Baked Cheesecake Recipe

Baked Cheesecake Topped With Cream and Blueberries

Decadent and Delicious: Classic Baked Cheesecake Recipe

Look no further for a creamy and ultra smooth classic cheesecake recipe. It is simple and decadent and will impress your guests.

Baked Cheesecake Recipe

Baked Cheesecake Topped With Cream and Blueberries

Nothing beats a silky smooth baked cheesecake. The filling is dense and light at the same time.

This recipe is similar to the classic New York cheesecake, just topped with a layer of cream and a blueberry compote.

For best results, bake in a water bath to ensure the cake bakes through.

Classic Cheesecake Recipe

5 from 2 votes
Recipe by Jessica Alberts Course: DessertCuisine: GlobalDifficulty: Medium
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A creamy and smooth traditional cheesecake with a biscuit crust.

Ingredients – CRUST

  • 85 g of butter, plus extra for tin

  • 1 packet of digestive biscuits, crushed (add extra biscuits if you like a thicker base)

  • 1 tbsp of sugar

  • 900 g of cream cheese

  • 250 g of caster sugar

  • 3 tbsp of flour

  • 1½ tsp of vanilla essence

  • zest of 1 lemon

  • 1½ tsp of lemon juice

  • 3 large eggs, plus 1 yolk

  • 250 ml of sour cream

  • 250 ml of cream

  • 1 tbsp of caster sugar

  • 2 tsp of lemon juice

  • blueberries for topping, optional


  • Heat the oven to 180C.
  • Line the base of a 23cm spring-form cake tin with baking paper and then clip the sides.
  • For the crust, melt the butter in a medium pan. Stir in the digestive biscuit crumbs and sugar.
  • Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  • Increase the oven to 220C. Beat the cream cheese until creamy, about 2 minutes.
  • Gradually add the caster sugar, then the flour and a pinch of salt, scraping down the sides of the bowl.
  • Whisk in the vanilla essence, lemon zest and lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time.
  • Stir in the sour cream, but don’t over-beat. The batter should be smooth and light.
  • Brush the sides of the spring-form tin with melted butter. Pour in the filling.
  • Place the cake tin in a shallow dish and fill with water (to create a water bath). Bake for 10 minutes.
  • Reduce oven temperature to 110C and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
  • Turn off the oven and let the cheesecake cool in the oven for an hour. The cheesecake may get a slight crack on top as it cools.
  • Whisk the cream, caster sugar and lemon juice. Spread over the cheesecake. Add blueberries or any other topping of your choice.
  • Run a knife around the sides of the tin to loosen. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate.


  • Get creative with the toppings and use fresh fruit of your choice, salted caramel, chocolate ganache or dust with icing sugar.

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