Cream Cheese Cake (Classic Cheesecake)
Ingredients
For the crust:
200 g crushed biscuits (digestive or graham crackers)
100 g melted butter
2 tablespoons sugar (optional)
For the filling:
500 g cream cheese (softened)
1 cup (200 g) sugar
3 large eggs (room temperature)
1 cup (240 ml) heavy cream
1 teaspoon vanilla extract
2 tablespoons flour (or cornstarch)
1 tablespoon lemon juice (optional, for slight tang)
Instructions
- Prepare the crust
Preheat oven to 180°C (350°F).
Mix crushed biscuits, melted butter, and sugar.
Press firmly into the bottom of a springform pan.
Bake for 10 minutes, then let cool. - Make the filling
In a large bowl, beat cream cheese until smooth.
Add sugar and mix well.
Add eggs one at a time, mixing gently after each.
Mix in cream, vanilla, flour, and lemon juice.
Beat until smooth and creamy (don’t overmix). - Bake the cheesecake
Pour filling over the crust.
Tap the pan lightly to remove air bubbles.
Bake at 160°C (320°F) for 50–60 minutes.
Center should still be slightly jiggly. - Cool slowly
Turn off oven, leave the door slightly open.
Let cheesecake cool inside for 1 hour.
Then refrigerate for at least 4 hours (overnight is best).
Optional Toppings
Fresh strawberries or berries
Fruit sauce (strawberry, blueberry)
Chocolate ganache
Caramel drizzle
Tips for Perfect Cheesecake
Use room temperature ingredients to avoid lumps
Don’t overmix → prevents cracks
Bake in a water bath for extra creaminess (optional)
Run a knife around edges after baking to prevent cracking