Classic Baked Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it delivers all the decadence of a traditional baked cheesecake without the fuss of a water bath. The texture is luxuriously smooth yet light enough that I never feel overwhelmed by it. The gentle lemon zest adds brightness, while the buttery biscuit base gives a satisfying crunch. It’s an easy-to-follow, reliable recipe that always turns out beautifully — perfect for any celebration or a weekend indulgence.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Biscuit Base:
200g plain biscuits (Marie crackers, Graham crackers, or digestives)
120g unsalted butter, melted

Filling:
500g cream cheese, softened
2 tbsp plain flour
1 tsp vanilla extract
1/2 cup sour cream (full fat)
1 1/2 cups caster sugar
Zest of 1 lemon
3 large eggs, at room temperature

Toppings:
Strawberries, blueberries, or raspberries
Icing sugar, for dusting

Directions

Prepare the Pan

I preheat the oven to 160°C (320°F) or 140°C (fan). I use a 20cm (8-inch) springform tin and invert the base before clipping it in — this creates a flat surface so the cheesecake slides off easily later. I lightly butter the base, line it with baking paper, and then line the sides of the pan as well.

Make the Biscuit Base

I roughly break up the biscuits and blitz them in a food processor until they turn into fine crumbs. Then I add the melted butter and pulse again until the mixture resembles wet sand. I pour this crumb mixture into the prepared tin, pressing it firmly over the base and up the sides using the bottom of a measuring cup. Once smooth and compact, I set it aside while preparing the filling.

Make the Cheesecake Filling

I beat the cream cheese with an electric mixer on medium-high speed until smooth, about 30 seconds. Then I add the flour and mix just until combined. I follow with the vanilla extract, sour cream, sugar, and lemon zest, beating briefly until smooth. Finally, I add the eggs one at a time, mixing gently after each addition — just enough to combine without over-aerating the batter.

Bake

I pour the filling into the crust and smooth the top with a spatula. I bake it for about 55 minutes, until the surface is pale golden, flat, and only slightly wobbly in the center when gently shaken.

Cool and Chill

I turn the oven off and leave the cheesecake inside with the door ajar (about 20cm open) for 1 hour to cool gradually — this helps prevent cracks. Then I refrigerate it, still in the tin, for at least 4 hours or overnight to set completely.

Serve

Once chilled, I release the springform sides, slide the cheesecake off the base, and carefully remove the baking paper. I top it with fresh berries and dust with icing sugar before serving.

Servings and Timing

This cheesecake serves 12 people and takes about 1 hour and 15 minutes total — 30 minutes of prep and 55 minutes of baking, plus at least 4 hours of chilling time. It’s an excellent make-ahead dessert since it tastes even better the next day.

Variations

I sometimes swirl in a little raspberry coulis or melted chocolate before baking for a marbled effect. For a citrus twist, I use orange zest instead of lemon. A dash of liqueur like coffee or hazelnut (non-alcoholic alternatives work too) can also enhance the flavor. If I’m short on time, I make the crust only on the base instead of up the sides — it still looks and tastes amazing.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It’s best served chilled or at room temperature. I don’t recommend freezing it, as the texture can change once thawed. Any leftovers are just as good the next day — if not better — after the flavors meld overnight.

FAQs

Why did my cheesecake crack on top?

Cracks usually happen from overbeating or rapid cooling. I cool mine gradually in the oven with the door slightly open.

Do I need a water bath?

No — baking it slowly at a low temperature gives a smooth texture without needing a water bath.

Can I use spreadable cream cheese?

Yes, but if I do, I skip the sour cream since spreadable cheese is softer.

Can I make this cheesecake ahead of time?

Absolutely — I often make it the day before serving. It firms up beautifully overnight.

Can I use a different type of biscuit?

Yes, any plain sweet biscuit like digestives, Arrowroot, or Graham crackers works perfectly.

How do I know when it’s baked?

The edges should be set, and the center should wobble slightly when shaken.

Can I use low-fat cream cheese?

I don’t recommend it — the texture won’t be as rich or creamy.

How do I stop the crust from crumbling?

I make sure the crumbs are fine and the butter is well combined so it presses firmly.

Can I add fruit to the filling?

Yes, but I keep it minimal — too much can affect the texture.

How do I get clean slices?

I dip my knife in warm water, wipe it dry, and slice in one smooth motion for neat edges.

Conclusion

This Classic Baked Cheesecake is everything I want in a dessert — smooth, creamy, delicately flavored, and beautifully simple to make. The combination of rich cream cheese filling and buttery biscuit base is irresistible, and the fresh berries add the perfect finishing touch. Whether for a special occasion or a weekend treat, this cheesecake never fails to impress.