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Baked Cheesecake


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Rate this recipe 2.7/5 (96 Votes)


  • 150g/5½oz butter
  • melted
  • plus extra for greasing
  • 300g/10½oz digestive biscuits
  • crushed
  • 1 vanilla pod
  • seeds scraped out
  • 1 lemon
  • zest and juice
  • 200g/7oz caster sugar
  • 50g/1¾oz cornflour
  • 850g/1lb 4oz full-fat cream cheese
  • 375ml/13fl oz double cream
  • 4 large free-range eggs


servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 120mins
Cost Average budget


Step 1

Preheat the oven to 180C/350F/Gas 4.
Put baking parchment on a 23 cm/9 in cake tin

Step 2

Crush the digestive biscuits and melt the butter in a medium saucepan

Step 3

Mix the butter with the biscuits

Step 4

Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust.
Bake for 10 minutes, then set aside to cool completely.

Step 5

Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together.

Step 6

Add the eggs continually whisking until the mixture is smooth

Step 7

Pour onto the baked base and make sure it is even.
Wrap the outside of the tin in if you are concerned about the tin’s water-tightness.

Step 8

Place the cake into a bigger baking tray containing 2cm/1in hot water.

Step 9

Bake in the oven for 1½ hours or until the cheesecake is golden-brown and just set.

Step 10

Leave in the oven for at least 2 hour or overnight

Get everything ready before hand and don't measure everything at the points your need them.

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