Want to learn how to make a smooth, creamy baked cheesecake? Nail it every time with this easy-to-follow guide on how to make the perfect baked cheesecake.
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Preheat oven to 150C. Grease and line the base and side of a 20cm (base measurement) springform pan.
Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.
Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add flour, vanilla, lemon rind and lemon juice. Beat until combined. Add the eggs. Beat until smooth. Add sour cream. Beat until just combined. Pour into base.
Place pan on a baking tray. Bake for 1 hour or until just set. Turn oven off. Cool in oven, with door ajar, for 2 hours. Chill for 3 hours before serving.
Want to learn how to make a smooth, creamy cheesecake? Nail it every time with this easy-to-follow guide on how to make the perfect baked cheesecake, from the delicious buttery crust to the rich filling with a hint of zesty lemon. It’s a great recipe to add to your repertoire, as it’s so versatile and can be served for many different occasions - think birthdays, celebrations and even just for dessert or afternoon tea.
If you’ve never made a baked cheesecake before, you’ve come to the right place. Here, we’ll show you how to get it right, explaining the step-by-step process to creamy cheesecake perfection. Plus, you’ll find a handy how-to video too, so you can see just how it’s done and how to avoid the common mistakes.
A great thing about baked cheesecake is the ingredients are so simple and easy to get — you’ll find all you need at your local Coles supermarket. For the crunchy base, you’ll need to pick up digestive biscuits and butter (you melt the butter and mix into the crushed biscuits). The main ingredient in the creamy filling is cream cheese. This recipe uses 500g and you’ll need to bring it to room temperature before you start, so take it out of the fridge about 1 hour before you use it. While you’re in the chilled dairy section, be sure to grab sour cream and eggs, too. When it comes to this cheesecake, full-fat dairy is the best choice as the fat helps to set the cheesecake. Reduced-fat cream cheese and sour cream can result in a runny cheesecake filling. You’ll need to grab a lemon from the fresh produce department, to add an irresistibly zesty flavour to the filling, and then head to the baking aisle for caster sugar, plain flour and vanilla bean paste, if you don’t already have these at home. Vanilla bean paste gives the cheesecake a delicious flavour while adding flecks of vanilla bean for an authentic look.
When it comes to prepping and baking your cheesecake, there are a few essential kitchen items you need to get it right. First up, you need a large food processor. It’s essential for finely crushing the biscuits and combining evenly with the melted butter. You’ll also need an electric mixer, which can either be a hand held or stand mixer, to beat the cream cheese and the rest of the ingredients until silky smooth. A silicone spatula helps you scrape down the side of the bowl and lets you get every last bit of the mixture out. The best cake pan for making cheesecake is a springform pan, which has a lever to allow you to separate the side of the pan from the base. This lets you remove the cake without damaging the crust, so you can simply lift it off the base of the pan and transfer to a serving platter. As springform pans aren’t completely sealed at the base, some butter may seep from the pan while it’s cooking so it’s best to place it on a lined baking try to prevent butter from messing up your oven.
Now that you’ve got your ingredients and equipment, you’re ready to start baking.