Cheesecake
A baked cheesecake needs only seven ingredients: digestive biscuits, butter, cream cheese, caster sugar, eggs, soured cream and vanilla. The filling bakes gently at 160°C until just set with a slight wobble, then cools slowly in the oven to keep the top smooth. Most of the time is hands-off chilling, so it is easy to make the day before a birthday or Sunday lunch.
- Total
- 7 h 25 min
- Prep
- 25 min
- Cook
- 1 h
- Serves
- 8
- Per serving
- 530kcal
What you need to know about cheesecake
The filling needs only the ingredients on the list, but their temperature matters. Cream cheese and eggs should be at room temperature so they blend without lumps. Use full-fat soft cheese from a tub, such as Philadelphia, and a 20cm springform tin so the cake comes out tall with an even bake.
If you have no soured cream, crème fraîche or full-fat Greek yoghurt works in the same quantity. Shortbread biscuits can replace the digestives, in the same weight, for a richer base. A little grated lemon zest in the filling gives a fresher taste if you prefer it.
Making cheesecake
Tap a time to start a timer.
- Make the base Heat the oven to 160°C (140°C fan), gas 3. Line the base of the tin with baking paper and lightly grease the sides. Blitz the biscuits to fine crumbs, or crush them in a freezer bag with a rolling pin, and stir them into the melted butter. Press the mixture firmly into the tin and bake for . Leave it to cool while you make the filling.
- Mix the filling Beat the cream cheese and sugar on a low speed for about a minute, until smooth. Add the eggs one at a time, mixing briefly after each. Stir in the vanilla and soured cream, mixing just until the batter is smooth and no streaks remain. Overmixing adds air, which can make the top rise and crack.
- Bake Pour the filling over the base and tap the tin on the worktop to release air bubbles. Bake for , until the edges are set and the middle, about 5cm across, still wobbles like jelly when you gently shake the tin.
- Cool in the oven Turn the oven off, prop the door open with a wooden spoon and leave the cheesecake inside for 1 hour. Slow cooling is what keeps the top from splitting.
- Chill Run a table knife around the edge of the tin, then leave the cheesecake to cool at room temperature for about . Cover loosely and chill for at least 4 hours, or overnight, until firm.
- Release and slice Unclip the tin, lift the cake onto a plate and slice with a knife dipped in hot water and wiped dry between cuts.
Serving and toppings
Top each slice with fresh strawberries, raspberries or a spoonful of fruit coulis, or serve it plain with a cup of tea. Keep the cake in the fridge until you serve it. For another cream cheese bake, try carrot cake with cream cheese frosting, or for a no-bake dessert with a biscuit base, banoffee pie.
Common problems and fixes for cheesecake
- The top has cracked
- Cracks come from overmixing, an oven that is too hot, or cooling too fast. A small crack is easy to hide under fruit or a drizzle of coulis, and it does not change the taste.
- The filling is lumpy
- Cold cream cheese does not blend smoothly. Take it out of the fridge 30–60 minutes before mixing and beat it on its own first. If small lumps remain, beat on low speed for a little longer before adding the eggs.
- The base is soggy or crumbly
- Press the crumbs down firmly with the back of a spoon and bake the base for the full 10 minutes before adding the filling. Measure the butter accurately, since too much makes the base greasy and too little makes it crumble.
- The middle is still runny after baking
- A wobble is right when it comes out of the oven, because the filling firms up as it cools and chills. If it still ripples like liquid rather than wobbling, bake for 5–10 minutes more.
Frequently asked questions about cheesecake
How long do you bake cheesecake?
Bake it for 50 minutes at 160°C (140°C fan), gas 3, after pre-baking the base for 10 minutes. Then leave it to cool in the oven for 1 hour.
How long does it keep, and can you freeze it?
It keeps for up to 3 days in an airtight container in the fridge. You can freeze the baked and fully chilled cake whole or in slices for up to 2 months, wrapped tightly in cling film and foil. Thaw it overnight in the fridge, never on the worktop.
Can you use low-fat cream cheese?
It is not recommended. Reduced-fat cream cheese contains more water, so the filling can turn out loose or grainy. Use full-fat soft cheese from a tub, not a block and not the spreadable kind from a squeezy tube.
How did you like the recipe?
4.8 / 5 · 34 ratings
