Classic Baked Cheesecake
A rich and creamy classic baked cheesecake, perfect for any occasion, customizable with your favorite toppings.
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.
Notes
Store leftover cheesecake in an airtight container in the fridge for up to 5 days, or freeze it wrapped tightly in plastic wrap and then foil. Use room temperature eggs for better incorporation into the batter and avoid overmixing after adding eggs to prevent cracks.