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!!!
I loved your recipe but I got cracks in my cake😢
Hi Eva, cracks can happen for a number of reasons – oven too hot, type of oven used, cake cooling too quickly etc. Can I ask how long and what type of oven you used to bake? You can always salvage by coving in berries – https://promotown.info/strawberry-cheesecake/%3C/a%3E%3C/p%3E
Hi, if we are to use spreadable cream cheese with no sour cream, do I use 625g of cream cheese or just 500g?
Hi Issy – just skip it all together – so 500g. N x
Best to use castor sugar or you’ll taste crunchy sugar
Hi Frances, yes the recipe calls for caster sugar 🙂 N x
Hi Nagi!
I don’t have caster sugar – am I able to use brown sugar or white?
Very easy to make and tastes great. I put it in a water bath and it comes out perfectly every time. Made 3 cakes in 3 weeks. My family eats it too fast. Wish I could upload a picture to show. Great recipe! Thanks!
Woah that’s commitment!! I’m so glad you love it! N x
Hi Nagi, I’m planning to bake this cheesecake on Friday but I wanted to keep the cake until Sunday to share with friends. Would the cake still be okay to eat by Sunday? Thanks 🙂
Hi Maria, if you can keep yourself from eating it prior, then it will be fine for Sunday 🙂 N x
Hi Nagi! I was wondering how tall your cake pan is? I want mine to go up the sides but I think it might be a little too tall.
Very easy to make and tastes great. I put it in a water bath and it comes out perfectly every time. Made 3 cakes in 3 weeks. My family eats it too fast. Wish I could upload a picture to show. Great recipe! Thanks!
Hi Samantha, mine is a 3″ pan 🙂 N x
Made this! Not as perfect looking as yours but beautiful and yummy either way!
I’m so glad you enjoyed it Myriam 🙂 N x
Hi there, I baked this beauty over the weekend for Mothersday and it was an absolute stunner!!!
I ran out of vanilla biscuits for the base so replaced half of the required amount with chocolate dipped digestive biscuits instead (total game changer!!!) and it was just perfection!
Loved it – thank you!!!
Sounds divine Anita! N x
Hi. I’m in the uk, so cream cheese is soft. In your notes it states to leave out the sour cream but do I need to replace the sour cream with more cream cheese or just skip altogether?
Thanks in advance xx
Hi Charlie, just skip all together 🙂 N x
Baked this cheesecake for Mother’s Day. For the topping I used Amarena wild cherries in syrup. It turned out fantastic. My wife loved it. Thanks again Nagi for another wonderful recipe.
Yum, I love this idea Giuseppe!! N x
Hello, I’m planning on trying your recipe but I don’t have sour cream at home, could I use natural yogurt instead?
Thank you very much!
Greetings from Honduras!
Hi Nicolle, yes that will be fine 🙂 N x
Hi Nagi ,
I love cooking whether it’s a savoury item or a sweet .Have always been a bit afraid to dapple with cheesecakes but gave your recipe a shot ….embracing my fears .
I must admit it turned out simply amazing as have all your other recipes …simple and yet so effective and tasty .
Am a great fan of yours from now on .
Stay safe and happy
Love from India
Zia
I’m so glad you gave it a go Zia!! N x
Can Arnott’s Granita biscuits be used? That’s all they had at the supermarket :/
Nagi, I tried this recipe last Christmas and it was mindblowing. Now I’m thinking of switching it up to a matcha cheesecake, can I just add 3 tablespoons of matcha to this recipe, or do I need to make some tweaks to the other ingredients?
Do you think I could use this recipe to make in mini cheesecake for using muffin tins?
Thanks
I’ve made your strawberry cheesecake and it was superb.
Soo good
Thanks so much Emme! N x
Today, I’m making this for the second time, the first time was Christmas! Perfect every time!!
This looks amazing! I am going to try it this weekend for my mums birthday.
I just had a question, can I bake this the day before or is it best to do on the day?
Thank you.
I am looking for a delicious savory baked cheesecake recipe, Please share if you have any.