This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. This is an easy Cheesecake recipe that anyone can make, thanks to a couple of little-but-important tips I’m sharing!
For your next cheesecake, try the stunning Strawberry Cheesecake or famous Basque Cheesecake!
Baked cheesecake – made easy!
This is an easy Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’s made easy with a few key tips that make all the difference.
I think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes.
You don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry.
The risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and/or a pile of berries – or the biscuit crust cracks a bit.
See? How would anyone know if the surface is cracked?? 😉
Easy Cheesecake recipe tips
Here are my tips to make this classic baked Cheesecake stress free and easy for you to make:
The biscuit crust is stronger than you think. I always stress that the crust is going to crack (especially the walls) but it always surprises me how well it holds together when I’m handling the finished cheesecake. It’s firm but has a little give so it doesn’t crack with the slightest bend.
Invert the base of the springform pan. Though the ridge around the base of the pan is small, it can be a real pain to transfer the cheesecake out of the base onto the serving platter. We can’t flip cheesecake upside down like with cakes!! So make your life easier by inverting the base so it’s perfectly flat so the cheesecake will slide right off onto the platter.
Paper overhang – this also helps remove the cheesecake. Just slide it right off the cake pan base!
Press biscuit crumbs firmly using something flat. The key to a sturdy crust is pressing the biscuit crumbs firmly into the base and up the wall of the cheesecake. Use something with straight walls and a flat base – I use a measuring cup. I use the side of the cup to press the crumbs into the walls and the base to press down.
Easy Cheesecake recipe tips (cont’d)
Don’t over-beat the batter. Unlike cake batters, we don’t want to aerate cheesecake batter to make it rise too much. If you over-beat the batter causing bubbles in the batter, the cheesecake will rise more when baking then when it collapses as it cools, it will crack.
Room temp ingredients – make sure the cream cheese is softened and the eggs are at room temp. This will ensure your cheesecake filling is beautifully smooth as it should be!
Bake on a low temp – helps ensure the surface doesn’t crack.
No water bath – it’s tedious and makes no difference. See this Strawberry Cheesecake for notes and a side by side comparison.
Cheesecake surface shouldn’t crack…. but if it does, don’t worry! Just hide them under berries or cream!!
What this Baked Cheesecake tastes like
The Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this No Bake Mango Cheesecake.
On the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a souffle. Like this famous Japanese Cotton Cheesecake on my mother’s website, RecipeTin Japan. Then there’s the beautiful Basque Cheesecake with its signature caramelised surface which is also very light.
This one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much.
And lastly, a little touch of lemon zest just gives it that perfect finishing tough.
All those words to describe the cheesecake. I should have just said – THIS IS DARN DELICIOUS!!! – Nagi x
Classic Baked Cheesecake recipe – made easy!
Watch how to make it
This is the Strawberry Cheesecake recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce.
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Classic Baked Cheesecake
Ingredients
CHEESECAKE BISCUIT BASE:
- 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
CHEESECAKE FILLING:
- 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
TOPPINGS:
- Strawberries, blueberries, raspberries
- Icing sugar / powdered sugar , for dusting
Instructions
PREPARATION:
- Preheat oven to 160°C/320°F (140°C fan).
- Prepare pan – Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and video. Butter and line the side of the pan.
CHEESECAKE BISCUIT BASE:
- Blitz – Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
- Press into pan – Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
FILLING:
- Beat cream cheese – Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high,.
- Finish batter – Add flour, beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batter.
- Bake – Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
- Cool in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- Remove springform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
- Serve – Top with berries and dust with icing sugar!
Recipe Notes:
- Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these.
- US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.
- UK: Digestives are ideal, I LOVE digestives!
Nutrition Information:
More cheesecake recipes
I love a good cheesecake. Proof!
Life of Dozer
The recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top.
I was extremely cranky with him. Yet look at him, eyeing the cheesecake! He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!!
All these while I have never added plain flour to my cheesecake. May i ask what does the plain flour do in this cheesecake?
Hi Celeste, it changes the texture slightly and helps stop the cake from cracking 🙂 N x
Thank you Nagi! I tried using your recipe and there really are no cracks!
I was so confused by the instruction to turn the springform base upside down, until I realised that what the author considers “wrong-side up” is the standard way I (and my mom, and my gran) have always used these pans. As far as I’m aware that is in fact the correct way to use them, which is why I’ve never had trouble getting a cake to slide off the bottom… Just in case there’s anyone else out there that’s also confused by that instruction.
Hi Fran, sounds like you’ve been doing it upside down this whole time. The correct way is the other way 🙂 N x
In that case I’m interested in the disadvantages of using it the wrong way round? You’ve already established that using it the right way up has a disadvantage when baking cheesecake, and I’ve never noticed any issues with using it the wrong way around.
The lip stops any liquid seeping through and spoiling the cake and messing up the oven. Nagi’s way is best…
Hi, I have never made a cheesecake – and it was great! I added Bailey’s as per the birthday request,….so very yummy. Thanks again.
Sounds fabulous Kristy! N x
amazing. first ever cheesecake and was so easy turned out perfect
Amazing recipe! I cut up snickers and crumbled flake through it for my partners birthday. The top set perfect no cracks and it was so easy to make! Highly recommend this was my first ever baked cheesecake I’m making it again today. Thanks for the recipe
Do you need to have the cream cheese and sour cream at room temperature or it has to be cold?
Hi Marie, the cream cheese has to be softened – so needs to be at room temp so you can beat it. The sour cream can be cold – N x
What can we use instead of sour cream as it’s not available in my country ?
Hi Tania, greek/natural yogurt would be the next best thing 🙂 N x
The texture is silky smooth but I do prefer a tangier flavour. This was more vanilla flavoured even with the rind included so I definitely recommend the berries on top to add that missing tang
Hi Tanya, if you prefer more tang, you can always include more lemon zest 🙂 N x
The most difficult part is how to remove the baking paper. Could you give a tips
Hi Mac, are you talking about the bottom piece? I talk about it in the blog post – if you leave it overhanging like the pictures, you can easily slide the cake off it! 🙂 N x
First time cheese cake maker here! I have now made this recipe 4 times for my family and friends and they keep asking me for more! I am not a cheesecake lover but I am obsessed with making and eating this one.
I have been asked to make the cheesecake in muffin tins for a dinner party.
Could you please advise how long I should bake them for and if I should pre-bake the crust?
Followed the recipe as given including the baking & cooling process but the cheesecake still shrank quite a bit on cooling. Why? Tasted good though.
Hi Shail, sorry you had issues here, sounds like it cooled too quickly! N x
Hola Nagi! This looks amazing, but If I want to make it gluten free should I just get some GF biscuits (I’m in Aus so any brands you recommend?) and change the flour for Coconut or Almond Flour? Any other substitutes?
Hi Alexandra, I have used GF Anzac biscuits from Aldi for cheesecakes and it turned out great. Arrowroot (I think the brand is Leda) and scotch fingers from Coles are supposed to be good too but I have not tried them myself.
Hi Alexandra, I haven’t tried making this gluten free, but I would think that gluten free biscuits for the base would be fine, replace the flour in the cake with 1 tbsp corn flour (almond or coconut flour wont work here). N x
Hi Nagi, loving your recipes.
With this recipe, can I make it without the side crust?
I haven’t tried just yet Kat! N x
Well I just did earlier and it worked! Although I used cake strips so the sides don’t get burn. It’s so delicious, even my mother in law who prefers no-bake has been converted!! Thanks Nagi
Please let me know if I can use a 24cm springform tin. Regards Tests.
Hi Teas, you can – you’ll just have a slightly shorter cake. Or you can scale the recipe up to say 16 serves and make with the larger pan. N x
Hi! Will we then have to bake it for longer because it is a bigger cake? Or just the same amount of time? Thank you!
I only have a 24cm springform tin😕will it do?
Hi Tess, you can either make it and have a shorter cake, or scale the recipe up to 16 servings and make more to fill a larger tin 🙂 N x
Thank you. I love your Goldie, we are lucky enough to have 5 of them. Stay safe.
How many slices did you cut it into to work out the calories per serving? Thanks!
Hi Nicola, this recipe serves 12 – nutrition is per slice. N x
im a bit puzzled by the heavy amount of sugar
are you sure it is 330 grams?
also i do not have sour cream
what can i replace it with?
Hi Anita, yes that’s correct. If you don’t have sour cream, you can replace with greek/plain yogurt. N x
Love this cheese cake. Any suggestions on how to make a lemon cheesecake please
Made this with ease thanks to all of your detailed instructions. I might not add as much lemon zest next time but it was DELICIOUS!!! Loved it with all of the berries on top and the consistency of the cake itself turned out perfect. Highly recommend.
Hi, I’m a male trying to please my wife and the in-laws. Just wanted to know what size will the cake be after baking. Thank you.
Hello Nagi,
if I make the whole lot without walls but just biscuit base will it stand as whole after baking? Thanks.