Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Classic Cheesecake
Print RecipeInstructions
- Prepare base
Heat oven to 170°C conventional. Line the base of a 23 cm springform tin. Mix biscuit crumbs and butter, press firmly into base. Bake 10 minutes and cool. - Mix filling
Reduce oven to 150°C. Beat cream cheese and sugar on low just until smooth. Mix in sour cream, vanilla, lemon and cornflour. Add eggs one at a time on low speed. - Bake
Pour onto base. Put a separate oven-safe tray of hot water on the lower shelf. Bake cheesecake on middle shelf for 55–65 minutes until edges are set and the centre still wobbles gently - Cool gradually
Turn off oven, open door slightly and leave cake 1 hour. Cool on a rack briefly, then refrigerate within 2 hours of leaving the oven. - Chill
Refrigerate at least 6 hours. Run a thin knife around the edge and release the tin. - Slice
Cut with a warm clean knife, wiping between slices.
Expert Tips & Notes
Do not whip air into the filling. Use full-fat block-style cream cheese. Keep refrigerated and use within 3–4 days.
Frequently Asked Questions
Why did it crack?
Overmixing, overbaking or abrupt temperature changes can contribute.
Can I freeze slices?
Wrap chilled slices tightly and freeze for up to 2 months; thaw in the fridge.
Food images are AI-generated illustrations.
