Cream Cheese Cake (Classic Cheesecake)
🧾 Ingredients
For the crust:
200 g digestive biscuits (or graham crackers), crushed
100 g melted butter
2 tbsp sugar
For the filling:
500 g cream cheese (softened)
1 cup (200 g) sugar
3 eggs
1 cup (240 ml) heavy cream
1 tsp vanilla extract
2 tbsp flour (or cornstarch)
Optional topping:
Fresh berries, jam, or fruit sauce
👨🍳 Instructions
- Prepare the crust
Preheat oven to 170°C (340°F).
Mix crushed biscuits with melted butter and sugar.
Press firmly into the bottom of a springform pan.
Bake for 10 minutes, then let cool. - Make the filling
In a bowl, beat cream cheese until smooth.
Add sugar and mix well.
Add eggs one at a time, mixing gently (don’t overbeat).
Mix in cream, vanilla, and flour until smooth. - Bake the cheesecake
Pour filling over the crust.
Tap the pan lightly to remove air bubbles.
Bake for 45–55 minutes until the center is slightly jiggly. - Cool slowly
Turn off oven and leave door slightly open for 1 hour.
Remove and let cool completely, then refrigerate for at least 4 hours (overnight is best). - Add topping & serve
Top with fruit, jam, or chocolate sauce before serving.
💡 Tips for perfect cheesecake
Use room temperature ingredients (very important).
Don’t overmix—this prevents cracks.
For extra smooth texture, bake in a water bath (optional).
Run a knife around the edge after baking to avoid cracking.