Name: Classic Creamy Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: American
Ingredients: 200 g Digestive biscuits (crushed); 100 g Melted butter; 500 g Cream cheese; 150 g Sugar; 2 Eggs; 1 teaspoon Vanilla extract; 200 ml Fresh cream; 1 tablespoon Lemon juice; optional Strawberry topping

Method

Prep & Pan

Begin by preheating the oven to 160°C (320°F) and preparing a springform cake pan by lightly greasing it or lining it with parchment paper for easy removal.

Biscuit Crust

Mix the crushed digestive biscuits with melted butter until the texture resembles wet sand, then press this mixture firmly into the base of the cake pan to form an even crust.

Crust Setting

Place the crust in the refrigerator for about 15 to 20 minutes to set while preparing the cheesecake filling.

Creamy Base

In a large mixing bowl, beat the cream cheese and sugar together until the mixture becomes smooth, creamy, and free of lumps.

A professional chef using a sharp kitchen knife to slice through a perfectly baked and smooth plain cheesecake

A professional chef using a sharp kitchen knife to slice through a perfectly baked and smooth plain cheesecake

Gentle Egg Mix

Add eggs one at a time, mixing gently after each addition to maintain a smooth texture without overmixing.

Silky Finish

Stir in vanilla extract, fresh cream, and lemon juice, combining everything until the batter is silky and well blended.

Pouring

Pour the cheesecake mixture over the prepared crust, spreading it evenly across the pan.

Slow Bake

Bake in the preheated oven for about 45 to 50 minutes until the edges are set but the center remains slightly wobbly.

Lifting a generous slice of New York style cheesecake with a metal spatula showing the dripping strawberry glaze and thick biscuit crust

Lifting a generous slice of New York style cheesecake with a metal spatula showing the dripping strawberry glaze and thick biscuit crust

Cool & Chill

Turn off the oven and let the cheesecake cool inside with the door slightly open to prevent cracking, then refrigerate for at least 4 hours or overnight.

Festive Topping

Top with strawberry glaze or fresh fruits before serving chilled for the best taste and texture.

An elegant dessert table with a whole berry topped cheesecake, cups of latte, and fresh strawberries during golden hour

An elegant dessert table with a whole berry topped cheesecake, cups of latte, and fresh strawberries during golden hour

Cook’s tips

All ingredients, especially the cream cheese and eggs, must be at room temperature to ensure a smooth, lump-free batter.

Do not overbeat the mixture after adding the eggs; overmixing incorporates too much air which causes the cheesecake to rise and then sink and crack.

Using a water bath (bain-marie) during baking can help maintain an even temperature and prevent the cheesecake from cracking.

Recipe notes

Cheesecake is a rich and creamy dessert made with a smooth cream cheese filling on a buttery biscuit crust. This classic American cheesecake is silky, indulgent, and perfect for special occasions or dessert lovers.

Planning a full western dinner? This dessert is the perfect follow-up to our Authentic Spanish Tortilla lunch or a light Grilled Salmon dinner!

Frequently asked questions

How do I know it's done?

The cheesecake is done when the edges are set and puffy, but the middle 2-3 inches still wobble slightly like Jello when you gently shake the pan.

Can I use low-fat cream cheese?

For the best creamy texture, full-fat cream cheese is highly recommended. Low-fat versions can lead to a grainier or less stable cake.