Simple Baked Cheesecake with soured cream

Simple Baked Cheesecake with soured cream

This simple baked cheesecake recipe is not too expensive to make as it only requires one x 360g packet of cream cheese plus sugar, butter, ten crushed biscuits, four eggs, a little flour, 1/2 lemon and a tub of soured cream. I was after a simple cheesecake recipe to bake for a friends birthday and stumble upon this recipe on the Philidelphia cream cheese website.

This baked cheesecake is rich, yet light tangy and creamy, the perfect combination. For ease, I have made the base with crushed Mc Vities Digestive biscuits.

Takes = 25 minutes prep.
Bakes = 1 hour + 1 hour rest in the oven
Chill = best overnight
Keeps = 5 days
Makes = 23cm spring form tin which is 12 serves


  • Crushed Digestive biscuits – 150g (10 biscuits)
  • Melted Butter – 50g (just under 1/4 cup)
  • Philidelphia Cream Cheese Original – 360g
  • Caster Sugar – 150g (3/4 cup)
  • Large eggs – 4
  • Plain flour – 40g (1/4 cup + 1 tbsp)
  • Soured cream – 200ml (3/4 cup + 2 tbsp)
  • Lemon juice – 1-2 tsp
  • Lemon zest – 1-2 tsp


  1. OVEN preheat 170˚C, gas 3. Grease and line the base of a 23cm (9 inch) springform cake tin. Add aluminium foil to the base to catch any leaks.
  2. MELT butter in a small saucepan
  3. CRUSH biscuits in a plastic bag with a rolling pin.
  4. POUR the crushed biscuits into the melted butter and stir until combined.
  5. PRESS with a metal spoon prepared cake tin on the base only. Chill in the fridge while you make the filling.
  6. MIX cream cheese and sugar together until smooth, starting on low, then increase slightly for about 2 minutes using the paddle attachment on your stand mixer. Add in eggs one at a time, scrapping down the sides with each egg, mix until just combined.
  7. REMOVE from the stand mixer.
  8. STIR in sifted flour, sour cream and lemon juice.
  9. POUR into your prepared tin. Tap to release any  air bubbles.
  10. BAKE for 1 hour until firm and cool in the oven for an hour.
  11. CHILL completely before serving. Best overnight.
  12. REMOVE the outside ring from your tin, by placing the cake tin on top of a small bowl or jar you may need to use a plastic spatula to release the cake from the sides.
  13. SLIDE onto your serving plate, and remove the baking paper gently from the base.
  14. SERVE with grated chocolate or fresh berries.

Sue Maree P Tips

  • DO NOT OVER-BEAT this will create bubbles and cracks