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Classic Baked Cheesecake

Classic Baked Cheesecake
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This is a truly stunning cheesecake, a timeless classic you’ll cherish for years to come!

P.S. No need for a complicated water bath. Simply bake it low and slow, then let it cool gently in the oven to prevent cracks.

Ingredients

Scale

Cheesecake Biscuit Base

200g (7 oz) Arnott’s Marie crackers or other plain biscuits (Australia) or 28 graham cracker squares (see Note 1)

120g (8 tablespoons) unsalted butter, melted

Cheesecake Filling

500g (1 lb) cream cheese, softened (see Note 2)

2 tablespoons all-purpose (plain) flour

1 teaspoon pure vanilla extract

½ cup full-fat sour cream

1½ cups caster sugar (superfine sugar)

Zest of 1 lemon

3 large eggs, at room temperature

Toppings

Fresh strawberries, blueberries, and raspberries

Icing sugar (powdered sugar), for dusting

Instructions

Preparation: Preheat oven to 160°C (320°F) standard or 140°C (295°F) fan. Prepare a 20cm (8″) springform pan by flipping the base upside down, lining it with parchment paper, and buttering the sides.

Cheesecake Biscuit Base: Break biscuits into pieces and pulse into fine crumbs. Add melted butter and pulse again until the texture resembles wet sand. Press firmly into the base and up the sides of the pan using a flat object. Set aside.

Filling: Beat cream cheese until smooth (about 30 seconds). Add flour and mix briefly. Add vanilla, sour cream, sugar, and lemon zest; beat just until combined. Add eggs one at a time, mixing briefly after each.

Bake: Pour filling into the crust. Bake for about 55 minutes until lightly golden and the center jiggles slightly. Cool in the oven with the door open 20 cm (8″). Chill in the fridge for at least 4 hours.

Serve: Remove the springform sides. Slide the cheesecake off the base and paper. Top with fresh berries and dust with icing sugar before serving.

Notes

Biscuits: Use any plain sweet crackers, Marie Crackers, Arrowroot, Nice (Australia), Graham Crackers (US, 28 squares), or Digestives (UK). Crumbs should resemble wet sand and hold firmly when pressed. Adjust with more butter if needed.

Cream Cheese: If only spreadable cream cheese is available, omit the sour cream.

Lemon Juice or Water: Use water instead of lemon juice if the strawberries are already very sweet.

Invert the Pan: Flip the springform base upside down to avoid the ridge, making it easier to slide the cheesecake onto a serving plate without breaking the crust.

Making Crumbs: No food processor? Crush the biscuits in a ziplock bag using a rolling pin or heavy can.

Cooling the Cheesecake: Leave the cheesecake to cool in the oven with the door slightly open, this helps prevent cracks.

Measurement Differences: Cup and spoon sizes vary slightly across countries, but this recipe works well with both US and Australian measurements. Graham cracker crusts turn out a little crunchier than those made with Marie crackers, both are delicious!

Nutrition

Keywords: Classic Baked Cheesecake, baking recipes, cheesecake recipes, easy recipes

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