Baked cheesecake

    2 hours 25 min

    This simple baked cheesecake is big and perfect to make ahead to serve a crowd. Add a delicious topping of a fresh fruit of your choice.

    Somerset, England, UK
    1 person made this

    Serves: 16 

    • 125g crushed digestive biscuits
    • 60g melted butter
    • 1kg cream cheese (I like to use Philadelphia®)
    • 300g caster sugar
    • 180ml milk
    • 4 eggs
    • 225ml soured cream
    • 1 tablespoon vanilla extract
    • 4 tablespoons plain flour

    Prep:25min  ›  Cook:1hr  ›  Extra time:1hr  ›  Ready in:2hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix together the biscuit crumbs and melted butter, then press into the bottom of a 23cm (9 in) springform cake tin. Bake in the oven for 10 minutes, then remove and let cool.
    3. Mix the cream cheese with the sugar until smooth. Blend in the milk, then eggs, one at a time, mixing just enough to incorporate. Add in the sour cream, vanilla and flour. Pour mixture onto the biscuit base.
    4. Bake for 1 hour, then turn off the oven but leave the cheesecake in for an hour with the oven door closed. Take cheesecake out of the oven, leave to cool to room temperature, then keep chilled in the fridge.


    Try substituting 250g of the cream cheese for mascarpone. Fruits could be added on top of the biscuit base before pouring mixture over.

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