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Classic Baked cheesecake

This baked cheesecake recipe is the ultimate indulgence. Creamy lemon cheesecake with a buttery crust, served with easy berry sauce.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 16
Calories: 483 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust
  • 400 g (14oz) cookies crushed (Graham crackers/Digestive biscuits)
  • 100 g (3.5oz) butter melted
For the filling
  • 750 g (1½lb) plain cream cheese room temperature
  • 250 g (½lb) creamed cottage cheese room temperature
  • 250 g (1¼ cups) caster sugar
  • 3 tbsp/50g flour
  • 3 eggs
  • 1 egg yolk
  • 250 ml (1 cup) sour cream
  • 1½ tsp vanilla extract
  • Zest of 1 lemon
For the topping
  • 500 ml (2 cups) sour cream
  • 50 g (¼ cup) sugar
Easy berry sauce
  • 400 g (14oz) frozen berries
  • 2 tbsp lemon juice
  • 1 tbsp sugar
  • 3 tbsp water
  • 1 tbsp cornflour/corn starch mixed with 1 tbsp water

Instructions

    Cup of Yum
  1. Pre-heat the oven to 230ºC and grease a 20cm springform cake pan well. 
  2. For the crust, combine the crushed cookies with the melted butter and mix well. Press into the bottom and up the sides of the prepared cake pan. The crust doesn't have to be all the way up to the top of the pan. 
  3. Place in the freezer for 15 minutes. 
  4. To make the cheesecake filling, beat the cream cheese and cottage cheese in the bowl of a stand mixer fitted with the paddle attachment, until fluffy. (You can make the filling with an electric hand mixer and large mixing bowl too.) Add the sugar and flour and continue beating until well mixed, scraping down half way through the mixing. 
  5. Add the eggs and yolk, one at a time, scraping down the bowl with a rubber spatula after each addition. 
  6. Stir in the sour cream, lemon zest and vanilla extract. 
  7. Pour the filling onto the chilled crust and place on a baking sheet (if your oven's temperature is not steady and you know it has heat spots, wrap the bottom of the cake pan in foil and place the cake pan into a deep roasting dish. Fill up to half way up the cake pan's height with boiling water then place in the oven.) and place in the oven. 
  8. Bake for 15 minutes at 230ºC then turn down the heat to 110ºC and allow to bake for a further 45-60 minutes, until the cake's centre jiggles slightly when the pan is gently shaken. 
  9. Mix together the sour cream and sugar and pour gently on top of the cake and return to the oven to bake for another 15 minutes. 
  10. When the cheesecake is baked, switch off the oven and open the oven door. Allow the cheesecake to cool for at least one hour this way and then transfer to the refrigerator to cool overnight. 
  11. To make the sauce, combine all the ingredients in a small saucepan and simmer for 5-10 minutes until the sauce has thickened slightly. Cool to room temperature and serve with slices of cheesecake. e

Nutrition Information

Calories 483kcal (24%) Carbohydrates 50g (17%) Protein 9g (18%) Fat 27g (42%) Saturated Fat 14g (70%) Cholesterol 110mg (37%) Sodium 406mg (17%) Potassium 244mg (7%) Fiber 3g (12%) Sugar 30g (60%) Vitamin A 834IU (17%) Vitamin C 2mg (2%) Calcium 151mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 483

% Daily Value*

Calories 483kcal 24%
Carbohydrates 50g 17%
Protein 9g 18%
Fat 27g 42%
Saturated Fat 14g 70%
Cholesterol 110mg 37%
Sodium 406mg 17%
Potassium 244mg 5%
Fiber 3g 12%
Sugar 30g 60%
Vitamin A 834IU 17%
Vitamin C 2mg 2%
Calcium 151mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.