🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 11 (from laksa043)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa011.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/easy-classic-baked-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/easy-classic-baked-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/","crawl_time":1775773874,"first_indexed_time":1475277343,"http_code":200,"src_unparsed":"com,recipetineats!www,\/easy-classic-baked-cheesecake\/ s443","src_root_hash":"12701549400634406811","history_drop_reason":null,"meta_title":"Easy Classic Baked Cheesecake - RecipeTin Eats","meta_descriptions":["This is an easy classic baked cheesecake recipe, with a video tutorial so you can see just how easy it really is!"],"attrs_boilerpipe_text":"This classic baked cheesecake is\n rich and creamy yet light\n, \nsweet without being overly sweet. \nThis is an \neasy\nCheesecake recipe that anyone can make, thanks to a couple of little-but-important tips I’m sharing!\nFor your next cheesecake, try the stunning \nStrawberry Cheesecake\nor famous\nBasque Cheesecake\n!\nThis is an\neasy\nCheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’s \nmade easy\nwith a few key tips that make all the difference.\nI think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes.\nYou don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry.\nThe risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and\/or a pile of berries – or the biscuit crust cracks a bit.\nSee? How would anyone know if the surface is cracked?? 😉\nEasy Cheesecake recipe tips\nHere are my tips to make this classic baked Cheesecake stress free and easy for you to make:\nThe biscuit crust is stronger than you think. \nI always stress that the crust is going to crack (especially the walls) but it always surprises me how well it holds together when I’m handling the finished cheesecake. It’s firm but has a little give so it doesn’t crack with the slightest bend.\nInvert the base of the springform pan.\n Though the ridge around the base of the pan is small, it can be a real pain to transfer the cheesecake out of the base onto the serving platter. We can’t flip cheesecake upside down like with cakes!! So make your life easier by inverting the base so it’s perfectly flat so the cheesecake will slide right off onto the platter.\nPaper overhang\n– this also helps remove the cheesecake. Just slide it right off the cake pan base!\nPress biscuit crumbs firmly using something flat\n. The key to a sturdy crust is pressing the biscuit crumbs firmly into the base and up the wall of the cheesecake. Use something with straight walls and a flat base – I use a measuring cup. I use the side of the cup to press the crumbs into the walls and the base to press down.\nEasy Cheesecake recipe tips (cont’d)\nDon’t over-beat the batter\n. Unlike cake batters, we don’t want to aerate cheesecake batter to make it rise too much. If you over-beat the batter causing bubbles in the batter, the cheesecake will rise more when baking then when it collapses as it cools, it will crack.\nRoom temp ingredients\n– make sure the cream cheese is softened and the eggs are at room temp. This will ensure your cheesecake filling is beautifully smooth as it should be!\nBake on a low temp\n– helps ensure the surface doesn’t crack.\nNo water bath\n– it’s tedious and makes no difference. See this\nStrawberry Cheesecake\nfor notes and a side by side comparison.\nCheesecake surface shouldn’t crack…. but if it does, don’t worry!\nJust hide them under berries or cream!!\nWhat this Baked Cheesecake tastes like\nThe Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this\nNo Bake Mango Cheesecake\n.\nOn the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a souffle. Like this famous\nJapanese Cotton Cheesecake\non my mother’s website,\nRecipeTin Japan\n. Then there’s the beautiful\nBasque Cheesecake\nwith its signature caramelised surface which is also very light.\nThis one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much.\nAnd lastly, a little touch of lemon zest just gives it that perfect finishing tough.\nAll those words to describe the cheesecake. I should have just said – THIS IS DARN DELICIOUS!!!\n– Nagi x\nClassic Baked Cheesecake recipe – made easy!\nWatch how to make it\nThis is the\nStrawberry Cheesecake\nrecipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce.\nSubscribe to my\nnewsletter\nand follow along on\nFacebook\n,\nPinterest\nand\nInstagram\nfor all of the latest updates.\nServings\n12\nTap or hover to scale\nRecipe video above\n. Some cheesecakes are quite dense and very rich (like New York Cheesecake), whereas others are so airy they are almost like soufflé, like the the famous\nJapanese Cotton Cheesecake\n. This cheesecake lies in between – the filling is smooth and rich, but not heavy and dense because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake, a classic you will treasure forever!\nPS There is no need to use a fiddly water bath for baking to avoid surface cracks. You just need to bake at a low temperature and cool in the oven.\nCHEESECAKE BISCUIT BASE:\n▢\n200g \/ 7 oz\nArnott’s Marie crackers or other plain biscuit\n(Aus) or 28 Graham Cracker squares (Note 1)\n▢\n120g \/ 8 tbsp\nunsalted butter\n, melted\nCHEESECAKE FILLING:\n▢\n1 lb \/ 500g\ncream cheese\n, softened (Note 2)\n▢\n2\ntbsp\nplain flour\n(all purpose flour)\n▢\n1\ntsp\nvanilla extract\n▢\n1\/2\ncup\nsour cream\n(full fat)\n▢\n1 1\/2\ncups\ncaster sugar\n(superfine sugar)\n▢\nZest of 1 lemon\n▢\n3\nlarge eggs\n, at room temperature\nTOPPINGS:\n▢\nStrawberries, blueberries, raspberries\n▢\nIcing sugar \/ powdered sugar\n, for dusting\nCook Mode\nPrevent screen from sleeping\nPREPARATION:\nPreheat\noven to 160°C\/320°F (140°C fan).\nPrepare pan –\nGet a 20cm\/8\" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment\/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and\nvideo\n. Butter and line the side of the pan.\nCHEESECAKE BISCUIT BASE:\nBlitz –\nBreak up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.\nPress into pan –\nPour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.\nFILLING:\nBeat cream cheese –\nUse a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high,.\nFinish batter –\nAdd flour\n,\nbeat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batter.\nBake –\nPour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.\nCool\nin the oven with the door open 20 cm \/ 8\" (Note 6), then refrigerate for 4 hours+ in the pan.\nRemove\nspringform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.\nServe –\nTop with berries and dust with icing sugar!\n1. Biscuits:\nAny plain crackers will work fine here, you need 2 cups of crumbs.\nAustralia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these.\nUS: Use 28 squares \/ 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.\nUK: Digestives are ideal, I LOVE digestives!\nThe crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.\n2. Cream Cheese\n– In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.\n3. Lemon Juice or Water\n– Depends on sweetness of strawberries. If they aren’t that sweet, use water instead.\n4. Inverted cake pan with overhang paper:\nThe base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.\n5. Crumbs:\nOR crush in a ziplock bag using a rolling pin or large can.\n6. Cool in oven:\nThis helps stop the surface from cracking.\n7. Different measures:\nCups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious!\nCalories:\n408\ncal\n(20%)\nCarbohydrates:\n40\ng\n(13%)\nProtein:\n5\ng\n(10%)\nFat:\n25\ng\n(38%)\nSaturated Fat:\n14\ng\n(88%)\nCholesterol:\n108\nmg\n(36%)\nSodium:\n255\nmg\n(11%)\nPotassium:\n110\nmg\n(3%)\nSugar:\n30\ng\n(33%)\nVitamin A:\n875\nIU\n(18%)\nVitamin C:\n0.1\nmg\nCalcium:\n69\nmg\n(7%)\nIron:\n1.1\nmg\n(6%)\nKeywords:\nBaked Cheesecake, Cheesecake recipe\nMore cheesecake recipes\nI love a good cheesecake. Proof!\nLife of Dozer\nThe recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top.\nI was \nextremely\ncranky with him. Yet look at him, eyeing the cheesecake!  He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!!\nHi, I'm\nNagi\n!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!\nRead More\nFree Recipe eBooks\nJoin my free email list to receive THREE free cookbooks!\nReader Interactions","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#genesis-nav-primary)\n- [Skip to header navigation](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#genesis-nav-header)\n- [Skip to main content](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#genesis-sidebar-primary)\n\n[RecipeTin Eats](https:\/\/www.recipetineats.com\/)\n\nFast Prep, Big Flavours\n\nMain Menu\n\n[Display Search Bar]()\n\nMy RecipeTin\n\n×\n\n- Top\n- About\n- Tips\n- Video\n- Recipe\n- Life of Dozer\n- Comments\n\n- [My RecipeTin](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#slick-favorites)\n- [My cookbooks\\!](https:\/\/www.recipetineats.com\/cookbooks\/)\n- [Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [Recipes By Category](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/)\n  Submenu\n  - 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[Privacy & Disclosure](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\n[Home](https:\/\/www.recipetineats.com\/)\n\n[Cheesecakes](https:\/\/www.recipetineats.com\/category\/cheesecakes\/)\n\n# Easy Classic Baked Cheesecake\n[![](https:\/\/secure.gravatar.com\/avatar\/75eae612677fdf550ba9a478ea595902153a0a06b8b27aaf6bc3eddcf6367244?s=96&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)](http:\/\/www.recipetineats.com\/about-me\/)\n\nBy  [Nagi Maehashi](http:\/\/www.recipetineats.com\/about-me\/)\n\n[549 Comments](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comments)\n\nShare\n\nShare\n\n- [Copy Link](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/)\n- [E-mail](<mailto:?subject=RecipeTin Eats:  Easy Classic Baked Cheesecake&body=https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/>)\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/&t=Easy%20Classic%20Baked%20Cheesecake)\n- [WhatsApp](https:\/\/api.whatsapp.com\/send?text=Easy%20Classic%20Baked%20Cheesecake%20-%20https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/)\n\nPublished25 Mar '16\n\nUpdated12 Jun '25\n\nJump to\n\n[Recipe](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#recipe)\n\nVideo\n\nDozer\n\nThis classic baked cheesecake is **rich and creamy yet light**, **sweet without being overly sweet.** This is an **easy** Cheesecake recipe that anyone can make, thanks to a couple of little-but-important tips I’m sharing\\!\n\nFor your next cheesecake, try the stunning [Strawberry Cheesecake](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/) or famous [Basque Cheesecake](https:\/\/www.recipetineats.com\/basque-cheesecake\/)\\!\n\n![Photo of a beautiful classic Baked Cheesecake recipe](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Baked-Cheesecake_8-1.jpg)\n\n## **Baked cheesecake – made easy\\!**\nThis is an **easy** Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’s **made easy** with a few key tips that make all the difference.\n\nI think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes.\n\nYou don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry.\n\nThe risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and\/or a pile of berries – or the biscuit crust cracks a bit.\n\nSee? How would anyone know if the surface is cracked?? 😉\n\n![Easy Classic Baked Cheesecake - Creamy and rich, yet light, with a couple of secret tips, this is surprisingly easy to make! Video tutorial included.](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Baked-Cheesecake_9.jpg)\n\n## **Easy Cheesecake recipe tips**\nHere are my tips to make this classic baked Cheesecake stress free and easy for you to make:\n\n- **The biscuit crust is stronger than you think.** I always stress that the crust is going to crack (especially the walls) but it always surprises me how well it holds together when I’m handling the finished cheesecake. It’s firm but has a little give so it doesn’t crack with the slightest bend.\n- **Invert the base of the springform pan.** Though the ridge around the base of the pan is small, it can be a real pain to transfer the cheesecake out of the base onto the serving platter. We can’t flip cheesecake upside down like with cakes!! So make your life easier by inverting the base so it’s perfectly flat so the cheesecake will slide right off onto the platter.\n- **Paper overhang** – this also helps remove the cheesecake. Just slide it right off the cake pan base\\!\n- **Press biscuit crumbs firmly using something flat**. The key to a sturdy crust is pressing the biscuit crumbs firmly into the base and up the wall of the cheesecake. Use something with straight walls and a flat base – I use a measuring cup. I use the side of the cup to press the crumbs into the walls and the base to press down.\n\n![How to make cheesecake biscuit base](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/How-to-make-Cheesecake-Crust.jpg)\n\n## **Easy Cheesecake recipe tips (cont’d)**\n- **Don’t over-beat the batter**. Unlike cake batters, we don’t want to aerate cheesecake batter to make it rise too much. If you over-beat the batter causing bubbles in the batter, the cheesecake will rise more when baking then when it collapses as it cools, it will crack.\n- **Room temp ingredients** – make sure the cream cheese is softened and the eggs are at room temp. This will ensure your cheesecake filling is beautifully smooth as it should be\\!\n- **Bake on a low temp** – helps ensure the surface doesn’t crack.\n- **No water bath** – it’s tedious and makes no difference. See this [Strawberry Cheesecake](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/) for notes and a side by side comparison.\n- **Cheesecake surface shouldn’t crack…. but if it does, don’t worry\\!** Just hide them under berries or cream!\\!\n\n![How to make Cheesecake Filling](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/How-to-make-Baked-Cheesecake.jpg)\n\n![Slice of Classic baked cheesecake](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Baked-Cheesecake_6-1.jpg)\n\n## **What this Baked Cheesecake tastes like**\nThe Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this [No Bake Mango Cheesecake](https:\/\/www.recipetineats.com\/no-bake-mango-cheesecake\/).\n\nOn the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a souffle. Like this famous [Japanese Cotton Cheesecake](https:\/\/japan.recipetineats.com\/japanese-cheesecake-cotton-cheesecake\/) on my mother’s website, [RecipeTin Japan](https:\/\/japan.recipetineats.com\/). Then there’s the beautiful [Basque Cheesecake](https:\/\/www.recipetineats.com\/basque-cheesecake\/) with its signature caramelised surface which is also very light.\n\nThis one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much.\n\nAnd lastly, a little touch of lemon zest just gives it that perfect finishing tough.\n\nAll those words to describe the cheesecake. I should have just said – THIS IS DARN DELICIOUS!!! ***– Nagi x***\n***\n## **Classic Baked Cheesecake recipe – made easy\\! Watch how to make it**\nThis is the [Strawberry Cheesecake](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/) recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce.\n\nHungry for more? Subscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\n![Baked Cheesecake decorated with berries](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Baked-Cheesecake_8-SQ.jpg?resize=206%2C206)\n\n## Classic Baked Cheesecake\nAuthor:\n\nNagi \\| RecipeTin Eats\n\nPrep:\n\n30 minutes mins\n\nCook:\n\n55 minutes mins\n\nTotal:\n\n1 hour hr 15 minutes mins\n\nDessert\n\n4\\.92 from 148 votes\n\nServings[12](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/)\n\nTap or hover to scale\n\n[Print](https:\/\/www.recipetineats.com\/wprm_print\/classic-baked-cheesecake)\n\n- [236](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.recipetineats.com%2Feasy-classic-baked-cheesecake%2F&t=Easy%20Classic%20Baked%20Cheesecake \"Share on Facebook\")\n- 10045\n\n**Recipe video above**. Some cheesecakes are quite dense and very rich (like New York Cheesecake), whereas others are so airy they are almost like soufflé, like the the famous [Japanese Cotton Cheesecake](https:\/\/japan.recipetineats.com\/japanese-cheesecake-cotton-cheesecake\/). This cheesecake lies in between – the filling is smooth and rich, but not heavy and dense because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake, a classic you will treasure forever\\!\n\nPS There is no need to use a fiddly water bath for baking to avoid surface cracks. You just need to bake at a low temperature and cool in the oven.\n\n### Ingredients\nCups\n\nMetric\n\n#### CHEESECAKE BISCUIT BASE:\n- ▢\n  200g \/ 7 oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)\n- ▢\n  120g \/ 8 tbsp  unsalted butter , melted\n\n#### CHEESECAKE FILLING:\n- ▢\n  1 lb \/ 500g  cream cheese , softened (Note 2)\n- ▢\n  2 tbsp plain flour (all purpose flour)\n- ▢\n  1 tsp vanilla extract\n- ▢\n  1\/2 cup sour cream (full fat)\n- ▢\n  1 1\/2 cups caster sugar (superfine sugar)\n- ▢\n  Zest of 1 lemon\n- ▢\n  3 [large eggs](https:\/\/www.recipetineats.com\/eggs-used-for-baking-temperature-and-size\/) , at room temperature\n\n#### TOPPINGS:\n- ▢\n  Strawberries, blueberries, raspberries\n- ▢\n  Icing sugar \/ powdered sugar , for dusting\n\nCook Mode\n\nPrevent screen from sleeping\n\n### Instructions\n#### PREPARATION:\n- **Preheat** oven to 160°C\/320°F (140°C fan).\n- **Prepare pan –** Get a 20cm\/8\" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment\/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and [video](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/). Butter and line the side of the pan.\n\n#### CHEESECAKE BISCUIT BASE:\n- **Blitz –** Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.\n- **Press into pan –** Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.\n\n#### FILLING:\n- **Beat cream cheese –** Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high,.\n- **Finish batter –** Add flour**,** beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batter.\n- **Bake –** Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.\n- **Cool** in the oven with the door open 20 cm \/ 8\" (Note 6), then refrigerate for 4 hours+ in the pan.\n- **Remove** springform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.\n- **Serve –** Top with berries and dust with icing sugar\\!\n\n### Recipe Notes:\n**1\\. Biscuits:** Any plain crackers will work fine here, you need 2 cups of crumbs.\n\n- Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these.\n- US: Use 28 squares \/ 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.\n- UK: Digestives are ideal, I LOVE digestives\\!\n\nThe crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.\n\n**2\\. Cream Cheese** – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.\n\n**3\\. Lemon Juice or Water** – Depends on sweetness of strawberries. If they aren’t that sweet, use water instead.\n\n**4\\. Inverted cake pan with overhang paper:** The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.\n\n**5\\. Crumbs:** OR crush in a ziplock bag using a rolling pin or large can.\n\n**6\\. Cool in oven:** This helps stop the surface from cracking.\n\n**7\\. Different measures:** Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious\\!\n\n### Nutrition Information:\nCalories: 408cal (20%)Carbohydrates: 40g (13%)Protein: 5g (10%)Fat: 25g (38%)Saturated Fat: 14g (88%)Cholesterol: 108mg (36%)Sodium: 255mg (11%)Potassium: 110mg (3%)Sugar: 30g (33%)Vitamin A: 875IU (18%)Vitamin C: 0\\.1mgCalcium: 69mg (7%)Iron: 1\\.1mg (6%)\n\nKeywords: Baked Cheesecake, Cheesecake recipe\n\nDid you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\\_tin](https:\/\/www.instagram.com\/recipe_tin\/).\n## More cheesecake recipes\nI love a good cheesecake. Proof\\!\n\n[![Lemon cheesecake from RecipeTin Eats \"Dinner\" cookbook by Nagi Maehashi](https:\/\/www.recipetineats.com\/tachyon\/2022\/10\/Lemon-Cheesecake_900px.jpg?resize=747%2C747) Lemon Cheesecake](https:\/\/www.recipetineats.com\/lemon-cheesecake\/)\n\n[![Easy and fast No Bake Blueberry Cheesecake Bars - creamy cheesecake with a gorgeous fresh blueberry sauce topping! recipetineats.com](https:\/\/www.recipetineats.com\/tachyon\/2016\/10\/Blueberry-Cheesecake-Bars-No-Bake-30.jpg?resize=747%2C747) Blueberry Cheesecake Bars](https:\/\/www.recipetineats.com\/blueberry-cheesecake-bars\/)\n\n[![This No Bake Mango Cheesecake is a complete and utter celebration of summer! recipetineats.com](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Mango-Cheesecake-3.jpg?resize=747%2C747) No Bake Mango Cheesecake](https:\/\/www.recipetineats.com\/no-bake-mango-cheesecake\/)\n\n[![Close up of slice of Blueberry Cheesecake with drip of Blueberry Sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/08\/Blueberry-Cheesecake_1.jpg?resize=747%2C747) Blueberry Cheesecake](https:\/\/www.recipetineats.com\/blueberry-cheesecake\/)\n\n[![No Bake Nutella Cheesecake - Mini ones made in a muffin tin! A biscuit base and light mousse-like Nutella flavoured cheesecake. Easy to make and completely irresistible! www.recipetineats.com](https:\/\/www.recipetineats.com\/tachyon\/2016\/07\/No-Bake-Mini-Nutella-Cheesecake_7.jpg?resize=747%2C747) Mini No Bake Nutella Cheesecake](https:\/\/www.recipetineats.com\/mini-no-bake-nutella-cheesecake\/)\n\n[![Close up of slice of Strawberry Cheesecake with Strawberry Sauce dripping down the side](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/Strawberry-Cheesecake_8-SQ.jpg?resize=747%2C747) Strawberry Cheesecake](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/)\n\n[![Overhead photo of Basque cheesecake](https:\/\/www.recipetineats.com\/tachyon\/2023\/09\/Basque-cheesecake_5.jpg?resize=747%2C747) Basque Cheesecake](https:\/\/www.recipetineats.com\/basque-cheesecake\/)\n\n[![Close up of a slice of Nutella Cheesecake (No Bake)](https:\/\/www.recipetineats.com\/tachyon\/2021\/03\/Nutella-Cheesecake_2.jpg?resize=747%2C747) Nutella Cheesecake (No-Bake!)](https:\/\/www.recipetineats.com\/nutella-cheesecake-no-bake\/)\n\n[![Platter of Mini cheesecakes](https:\/\/www.recipetineats.com\/tachyon\/2022\/11\/Mini-cheesecakes_8-2.jpg?resize=747%2C747) Mini Cheesecakes](https:\/\/www.recipetineats.com\/mini-cheesecakes\/)\n\n[![Lemon cheesecake from RecipeTin Eats \"Dinner\" cookbook by Nagi Maehashi](https:\/\/www.recipetineats.com\/tachyon\/2022\/10\/Lemon-Cheesecake_900px.jpg?resize=747%2C747) Lemon Cheesecake](https:\/\/www.recipetineats.com\/lemon-cheesecake\/)\n\n[![Easy and fast No Bake Blueberry Cheesecake Bars - creamy cheesecake with a gorgeous fresh blueberry sauce topping! recipetineats.com](https:\/\/www.recipetineats.com\/tachyon\/2016\/10\/Blueberry-Cheesecake-Bars-No-Bake-30.jpg?resize=747%2C747) Blueberry Cheesecake Bars](https:\/\/www.recipetineats.com\/blueberry-cheesecake-bars\/)\n\n[![This No Bake Mango Cheesecake is a complete and utter celebration of summer! recipetineats.com](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Mango-Cheesecake-3.jpg?resize=747%2C747) No Bake Mango Cheesecake](https:\/\/www.recipetineats.com\/no-bake-mango-cheesecake\/)\n\n[![Close up of slice of Blueberry Cheesecake with drip of Blueberry Sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/08\/Blueberry-Cheesecake_1.jpg?resize=747%2C747) Blueberry Cheesecake](https:\/\/www.recipetineats.com\/blueberry-cheesecake\/)\n\n[![No Bake Nutella Cheesecake - Mini ones made in a muffin tin! A biscuit base and light mousse-like Nutella flavoured cheesecake. Easy to make and completely irresistible! www.recipetineats.com](https:\/\/www.recipetineats.com\/tachyon\/2016\/07\/No-Bake-Mini-Nutella-Cheesecake_7.jpg?resize=747%2C747) Mini No Bake Nutella Cheesecake](https:\/\/www.recipetineats.com\/mini-no-bake-nutella-cheesecake\/)\n\n[![Close up of slice of Strawberry Cheesecake with Strawberry Sauce dripping down the side](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/Strawberry-Cheesecake_8-SQ.jpg?resize=747%2C747) Strawberry Cheesecake](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/)\n\n[![Overhead photo of Basque cheesecake](https:\/\/www.recipetineats.com\/tachyon\/2023\/09\/Basque-cheesecake_5.jpg?resize=747%2C747) Basque Cheesecake](https:\/\/www.recipetineats.com\/basque-cheesecake\/)\n\n[![Close up of a slice of Nutella Cheesecake (No Bake)](https:\/\/www.recipetineats.com\/tachyon\/2021\/03\/Nutella-Cheesecake_2.jpg?resize=747%2C747) Nutella Cheesecake (No-Bake!)](https:\/\/www.recipetineats.com\/nutella-cheesecake-no-bake\/)\n\n[![Platter of Mini cheesecakes](https:\/\/www.recipetineats.com\/tachyon\/2022\/11\/Mini-cheesecakes_8-2.jpg?resize=747%2C747) Mini Cheesecakes](https:\/\/www.recipetineats.com\/mini-cheesecakes\/)\n\n[![Lemon cheesecake from RecipeTin Eats \"Dinner\" cookbook by Nagi Maehashi](https:\/\/www.recipetineats.com\/tachyon\/2022\/10\/Lemon-Cheesecake_900px.jpg?resize=747%2C747) Lemon Cheesecake](https:\/\/www.recipetineats.com\/lemon-cheesecake\/)\n***\n## **Life of Dozer**\nThe recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top.\n\nI was *extremely* cranky with him. Yet look at him, eyeing the cheesecake! He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!\\!\n\n![Dozer eyeing off Cheesecake \\| RecipeTin Eats](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Dozer-Cheesecake.jpg)\n\n[Previous Post Greek Slow Roasted Leg of Lamb](https:\/\/www.recipetineats.com\/greek-slow-roasted-leg-of-lamb\/)\n\n[Next Post Honey Lemon Chicken](https:\/\/www.recipetineats.com\/honey-lemon-chicken\/)\n\n#### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](http:\/\/www.recipetineats.com\/about-me\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n## Reader Interactions\n### Leave a Comment [Cancel reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#respond)\n#### 549 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/fd393abdd6fd3d61daeb57563d7fdfbde6e0a7b060e37108fb887f1e26638459?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Franca McCabe says\n   \n   March 17, 2026 at 6:16 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I have made this and it was yum thank you! I want to make a couple of batches for Easter and wondered if I could make early and freeze and defrost successfully! Thanks again\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1991275)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/b7402407a467f9dc7a758987891af045b9b62293b57ccf3031f45928ff05f550?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lucy Weiner says\n   \n   February 20, 2026 at 5:58 pm\n   \n   ![4 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-4.svg)  \n    Cant bake at all, actually managed to successfully make this for my Bfs birthday\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1973910)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/7e8f6a81adda87bb2dae64fd4ff59480476181f96a655bd11bef62633786ddbb?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Michaela Moodley says\n   \n   February 5, 2026 at 11:11 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    The best cheesecake recipe there ever was. I get asked for the recipe so often\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1957646)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/4428411be084ececc5502e7234a4abf959b8f5811be1a9e2b34c23bb170218b7?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Zoe says\n   \n   January 27, 2026 at 10:09 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    This is an excellent receipe. I did swap out the sugar for a sugar alterative and used 200g instead of 300g and used sugar free biscuits. Perfect as a diabetic’s treat.\n   \n   It turned out so well. It didn’t crack and tasted so lemoney. Lovely and fluffy. I will be making this again\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1942637)\n5. ![](https:\/\/secure.gravatar.com\/avatar\/6b951cc5eece4fb8f299f637773c7cbcfb43fe698fccaba95a06d4e56156db2e?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Meloney Mosley says\n   \n   January 24, 2026 at 3:14 pm\n   \n   This is in the fridge, I have always been afraid of cheesecakes cant wait to taste it\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1940891)\n6. ![](https:\/\/secure.gravatar.com\/avatar\/580c32bea4107f491a4b1e15eebd322e1941bff050ee93831a3eff6edb94b2ef?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Rosemaree Hopkinson says\n   \n   January 4, 2026 at 7:44 pm\n   \n   Navi would like to make tonight but don’t have any sour cream but do have mascarpone and 500g Philly cream cheese. Will that work do you think.\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1920821)\n7. ![](https:\/\/secure.gravatar.com\/avatar\/a4ab0048e99d7ede9fed6537499c2be1e562e5dde94e880422b97eb96a049ff1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Nikki says\n   \n   January 1, 2026 at 8:54 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Such an easy recipe!! Only minor change I made was to halve the sugar and add 1 tsp of lemon juice. But wow, what a delicious cheesecake, definitely a crowd pleaser. Nagi you never fail me x\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1918420)\n8. ![](https:\/\/secure.gravatar.com\/avatar\/2cf01b70ce331d8cae447205bf5901106823e3c9b5cf40733d8cfb54b30fe7c0?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Neha says\n   \n   December 30, 2025 at 2:58 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I have been making this cheesecake for about 5 years now, and its easily my favourite cheesecake EVER! No cafe or restaurant cheesecake has ever come close to this. I eat with with a strawberry compote or your lemon curd or just plain! Its absolutely decadent and rich and smooooooth\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1917111)\n9. ![](https:\/\/secure.gravatar.com\/avatar\/7bac5fbf520dc6306acd3ceb56226cfa5edfbd1dfec7f4e50269708c5a155d82?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Rachel says\n   \n   December 24, 2025 at 4:29 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Made this for a friend’s birthday. I’ve never made a cheesecake (or done any baking, really) in my 60 years until now. It was perfect and everyone had seconds. Thank you\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1910208)\n10. ![](https:\/\/secure.gravatar.com\/avatar\/79e836b36991d6b17d2856662a0605e569cfd080944489319e06ca6522e3e452?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Manuela Saraiva says\n    \n    December 23, 2025 at 3:26 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Best baked cheese cake recipe ever  \n     Easy even cheat like lemon juice instead of rind  \n     Brown sugar instead of fine sugar  \n     Always 100%  \n     LOVE IT\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1908896)\n11. ![](https:\/\/secure.gravatar.com\/avatar\/02fbb54e23f3f95598a3e961e39c2ff852c1c2613776bbbd00204c6835f4dca0?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Winta says\n    \n    December 12, 2025 at 8:20 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Amazing\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1899766)\n12. ![](https:\/\/secure.gravatar.com\/avatar\/387794a809118207081cf63ec8c1c2afd3847b1b414f4a6d60b3749d1003209a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lauren says\n    \n    September 20, 2025 at 6:01 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I made this cheesecake but didn’t have any lemon juice or lemons. So I tried it with freshly squeezed orange juice and the zest… AMAZING\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1837923)\n13. ![](https:\/\/secure.gravatar.com\/avatar\/823dc274d555df018dfb959e4f0b2f495039cdd61c638f724f795ae87f076b18?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Janice says\n    \n    August 22, 2025 at 12:53 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I love this recipe and have made a few times now and i make the same way everytime, but the cheesecake has cracked as many times as it hasn’t! Not a huge worry because it still tastes great – but would like to work out how to stop it cracking……\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1816892)\n14. ![](https:\/\/secure.gravatar.com\/avatar\/c1954f9412e287124a7914da8b2d89b345b704f95c6091814073cb8e86145bf3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Anne says\n    \n    August 11, 2025 at 7:21 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Delicious and it didn’t crack! I topped it with a thin layer of (unsweetened) whipped cream and sliced kiwi fruit. Made for my cousin’s birthday. None of us found it too sweet. Shall make again!Thanks Nagi for another great recipe\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1810503)\n15. ![](https:\/\/secure.gravatar.com\/avatar\/7892e72e31f0c99421ed54d8a45afa36cd18fe62b27fccb3ae1b07dad036160d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lisa says\n    \n    July 28, 2025 at 11:22 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I made this last week and I’m making it again today. It’s SO good and so easy! I remember making a baked cheesecake years ago and there was so much involved in the prep that it took all afternoon so I haven’t been keen to make another one since.  \n     This recipe is so simple and tastes amazing. Creamy and light while holding together perfectly. The subtle lemon flavour is divine and pairs so well with many toppings.  \n     This is definitely a keeper.\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1801759)\n16. ![](https:\/\/secure.gravatar.com\/avatar\/6f902a5dde1eb493f15a56964858c73dd5c9423188136cd98a262854f54ea7d8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Narelle says\n    \n    May 26, 2025 at 10:46 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I made this as we had guests coming for dinner. It was a hit! I didn’t have sour cream so substituted with Greek yoghurt. Didn’t crack on top and not too sweet\\!  \n     10\/10\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1764540)\n17. ![](https:\/\/secure.gravatar.com\/avatar\/08d71aa9136c253e0b899520c412ba8837a9969bbef895db20540538b5190615?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Chemonè says\n    \n    May 26, 2025 at 1:33 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I made this cheesecake this morning. My first time making a baked cheesecake. I was very nervous. Recipe was easy to follow. Wasn’t sure if it was ready as it seemed to jiggle too much after 60 minutes in the oven, so I left it in the oven for an additional 15 minutes. Added caramel sauce to the top. It was AMAZING! Texture was perfect. Will definitely be using this as my go-to cheesecake recipe.\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1764393)\n18. ![](https:\/\/secure.gravatar.com\/avatar\/46933f310411cdcbecdc252635ca97bd9c37f0d541e025920ed9e2bbc1f73875?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sanjana says\n    \n    May 11, 2025 at 1:36 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I baked this yesterday. I reduced the sugar a bit, but it was still absolutely delicious and creamy, not chalky like usual NY style cheesecake. It’s the best cheesecake I have EVER had\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1756115)\n19. ![](https:\/\/secure.gravatar.com\/avatar\/ee8c26be84fd82b9e727806ff242a1f35820f1dc0afd44170b7cb54535a13c14?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Shane says\n    \n    April 15, 2025 at 1:52 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Nagi never lets me down. I made this on the weekend. Looked up a recipe for pomegranate sauce for cheesecake and omg the results were so beautiful. This hands down is so much better than supermarket or cake shop cheesecake! I will make this again\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1744076)\n20. ![](https:\/\/secure.gravatar.com\/avatar\/938360e8922fe0880528b2813a2519ab5a801d341069325dd6f329efb1c50f68?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)B says\n    \n    March 19, 2025 at 11:34 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I’ve only been introduced to RTE a couple of months ago and in those few months I’ve made different kinds of cheesecake all from this website! I was at work today and found out that some of our interstate colleagues are coming tomorrow and I wanted to do something nice for them. Thankfully Nagi never let’s me down! It’s been 3 hrs & I’ve baked two of these cheesecakes!! I’m absolutely in love with RTE!! Thank you Nagiiiiii. I also absolutely hated baking until I found out about recipe tin eats!\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#comment-1734311)\n\n[Older Comments](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/comment-page-2\/#comments)\n\n## Primary Sidebar\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/nagi.jpg?resize=747%2C747)\n\n### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/dozer.jpeg)\n\n### Meet Dozer\nOfficial taste tester of RecipeTin Eats\\!\n\n[Meet Dozer](https:\/\/www.recipetineats.com\/dozer-the-golden-retriever-dog\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/fast-meals.jpeg)](https:\/\/www.recipetineats.com\/category\/collections\/dinner-tonight\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/one-pot.jpeg)](https:\/\/www.recipetineats.com\/category\/one-pot-recipes\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/japanese-meals.jpeg)](https:\/\/japan.recipetineats.com\/)\n\n##### As Featured On\n### Never miss a recipe\\!\nSubscribe to my newsletter and receive 3 FREE ebooks\\!\n\n[Subscribe](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/#profile-subscribe-popup)\n\n##### Recipes\n- [All Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [By Category](https:\/\/www.recipetineats.com\/categories\/)\n- [Collections](https:\/\/www.recipetineats.com\/category\/collections\/)\n\n##### About\n- [About Nagi](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n- [About Dozer](https:\/\/www.recipetineats.com\/dozer-the-golden-retriever-dog\/)\n- [RecipeTin Meals](https:\/\/www.recipetineats.com\/recipetin-meals\/)\n\n##### Related\n- [RecipeTin Japan](https:\/\/japan.recipetineats.com\/)\n\n##### Help\n- [Contact](https:\/\/www.recipetineats.com\/contact\/)\n- [Image Use Policy](https:\/\/www.recipetineats.com\/policy-use-of-recipes-images\/)\n\n© RecipeTin Eats 2026\n\n- [Privacy Policy & Terms](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\nSite Credits\n\nMaintained by [Human Made](https:\/\/humanmade.com\/) Designed by Melissa Rose Design Developed by Once Coupled\n\nAll Rights Reserved\n\n## Subscribe to my newsletter\n![](https:\/\/www.recipetineats.com\/tachyon\/2024\/05\/Free-eCookbooks-graphic_popup-resized.jpg)\n\n### Sign up and receive 3 FREE EBOOKS\\!","attrs_readable_markdown":"This classic baked cheesecake is **rich and creamy yet light**, **sweet without being overly sweet.** This is an **easy** Cheesecake recipe that anyone can make, thanks to a couple of little-but-important tips I’m sharing\\!\n\nFor your next cheesecake, try the stunning [Strawberry Cheesecake](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/) or famous [Basque Cheesecake](https:\/\/www.recipetineats.com\/basque-cheesecake\/)\\!\n\n![Photo of a beautiful classic Baked Cheesecake recipe](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Baked-Cheesecake_8-1.jpg)\n\nThis is an **easy** Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’s **made easy** with a few key tips that make all the difference.\n\nI think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes.\n\nYou don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry.\n\nThe risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and\/or a pile of berries – or the biscuit crust cracks a bit.\n\nSee? How would anyone know if the surface is cracked?? 😉\n\n![Easy Classic Baked Cheesecake - Creamy and rich, yet light, with a couple of secret tips, this is surprisingly easy to make! Video tutorial included.](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Baked-Cheesecake_9.jpg)\n\n## **Easy Cheesecake recipe tips**\nHere are my tips to make this classic baked Cheesecake stress free and easy for you to make:\n\n- **The biscuit crust is stronger than you think.** I always stress that the crust is going to crack (especially the walls) but it always surprises me how well it holds together when I’m handling the finished cheesecake. It’s firm but has a little give so it doesn’t crack with the slightest bend.\n- **Invert the base of the springform pan.** Though the ridge around the base of the pan is small, it can be a real pain to transfer the cheesecake out of the base onto the serving platter. We can’t flip cheesecake upside down like with cakes!! So make your life easier by inverting the base so it’s perfectly flat so the cheesecake will slide right off onto the platter.\n- **Paper overhang** – this also helps remove the cheesecake. Just slide it right off the cake pan base\\!\n- **Press biscuit crumbs firmly using something flat**. The key to a sturdy crust is pressing the biscuit crumbs firmly into the base and up the wall of the cheesecake. Use something with straight walls and a flat base – I use a measuring cup. I use the side of the cup to press the crumbs into the walls and the base to press down.\n\n![How to make cheesecake biscuit base](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/How-to-make-Cheesecake-Crust.jpg)\n\n## **Easy Cheesecake recipe tips (cont’d)**\n- **Don’t over-beat the batter**. Unlike cake batters, we don’t want to aerate cheesecake batter to make it rise too much. If you over-beat the batter causing bubbles in the batter, the cheesecake will rise more when baking then when it collapses as it cools, it will crack.\n- **Room temp ingredients** – make sure the cream cheese is softened and the eggs are at room temp. This will ensure your cheesecake filling is beautifully smooth as it should be\\!\n- **Bake on a low temp** – helps ensure the surface doesn’t crack.\n- **No water bath** – it’s tedious and makes no difference. See this [Strawberry Cheesecake](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/) for notes and a side by side comparison.\n- **Cheesecake surface shouldn’t crack…. but if it does, don’t worry\\!** Just hide them under berries or cream!\\!\n\n![How to make Cheesecake Filling](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/How-to-make-Baked-Cheesecake.jpg)\n\n![Slice of Classic baked cheesecake](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Baked-Cheesecake_6-1.jpg)\n\n## **What this Baked Cheesecake tastes like**\nThe Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this [No Bake Mango Cheesecake](https:\/\/www.recipetineats.com\/no-bake-mango-cheesecake\/).\n\nOn the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a souffle. Like this famous [Japanese Cotton Cheesecake](https:\/\/japan.recipetineats.com\/japanese-cheesecake-cotton-cheesecake\/) on my mother’s website, [RecipeTin Japan](https:\/\/japan.recipetineats.com\/). Then there’s the beautiful [Basque Cheesecake](https:\/\/www.recipetineats.com\/basque-cheesecake\/) with its signature caramelised surface which is also very light.\n\nThis one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much.\n\nAnd lastly, a little touch of lemon zest just gives it that perfect finishing tough.\n\nAll those words to describe the cheesecake. I should have just said – THIS IS DARN DELICIOUS!!! ***– Nagi x***\n***\n## **Classic Baked Cheesecake recipe – made easy\\! Watch how to make it**\nThis is the [Strawberry Cheesecake](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/) recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce.\n\nSubscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\nServings[12](https:\/\/www.recipetineats.com\/easy-classic-baked-cheesecake\/)\n\nTap or hover to scale\n\n**Recipe video above**. Some cheesecakes are quite dense and very rich (like New York Cheesecake), whereas others are so airy they are almost like soufflé, like the the famous [Japanese Cotton Cheesecake](https:\/\/japan.recipetineats.com\/japanese-cheesecake-cotton-cheesecake\/). This cheesecake lies in between – the filling is smooth and rich, but not heavy and dense because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake, a classic you will treasure forever\\!\n\nPS There is no need to use a fiddly water bath for baking to avoid surface cracks. You just need to bake at a low temperature and cool in the oven.\n\n#### CHEESECAKE BISCUIT BASE:\n- ▢\n  200g \/ 7 oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)\n- ▢\n  120g \/ 8 tbsp  unsalted butter , melted\n\n#### CHEESECAKE FILLING:\n- ▢\n  1 lb \/ 500g  cream cheese , softened (Note 2)\n- ▢\n  2 tbsp plain flour (all purpose flour)\n- ▢\n  1 tsp vanilla extract\n- ▢\n  1\/2 cup sour cream (full fat)\n- ▢\n  1 1\/2 cups caster sugar (superfine sugar)\n- ▢\n  Zest of 1 lemon\n- ▢\n  3 [large eggs](https:\/\/www.recipetineats.com\/eggs-used-for-baking-temperature-and-size\/) , at room temperature\n\n#### TOPPINGS:\n- ▢\n  Strawberries, blueberries, raspberries\n- ▢\n  Icing sugar \/ powdered sugar , for dusting\n\nCook ModePrevent screen from sleeping\n\n#### PREPARATION:\n- **Preheat** oven to 160°C\/320°F (140°C fan).\n- **Prepare pan –** Get a 20cm\/8\" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment\/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and [video](https:\/\/www.recipetineats.com\/strawberry-cheesecake\/). Butter and line the side of the pan.\n\n#### CHEESECAKE BISCUIT BASE:\n- **Blitz –** Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.\n- **Press into pan –** Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.\n\n#### FILLING:\n- **Beat cream cheese –** Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high,.\n- **Finish batter –** Add flour**,** beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batter.\n- **Bake –** Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.\n- **Cool** in the oven with the door open 20 cm \/ 8\" (Note 6), then refrigerate for 4 hours+ in the pan.\n- **Remove** springform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.\n- **Serve –** Top with berries and dust with icing sugar\\!\n\n**1\\. Biscuits:** Any plain crackers will work fine here, you need 2 cups of crumbs.\n\n- Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these.\n- US: Use 28 squares \/ 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.\n- UK: Digestives are ideal, I LOVE digestives\\!\n\nThe crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.\n\n**2\\. Cream Cheese** – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.\n\n**3\\. Lemon Juice or Water** – Depends on sweetness of strawberries. If they aren’t that sweet, use water instead.\n\n**4\\. Inverted cake pan with overhang paper:** The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.\n\n**5\\. Crumbs:** OR crush in a ziplock bag using a rolling pin or large can.\n\n**6\\. Cool in oven:** This helps stop the surface from cracking.\n\n**7\\. Different measures:** Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious\\!\n\nCalories: 408cal (20%)Carbohydrates: 40g (13%)Protein: 5g (10%)Fat: 25g (38%)Saturated Fat: 14g (88%)Cholesterol: 108mg (36%)Sodium: 255mg (11%)Potassium: 110mg (3%)Sugar: 30g (33%)Vitamin A: 875IU (18%)Vitamin C: 0\\.1mgCalcium: 69mg (7%)Iron: 1\\.1mg (6%)\n\nKeywords: Baked Cheesecake, Cheesecake recipe\n## More cheesecake recipes\nI love a good cheesecake. Proof\\!\n***\n## **Life of Dozer**\nThe recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top.\n\nI was *extremely* cranky with him. Yet look at him, eyeing the cheesecake! He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!\\!\n\n![Dozer eyeing off Cheesecake \\| RecipeTin Eats](https:\/\/www.recipetineats.com\/tachyon\/2016\/03\/Dozer-Cheesecake.jpg)\n\n#### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](http:\/\/www.recipetineats.com\/about-me\/)\n\nFree Recipe eBooks\n\nJoin my free email list to receive THREE free cookbooks\\!\n## Reader Interactions","meta_canonical":null}

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Boilerpipe Text	This classic baked cheesecake is rich and creamy yet light , sweet without being overly sweet. This is an easy Cheesecake recipe that anyone can make, thanks to a couple of little-but-important tips I’m sharing! For your next cheesecake, try the stunning Strawberry Cheesecake or famous Basque Cheesecake ! This is an easy Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’s made easy with a few key tips that make all the difference. I think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes. You don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry. The risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and/or a pile of berries – or the biscuit crust cracks a bit. See? How would anyone know if the surface is cracked?? 😉 Easy Cheesecake recipe tips Here are my tips to make this classic baked Cheesecake stress free and easy for you to make: The biscuit crust is stronger than you think. I always stress that the crust is going to crack (especially the walls) but it always surprises me how well it holds together when I’m handling the finished cheesecake. It’s firm but has a little give so it doesn’t crack with the slightest bend. Invert the base of the springform pan. Though the ridge around the base of the pan is small, it can be a real pain to transfer the cheesecake out of the base onto the serving platter. We can’t flip cheesecake upside down like with cakes!! So make your life easier by inverting the base so it’s perfectly flat so the cheesecake will slide right off onto the platter. Paper overhang – this also helps remove the cheesecake. Just slide it right off the cake pan base! Press biscuit crumbs firmly using something flat . The key to a sturdy crust is pressing the biscuit crumbs firmly into the base and up the wall of the cheesecake. Use something with straight walls and a flat base – I use a measuring cup. I use the side of the cup to press the crumbs into the walls and the base to press down. Easy Cheesecake recipe tips (cont’d) Don’t over-beat the batter . Unlike cake batters, we don’t want to aerate cheesecake batter to make it rise too much. If you over-beat the batter causing bubbles in the batter, the cheesecake will rise more when baking then when it collapses as it cools, it will crack. Room temp ingredients – make sure the cream cheese is softened and the eggs are at room temp. This will ensure your cheesecake filling is beautifully smooth as it should be! Bake on a low temp – helps ensure the surface doesn’t crack. No water bath – it’s tedious and makes no difference. See this Strawberry Cheesecake for notes and a side by side comparison. Cheesecake surface shouldn’t crack…. but if it does, don’t worry! Just hide them under berries or cream!! What this Baked Cheesecake tastes like The Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this No Bake Mango Cheesecake . On the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a souffle. Like this famous Japanese Cotton Cheesecake on my mother’s website, RecipeTin Japan . Then there’s the beautiful Basque Cheesecake with its signature caramelised surface which is also very light. This one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much. And lastly, a little touch of lemon zest just gives it that perfect finishing tough. All those words to describe the cheesecake. I should have just said – THIS IS DARN DELICIOUS!!! – Nagi x Classic Baked Cheesecake recipe – made easy! Watch how to make it This is the Strawberry Cheesecake recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce. Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Servings 12 Tap or hover to scale Recipe video above . Some cheesecakes are quite dense and very rich (like New York Cheesecake), whereas others are so airy they are almost like soufflé, like the the famous Japanese Cotton Cheesecake . This cheesecake lies in between – the filling is smooth and rich, but not heavy and dense because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake, a classic you will treasure forever! PS There is no need to use a fiddly water bath for baking to avoid surface cracks. You just need to bake at a low temperature and cool in the oven. CHEESECAKE BISCUIT BASE: ▢ 200g / 7 oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1) ▢ 120g / 8 tbsp unsalted butter , melted CHEESECAKE FILLING: ▢ 1 lb / 500g cream cheese , softened (Note 2) ▢ 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 TOPPINGS: ▢ Strawberries, blueberries, raspberries ▢ Icing sugar / powdered sugar , for dusting Cook Mode Prevent screen from sleeping PREPARATION: Preheat oven to 160°C/320°F (140°C fan). Prepare pan – Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and video . Butter and line the side of the pan. CHEESECAKE BISCUIT BASE: Blitz – Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand. Press into pan – Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base. FILLING: Beat cream cheese – Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high,. Finish batter – Add flour , beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batter. Bake – Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan. Cool in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan. Remove springform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper. Serve – Top with berries and dust with icing sugar! 1. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs. Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these. US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip. UK: Digestives are ideal, I LOVE digestives! The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable. 2. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream. 3. Lemon Juice or Water – Depends on sweetness of strawberries. If they aren’t that sweet, use water instead. 4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in. 5. Crumbs: OR crush in a ziplock bag using a rolling pin or large can. 6. Cool in oven: This helps stop the surface from cracking. 7. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious! Calories: 408 cal (20%) Carbohydrates: 40 g (13%) Protein: 5 g (10%) Fat: 25 g (38%) Saturated Fat: 14 g (88%) Cholesterol: 108 mg (36%) Sodium: 255 mg (11%) Potassium: 110 mg (3%) Sugar: 30 g (33%) Vitamin A: 875 IU (18%) Vitamin C: 0.1 mg Calcium: 69 mg (7%) Iron: 1.1 mg (6%) Keywords: Baked Cheesecake, Cheesecake recipe More cheesecake recipes I love a good cheesecake. Proof! Life of Dozer The recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top. I was extremely cranky with him. Yet look at him, eyeing the cheesecake! He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!! Hi, I'm Nagi ! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More Free Recipe eBooks Join my free email list to receive THREE free cookbooks! Reader Interactions
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[Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.recipetineats.com/easy-classic-baked-cheesecake/&t=Easy%20Classic%20Baked%20Cheesecake) - [WhatsApp](https://api.whatsapp.com/send?text=Easy%20Classic%20Baked%20Cheesecake%20-%20https://www.recipetineats.com/easy-classic-baked-cheesecake/) Published25 Mar '16 Updated12 Jun '25 Jump to [Recipe](https://www.recipetineats.com/easy-classic-baked-cheesecake/#recipe) Video Dozer This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. This is an easy Cheesecake recipe that anyone can make, thanks to a couple of little-but-important tips I’m sharing\! For your next cheesecake, try the stunning [Strawberry Cheesecake](https://www.recipetineats.com/strawberry-cheesecake/) or famous [Basque Cheesecake](https://www.recipetineats.com/basque-cheesecake/)\! ![Photo of a beautiful classic Baked Cheesecake recipe](https://www.recipetineats.com/tachyon/2016/03/Baked-Cheesecake_8-1.jpg) ## Baked cheesecake – made easy\! This is an easy Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’s made easy with a few key tips that make all the difference. I think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes. You don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry. The risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and/or a pile of berries – or the biscuit crust cracks a bit. See? How would anyone know if the surface is cracked?? 😉 ![Easy Classic Baked Cheesecake - Creamy and rich, yet light, with a couple of secret tips, this is surprisingly easy to make! Video tutorial included.](https://www.recipetineats.com/tachyon/2016/03/Baked-Cheesecake_9.jpg) ## Easy Cheesecake recipe tips Here are my tips to make this classic baked Cheesecake stress free and easy for you to make: - The biscuit crust is stronger than you think. I always stress that the crust is going to crack (especially the walls) but it always surprises me how well it holds together when I’m handling the finished cheesecake. It’s firm but has a little give so it doesn’t crack with the slightest bend. - Invert the base of the springform pan. Though the ridge around the base of the pan is small, it can be a real pain to transfer the cheesecake out of the base onto the serving platter. We can’t flip cheesecake upside down like with cakes!! So make your life easier by inverting the base so it’s perfectly flat so the cheesecake will slide right off onto the platter. - Paper overhang – this also helps remove the cheesecake. Just slide it right off the cake pan base\! - Press biscuit crumbs firmly using something flat. The key to a sturdy crust is pressing the biscuit crumbs firmly into the base and up the wall of the cheesecake. Use something with straight walls and a flat base – I use a measuring cup. I use the side of the cup to press the crumbs into the walls and the base to press down. ![How to make cheesecake biscuit base](https://www.recipetineats.com/tachyon/2018/12/How-to-make-Cheesecake-Crust.jpg) ## Easy Cheesecake recipe tips (cont’d) - Don’t over-beat the batter. Unlike cake batters, we don’t want to aerate cheesecake batter to make it rise too much. If you over-beat the batter causing bubbles in the batter, the cheesecake will rise more when baking then when it collapses as it cools, it will crack. - Room temp ingredients – make sure the cream cheese is softened and the eggs are at room temp. This will ensure your cheesecake filling is beautifully smooth as it should be\! - Bake on a low temp – helps ensure the surface doesn’t crack. - No water bath – it’s tedious and makes no difference. See this [Strawberry Cheesecake](https://www.recipetineats.com/strawberry-cheesecake/) for notes and a side by side comparison. - Cheesecake surface shouldn’t crack…. but if it does, don’t worry\! Just hide them under berries or cream!\! ![How to make Cheesecake Filling](https://www.recipetineats.com/tachyon/2018/12/How-to-make-Baked-Cheesecake.jpg) ![Slice of Classic baked cheesecake](https://www.recipetineats.com/tachyon/2016/03/Baked-Cheesecake_6-1.jpg) ## What this Baked Cheesecake tastes like The Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this [No Bake Mango Cheesecake](https://www.recipetineats.com/no-bake-mango-cheesecake/). On the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a souffle. Like this famous [Japanese Cotton Cheesecake](https://japan.recipetineats.com/japanese-cheesecake-cotton-cheesecake/) on my mother’s website, [RecipeTin Japan](https://japan.recipetineats.com/). Then there’s the beautiful [Basque Cheesecake](https://www.recipetineats.com/basque-cheesecake/) with its signature caramelised surface which is also very light. This one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much. And lastly, a little touch of lemon zest just gives it that perfect finishing tough. All those words to describe the cheesecake. I should have just said – THIS IS DARN DELICIOUS!!! *– Nagi x* * ## Classic Baked Cheesecake recipe – made easy\! Watch how to make it This is the [Strawberry Cheesecake](https://www.recipetineats.com/strawberry-cheesecake/) recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce. Hungry for more? Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. ![Baked Cheesecake decorated with berries](https://www.recipetineats.com/tachyon/2016/03/Baked-Cheesecake_8-SQ.jpg?resize=206%2C206) ## Classic Baked Cheesecake Author: Nagi \\| RecipeTin Eats Prep: 30 minutes mins Cook: 55 minutes mins Total: 1 hour hr 15 minutes mins Dessert 4\.92 from 148 votes Servings[12](https://www.recipetineats.com/easy-classic-baked-cheesecake/) Tap or hover to scale [Print](https://www.recipetineats.com/wprm_print/classic-baked-cheesecake) - [236](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.recipetineats.com%2Feasy-classic-baked-cheesecake%2F&t=Easy%20Classic%20Baked%20Cheesecake "Share on Facebook") - 10045 Recipe video above. Some cheesecakes are quite dense and very rich (like New York Cheesecake), whereas others are so airy they are almost like soufflé, like the the famous [Japanese Cotton Cheesecake](https://japan.recipetineats.com/japanese-cheesecake-cotton-cheesecake/). This cheesecake lies in between – the filling is smooth and rich, but not heavy and dense because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake, a classic you will treasure forever\! PS There is no need to use a fiddly water bath for baking to avoid surface cracks. You just need to bake at a low temperature and cool in the oven. ### Ingredients Cups Metric #### CHEESECAKE BISCUIT BASE: - ▢ 200g / 7 oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1) - ▢ 120g / 8 tbsp unsalted butter , melted #### CHEESECAKE FILLING: - ▢ 1 lb / 500g cream cheese , softened (Note 2) - ▢ 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](https://www.recipetineats.com/eggs-used-for-baking-temperature-and-size/) , at room temperature #### TOPPINGS: - ▢ Strawberries, blueberries, raspberries - ▢ Icing sugar / powdered sugar , for dusting Cook Mode Prevent screen from sleeping ### Instructions #### PREPARATION: - Preheat oven to 160°C/320°F (140°C fan). - Prepare pan – Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and [video](https://www.recipetineats.com/strawberry-cheesecake/). Butter and line the side of the pan. #### CHEESECAKE BISCUIT BASE: - Blitz – Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand. - Press into pan – Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base. #### FILLING: - Beat cream cheese – Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high,. - Finish batter – Add flour, beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batter. - Bake – Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan. - Cool in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan. - Remove springform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper. - Serve – Top with berries and dust with icing sugar\! ### Recipe Notes: 1\. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs. - Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these. - US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip. - UK: Digestives are ideal, I LOVE digestives\! The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable. 2\. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream. 3\. Lemon Juice or Water – Depends on sweetness of strawberries. If they aren’t that sweet, use water instead. 4\. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in. 5\. Crumbs: OR crush in a ziplock bag using a rolling pin or large can. 6\. Cool in oven: This helps stop the surface from cracking. 7\. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious\! ### Nutrition Information: Calories: 408cal (20%)Carbohydrates: 40g (13%)Protein: 5g (10%)Fat: 25g (38%)Saturated Fat: 14g (88%)Cholesterol: 108mg (36%)Sodium: 255mg (11%)Potassium: 110mg (3%)Sugar: 30g (33%)Vitamin A: 875IU (18%)Vitamin C: 0\.1mgCalcium: 69mg (7%)Iron: 1\.1mg (6%) Keywords: Baked Cheesecake, Cheesecake recipe Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\_tin](https://www.instagram.com/recipe_tin/). ## More cheesecake recipes I love a good cheesecake. Proof\! [![Lemon cheesecake from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi](https://www.recipetineats.com/tachyon/2022/10/Lemon-Cheesecake_900px.jpg?resize=747%2C747) Lemon Cheesecake](https://www.recipetineats.com/lemon-cheesecake/) [![Easy and fast No Bake Blueberry Cheesecake Bars - creamy cheesecake with a gorgeous fresh blueberry sauce topping! recipetineats.com](https://www.recipetineats.com/tachyon/2016/10/Blueberry-Cheesecake-Bars-No-Bake-30.jpg?resize=747%2C747) Blueberry Cheesecake Bars](https://www.recipetineats.com/blueberry-cheesecake-bars/) [![This No Bake Mango Cheesecake is a complete and utter celebration of summer! recipetineats.com](https://www.recipetineats.com/tachyon/2018/01/Mango-Cheesecake-3.jpg?resize=747%2C747) No Bake Mango Cheesecake](https://www.recipetineats.com/no-bake-mango-cheesecake/) [![Close up of slice of Blueberry Cheesecake with drip of Blueberry Sauce](https://www.recipetineats.com/tachyon/2020/08/Blueberry-Cheesecake_1.jpg?resize=747%2C747) Blueberry Cheesecake](https://www.recipetineats.com/blueberry-cheesecake/) [![No Bake Nutella Cheesecake - Mini ones made in a muffin tin! A biscuit base and light mousse-like Nutella flavoured cheesecake. Easy to make and completely irresistible! www.recipetineats.com](https://www.recipetineats.com/tachyon/2016/07/No-Bake-Mini-Nutella-Cheesecake_7.jpg?resize=747%2C747) Mini No Bake Nutella Cheesecake](https://www.recipetineats.com/mini-no-bake-nutella-cheesecake/) [![Close up of slice of Strawberry Cheesecake with Strawberry Sauce dripping down the side](https://www.recipetineats.com/tachyon/2018/12/Strawberry-Cheesecake_8-SQ.jpg?resize=747%2C747) Strawberry Cheesecake](https://www.recipetineats.com/strawberry-cheesecake/) [![Overhead photo of Basque cheesecake](https://www.recipetineats.com/tachyon/2023/09/Basque-cheesecake_5.jpg?resize=747%2C747) Basque Cheesecake](https://www.recipetineats.com/basque-cheesecake/) [![Close up of a slice of Nutella Cheesecake (No Bake)](https://www.recipetineats.com/tachyon/2021/03/Nutella-Cheesecake_2.jpg?resize=747%2C747) Nutella Cheesecake (No-Bake!)](https://www.recipetineats.com/nutella-cheesecake-no-bake/) [![Platter of Mini cheesecakes](https://www.recipetineats.com/tachyon/2022/11/Mini-cheesecakes_8-2.jpg?resize=747%2C747) Mini Cheesecakes](https://www.recipetineats.com/mini-cheesecakes/) [![Lemon cheesecake from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi](https://www.recipetineats.com/tachyon/2022/10/Lemon-Cheesecake_900px.jpg?resize=747%2C747) Lemon Cheesecake](https://www.recipetineats.com/lemon-cheesecake/) [![Easy and fast No Bake Blueberry Cheesecake Bars - creamy cheesecake with a gorgeous fresh blueberry sauce topping! recipetineats.com](https://www.recipetineats.com/tachyon/2016/10/Blueberry-Cheesecake-Bars-No-Bake-30.jpg?resize=747%2C747) Blueberry Cheesecake Bars](https://www.recipetineats.com/blueberry-cheesecake-bars/) [![This No Bake Mango Cheesecake is a complete and utter celebration of summer! recipetineats.com](https://www.recipetineats.com/tachyon/2018/01/Mango-Cheesecake-3.jpg?resize=747%2C747) No Bake Mango Cheesecake](https://www.recipetineats.com/no-bake-mango-cheesecake/) [![Close up of slice of Blueberry Cheesecake with drip of Blueberry Sauce](https://www.recipetineats.com/tachyon/2020/08/Blueberry-Cheesecake_1.jpg?resize=747%2C747) Blueberry Cheesecake](https://www.recipetineats.com/blueberry-cheesecake/) [![No Bake Nutella Cheesecake - Mini ones made in a muffin tin! A biscuit base and light mousse-like Nutella flavoured cheesecake. Easy to make and completely irresistible! www.recipetineats.com](https://www.recipetineats.com/tachyon/2016/07/No-Bake-Mini-Nutella-Cheesecake_7.jpg?resize=747%2C747) Mini No Bake Nutella Cheesecake](https://www.recipetineats.com/mini-no-bake-nutella-cheesecake/) [![Close up of slice of Strawberry Cheesecake with Strawberry Sauce dripping down the side](https://www.recipetineats.com/tachyon/2018/12/Strawberry-Cheesecake_8-SQ.jpg?resize=747%2C747) Strawberry Cheesecake](https://www.recipetineats.com/strawberry-cheesecake/) [![Overhead photo of Basque cheesecake](https://www.recipetineats.com/tachyon/2023/09/Basque-cheesecake_5.jpg?resize=747%2C747) Basque Cheesecake](https://www.recipetineats.com/basque-cheesecake/) [![Close up of a slice of Nutella Cheesecake (No Bake)](https://www.recipetineats.com/tachyon/2021/03/Nutella-Cheesecake_2.jpg?resize=747%2C747) Nutella Cheesecake (No-Bake!)](https://www.recipetineats.com/nutella-cheesecake-no-bake/) [![Platter of Mini cheesecakes](https://www.recipetineats.com/tachyon/2022/11/Mini-cheesecakes_8-2.jpg?resize=747%2C747) Mini Cheesecakes](https://www.recipetineats.com/mini-cheesecakes/) [![Lemon cheesecake from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi](https://www.recipetineats.com/tachyon/2022/10/Lemon-Cheesecake_900px.jpg?resize=747%2C747) Lemon Cheesecake](https://www.recipetineats.com/lemon-cheesecake/) * ## Life of Dozer The recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top. I was extremely cranky with him. Yet look at him, eyeing the cheesecake! He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!\! ![Dozer eyeing off Cheesecake \\| RecipeTin Eats](https://www.recipetineats.com/tachyon/2016/03/Dozer-Cheesecake.jpg) [Previous Post Greek Slow Roasted Leg of Lamb](https://www.recipetineats.com/greek-slow-roasted-leg-of-lamb/) [Next Post Honey Lemon Chicken](https://www.recipetineats.com/honey-lemon-chicken/) #### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](http://www.recipetineats.com/about-me/) ### Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ## Reader Interactions ### Leave a Comment [Cancel reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#respond) #### 549 Comments 1. ![](https://secure.gravatar.com/avatar/fd393abdd6fd3d61daeb57563d7fdfbde6e0a7b060e37108fb887f1e26638459?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Franca McCabe says March 17, 2026 at 6:16 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I have made this and it was yum thank you! I want to make a couple of batches for Easter and wondered if I could make early and freeze and defrost successfully! Thanks again [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1991275) 2. ![](https://secure.gravatar.com/avatar/b7402407a467f9dc7a758987891af045b9b62293b57ccf3031f45928ff05f550?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lucy Weiner says February 20, 2026 at 5:58 pm ![4 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg) Cant bake at all, actually managed to successfully make this for my Bfs birthday [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1973910) 3. ![](https://secure.gravatar.com/avatar/7e8f6a81adda87bb2dae64fd4ff59480476181f96a655bd11bef62633786ddbb?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Michaela Moodley says February 5, 2026 at 11:11 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) The best cheesecake recipe there ever was. I get asked for the recipe so often [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1957646) 4. ![](https://secure.gravatar.com/avatar/4428411be084ececc5502e7234a4abf959b8f5811be1a9e2b34c23bb170218b7?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Zoe says January 27, 2026 at 10:09 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This is an excellent receipe. I did swap out the sugar for a sugar alterative and used 200g instead of 300g and used sugar free biscuits. Perfect as a diabetic’s treat. It turned out so well. It didn’t crack and tasted so lemoney. Lovely and fluffy. I will be making this again\! [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1942637) 5. ![](https://secure.gravatar.com/avatar/6b951cc5eece4fb8f299f637773c7cbcfb43fe698fccaba95a06d4e56156db2e?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Meloney Mosley says January 24, 2026 at 3:14 pm This is in the fridge, I have always been afraid of cheesecakes cant wait to taste it\! [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1940891) 6. ![](https://secure.gravatar.com/avatar/580c32bea4107f491a4b1e15eebd322e1941bff050ee93831a3eff6edb94b2ef?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Rosemaree Hopkinson says January 4, 2026 at 7:44 pm Navi would like to make tonight but don’t have any sour cream but do have mascarpone and 500g Philly cream cheese. Will that work do you think. [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1920821) 7. ![](https://secure.gravatar.com/avatar/a4ab0048e99d7ede9fed6537499c2be1e562e5dde94e880422b97eb96a049ff1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Nikki says January 1, 2026 at 8:54 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Such an easy recipe!! Only minor change I made was to halve the sugar and add 1 tsp of lemon juice. But wow, what a delicious cheesecake, definitely a crowd pleaser. Nagi you never fail me x [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1918420) 8. ![](https://secure.gravatar.com/avatar/2cf01b70ce331d8cae447205bf5901106823e3c9b5cf40733d8cfb54b30fe7c0?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Neha says December 30, 2025 at 2:58 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I have been making this cheesecake for about 5 years now, and its easily my favourite cheesecake EVER! No cafe or restaurant cheesecake has ever come close to this. I eat with with a strawberry compote or your lemon curd or just plain! Its absolutely decadent and rich and smooooooth [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1917111) 9. ![](https://secure.gravatar.com/avatar/7bac5fbf520dc6306acd3ceb56226cfa5edfbd1dfec7f4e50269708c5a155d82?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Rachel says December 24, 2025 at 4:29 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Made this for a friend’s birthday. I’ve never made a cheesecake (or done any baking, really) in my 60 years until now. It was perfect and everyone had seconds. Thank you\! [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1910208) 10. ![](https://secure.gravatar.com/avatar/79e836b36991d6b17d2856662a0605e569cfd080944489319e06ca6522e3e452?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Manuela Saraiva says December 23, 2025 at 3:26 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Best baked cheese cake recipe ever Easy even cheat like lemon juice instead of rind Brown sugar instead of fine sugar Always 100% LOVE IT [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1908896) 11. ![](https://secure.gravatar.com/avatar/02fbb54e23f3f95598a3e961e39c2ff852c1c2613776bbbd00204c6835f4dca0?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Winta says December 12, 2025 at 8:20 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Amazing [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1899766) 12. ![](https://secure.gravatar.com/avatar/387794a809118207081cf63ec8c1c2afd3847b1b414f4a6d60b3749d1003209a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lauren says September 20, 2025 at 6:01 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this cheesecake but didn’t have any lemon juice or lemons. So I tried it with freshly squeezed orange juice and the zest… AMAZING\! [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1837923) 13. ![](https://secure.gravatar.com/avatar/823dc274d555df018dfb959e4f0b2f495039cdd61c638f724f795ae87f076b18?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Janice says August 22, 2025 at 12:53 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I love this recipe and have made a few times now and i make the same way everytime, but the cheesecake has cracked as many times as it hasn’t! Not a huge worry because it still tastes great – but would like to work out how to stop it cracking…… [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1816892) 14. ![](https://secure.gravatar.com/avatar/c1954f9412e287124a7914da8b2d89b345b704f95c6091814073cb8e86145bf3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Anne says August 11, 2025 at 7:21 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Delicious and it didn’t crack! I topped it with a thin layer of (unsweetened) whipped cream and sliced kiwi fruit. Made for my cousin’s birthday. None of us found it too sweet. Shall make again!Thanks Nagi for another great recipe [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1810503) 15. ![](https://secure.gravatar.com/avatar/7892e72e31f0c99421ed54d8a45afa36cd18fe62b27fccb3ae1b07dad036160d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lisa says July 28, 2025 at 11:22 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this last week and I’m making it again today. It’s SO good and so easy! I remember making a baked cheesecake years ago and there was so much involved in the prep that it took all afternoon so I haven’t been keen to make another one since. This recipe is so simple and tastes amazing. Creamy and light while holding together perfectly. The subtle lemon flavour is divine and pairs so well with many toppings. This is definitely a keeper. [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1801759) 16. ![](https://secure.gravatar.com/avatar/6f902a5dde1eb493f15a56964858c73dd5c9423188136cd98a262854f54ea7d8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Narelle says May 26, 2025 at 10:46 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this as we had guests coming for dinner. It was a hit! I didn’t have sour cream so substituted with Greek yoghurt. Didn’t crack on top and not too sweet\! 10/10 [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1764540) 17. ![](https://secure.gravatar.com/avatar/08d71aa9136c253e0b899520c412ba8837a9969bbef895db20540538b5190615?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Chemonè says May 26, 2025 at 1:33 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this cheesecake this morning. My first time making a baked cheesecake. I was very nervous. Recipe was easy to follow. Wasn’t sure if it was ready as it seemed to jiggle too much after 60 minutes in the oven, so I left it in the oven for an additional 15 minutes. Added caramel sauce to the top. It was AMAZING! Texture was perfect. Will definitely be using this as my go-to cheesecake recipe. [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1764393) 18. ![](https://secure.gravatar.com/avatar/46933f310411cdcbecdc252635ca97bd9c37f0d541e025920ed9e2bbc1f73875?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sanjana says May 11, 2025 at 1:36 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I baked this yesterday. I reduced the sugar a bit, but it was still absolutely delicious and creamy, not chalky like usual NY style cheesecake. It’s the best cheesecake I have EVER had\! [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1756115) 19. ![](https://secure.gravatar.com/avatar/ee8c26be84fd82b9e727806ff242a1f35820f1dc0afd44170b7cb54535a13c14?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Shane says April 15, 2025 at 1:52 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Nagi never lets me down. I made this on the weekend. Looked up a recipe for pomegranate sauce for cheesecake and omg the results were so beautiful. This hands down is so much better than supermarket or cake shop cheesecake! I will make this again\! [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1744076) 20. ![](https://secure.gravatar.com/avatar/938360e8922fe0880528b2813a2519ab5a801d341069325dd6f329efb1c50f68?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)B says March 19, 2025 at 11:34 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I’ve only been introduced to RTE a couple of months ago and in those few months I’ve made different kinds of cheesecake all from this website! I was at work today and found out that some of our interstate colleagues are coming tomorrow and I wanted to do something nice for them. Thankfully Nagi never let’s me down! It’s been 3 hrs & I’ve baked two of these cheesecakes!! I’m absolutely in love with RTE!! Thank you Nagiiiiii. I also absolutely hated baking until I found out about recipe tin eats!\! [Reply](https://www.recipetineats.com/easy-classic-baked-cheesecake/#comment-1734311) [Older Comments](https://www.recipetineats.com/easy-classic-baked-cheesecake/comment-page-2/#comments) ## Primary Sidebar ![](https://www.recipetineats.com/tachyon/2018/12/nagi.jpg?resize=747%2C747) ### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](https://www.recipetineats.com/nagi-recipetin-eats/) ### Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ![](https://www.recipetineats.com/tachyon/2018/12/dozer.jpeg) ### Meet Dozer Official taste tester of RecipeTin Eats\! 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Readable Markdown	This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. This is an easy Cheesecake recipe that anyone can make, thanks to a couple of little-but-important tips I’m sharing\! For your next cheesecake, try the stunning [Strawberry Cheesecake](https://www.recipetineats.com/strawberry-cheesecake/) or famous [Basque Cheesecake](https://www.recipetineats.com/basque-cheesecake/)\! ![Photo of a beautiful classic Baked Cheesecake recipe](https://www.recipetineats.com/tachyon/2016/03/Baked-Cheesecake_8-1.jpg) This is an easy Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’s made easy with a few key tips that make all the difference. I think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes. You don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry. The risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and/or a pile of berries – or the biscuit crust cracks a bit. See? How would anyone know if the surface is cracked?? 😉 ![Easy Classic Baked Cheesecake - Creamy and rich, yet light, with a couple of secret tips, this is surprisingly easy to make! Video tutorial included.](https://www.recipetineats.com/tachyon/2016/03/Baked-Cheesecake_9.jpg) ## Easy Cheesecake recipe tips Here are my tips to make this classic baked Cheesecake stress free and easy for you to make: - The biscuit crust is stronger than you think. I always stress that the crust is going to crack (especially the walls) but it always surprises me how well it holds together when I’m handling the finished cheesecake. It’s firm but has a little give so it doesn’t crack with the slightest bend. - Invert the base of the springform pan. Though the ridge around the base of the pan is small, it can be a real pain to transfer the cheesecake out of the base onto the serving platter. We can’t flip cheesecake upside down like with cakes!! So make your life easier by inverting the base so it’s perfectly flat so the cheesecake will slide right off onto the platter. - Paper overhang – this also helps remove the cheesecake. Just slide it right off the cake pan base\! - Press biscuit crumbs firmly using something flat. The key to a sturdy crust is pressing the biscuit crumbs firmly into the base and up the wall of the cheesecake. Use something with straight walls and a flat base – I use a measuring cup. I use the side of the cup to press the crumbs into the walls and the base to press down. ![How to make cheesecake biscuit base](https://www.recipetineats.com/tachyon/2018/12/How-to-make-Cheesecake-Crust.jpg) ## Easy Cheesecake recipe tips (cont’d) - Don’t over-beat the batter. Unlike cake batters, we don’t want to aerate cheesecake batter to make it rise too much. If you over-beat the batter causing bubbles in the batter, the cheesecake will rise more when baking then when it collapses as it cools, it will crack. - Room temp ingredients – make sure the cream cheese is softened and the eggs are at room temp. This will ensure your cheesecake filling is beautifully smooth as it should be\! - Bake on a low temp – helps ensure the surface doesn’t crack. - No water bath – it’s tedious and makes no difference. See this [Strawberry Cheesecake](https://www.recipetineats.com/strawberry-cheesecake/) for notes and a side by side comparison. - Cheesecake surface shouldn’t crack…. but if it does, don’t worry\! Just hide them under berries or cream!\! ![How to make Cheesecake Filling](https://www.recipetineats.com/tachyon/2018/12/How-to-make-Baked-Cheesecake.jpg) ![Slice of Classic baked cheesecake](https://www.recipetineats.com/tachyon/2016/03/Baked-Cheesecake_6-1.jpg) ## What this Baked Cheesecake tastes like The Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this [No Bake Mango Cheesecake](https://www.recipetineats.com/no-bake-mango-cheesecake/). On the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a souffle. Like this famous [Japanese Cotton Cheesecake](https://japan.recipetineats.com/japanese-cheesecake-cotton-cheesecake/) on my mother’s website, [RecipeTin Japan](https://japan.recipetineats.com/). Then there’s the beautiful [Basque Cheesecake](https://www.recipetineats.com/basque-cheesecake/) with its signature caramelised surface which is also very light. This one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much. And lastly, a little touch of lemon zest just gives it that perfect finishing tough. All those words to describe the cheesecake. I should have just said – THIS IS DARN DELICIOUS!!! *– Nagi x* * ## Classic Baked Cheesecake recipe – made easy\! Watch how to make it This is the [Strawberry Cheesecake](https://www.recipetineats.com/strawberry-cheesecake/) recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce. Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. Servings[12](https://www.recipetineats.com/easy-classic-baked-cheesecake/) Tap or hover to scale Recipe video above. Some cheesecakes are quite dense and very rich (like New York Cheesecake), whereas others are so airy they are almost like soufflé, like the the famous [Japanese Cotton Cheesecake](https://japan.recipetineats.com/japanese-cheesecake-cotton-cheesecake/). This cheesecake lies in between – the filling is smooth and rich, but not heavy and dense because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake, a classic you will treasure forever\! PS There is no need to use a fiddly water bath for baking to avoid surface cracks. You just need to bake at a low temperature and cool in the oven. #### CHEESECAKE BISCUIT BASE: - ▢ 200g / 7 oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1) - ▢ 120g / 8 tbsp unsalted butter , melted #### CHEESECAKE FILLING: - ▢ 1 lb / 500g cream cheese , softened (Note 2) - ▢ 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](https://www.recipetineats.com/eggs-used-for-baking-temperature-and-size/) , at room temperature #### TOPPINGS: - ▢ Strawberries, blueberries, raspberries - ▢ Icing sugar / powdered sugar , for dusting Cook ModePrevent screen from sleeping #### PREPARATION: - Preheat oven to 160°C/320°F (140°C fan). - Prepare pan – Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and [video](https://www.recipetineats.com/strawberry-cheesecake/). Butter and line the side of the pan. #### CHEESECAKE BISCUIT BASE: - Blitz – Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand. - Press into pan – Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base. #### FILLING: - Beat cream cheese – Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high,. - Finish batter – Add flour, beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batter. - Bake – Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan. - Cool in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan. - Remove springform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper. - Serve – Top with berries and dust with icing sugar\! 1\. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs. - Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these. - US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip. - UK: Digestives are ideal, I LOVE digestives\! The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable. 2\. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream. 3\. Lemon Juice or Water – Depends on sweetness of strawberries. If they aren’t that sweet, use water instead. 4\. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in. 5\. Crumbs: OR crush in a ziplock bag using a rolling pin or large can. 6\. Cool in oven: This helps stop the surface from cracking. 7\. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious\! Calories: 408cal (20%)Carbohydrates: 40g (13%)Protein: 5g (10%)Fat: 25g (38%)Saturated Fat: 14g (88%)Cholesterol: 108mg (36%)Sodium: 255mg (11%)Potassium: 110mg (3%)Sugar: 30g (33%)Vitamin A: 875IU (18%)Vitamin C: 0\.1mgCalcium: 69mg (7%)Iron: 1\.1mg (6%) Keywords: Baked Cheesecake, Cheesecake recipe ## More cheesecake recipes I love a good cheesecake. Proof\! * ## Life of Dozer The recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top. I was extremely cranky with him. Yet look at him, eyeing the cheesecake! He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!\! ![Dozer eyeing off Cheesecake \\| RecipeTin Eats](https://www.recipetineats.com/tachyon/2016/03/Dozer-Cheesecake.jpg) #### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](http://www.recipetineats.com/about-me/) Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ## Reader Interactions
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