Cheesecake Recipe

If you’re looking for a rich, creamy, bakery-style dessert that feels both classic and impressive, this cheesecake recipe is exactly what you need. With its buttery biscuit base, silky smooth filling, and perfectly balanced sweetness, this homemade cheesecake delivers luxurious texture and flavour in every bite. Despite its elegant appearance, this recipe is surprisingly beginner-friendly and comes together with simple ingredients and clear steps. Perfect for holidays, birthdays, dinner parties, or weekend baking, this cheesecake recipe takes around 6 hours total including chilling time for the best texture.

What Is Cheesecake?

Cheesecake is a rich dessert made with a smooth cream cheese filling baked over a buttery biscuit crust. Unlike traditional cakes, cheesecake has a dense yet creamy texture that melts in your mouth while remaining wonderfully light and silky when chilled properly.

This cheesecake recipe features a classic vanilla filling with a crisp digestive biscuit base and a delicate tang from cream cheese and sour cream. The slow baking and gradual cooling process help create that signature velvety texture with a smooth top and perfectly set centre.

Every slice delivers the perfect balance of sweetness, creaminess, and buttery crunch, making this one of the most loved desserts for every occasion.

Cheesecake Recipe Ingredients

For the Biscuit Base

• 250g digestive biscuits
• 120g unsalted butter, melted
• 2 tablespoons light brown sugar

For the Cheesecake Filling

• 900g full-fat cream cheese, softened
• 250g caster sugar
• 240ml sour cream
• 1 tablespoon vanilla extract
• 4 large eggs
• 2 egg yolks
• 1 tablespoon cornflour
• 1 tablespoon lemon juice
• Pinch of salt

For the Optional Topping

• Fresh berries
• Whipped cream
• Berry sauce or caramel sauce
• Mint leaves for garnish

Preparation and Cooking Time

• Prep Time: 25 minutes
• Baking Time: 1 hour 10 minutes
• Cooling Time: 1 hour
• Chilling Time: 4 hours minimum
• Total Time: About 6 hours 35 minutes
• Servings: 12 slices

How to Make Cheesecake Recipe

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Grease and line the base of a 9-inch springform cake tin with baking parchment. Wrap the outside of the tin with foil if using a water bath.
• Make the biscuit base: Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter and brown sugar until evenly coated and resembling wet sand.
• Press into the tin: Firmly press the biscuit mixture into the bottom of the prepared tin using the back of a spoon or flat glass. Chill in the refrigerator for 15 minutes while preparing the filling.
• Prepare the filling: In a large bowl, beat the softened cream cheese until completely smooth and creamy. Add caster sugar and mix until fully combined.
• Add remaining ingredients: Mix in the sour cream, vanilla extract, lemon juice, cornflour, and salt. Add the eggs and egg yolks one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks.
• Fill the tin: Pour the cheesecake filling over the chilled biscuit base and smooth the top gently with a spatula.
• Bake the cheesecake: Place the cheesecake in the oven and bake for 65 to 75 minutes. The edges should look set while the centre still has a slight wobble when gently shaken.
• Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This slow cooling helps prevent cracking.
• Chill before serving: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for the best texture and flavour.
• Decorate and serve: Top with fresh berries, whipped cream, or your favourite sauce before slicing and serving chilled.

Expert Tips for Perfect Cheesecake

How Do You Prevent Cheesecake from Cracking?

Avoid overmixing the batter once the eggs are added, as too much air can cause cracks during baking. Cooling the cheesecake slowly inside the oven also helps maintain a smooth top.

Why Should Cream Cheese Be Room Temperature?

Softened cream cheese blends more smoothly and prevents lumps in the filling. Cold cream cheese can create a grainy texture that is difficult to fix later.

Can You Bake Cheesecake Without a Water Bath?

Yes, although a water bath helps create gentler heat and reduces cracking. If skipping the water bath, place a tray of hot water on the lower oven shelf instead.

Why Does Cheesecake Need Chilling Time?

Chilling allows the filling to fully set and develop its signature dense yet creamy texture. Cutting too early can result in a soft, messy centre.

What Is the Best Way to Slice Cheesecake?

Use a sharp knife dipped in hot water and wiped clean between slices. This creates clean, professional-looking cuts every time.

Serving Suggestions

• Serve with fresh strawberries or raspberries
• Drizzle with salted caramel sauce
• Top with blueberry compote
• Add whipped cream and chocolate shavings
• Pair with coffee or espresso after dinner

Storage Instructions

Room Temperature

Cheesecake should not sit at room temperature for more than 2 hours because of the dairy-based filling.

Refrigerator

Store covered in the refrigerator for up to 5 days. Keep it in an airtight container or wrap tightly with plastic wrap to maintain freshness.

Freezing

Freeze individual slices or the whole cheesecake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition Information

• Calories: 480 kcal
• Carbohydrates: 32g
• Protein: 8g
• Fat: 36g
• Saturated Fat: 21g
• Sodium: 340mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and creamy baked cheesecake with a buttery biscuit crust and smooth vanilla filling. Perfect for holidays, celebrations, or everyday dessert cravings.

Ingredients

• 250g digestive biscuits

• 120g unsalted butter, melted

• 2 tbsp light brown sugar

• 900g full-fat cream cheese, softened

• 250g caster sugar

• 240ml sour cream

• 1 tbsp vanilla extract

• 4 large eggs

• 2 egg yolks

• 1 tbsp cornflour

• 1 tbsp lemon juice

• Pinch of salt

• Fresh berries for topping

• Whipped cream or berry sauce

Directions

• Preheat oven to 160°C (140°C Fan). Grease and line a 9-inch springform tin.
• Crush digestive biscuits and combine with melted butter and brown sugar.
• Press the biscuit mixture firmly into the bottom of the tin and chill.
• Beat cream cheese until smooth, then mix in sugar.
• Add sour cream, vanilla, lemon juice, cornflour and salt.
• Mix in eggs and yolks one at a time until just combined.
• Pour filling over the crust and smooth the top.
• Bake for 65–75 minutes until edges are set and centre slightly wobbly.
• Cool slowly in the oven with the door slightly open for 1 hour.
• Refrigerate for at least 4 hours before slicing and serving.

Notes

• Use full-fat cream cheese for the creamiest texture.
• Avoid overmixing after adding eggs to reduce cracking.
• Cheesecake tastes even better after chilling overnight.