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A Classic Baked Cheesecake with a Creamy Smooth Filling
Classic Baked Cheesecake with Buttery Biscuit Base and a Creamy Filling
Why You Will Love and Enjoy This Classic Baked Cheesecake
- The filling is smooth, creamy, and made with everyday ingredients.
- The biscuit base comes together in minutes with very little effort.
- It’s a dependable dessert that’s easy enough for beginners and impressive enough for guests.
Classic Baked Cheesecake features a rich cream cheese filling and a buttery biscuit base, made with simple ingredients and easy steps. Perfect for family desserts, entertaining, or making ahead for special occasions.
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Classic Baked Cheesecake
- Prep Time: 15 minutes
- Resting Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: Ancient Greece
Description
This Classic Baked Cheesecake is one of those recipes you’ll come back to whenever you need an easy dessert that feels a little special. With a buttery biscuit base and a rich, creamy filling, it’s surprisingly simple to make and turns out beautifully every time.
Ingredients
Biscuit Base
- 200g (approx) 1 packet Tennis biscuits, Marie biscuits, or ginger biscuits, crushed
- 125 g butter, melted
Cheesecake Filling
- 500g – 2 x 250 g full cream cheese, softened
- 125 ml whipping cream
- 2 large eggs
- 150 g – 3/4 cup granulated sugar
- 12.5 ml – 1 tbsp Maizena (cornstarch)
- 12.5 ml – 1 tbsp custard powder
Optional Sour Cream Topping
- 250 ml – 1 cup sour cream
- 25 ml – 2 tbsp icing sugar
Instructions
Base
- Preheat the oven to 350⁰F (180⁰C).
- Lightly grease a medium ovenproof baking dish or Corning dish, or if you prefer, a springform pan.
- Mix 1 packet crushed Tennis biscuits, Marie biscuits, or ginger biscuits with 125 g melted butter until evenly combined.
- Press the biscuit mixture firmly into the bottom of the prepared dish.
- Place the dish in the refrigerator while preparing the filling.
Filling
- In a large mixing bowl, beat 2 large eggs and 3/4 cup granulated sugar until smooth and slightly lighter in colour.
- Add 2 x 250 g softened full cream cheese, 125 ml whipping cream, 1 tbsp Maizena (cornstarch), and 1 tbsp custard powder.
- Beat until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.
Bake
- Pour the filling over the chilled biscuit base and smooth the top.
- Bake at 350⁰F (180⁰C) for 20 minutes.
- Switch off the oven and leave the cheesecake inside for 1 hour without opening the door, which helps reduce cracking.
- The centre should still have a slight wobble because it continues setting while resting and chilling.
- Remove from the oven and allow to cool completely.
- Refrigerate for at least 3 hours before serving for the best texture.
Optional Sour Cream Topping
- Mix 1 cup sour cream with 2 tbsp icing sugar until smooth.
- Spread over the cooled cheesecake before chilling.
- Refrigerate until ready to serve.
Notes
Created, prepared, tried, and tested by Hannah
Additional Information
- Can I use different biscuits? Yes. Tennis, Marie, digestive, graham crackers, or ginger biscuits all work well.
- Can I make it ahead? Absolutely. It actually tastes better after chilling overnight.
- Can I add flavourings? Yes. Lemon zest, vanilla extract, or a fruit topping work beautifully.
- Can this be frozen? Yes. Wrap individual slices or the whole cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- How long can this be stored and how? Store covered in the refrigerator for up to 5 days. Keep it chilled at all times.
Ingredient Substitutions
- Whipping cream: Heavy cream may be substituted.
- Custard powder: Use an additional 1 tbsp cornstarch if needed.
- Granulated sugar: Fine caster sugar works equally well.
- Tennis biscuits: Marie, digestive, graham crackers, or ginger biscuits can be used.
A classic cheesecake that keeps things simple and delicious, and which has stood the test of time.
This Classic Baked Cheesecake is a dessert that delivers rich flavour, creamy texture, and dependable results without requiring complicated techniques. The buttery biscuit base and smooth cream cheese filling create a balance that feels both comforting and special, making it easy to see why this recipe remains a favourite for family gatherings, celebrations, and everyday treats.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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I’ve never heard of custard powder. I’ll have to be on the lookout at the store.
Ellie, I will take a picture of the tin of custard powder I have and add it to the post. Wish I could just add one here, but I do not know if its possible. Check back in 5 minutes, then I should have it on the post for you.
Thank you. Its always fun to try new baking ingredients.
Pefect, glad I could help