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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!!
This looks great, can’t wait to try it! Your recipe is well written and easy to understand. Your dog is so beautiful! I just want to hug him 🙂
Thanks so much Zara!
Your recipes just never fail. Another massive success. I consider myself I cheesecake queen and had to try yours when I saw it. There was a definite appeal with not having to use a water bath. It came out perfectly. I made it with an Oreo crust. I’m such a fan, everything you touch turns to gold.
Oh woah what a compliment, thanks so much Andrea!
Isn’t 1.5 cups of sugar going to be too sweet? I’ve seen most other sites only use about 1/2 cup.
Hi Samama – not sure what other recipes you are looking at but 1/2 cup would be not enough, it would barely be sweet for a cheesecake of this size 🙂 N x
Just to let you know I am baking this cheesecake for the second time. Such a sensation last time it has been requested for my daughter’s engagement family gathering tomorrow night. It is the best cheesecake. Thankyou.
Woot! Great to hear Anna ❤️
I am NOT a baker
But I made this cheesecake and it was sensational!
Best one I’ve ever had
Like you said- follow the tips and it won’t fail- so very true!
Absolutely Beautiful!
I also had some leftover homemade blackberry sauce in the fridge which i poured and marbled over the batter just before I put it in the oven. Cooked it for about 10-15 mins longer to accommodate the sauce.
Seriously ridiculously delicious
Hello cheesecake addiction 🙂
Hi Nagi, I have a flatmate who can’t eat lemon. If I don’t add the lemon zest would I need to make any other adjustments?
Best baked cheesecake I’ve ever made. Light, fluffy, full of flavour. Will definitely be making this again.
WAHOO!! You’ll never buy one again!
My first try at cheesecakes was this recipe. For comparison I also bought a $47 one from the Cheesecake Factory, and a $19 one from the local supermarket. Following this recipe exactly, I matched the one from the Cheesecake factory, and surpassed the one from the supermarket! On the first try of baking cheesecake.
This is not only my opinion, but also my wifes and 5 friends who I invited over for this dinner. Its amazing how simple and great quality this is. Thank you Nagi for a great recipe!
Woot! You’ll never buy a $47 one again!
I have made a couple now, and am hooked on them! Its better than cake, and easier. You are right, I will never again buy a cheesecake.
I was wondering, I have the chance to get the Arnott’s, but at a price 🙁 Is there a noticeable difference in the taste vs. the graham crackers?
It was a bit of a risk as I hadn’t made this recipe before, but I baked it on 29 Dec, & as soon as it was out of the oven, we were in the car to a friend’s place. I left it on the bench top to cool & then we ate it 3 hours later topped with berries. And… it was delicious with rave reviews from the other diners! Will def be making it again – thank you! PS. The only thing was there was a small pool of butter at the bottom of my oven at the end of the cooking time, which I presume was from the biscuits?
Hi Vivienne, sounds like your pan might not be completely water tight – N x
Hi! Would want to try this and was just wondering if the measurement would be the same if I use regular granulated sugar instead of caster? Or would I need to change anything? Thanks a lot! 🙂
Made this for Christmas yesterday and it was a hit. A really yummy cake! Thanks for the recipe!!
Made your pavlova for yesterday, Nagi, and now this is in the oven for tomorrow. Always trust your recipes! Xx
Hi Nagi, just wondering if you’ve ever tried making these as mini cheesecakes? Any changes required? Such an awesome recipe I’m loath to try and use another one… 🙂 Thanks!
I haven’t tried Mary-rose but I’m sure you could – you’d just need to adjust the cook time ☺️
Hmm! Well I’ll take on the challenge then! 😊 do you think I should lower the heat or just leave as is?
This looks amazing!! I’m hoping to make it for Christmas! Do you think there’s any way to incorporate some chocolate into this? I was thinking maybing pouring chocolate ganache on top of the cake, underneath the berries? What do you think? Also, if I do this, do you think I should pour the ganache before or after I refrigerate the cake?? Thank you!!
Hi Anne, ganache might be a little too much for this cake – you could always grate chocolate over the top of the berries ☺️
Nagi, I live in the Turkish Republic of Northern Cyprus and can only get cream cheese in a tub. What adjustment shall I make to still make this cheesecake? Help! And thank you!
Hi Lisa! Reduce the sour cream to 1/4 cup 🙂 Your cream cheese is what we call “spreadable cream cheese” here that’s sold in tubs and it’s not as firm as block cream cheese. 🙂
You are a godess!
The cake looks perfect, no cracks and it appears to be set perfectly. Can hardly wait for Thanksgiving dinner to be over so we can get to dessert. Thank you, thank you, thank you!
Yaaaaaay!!!! So glad to hear that Lisa! N x
Thank you for the fantastic recipe!
I live at a higher altitude (~ 3500′), and found that I needed to leave the cake in the oven for an additional 35 minutes to have it cook properly.
Tasted great though!
I’m so glad you were able to adapt it to work for your high altitude! Glad you loved it!! N x
Thank you Nagi for another delicious recipe! My dad loves cheesecake and he is visiting from overseas, so I made this one for dessert tonight and everyone loved it! The creamy texture is perfect and the biscuit base and sides held together beautifully! (Much to my relief when I was cutting it in front of the guests!!) I covered top with fresh whipped cream and berries. Great that you can make it the day before and take out of the fridge a couple of hours before serving so it’s nice and creamy on the inside. This will be my go to cheesecake recipe! Nagi, a lot of your recipes are now my “go to”!!
FANTASTIC!!! So glad you enjoyed this Michelle, thanks for letting me know! N x
Hi Nagi,
I really wanna make this but I don’t have sour cream. What would be a good substitute for sour cream? Thank you.
Use Plain (not flavoured) Yoghurt as a substitute for Sour Cream. Greek Yoghurt is best. 🙂
Hi Nagi
Can i make this cake 2 day in advance? If so does that mean it can be in the fridge longer tban 4 hours?
Thanks heaps
It will be fine in the fridge for 2 days Dorothy! 🙂
Thanks heaps Nabi. Xx
Hi Nagi just want to let u know that I baked it today and served it as my FIL belated birthday cake. They all love it. Thanks so much for your recipe n the tips. You make my 1st cheesecake so easy.
Cheers
Hi Nagi! My first cheesecake and it was a success! Thank you for always making us look good😊 I cannot wait for my next cooking adventure as I work tthrough your amazing recipes!
That’s great Mish! Thanks for letting me know! – N x ❤️
nagiii is ther a substitute for sour cream..
V don’t hav sour cream to buy🙁