Classic Creamy Baked Cheesecake Recipe
Ingredients
For the crust:
2 cups graham cracker crumbs (or crushed digestive biscuits)
1/2 cup melted butter
2 tablespoons sugar
For the cheesecake filling:
600 g (21 oz) cream cheese, softened
1 cup granulated sugar
1 cup heavy cream
3 large eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for balance)
Optional topping:
Cocoa powder or caramel drizzle
Instructions
- Prepare the crust
Preheat your oven to 180°C (350°F). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a springform pan. Bake for 8–10 minutes, then let cool. - Make the filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix well. Pour in the cream and continue mixing until silky. - Add eggs
Add eggs one at a time, mixing gently after each addition. Stir in cornstarch, vanilla, and lemon juice. Avoid overmixing to keep the texture smooth. - Assemble
Pour the cheesecake batter over the cooled crust. Tap the pan lightly to remove air bubbles. - Bake
Bake for 45–55 minutes until edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool slowly inside for 1 hour. - Chill
Refrigerate for at least 4 hours (overnight is best) to fully set. - Serve
Dust with cocoa powder or drizzle caramel before slicing. Serve chilled for the creamiest texture.
Tips for Perfect Cheesecake
Always use room temperature ingredients for a smooth batter
Do not overmix to prevent cracks
Slow cooling helps avoid sinking
