Easy Baked Cheesecake Recipe (Creamy, No Cracks)
Creamy baked cheesecake with a buttery biscuit base and a smooth vanilla filling. Simple steps and the low-oven trick that prevents cracks.
Published
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 12
A creamy cheesecake needs patience, not skill: a low oven, a slow cool-down and a night in the fridge. The wobble in the center is a good sign; it sets as it cools.
Ingredients
- Base: 200 g (7 oz) digestive or graham biscuits, 80 g (⅓ cup) melted butter
- 750 g (26 oz) full-fat cream cheese, at room temperature
- 150 g (¾ cup) sugar
- 3 eggs
- 200 g (¾ cup) sour cream
- 2 tbsp flour
- 1 tbsp lemon juice and 1 tsp vanilla
Instructions
- Heat the oven to 160 °C (325 °F). Line the base of a 23 cm (9 inch) springform tin.
- Crush the biscuits, mix with the melted butter and press firmly into the tin. Bake for 10 minutes.
- Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time on low speed, then the sour cream, flour, lemon juice and vanilla.
- Pour onto the base and bake for 50–60 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, open the door a little and leave the cheesecake inside for 1 hour.
- Chill for at least 4 hours, ideally overnight, before slicing.
Nutrition per serving
- kcal
- 445
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 34 g
Tips
- Room-temperature cream cheese and slow mixing prevent lumps and cracks.
- Top with berries, fruit compote or caramel.
