🧀 Classic Baked Cheesecake (Bakery Style Recipe)
🥧 Biscuit Base
Ingredients:
- 250 g digestive biscuits
- 100 g unsalted butter (melted)
- 2 tbsp sugar
- Pinch of salt
Method:
- Crush biscuits into fine sand-like crumbs.
- Mix with melted butter, sugar, and salt.
- Press firmly into a lined springform pan.
- Slightly raise edges (about 0.5 cm).
- Bake at 170°C for 10 minutes, then cool completely.
🍰 Cream Cheese Filling
Ingredients:
- 600 g full-fat cream cheese (room temperature)
- 200 g caster sugar
- 200 ml sour cream (or thick strained yogurt)
- 3 large eggs (room temperature)
- 1 tbsp cornflour / plain flour
- 1 tbsp vanilla extract
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1/4 tsp salt
🥣 Filling Method
Step 1: Smooth Base
Beat cream cheese alone for 3–4 minutes until completely smooth.
Step 2: Sugar Mixing
Add sugar gradually and beat until silky and glossy.
Step 3: Flavor Layer
Add sour cream, vanilla, lemon juice, zest, and salt. Mix gently.
Step 4: Eggs (Critical Step)
Add eggs one by one. Mix only until combined.
Do NOT overmix.
Step 5: Stabilizer
Sift in flour and fold gently with a spatula (no mixer).
💧 Water Bath (Important)
- Wrap pan with 3 layers of foil.
- Place in roasting tray.
- Add hot water halfway up the pan.
This prevents cracks and keeps texture creamy.
🔥 Baking
- Temperature: 160°C
- Time: 60–75 minutes
- Middle rack only
Perfect Texture:
- Firm edges
- Soft wobbling center
Do NOT overbake.
❄️ Cooling Process
Stage 1:
Turn oven off → leave door slightly open (1 hour)
Stage 2:
Cool at room temperature (1–2 hours)
Stage 3:
Refrigerate minimum 6–12 hours (best overnight)
🔪 Slicing Tip
- Dip knife in hot water
- Wipe clean before every cut
- Slice for bakery-style results
🍓 Optional Berry Topping
Ingredients:
- 1 cup berries
- 3 tbsp sugar
- 2 tbsp water
- 1 tsp lemon juice
- Cornflour slurry
Method:
Cook berries 5–7 minutes → add sugar + lemon → thicken → cool → pour over cheesecake.
⚠️ Common Problems Fix
- Cracks: overmixing or high heat → use water bath
- Grainy texture: cold cream cheese → always room temp
- Soggy base: water leakage → double foil wrap
- Too soft: underbaked or not chilled → refrigerate longer
