Nothing quite beats the smooth, creamy indulgence of a homemade cheesecake, and this Classic Baked Cheesecake Recipe is a must-try for anyone who loves that perfect balance of rich filling and crumbly base. With a buttery biscuit crust, a luscious cream cheese center, and subtle hints of vanilla and lemon zest, this dessert brings out the comforting flavors you crave while being surprisingly straightforward to make. Whether you’re a seasoned baker or a passionate beginner, this cheesecake will become your go-to showstopper at any gathering or quiet treat at home.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a vital role in building the unmistakable flavor and texture of this cheesecake. From the crumbly crust to the silky filling, understanding their function will help you appreciate every delicious bite.
- 200g / 7 oz Arnott’s Marie crackers or 28 Graham Cracker squares: Provides a buttery, crunchy base that contrasts beautifully with the creamy filling.
- 120g / 8 tbsp unsalted butter, melted: Binds the crushed biscuits into a solid crust and adds richness.
- 500g / 1 lb cream cheese, softened: The star ingredient, creating that signature creamy texture and tangy flavor.
- 2 tbsp plain flour (all purpose): Helps stabilize the filling so it sets perfectly without cracking.
- 1 tsp vanilla extract: Adds warm, aromatic notes that enhance the overall flavor.
- 1/2 cup full-fat sour cream: Lends a slight tang and silkiness, balancing the sweetness of the sugar.
- 1 1/2 cups caster sugar (superfine sugar): Sweetens without graininess, ensuring a smooth mouthfeel.
- Zest of 1 lemon: Brightens the cheesecake with a subtle citrus lift.
- 3 large eggs, at room temperature: Provide structure and richness, helping the cheesecake hold its shape.
- Strawberries, blueberries, raspberries: Fresh berries add color, tartness, and a lovely contrast to the creamy cake.
- Icing sugar / powdered sugar, for dusting: A delicate finishing touch to add visual appeal and extra sweetness.
How to Make Classic Baked Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing the Arnott’s Marie crackers or graham crackers into fine crumbs. Combining these with melted butter creates a mixture that you’ll firmly press into your springform pan’s base. This crust not only forms a tantalizingly crisp foundation but also offers a buttery flavor that complements the creamy filling to come.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with the caster sugar until silky smooth. Add the plain flour, vanilla extract, lemon zest, and sour cream, mixing until all these components seamlessly combine. Finally, gently beat in the eggs one at a time; this careful incorporation ensures a velvety texture without overworking the batter.
Step 3: Bake to Perfection
Pour the luscious filling over the prepared crust and smooth the top. Bake the cheesecake at a moderate temperature for approximately 55 minutes. You’ll want the center to jiggle just slightly, not completely set, which guarantees a creamy and tender inside. Once baked, allow it to cool gradually—this step is crucial to avoid cracks and to let the flavors meld.
How to Serve Classic Baked Cheesecake Recipe
Garnishes
Nothing accentuates the indulgence of this cheesecake like a scattering of fresh berries—strawberries, blueberries, and raspberries add vibrant color and bright acidity. A light dusting of icing sugar creates a beautiful, delicate finish that whets the appetite before the very first bite.
Side Dishes
Serve your cheesecake with a dollop of whipped cream or a spoonful of luscious berry compote for added moisture and flavor contrast. A glass of sweet dessert wine or a strong espresso can elevate the experience and balance the richness beautifully.
Creative Ways to Present
For special occasions, consider layering slices of cheesecake with fresh fruit in clear glasses for individual parfaits or adding edible flowers for a stunning visual effect. You can also experiment by drizzling dark chocolate or caramel sauce on top to add an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Classic Baked Cheesecake Recipe leftovers keep beautifully in the refrigerator for up to 5 days when properly wrapped or stored in an airtight container. Keeping it chilled ensures the rich texture remains intact and that the flavors stay vibrant.
Freezing
If you’d like to save some for later, this cheesecake freezes very well. Wrap the cake tightly in plastic wrap and then aluminum foil or place slices in freezer bags. It can be frozen for up to 2 months; just thaw it overnight in the refrigerator before serving.
Reheating
Since cheesecake is best served chilled, reheating is not recommended. However, if you prefer it slightly less cold, let it sit at room temperature for 15-20 minutes before slicing to soften up the texture without compromising the taste.
FAQs
Can I use a different type of biscuit for the crust?
Absolutely! While Arnott’s Marie crackers or graham crackers are classic choices, you can substitute digestive biscuits or even vanilla wafers for a different flavor profile. Just be sure to adjust the butter amount accordingly for the right crust consistency.
Why do I need to use room temperature eggs and cream cheese?
Using ingredients at room temperature helps them blend more smoothly, preventing lumps and ensuring a uniform batter. This contributes to the classic cheesecake’s creamy texture and helps avoid cracks on the surface.
How do I prevent the cheesecake from cracking?
Allowing the cheesecake to cool slowly is key. You can turn off the oven with the cake inside and crack the door slightly to let it cool gently. Avoid overbeating the batter, and use a water bath if you want to be extra careful.
What if I don’t have sour cream?
Sour cream adds a subtle tang and creaminess, but if you don’t have it, Greek yogurt or crème fraîche are great alternatives that provide similar flavor and texture benefits.
Can I make this cheesecake gluten-free?
Yes! Use gluten-free biscuits or cookies for the crust and ensure any other ingredients are certified gluten-free. This way, you’ll still enjoy the luscious taste of the Classic Baked Cheesecake Recipe without worry.
Final Thoughts
There’s something incredibly rewarding about making a cheesecake from scratch, and this Classic Baked Cheesecake Recipe is a perfect starting point that’s sure to captivate your taste buds. With straightforward steps and unforgettable flavor, I hope you give it a try soon and discover just how magical homemade cheesecake can be!
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Classic Baked Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 25 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Baked Cheesecake is a rich and creamy dessert featuring a buttery biscuit crust and a smooth cream cheese filling, topped with fresh berries and a dusting of powdered sugar. Perfect for special occasions or a delightful treat any day.
Ingredients
Crust
- 200g / 7 oz Arnott’s Marie crackers or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
Filling
- 1 lb / 500g cream cheese, softened
- 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)
- Zest of 1 lemon
- 3 large eggs, at room temperature
Topping
- Strawberries
- Blueberries
- Raspberries
- Icing sugar / powdered sugar, for dusting
Instructions
- Prepare the crust: Preheat the oven to 160°C (320°F). Crush the Arnott’s Marie crackers or Graham crackers finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed biscuits with the melted butter until combined. Press this mixture firmly and evenly into the base of a 9-inch (23 cm) springform pan, creating a flat surface. Bake the crust in the preheated oven for about 10 minutes, then remove and allow to cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the plain flour and continue mixing to combine. Next, add the caster sugar, vanilla extract, lemon zest, and sour cream, beating until fully incorporated and the mixture is smooth. Finally, add the eggs one at a time, mixing on low speed after each addition just until blended to avoid incorporating too much air into the batter.
- Bake the cheesecake: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Place the pan on the middle rack in the oven and bake for 50 to 55 minutes. The edges should be set, but the center will still have a slight wobble when you gently shake the pan. Turn the oven off and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking. Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight for best results.
- Serve: Before serving, gently run a knife around the edges to loosen the cheesecake from the springform pan. Remove the sides and transfer to a serving plate. Top the cheesecake with fresh strawberries, blueberries, and raspberries. Dust lightly with icing sugar for an elegant finish. Slice and enjoy!
Notes
- Use softened cream cheese to ensure a smooth filling without lumps.
- Room temperature eggs incorporate better and help achieve a creamy texture.
- Allow the cheesecake to cool slowly in the oven to prevent cracking.
- The sour cream adds a subtle tang and creaminess to the cheesecake.
- The crust can be made with either Arnott’s Marie biscuits or Graham crackers depending on regional availability.
