• Melissa Tuck

The Ultimate Baked Cheesecake

I ADORE cheesecake. It is the dessert I will always choose, no matter where we go. It is my ultimate treat and on my death row meal.

I decided to make one for xmas instead of my usual trifle. It went down a treat!

This was my first attempt at a baked cheesecake (shock and horror but you know I don't really make desserts) and it was AS GOOD as Sirocco which is my reference point as we ate there two nights before this for our anniversary. And that was GOOOOOD.


Biscuit Base:

200 g Marie Biscuits, crushed

8 tbsp unsalted butter, melted


500g cream cheese , softened

2 tbsp plain flour

1 tsp vanilla extract

1/2 cup sour cream (full fat)

1 cup (330g) caster sugar (superfine sugar)

Zest of 1 lemon

3 eggs


Strawberries, blueberries, raspberries, Icing sugar / powdered sugar , for dusting


Preheat oven to 160C. Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (So you don't have the little ridges getting in the way when you want to take your cheesecake out), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out. Butter and line the side of the pan.


Break up biscuits roughly by hand and place in a food processor.Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.


Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high.

Add flour, beat until just combined (10 sec).

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).

Add eggs one at a time, beat in between until just combined (10 sec each).

Don't over beat, you do not want to aerate the batter as that is what causes cracks.

Pour into prepared crust.

Bake for 55 minutes.

The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.

Cool the cake in the oven with the door open 20 cm / 8" (this stops cracking), then refrigerate for 4 hours+ in the pan.


Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

Top with berries or whatever your heart desires!



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