Description
This Classic Baked Cheesecake recipe features a creamy, smooth filling on a buttery biscuit crust, topped with fresh berries and a dusting of powdered sugar. Ideal for dessert lovers craving a traditional, rich cheesecake that combines tangy sour cream and lemon zest to enhance the flavor profile. Perfect for gatherings or special occasions.
Ingredients
Scale
Crust
- 200g / 7 oz Arnott’s Marie crackers or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
Filling
- 1 lb / 500g cream cheese, softened
- 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
Topping
- Strawberries
- Blueberries
- Raspberries
- Icing sugar / powdered sugar, for dusting
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Crush the Arnott’s Marie crackers or Graham Crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the cracker crumbs with the melted unsalted butter until evenly mixed. Press this mixture firmly and evenly into the base of a 9-inch (23cm) springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the plain flour and mix until incorporated. Next, add the vanilla extract, sour cream, caster sugar, and lemon zest, mixing until combined. Gradually add the eggs one at a time while mixing on low speed to maintain a smooth texture. Avoid overmixing to prevent cracks on the cheesecake surface.
- Bake the cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula. Place the pan in the oven and bake at 325°F (160°C) for 50 to 55 minutes, or until the edges are set but the center still slightly jiggles when shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually, preventing cracks. Then transfer to the refrigerator and chill for at least 4 hours or overnight.
- Add toppings and serve: Once chilled, remove the cheesecake from the springform pan carefully. Arrange fresh strawberries, blueberries, and raspberries over the top. Dust with icing or powdered sugar just before serving. Slice with a warm knife for clean cuts and enjoy your classic baked cheesecake.
Notes
- Note 1: Using plain biscuits or graham crackers is key to achieving a crisp, buttery crust. Avoid sweetened or flavored varieties to keep the balance of sweetness.
- Note 2: Make sure the cream cheese is fully softened at room temperature to avoid lumps in the batter and ensure a silky-smooth texture.
- For best results, serve the cheesecake chilled and consume within 3-4 days.
- To prevent cracking, avoid overbaking and consider baking the cheesecake in a water bath for even heat distribution (optional).
