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 honestly cant work out how to do the springform tin trick?? Every time I turn my base upside down I cant get the ring part of the tin to attach to the base? What could I be doing wrong?
Hi Katie, it’s a little tricky and you just need to manoeuvre it a bit to sit in the correct position 🙂
I haven’t made a cheesecake in many, many years – not since I burned out the motor in my electric beaters trying to beat the cream cheese. When I received a special request for a cheesecake I was a bit hesitant (I usually go for flavour, but like the recipes to be relatively simple). This recipe worked a treat and was appreciated by everyone. Only one concern – to what does the tip for “water or lemon juice” refer? It isn’t in the recipe!
Hi Ingrid, I’m so gad you gave it a shot and loved it!! Thanks for picking up that error – that note is meant to be for the “strawberry cheesecake” topping! N x
This is the most informative recipe I’ve ever used and the results speak for them selfs!!
What’s the purpose of the flour. Can I substitute plain flour with corn flour? Can I add half a tablespoon of lemon juice?
All purpose flour is simply another term for plain flour.
Hi Nagi,
I love this recipe- how can I turn this into mini cheese cakes – say Large cupcake size. Could I then feeeze the individual portions? Thank you. Georgia. Love your recipes.
One of the best recipe ever I got
Thank you dear
Stay blessed
Best regards
Chef Arun
I’m so glad you enjoyed it Arun, thank you so much ❤️
Hello Nagi, how might the recipe change if I have only a 9″ springform dish?
Hi Joyce, cook exactly as per the recipe, your cake won’t be as high but it will be just as delicious!
I made this for my mum’s birthday, as she loves cheesecake, and it’s absolutely delicious! I put some lemon juice in as well, as it was a little sweet without it. Definitely will be making it again.
Thanks!
I’m so glad you love it Angela!
Hi Nagi
I love your recipes and I especially love this recipe as it doesn’t require a water bath. I haven’t had much luck with water baths in the past – soggy base.
Wahoo! That’s great to hear Shireen!
Hi,
Made cheesecakes with strawberry sauce/syrup. I added blueberries in it also. Came out super nice and tasty.
Thank you.
Best regards
Amruta
I’m so glad you loved it Amruta!
I love this recipe,the methid is easy to follow and the result was wonderful.Im a first time backer and I wonted to share the love of food with my family and they lover it thank you
Wahoo, I’m so glad you nailed it Mario ❤️
Hi Nagi,
May I ask, can I made this with base of ready to use mini tart shell from coles? How long should I bake the cheesecake if I can use that as the base? Thanks. Jo.
Hi Jo, I haven’t tried to be honest – what size are the tart shells? – N x
I’ve made it today, sooo easy & delicious, w/ salted caramel sauce thank u nagi
YUUUM! Sounds great Noemi – N x
Hi Nagi,
I am attempting to make this cheescake and top it with chocolate bars etc. Should I leave out the lemon zest if this isn’t going to be a fruit topped cheesecake?
Hi Sophie, if you’re topping with chocolate bars leave the lemon out – it’s not overpowering so won’t make a huge difference if it’s left in though – N x
I love Nagi’s recipes and this one was no exception. If making again, I would reduce the sugar to 1/3 the suggested amount as it was too sweet for me. Great texture and crust!
Hi Claire, sorry you found it too sweet, just reduce the sugar a little and it won’t affect the finished product – N x
Can this recipe be cooked ahead then frozen to serve later?
Can plain yogurt a good substitute for sour cream?
I haven’t tried Mylene, but I imagine it would work fine!
Hi. Can I mix by hand. I do not have an electronic mixer.
You can use a hand mixer… just warm the cream cheese slightly to make it easier to blend smoothly
Hi Anna, I honestly have never done this by hand as you need to beat the cream cheese until smooth – I think this is to hard with a hand whisk. N x
Hello. I would like to try this cheesecake recipe. Can i use a pyrex glass dish to bake in? No flipping as i would put it in the fridge after baking and can slice of that. Please advise.
Hi Sherika, as long as you can slice it – although I find this one easier in a tin that you can remove the sides easily – N x
I followed all the tips and this is the first time my cheesecake has turned out perfect! Thank you for the great recipe
Wahooo, that’s awesome to hear Shalini, thanks so much for letting me know ❤️