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
- 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.
- MELT butter in a small saucepan
- CRUSH biscuits in a plastic bag with a rolling pin.
- POUR the crushed biscuits into the melted butter and stir until combined.
- PRESS with a metal spoon prepared cake tin on the base only. Chill in the fridge while you make the filling.
- 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.
- REMOVE from the stand mixer.
- STIR in sifted flour, sour cream and lemon juice.
- POUR into your prepared tin. Tap to release any air bubbles.
- BAKE for 1 hour until firm and cool in the oven for an hour.
- CHILL completely before serving. Best overnight.
- 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.
- SLIDE onto your serving plate, and remove the baking paper gently from the base.
- SERVE with grated chocolate or fresh berries.
Sue Maree P Tips
- DO NOT OVER-BEAT this will create bubbles and cracks