Description
This easy cheesecake recipe is creamy, smooth, and comforting. Perfect for family gatherings or a simple treat, it features a buttery biscuit base and a silky cream cheese filling. Made with love and simple ingredients, it’s a dessert that always brings smiles.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g caster sugar
- 200ml double cream
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 160°C (fan 140°C / 320°F). Grease a 20cm springform pan.
- Crush biscuits and mix with melted butter. Press into pan and chill 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in cream, vanilla, and lemon zest.
- Pour over crust and smooth top. Bake 50–55 mins.
- Cool in oven 1 hour, then chill 4+ hours.
- Serve with berries, sauce, or whipped cream.
Notes
- Use room-temperature cream cheese for smooth filling.
- Chill cheesecake before slicing to prevent cracks.
- Add lemon zest or chocolate drizzle for variation.
- Freeze up to 2 months; thaw overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg