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Classic Cheesecake — AI-generated food illustration

Classic Cheesecake

A baked vanilla cheesecake with a biscuit base and a smooth cream-cheese filling. Gentle mixing, gradual cooling and a long chill help create a clean slice.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Resting / soaking / chilling 7 hours
Total Time 8 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

Base
  • 200 g digestive biscuits crumbled
  • 80 g butter melted
Filling
  • 750 g full-fat cream cheese room temperature
  • 180 g caster sugar
  • 200 g sour cream room temperature
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp cornflour

Method
 

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Chill
    Refrigerate at least 6 hours. Run a thin knife around the edge and release the tin.
  6. Slice
    Cut with a warm clean knife, wiping between slices.

Notes

Do not whip air into the filling. Use full-fat block-style cream cheese. Keep refrigerated and use within 3–4 days.