Perfect cheesecake

    8 hours 55 min

    This recipe is really simple and produces a delicious cheesecake. The trick is to bake the cheesecake for 30 minutes, switch off the oven and allow to cool in the oven. Serve sliced with whipped cream.

    92 people made this

    Makes: 1 23cm round cheesecake

    • 125g digestive biscuits, crushed to crumbs
    • 1 teaspoon caster sugar
    • 1/8 teaspoon ground cinnamon
    • 4 tablespoons chopped pecans
    • 60g unsalted butter, melted
    • 450g cream cheese, softened
    • 3 eggs
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 450ml soured cream

    Prep:25min  ›  Cook:30min  ›  Extra time:8hr chilling  ›  Ready in:8hr55min 

    1. Preheat oven to 180 C / Gas 4. Whisk together the biscuit crumbs, 1 teaspoon sugar, cinnamon and walnuts. Stir in the butter. Press the mixture into the bottom of a 23cm round springform tin.
    2. Bake in the preheated oven for 10 minutes. Remove from oven; allow base to cool.
    3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 200g sugar and vanilla. Fold in the soured cream just until blended. Do not over-mix; over-mixing causes the cheesecake to crack. Pour into the cooled base.
    4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

    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:

    Reviews in English (118)


    Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking method as well as the large amount of sour cream for just two packages of cream cheese. But you were right - this turned out perfectly just as you said it would! This is a light and creamy cheesecake, far different from some of the more dense, heavy and kind of dry cheesecakes. You were right on about the cheesecake not cracking too! Your recipe is perfect for any baker, novice or experienced. For my own preference, however, the crust was a little thicker than I would like, so next time it will be easy enough to cut it back to maybe one cup of crumbs to suit my tastes, but others may like it just as is. Delicious on it's own or with any variety of toppings, I served this with Supreme Strawberry Topping, recipe also from this site. I'm so happy your wonderful recipe got published - not just for you, but for the hundreds of home bakers I know are going to be pleased with it too!  -  01 Jun 2009  (Review from Allrecipes US | Canada)


    I used cinnamon grahams and chopped pecans, as cheesecakemama recommended in her own review/update of her recipe. I made no other changes. First attempt at a real-real cheesecake and honestly, I don't know why I was so worried about making one. It's really not all that difficult. I followed the directions exact. When the cheesecake was finished cooling, I spread Supreme Strawberry Topping all over the top, as my sister in law LOVES strawberry cheesecake. No idea how it tastes, but just because it was so simple and not scary to prepare, it's earned all five stars. I'll update my review once I hear from my SIL how much she loved it. NOTE: She loved it, as did my brother in law. Rock on! This one's a keeper.  -  23 Aug 2009  (Review from Allrecipes US | Canada)


    I am the submitter of this recipe. I use pecans not walnuts, but you can use any kind of nuts you like in the crust or leave them out, it just gives it more texture. You can change up the recipe and use different things for the crust, shortbread cookies or oreos come to mind. You can also add different flavors to the cheesecake, use my recipe as a base and have some fun! I recently have discovered for a short cut if I add another cup of sour cream to the recipe and use the 2 of the ready made crusts. I have a great dessert really quick for a carryin or party. Remember it freezes well, freeze in slices for a special treat. Enjoy!  -  28 May 2009  (Review from Allrecipes US | Canada)