Cream Cheese Cake (Classic Cheesecake)
🧾 Ingredients
For the crust:
200 g crushed biscuits (digestive or graham crackers)
100 g melted butter
2 tablespoons sugar (optional)
For the filling:
500 g cream cheese (softened)
1 cup (200 g) sugar
3 large eggs (room temperature)
1 cup (240 ml) heavy cream
1 teaspoon vanilla extract
2 tablespoons flour (or cornstarch)
1 tablespoon lemon juice (optional, for slight tang)
🔪 Instructions
- Prepare the crust
Preheat oven to 180°C (350°F).
Mix crushed biscuits, 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 large bowl, beat cream cheese until smooth.
Add sugar and mix well.
Add eggs one at a time, mixing gently after each.
Mix in cream, vanilla, flour, and lemon juice.
Beat until smooth and creamy (don’t overmix). - Bake the cheesecake
Pour filling over the crust.
Tap the pan lightly to remove air bubbles.
Bake at 160°C (320°F) for 50–60 minutes.
Center should still be slightly jiggly. - Cool slowly
Turn off oven, leave the door slightly open.
Let cheesecake cool inside for 1 hour.
Then refrigerate for at least 4 hours (overnight is best).
🍓 Optional Toppings
Fresh strawberries or berries
Fruit sauce (strawberry, blueberry)
Chocolate ganache
Caramel drizzle
🔥 Tips for Perfect Cheesecake
Use room temperature ingredients to avoid lumps
Don’t overmix → prevents cracks
Bake in a water bath for extra creaminess (optional)
Run a knife around edges after baking to prevent cracking