Description
This Homemade Cheesecake is rich, creamy, and perfectly baked with a buttery biscuit crust and smooth vanilla filling. Made with simple ingredients and baked gently in a water bath, this classic cheesecake delivers a silky texture and beautiful flavor. Perfect for celebrations, holidays, or whenever you crave a timeless homemade dessert.
Ingredients
Scale
- 2 cups (200g) crushed digestive biscuits or graham crackers
- 1/2 cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240ml) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C).
- Mix crushed biscuits, melted butter, and sugar until combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes, then let cool.
- Beat softened cream cheese until smooth.
- Add sugar and mix gently until combined.
- Add eggs one at a time, mixing on low speed.
- Stir in sour cream, vanilla extract, lemon juice, and salt.
- Wrap pan with foil and pour filling over crust.
- Place pan in a larger baking dish and add hot water halfway up the sides.
- Bake for 55–70 minutes until center slightly jiggles.
- Turn off oven, leave door slightly open, and cool for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
Use room temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks. Cool cheesecake gradually in the oven for best texture. Store refrigerated for up to 5 days or freeze slices individually for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 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: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg