Description
Indulge in this Rich Creamy Cheesecake, with a buttery digestive biscuit crust and smooth, velvety cream cheese filling. Perfect for gatherings, birthdays, or cozy afternoons, this cheesecake brings warmth, comfort, and smiles to every table.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 2 tbsp granulated sugar
- 900g full-fat cream cheese, softened
- 200g granulated sugar
- 200ml sour cream
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 2 tbsp plain flour
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 160°C (320°F) and prepare the crust.
- Mix crust ingredients, press into a 23cm springform pan, bake 10 min.
- Beat cream cheese with sugar, then add sour cream, eggs, vanilla, flour, and lemon zest.
- Pour filling over cooled crust and smooth. Wrap pan with foil.
- Bake in a water bath for 55–65 min until edges set, center jiggles.
- Cool in oven 1 hr, then chill in fridge 4–12 hrs.
- Slice with hot knife and serve with berries or coulis.
Notes
- Use room temperature ingredients for smooth texture.
- Avoid overmixing to prevent cracks.
- Chill overnight for best flavor and texture.
- Freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22
- Sodium: 180
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 7
- Cholesterol: 110