic baked cheesecake, and don’t forget to share it with others!
Classic Baked Cheesecake
Ingredients
For the Biscuit Base
- 200 g 200g Arnott’s Marie crackers or 28 Graham cracker squares Other plain biscuits may be used.
- 120 g 120g unsalted butter, melted
For the Cheesecake Filling
- 500 g 1 lb / 500g cream cheese, softened Ensure it is softened for easy mixing.
- 2 tbsp 2 tbsp plain flour All-purpose flour.
- 1 tsp 1 tsp vanilla extract
- 120 ml 1/2 cup sour cream Full fat recommended.
- 300 g 1 1/2 cups caster sugar Superfine sugar.
- 1 Zest of 1 lemon
- 3 3 large eggs At room temperature.
- to taste Strawberries, blueberries, raspberries For topping.
- to taste Icing sugar, for dusting
Instructions
Preparation
- Preheat your oven to 160°C (320°F). Prepare a springform pan by greasing it lightly.
Cheesecake Biscuit Base
- In a bowl, crush the biscuits into fine crumbs.
- Mix in the melted butter until combined.
- Press the mixture firmly into the bottom of the prepared springform pan to create a base.
Filling
- In another bowl, beat the cream cheese until smooth.
- Add the caster sugar, plain flour, vanilla extract, sour cream, and lemon zest. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour the filling over the biscuit base in the pan.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly wobbly.
Serving
- Let the cheesecake cool completely before removing it from the springform pan.
- Serve it plain or top it with fresh strawberries, blueberries, or raspberries.
- Dust a little icing sugar on top for that extra touch.
