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
Scale
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.
