Description
A rich, creamy, and perfectly balanced Classic Baked Cheesecake with a buttery biscuit crust and a silky smooth filling. Lightly tangy from sour cream and lemon zest, it’s baked to golden perfection and topped with fresh berries for an elegant finish.
Ingredients
Scale
- 200 g Plain biscuits (Marie, Graham crackers, or digestives)
- 120 g Unsalted butter, melted
- 500 g 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
- Fresh strawberries, blueberries, or raspberries
- Icing sugar, for dusting
Instructions
- Preheat oven to 160°C (320°F) or 140°C fan. Grease and line a 20cm (8-inch) springform tin, ensuring both base and sides are lined.
- Crush biscuits into fine crumbs using a food processor. Add melted butter and mix until evenly combined. Press firmly into the base and sides of the prepared tin. Set aside.
- Beat cream cheese with an electric mixer until smooth (about 30 seconds). Add flour and mix briefly. Add vanilla, sour cream, sugar, and lemon zest, beating until just smooth. Add eggs one at a time, mixing gently after each until combined — don’t overmix.
- Pour filling into the prepared crust and smooth the top.
- Bake for 55 minutes, until the top is pale golden and the center slightly wobbly when gently shaken.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
- Refrigerate in the tin for at least 4 hours or overnight to set completely.
- Remove from the tin, peel away baking paper, and transfer to a serving plate. Top with fresh berries and dust with icing sugar.
Notes
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg