Description
This Homemade Cheesecake is creamy, indulgent, and perfect for any occasion. With a buttery biscuit base and smooth cream cheese filling, it’s a comforting dessert that melts in your mouth. Easy to make, forgiving, and full of love, it’s ideal for beginners and experienced bakers alike.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 2 tablespoons sugar
- 600g cream cheese, room temperature
- 150g caster sugar
- 200ml sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Crush the biscuits and mix with melted butter and sugar. Press firmly into a 23cm springform pan. Chill while preparing the filling.
- Beat cream cheese with sugar until smooth. Add sour cream, vanilla extract, and lemon juice. Mix gently until combined.
- Add eggs one at a time, folding gently. Do not overmix.
- Pour the filling over the chilled base and smooth the top.
- Preheat oven to 160°C (320°F). Place the pan in a water bath if desired. Bake for 50–60 minutes until edges are set and the center slightly jiggles.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Chill in the fridge for at least 4 hours, preferably overnight.
- Serve with fresh berries, chocolate drizzle, or caramel as desired.
Notes
Use room temperature ingredients to avoid lumps. Avoid overmixing eggs to prevent cracking. A water bath helps achieve a smooth top. Store in the fridge for up to 5 days or freeze for longer storage. Perfect for make-ahead desserts.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28
- Sodium: 120
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 7
- Cholesterol: 100