Classic Baked Cheesecake

Why You’ll Love This Recipe

I like this cheesecake because it’s timeless. There’s no need for fancy toppings or complicated steps—just a buttery biscuit base, a velvety cream cheese filling, and a slow bake that leaves it perfectly set and silky. It’s the kind of recipe I can always count on to turn out just right, and it’s as good plain as it is with a spoonful of fruit sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 200 g digestive biscuits

• 100 g butter, melted

• 600 g cream cheese

• 200 g sugar

• 200 ml whipping cream

• 3 eggs

• 1 tbsp all-purpose flour

• 1 tsp vanilla essence

Directions

1. I start by crushing the digestive biscuits finely—either in a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin.

2. I mix the crushed biscuits with melted butter until well combined, then press the mixture firmly into the base of a springform pan. I use the back of a spoon to smooth it out evenly.

3. In a large bowl, I beat the cream cheese with the sugar, flour, and vanilla until it’s smooth and creamy. I make sure not to overmix—it should be just blended.

4. I add the eggs one at a time, gently mixing after each addition. Then I stir in the whipping cream until the batter is smooth.

5. I pour the filling over the biscuit base and smooth the top with a spatula.

6. I bake the cheesecake at 160°C (320°F) for 50 to 60 minutes, or until the center is just set. It might have a slight wobble—that’s perfect.

7. Once baked, I let it cool completely at room temperature. Then I refrigerate it for at least 4 hours (or overnight) to let it fully set.

8. When ready to serve, I enjoy it plain or with a spoonful of red berry jam or sauce on top.

Servings and timing

This cheesecake serves about 8 to 10 slices, depending on how big I cut them. It takes around 20 minutes to prep, 50–60 minutes to bake, and at least 4 hours to chill, so I usually make it the day before I plan to serve it.

Variations

Sometimes I add a teaspoon of lemon zest for a citrusy twist, or swirl in a bit of raspberry puree before baking. I’ve also made a chocolate version by adding melted white or dark chocolate to the batter. For the crust, graham crackers work well too if I don’t have digestives on hand.

Storage/Reheating

I keep the cheesecake covered in the fridge, where it stays fresh for up to 4–5 days. It also freezes beautifully—once fully chilled, I wrap slices individually and store them in the freezer for up to a month. When I want a slice, I thaw it in the fridge overnight or let it sit at room temperature for about 30 minutes.

FAQs

Do I need a water bath to bake this cheesecake?

Not for this recipe. I like how it turns out perfectly creamy without one. Just avoid overbaking and let it cool slowly to prevent cracking.

Can I use low-fat cream cheese?

I’ve tried it, but full-fat cream cheese gives the best texture and richness. Low-fat versions can make it a bit grainy or soft.

How do I know when it’s done?

I look for the edges to be set and the center to have a slight wobble. It will firm up as it cools.

Can I make it ahead of time?

Yes, and I actually prefer to. I make it a day in advance and let it chill overnight for the best flavor and texture.

What’s the best topping?

I usually serve it plain or with a dollop of red berry jam. Fresh strawberries, blueberry compote, or even a drizzle of chocolate sauce are all delicious too.

Conclusion

This Classic Baked Cheesecake is one of those recipes that doesn’t need an occasion. It’s simple, reliable, and always comforting—just the way I like it. Whether I dress it up with berries or enjoy it just as it is, this cheesecake is a quiet little slice of joy that never disappoints.