Name: Baked Cheesecake Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 5 h 35 min
Cuisine: American
Ingredients: 150 g (5 oz) plain sweet biscuits (e.g., Granita, digestives); 60 g (1/4 cup) butter, melted; 1/2 tsp ground cinnamon; 500 g (1 lb) cream cheese, at room temperature; 220 g (1 cup) caster/superfine sugar; 4 large eggs, at room temperature; 60 ml (1/4 cup) freshly squeezed lemon juice; 3 tsp lemon zest; 1 tsp vanilla extract; 300 ml (1 1/4 cups) whipping cream, whipped to soft peaks; Fresh fruit, berries or jam

Jump to Recipe· 3.9 from 159 reviews

There is something truly magical about a classic dessert that brings comfort and joy with every bite, and this Baked Cheesecake Recipe does exactly that. It offers a wonderfully creamy texture complemented by a crisp, buttery biscuit base infused with a hint of cinnamon. With bright notes of fresh lemon cutting through the richness, this cheesecake feels like a homemade hug on a plate. Whether you’re baking it for a special occasion or simply to treat yourself, this recipe is approachable and rewarding, promising a dessert experience that friends and family will remember fondly.

Ingredients You’ll Need

A woman's hand is using a black spatula with a wooden handle to press down a single, even layer of finely crumbed, reddish-brown crust inside a round black pan. The crust has a grainy texture and covers the entire base of the pan smoothly. The pan sits on a white marbled surface, next to a few broken orange biscuit pieces. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Baked Cheesecake Recipe lies in its simplicity. Each ingredient plays a crucial role, from the crunchy base that adds texture to the velvety cream cheese filling that melts in your mouth. With easy-to-find pantry staples and fresh additions, you’ll see how effortless crafting this dessert can be.

150 g plain sweet biscuits: Choose granita or digestives for a perfectly crumbly, flavorful base.
60 g butter, melted: This binds the biscuit crumbs and adds rich, buttery depth.
1/2 tsp ground cinnamon: A subtle spice that lifts the base with warmth and aroma.
500 g cream cheese, at room temperature: The star of the cheesecake, giving it a smooth, creamy texture.
220 g caster sugar: Sweetens without graininess, dissolving beautifully into the mixture.
4 large eggs, at room temperature: These create structure and richness in the filling.
60 ml freshly squeezed lemon juice: Adds a fresh, zesty brightness that cuts through the creaminess.
3 tsp lemon zest: Intensifies the lemon flavor and brings a lovely aroma.
1 tsp vanilla extract: Boosts the sweetness and rounds out all the flavors.
300 ml whipping cream, whipped to soft peaks: Adds lusciousness and a light finish to the batter.
Fresh fruit, berries or jam: Perfect for garnishing and adding a pop of color and taste.

How to Make Baked Cheesecake Recipe

A round cheesecake sits on a white marble plate with a brown wooden base under it. The cheesecake has three visible layers: the bottom layer is a crumbly, light brown crust, the middle is a thick, smooth, pale yellow cream cheese filling, and the top has a swirl of white whipped cream spread across the surface. On the whipped cream, there is a colorful mix of fresh strawberries and blueberries. Whole strawberries are placed at the top, while halved strawberries and small blueberries are scattered around them, adding bright red and deep blue colors with green strawberry leaves. The background is a white marbled surface with stacked white plates and silver forks blurred in the back, and a soft gray cloth is casually placed around the plate. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Base

Start by lightly greasing an 8-inch springform tin and lining the base with non-stick baking paper, leaving an overhang to make removal easier later. Next, crush the sweet biscuits finely in a food processor or using a rolling pin, then combine with melted butter and cinnamon. Press this crumbly mixture firmly into the base of your tin with the back of a spoon or spatula. Chill the base in the fridge for about 30 minutes to allow it to set well.

Step 2: Mix the Cream Cheese Filling

With your oven preheated to 150 degrees Celsius, beat the cream cheese until completely smooth — this step is crucial for a silky texture without lumps. Gradually add in the caster sugar, blending well. Then carefully incorporate the eggs one at a time, followed by freshly squeezed lemon juice, lemon zest, and vanilla extract. Remember not to overmix, as too much air can create cracks during baking. Finally, fold in the softly whipped cream gently to keep the batter light and airy.

Step 3: Bake the Cheesecake

Pour the creamy mixture onto your chilled biscuit base and transfer the pan into your preheated oven. Bake for 40 to 50 minutes until the edges are set but the center still has a tiny wobble when gently shaken. This perfect balance ensures a soft and luscious interior that will firm up beautifully as it cools. Take extra care to run a knife around the edge right after baking to prevent sticking, then cool it slowly in the oven with the door slightly ajar to avoid cracks.

Step 4: Chill and Decorate

Once cooled, place the cheesecake in the fridge for at least four hours or overnight to set fully. Cover it carefully with cling wrap if chilling overnight. When ready to serve, release it from the springform tin and transfer it to a serving plate or cake stand. Garnish generously with whipped cream and your favorite fresh berries to add color and a fresh burst of flavor.

How to Serve Baked Cheesecake Recipe

Garnishes

Adding fresh fruit or berries on top transforms the cheesecake into a vibrant and inviting dessert. Juicy strawberries, raspberries, or blackberries provide natural sweetness and balance the richness perfectly. A spoonful of smooth fruit jam or a dusting of powdered sugar also offers a delightful finish that elevates the presentation and taste.

Side Dishes

This luscious cheesecake pairs wonderfully with a light fruit compote or a dollop of freshly whipped cream on the side. If you’re serving coffee or tea, a biscotti or a small shortbread cookie on the plate complements the creamy dessert beautifully without overpowering it. For a more decadent indulgence, a drizzle of chocolate or caramel sauce adds an extra layer of flavor.

Creative Ways to Present

Turn your Baked Cheesecake Recipe into a showstopper by serving individual cheesecake jars layered with fresh fruit and crunchy biscuit crumbs. Alternatively, slice and serve with edible flowers or a sprinkle of toasted nuts for added texture. Using colored plates or rustic wooden boards can also boost the visual appeal and make your homemade cheesecake look even more irresistible.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Keeping it cold ensures the creamy texture stays intact and prevents any drying out. Always cover it well to avoid it absorbing other fridge odors or becoming less fresh.

Freezing

You can freeze this cheesecake if you want to keep it longer. Wrap it securely in cling wrap and then foil to protect it from freezer burn. It can last for up to 2 months frozen. Thaw it in the refrigerator overnight before serving to maintain its creamy consistency and delicious flavor.

Reheating

Cheesecake is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you prefer it slightly softer, let it sit at room temperature for about 30 minutes before serving, but avoid microwaving as it can alter the texture and cause the cheesecake to become grainy.

FAQs

Can I use a different type of biscuit for the base?

Absolutely! While digestives or granita biscuits are traditional and offer great flavor, you can substitute with graham crackers, ginger snaps, or any lightly sweetened biscuit. Just keep in mind the flavor will subtly change depending on what you choose.

Why is it important to use room temperature eggs and cream cheese?

Using room temperature eggs and cream cheese ensures they mix together more smoothly, helping avoid lumps in the batter. It also helps the cheesecake bake evenly, resulting in a perfectly silky and uniform filling.

How do I prevent cracks from forming on my cheesecake?

The key is to avoid overmixing to reduce excess air, bake at a low temperature, and cool the cheesecake gradually with the oven door slightly ajar. Running a knife between the cake and pan immediately after baking also prevents the cheesecake from sticking and cracking as it contracts.

Can I make this cheesecake gluten-free?

Yes! Use gluten-free biscuits for the base, and double-check all other ingredients to make sure they are gluten-free certified. This simple swap keeps the recipe accessible for gluten-sensitive friends and family.

Is it possible to make this recipe without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Just be sure the paper overhang is enough to lift the cheesecake out carefully once chilled.

Final Thoughts

This Baked Cheesecake Recipe is truly a beloved classic that never fails to bring smiles to the table. Its smooth, creamy filling paired with a crunchy cinnamon-spiced base strikes the perfect balance between simple and indulgent. I encourage you to give this recipe a try—once you taste how effortlessly it comes together and delights your palate, I’m confident it will become a treasured staple in your dessert repertoire. Happy baking!

Baked Cheesecake Recipe

Ingredients You’ll Need