Easy baked cheesecake
A plain cheesecake with a biscuit base and a low-fuss filling for learning gentle baking.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 1 hour 30 minutes + cooling
- Makes
- One 23 cm cheesecake
- Oven, conventional
- 160°C / 325°F
Before you begin
Read the whole recipe, then get these ready.
- 23 cm springform tin
- Food processor or rolling pin
- Electric beater
- Roasting tray
Room-temperature cream cheese prevents lumps. Do not overbeat once the eggs go in or the cake can crack.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 160°C (325°F). Line the base of the springform tin.
- 2
Mix biscuit crumbs and melted butter, press into the base and bake for 10 minutes. Cool slightly.
- 3
Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then sour cream, vanilla and lemon.
- 4
Pour over the base and bake 55–65 minutes, until the edge is set and the centre still wobbles slightly.
- 5
Turn the oven off, crack the door and cool the cake inside for 1 hour. Chill fully before slicing.
Your baking notes
Notes stay on this device.