Classic Baked Cheesecake
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
408 kcal
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Course
Dessert
Classic Baked Cheesecake
Description
Classic Baked Cheesecake starts with a biscuit base made from finely ground Arnott's Marie biscuits (or Graham crackers), mixed with melted unsalted butter until resembling wet sand and pressed into a springform pan lined with parchment paper. The filling combines softened cream cheese beaten smooth, flour, vanilla extract, sour cream, caster sugar, lemon zest, and eggs blended gently to a smooth consistency.
The cheesecake is baked at 160°C (320°F) with the springform pan base inverted for an even surface, then cooled gradually to prevent cracks. The resulting cheesecake has a smooth, dense, and creamy texture with a lightly sweetened tang enhanced by lemon zest. The biscuit base adds a crunchy contrast to the filling.
Typically, the cheesecake is served with fresh strawberries, blueberries, raspberries, and a dusting of icing sugar, balancing the richness of the filling with fresh fruitiness. Variations include using different plain biscuits for the base and omitting sour cream if unavailable. Proper measurement and cooling help ensure a stable cake with an intact crust and creamy filling.
Ingredients
CHEESECAKE BISCUIT BASE:
- 200g / 7 oz Arnott's Marie crackers Aus) or 28 Graham Cracker squares (Note 1, or other plain biscuit
- 120g / 8 tbsp butter melted, unsalted
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)
- lemon zest of 1
- 3 egg at room temperature, large
TOPPINGS:
- strawberry
- Blueberry
- raspberry
- icing sugar for dusting, aka powdered sugar
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!
Notes
- Use any plain crackers to get about 2 cups of crumbs for the base; consistency should be like wet sand to pack firmly.
- If using spreadable cream cheese instead of block, omit sour cream as it affects texture.
- Choose water instead of lemon juice if berries are not very sweet to avoid over-acidifying the filling.
- Invert the springform pan base when assembling to create a flat bottom and ease cake removal.
- Cool cheesecake gradually in the oven to prevent surface cracks and ensure smooth texture.
- Crush biscuits in a food processor or sealed bag with a rolling pin to achieve fine crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408cal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 108mg | 36% |
| Sodium | 255mg | 11% |
| Potassium | 110mg | 2% |
| Sugar | 30g | 60% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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