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Baked Cheesecake Recipe

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3.9 from 159 reviews

This classic baked cheesecake features a buttery biscuit base and a creamy, smooth filling made with cream cheese, lemon juice, and whipped cream. Baked to perfection and chilled, this dessert is topped with fresh fruit or berries for a delightful finish perfect for any occasion.

Ingredients

Biscuit Base

  • 150 g (5 oz) plain sweet biscuits (e.g., Granita, digestives)
  • 60 g (1/4 cup) butter, melted
  • 1/2 tsp ground cinnamon

Cheesecake Filling

  • 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

Topping/Garnish

  • Fresh fruit, berries or jam

Instructions

  1. Prepare the Tin: Lightly grease a 20 cm (8 inch) springform tin with butter and line the base with non-stick baking paper. Leave the paper overhang to help remove the cheesecake easily after baking.
  2. Make the Biscuit Base: Using a food processor, crush the sweet biscuits finely. Combine the crushed biscuits with melted butter and ground cinnamon, mixing until well combined.
  3. Form the Base: Press the biscuit crumb mixture firmly into the base of the prepared springform tin using the back of a spoon or a rubber spatula to create an even layer.
  4. Chill Base: Refrigerate the tin with the biscuit base for 30 minutes to firm it up before adding the cheesecake filling.
  5. Preheat Oven: Set your oven to 150°C (300°F) to preheat while you prepare the filling.
  6. Beat Cream Cheese: In a medium bowl or food processor, beat the cream cheese until smooth to avoid lumps, which is crucial for a creamy texture.
  7. Add Sugar and Remaining Ingredients: Mix in the caster sugar until well combined. Then add the eggs, lemon juice, lemon zest, and vanilla extract. Mix gently until smooth, being careful not to overbeat to prevent cracks in the cheesecake.
  8. Incorporate Whipped Cream: Fold the whipped cream softly into the cream cheese mixture to maintain its lightness and create a creamy filling.
  9. Pour Filling and Bake: Pour the filling over the chilled biscuit base and bake in the preheated oven for 40 to 50 minutes.
  10. Test for Doneness: Carefully open the oven door and gently wobble the baking tin using a potholder. The cheesecake should be set around the edges with a slight jiggle in the center, indicating it’s done baking.
  11. Cool in Oven: Turn off the oven and run a knife around the edge of the cheesecake to prevent sticking. With the oven door slightly ajar, let the cheesecake cool inside to prevent cracking.
  12. Chill Thoroughly: Remove the cooled cheesecake and chill it completely in the refrigerator for at least 4 hours or overnight. Cover with cling wrap if chilling overnight.
  13. Serve: Remove from the springform tin and transfer to a serving plate or cake stand. Decorate with whipped cream and fresh berries or fruit as desired before serving.

Notes

  • Note 1: Use plain sweet biscuits like Granita or digestives for the base; avoid overly flavored or chocolate biscuits to maintain a classic taste.
  • Note 2: Ensure cream cheese and eggs are at room temperature for a smooth batter and even baking.
  • Note 3: Lemon zest adds fresh citrus flavor; make sure to zest only the yellow part of the lemon to avoid bitterness.
  • Note 4: Vanilla extract enhances flavor complexity; use pure vanilla for best taste.

Find it online: https://justsosavory.com/baked-cheesecake-recipe/