Description
This baked cheesecake recipe features a buttery biscuit crust and a rich, creamy filling made with cream cheese, sour cream, and vanilla. Slowly baked in a water bath for a smooth texture, this classic dessert is perfect for holidays and celebrations.
Ingredients
Scale
- 2 cups crushed digestive biscuits
- ½ cup melted unsalted butter
- 2 tablespoons sugar
- 900 g full-fat cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 170°C (325°F).
- Mix crushed biscuits, butter, and sugar. Press into springform pan.
- Bake crust for 10 minutes and cool.
- Beat cream cheese and sugar until smooth.
- Add sour cream, vanilla, and lemon juice.
- Add eggs one at a time on low speed.
- Mix in flour gently.
- Pour filling over crust.
- Bake in water bath for 60–70 minutes.
- Cool slowly in oven with door slightly open.
- Chill at least 4 hours before serving.
Notes
Use room temperature ingredients to avoid lumps. Do not overmix after adding eggs. Chill overnight for best flavor and texture. Store refrigerated up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg