Here’s a classic baked cream cheese cake (cheesecake) recipe — rich, smooth, and foolproof.
🧀 Classic Cream Cheese Cake
📝 Ingredients
For the crust:
- 200g digestive biscuits (or graham crackers)
- 100g melted butter
- 1–2 tbsp sugar (optional)
For the filling:
- 500g cream cheese (room temperature)
- 150g sugar
- 2 large eggs
- 200ml heavy cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, enhances flavor)
- 1 tbsp cornstarch (optional, helps prevent cracks)
👩🍳 Instructions
1️⃣ Prepare the crust
- Preheat oven to 170°C (340°F).
- Crush biscuits into fine crumbs.
- Mix with melted butter (and sugar if using).
- Press firmly into the bottom of a 7–8 inch (18–20 cm) springform pan.
- Bake for 10 minutes, then let cool.
2️⃣ Make the filling
- Beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Add eggs one at a time, mixing gently (do not overbeat).
- Mix in heavy cream, vanilla, lemon juice, and cornstarch.
- Pour over cooled crust.
3️⃣ Bake
- Bake at 160–170°C (320–340°F) for 45–55 minutes.
- The center should still jiggle slightly.
- Turn off oven, crack the door open, and let cake cool inside for 1 hour.
4️⃣ Chill
Refrigerate for at least 4 hours (preferably overnight) before slicing.
🍓 Optional Toppings
- Fresh berries
- Strawberry or blueberry sauce
- Chocolate ganache
- Caramel drizzle
If you’d like, I can also give you:
- 🍰 No-bake version
- 🍫 Chocolate cream cheese cake
- 🍓 Japanese fluffy cheesecake
- 🥭 Mango cheesecake
Just tell me which one 😊
