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Basic cheesecake
A delicious basic cheesecake recipe that is sure to become a fixture in your baking repertoire. Top this cheesecake with chocolate, fresh berries, lemon curd or whatever you can imagine!
Ingredients
Serves: 16
- 90g digestive biscuit crumbs
- 4 tablespoons finely chopped walnuts
- 3 tablespoons dark brown soft sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 5 tablespoons butter, melted
- 675g cream cheese
- 200g caster sugar
- 250ml soured cream
- 250ml double cream
- 3 tablespoons plain flour
- 1 tablespoon vanilla extract
- 3 eggs
Method
Prep:30min ›
Cook:1hr10min ›
Extra time:6hr chilling ›
Ready in:7hr40min
- Preheat oven to 180 C / Gas 4. In a medium bowl, combine digestive biscuit crumbs, chopped walnuts, dark brown soft sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 23cm springform cake tin. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- In a large bowl, beat cream cheese and sugar together until smooth. Beat in soured cream and double cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour mixture over cooled biscuit base.
- Bake in the preheated oven for 60 to 70 minutes, or until centre is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from tin.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(309)
Reviews in English (248)
This recipe is very much like the one I have used for over 20 years. To stop the cake from cracking while cooking, leave cake in oven after turning off the heat, leave oven door ajar. Ten minutes later, run a thin bladed knife around the edge to release the cake from the pan, put back in oven and let cool until oven is cold. Take out of oven and let cake cool completely to room temperature before placing in cooler or fridge. I have used this method for many years professionally and found that it works every time. The main trick is not to overcook the cake, cook only until the centre is "jiggely" not firm. It will firm up as it cools. - 20 Jan 2003 (Review from Allrecipes US | Canada)
I made this for a dinner party, and it turned out perfectly. No cracks-- the secret? Don't put the oven on 350. It's best to bake it at a lower temp. I put it on about 330 or so (and 55 minutes). Also, make sure that you cool it in the oven before you put it in the refridgerator: too soon and it will crack. - 05 Dec 2002 (Review from Allrecipes US | Canada)
Okay this is for sure a 5 star recipie! A couple things though. If you do not add your own flavoring it can be pretty boring. I added lemon extract, lemon juice and lemon zest. I served it with ras puree. I also left out all the spices for the crust. Another time I made it I used sugar cookies for the crust. That was wonderful! As far as cracks go..LEAVE int he over for a couple hours after you turn the oven off. I never get cracks and I always follow that rule. Also, I had the oven on 340 and only cooked it with the oven on for 30 min. Left it in the oven for another 2 hours. It will continue to cook in the heat just don't open the door! Great recipie! - 06 Mar 2006 (Review from Allrecipes US | Canada)