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Classic Baked Cheesecake

There's something special about a proper baked cheesecake. Rich, creamy and packed with real vanilla flavour, this classic vanilla cheesecake has a smooth, velvety filling sitting on a crisp buttery biscuit base. It's elegant enough for celebrations but simple enough to make whenever you're craving a slice of homemade cheesecake. This recipe uses a gentle bake and slow cooling to create a beautifully creamy texture with minimal cracking. Whether you serve it plain or topped with fresh berries, fruit compote, chocolate or caramel sauce, it's a reliable recipe that's sure to become a favourite.

Published

Classic Baked Cheesecake

At a glance

Prep
25m
Cook
50m – 1h 10m
Chill
6h – 24h
Serves
12-14
Start Recipe Jump to Method

Ingredients

  • For the base

  • For the filling

Instructions

Method

  1. Preheat the oven to 160°C (320°F). Grease and line a 23 cm (9-inch) springform cake tin.

  2. Mix the crushed biscuits with the melted butter. Press firmly into the base of the tin. Chill for 15 minutes.

  3. Beat the cream cheese until smooth.

  4. Add the sugar and mix until combined.

  5. Beat in the eggs one at a time, mixing gently after each.

  6. Stir in the sour cream, vanilla, cornflour, and lemon juice until smooth. Avoid overmixing.

  7. Pour the filling over the chilled crust and smooth the top.

  8. Bake for 55–65 minutes, until the edges are set but the centre still has a slight wobble

  9. Turn the oven off, leave the door slightly open, and let the cheesecake cool inside for 1 hour.

  10. Refrigerate for at least 6 hours, preferably overnight, before removing from the tin and serving.

Tips

  • Use room-temperature ingredients to prevent lumps.
  • Don't overbeat the batter, as this can cause cracking.
  • Cooling gradually and chilling overnight gives the creamiest texture.
  • If you want an ultra-smooth cheesecake, bake it in a water bath by placing the springform tin (wrapped in foil) in a larger pan filled with hot water halfway up the sides.

Substitutions

  • Digestive biscuits: Swap for ginger nuts, Biscoff biscuits, chocolate digestives or graham crackers, or a combination.
  • Sour cream: Full-fat crème fraîche or Greek yoghurt can be used instead, although the flavour and texture will vary slightly.
  • Vanilla extract: Vanilla bean paste or the seeds from one vanilla pod give an even richer vanilla flavour.
  • Lemon juice: This can be omitted if you prefer a sweeter cheesecake, but it helps balance the richness.

Storage & Reheat

  • Store the cheesecake covered in the refrigerator for up to 5 days.
  • For the best flavour and texture, remove it from the fridge around 20–30 minutes before serving.
  • The cheesecake can also be frozen. Wrap individual slices or the whole cheesecake well and freeze for up to 3 months. Defrost overnight in the refrigerator before serving.

Serving Suggestions

Serve chilled on its own or with your favourite topping.

Try it with:

  • Fresh strawberries, raspberries or blueberries
  • Homemade berry compote
  • Cherry topping
  • Salted caramel sauce
  • Chocolate ganache
  • A dollop of lightly whipped cream
  • A dusting of grated dark chocolate or lemon zest

Equipment

  • A 23 cm springform cake tin makes removing the cheesecake much easier.
  • A stand mixer fitted with the paddle (K) attachment helps create a smooth filling without incorporating too much air.
  • A roasting tin can be used as a water bath to encourage even baking and reduce the chance of cracking. If you're using a springform tin, make sure it's well sealed to prevent water leaking into the biscuit base. A snug-fitting silicone cake mould around the outside of the tin can provide an extra layer of protection against leaks.
  • Allow the cheesecake to cool gradually before chilling for the smoothest texture.

FAQ

Why did my cheesecake crack?
Cracks are usually caused by overmixing, overbaking or cooling the cheesecake too quickly. A gentle bake and slow cooling help prevent this.
How do I know when it's baked?
The edges should be set while the centre still has a gentle wobble. The cheesecake will continue to firm up as it cools and chills.
Can I make this in advance?
Yes. In fact, it's even better after chilling overnight, making it an ideal make-ahead dessert.
Can I freeze baked cheesecake?
Absolutely. Freeze the whole cheesecake or individual slices for up to three months, then thaw overnight in the refrigerator.
Do I need a water bath?
No, but it does help produce a more even bake and can reduce the likelihood of cracks. If you use one with a springform tin, take care to seal the tin well before placing it in the water bath to prevent water from reaching the biscuit base. If you'd rather avoid the risk altogether, place a tray of hot water on the shelf below the cheesecake instead.