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!!!
First ever cheesecake and it turned out perfect! So easy and absolutely heavenly *drooling*
Thank you!!
This was so easy. I followed the directions and used all the tips. It was beautiful. Thank you for sharing.
This cheesecake was SO easy to make and turned out perfectly! I cooked it in individual Weck jars with a gluten free base (and only 1 cup sugar sub) – the filling still cooked beautifully. Thanks Nagi!
What an awesome idea – sounds great Jess! N x
Could I use regular sugar? Never heard of Caster sugar?
Perfect recipe. This is definitely the recipe I’d recommend to others thank you Nagi!
Hi! I’m planning to serve the cheesecake with caramel sauce on top. Do you think I should reduce the sugar so that it won’t be too sweet?
This is sensational. Made it for the first time and already getting asked to make it again.
I made a couple of substitutions due to what I had on hand at the time and it still came out beautifully.
Definitely one for my tin!
Thanks Nagi 🙂
This looks amazing!
Feeling inspired to make it today. Do you think I could substitute the sour cream for natural yogurt?
Ps. Love your recipes. My go to for making and baking all things delicious!
Yes 100% Nes, I often do! N x
First time baking. Come out perfect. So grateful. Fantastic recipe and how easy!
That’s great Erina!!! N x
I well try to make this chess cake and I well leave you a-not
Thank you 😍
Thank you so much for this beautiful recipe. I have made this 2x and have another request to make it again. A crowd pleaser!!
I’m so glad you love it Catherine – thanks so much for letting me know! N x
Best cheesecake recipe ever… delicious and easy to make.
Made it twice already and family and friends love it. Making 2 tomorrow for a dinner party. Thanks Nagi.
Hi Nagi,
I never respond to websites – but I wanted to say ‘Thank you’ for this lovely recipe. I baked it for the first time as a surprise for my husbands birthday. It was very easy to follow your instructions, the ingredients are easy to find and not expensive, your tips were very handy…But most of all, the cake came out spectacular! No cracks on the service and delicious.
May you be blessed and continue to share great recipes.
Greetings, Ad
Thank you so much for the awesome feedback Adriaana, that’s so kind of you!! N x
Made this for dessert tonight and was loved by the family including my fussy hubby. Thanks Nagi, this is the best ever baked cheesecake recipe and so easy to make too.
WOOT!!! I’m so glad you enjoyed it Annie!!! N x
The best tasting cheesecake I’ve ever had or made!! So simple, and was a huge hit with the family!! Thankyou
Wahoo, that’s awesome Shelley!! N x
Makes a tasty cheesecake that was a hit in our house. Only.thing I would say is that I had it in a fan oven on 140c and it took 1 hour and a half to bake properly!
Oh no Zoe!! Sounds like you may have a problem with your oven thermostat! N x
Can you make this without taking the biscuits up the side? And just have it underneath.
Hi Chloe, you can if you prefer! N X
Thank you for the recipe! It was easy. And I’m glad it is not overly sweet.
I did cheat. I had to mix this by hand. Since the cream cheese did not soften quick enough for me, I added the sour cream next to make it easier to mix.
I made this to take to a friends for dessert. It was awesome!!! I am making it again tomorrow. Lucky I go to the gym as just making it made me put on a kilo! (I did lick the bowl though)
Hi Lyn, maybe try some sit-ups haha! Lots of love, Arlene
Sorry but I should have asked about cooking times for a 30 cm cheesecake as well
Hi I am planning to make this cheesecake for a birthday in 10 days time. Could you tell me if it is possible to freeze this recipe.
Also I am planning on making a 2 tier cheesecake so was wondering if you could tell me how long I would bake a 6inch cheesecake for?
Thank you so much. First time attempting a baked cheesecake and it was an absolute triumph thanks to your recipe
That’s so great to hear Rachel, thanks so much for letting me know!! N x