This easy baked cheesecake recipe is made with cream cheese, sour cream, vanilla, eggs, and a buttery biscuit crust for a smooth, creamy dessert.
This cheesecake feels special without needing complicated decorating. The filling is rich and creamy, the crust is buttery and crisp, and the fresh berries make it look beautiful on the table.
This version uses cream cheese, sour cream, lemon zest, vanilla, and eggs for a balanced flavor that is sweet but not too heavy. The cheesecake bakes low and slow, then chills until the texture becomes smooth enough to slice cleanly.
Because it needs time to chill, this cheesecake is a great make-ahead dessert for guests. For another smooth chilled dessert with a creamy caramel finish, try this Easy Flan Recipe.
Table of contents
Why You’ll Love This Easy Baked Cheesecake Recipe
- Creamy filling with a light lemon-vanilla flavor.
- Buttery biscuit crust that goes up the sides.
- No water bath needed.
- Great make-ahead dessert for guests.
- Beautiful with berries and powdered sugar.
Ingredients for Easy Baked Cheesecake
Use softened cream cheese and room-temperature eggs for the smoothest filling. Cold ingredients can leave small lumps in the batter and make the cheesecake harder to mix evenly. For more helpful prep tips, see The Kitchn’s cheesecake tips and tricks.
Ingredients
Cheesecake Biscuit Base
- 7 oz plain biscuits or graham crackers, finely crushed (200 g)
- 8 tablespoons unsalted butter, melted (113–120 g)
Cheesecake Filling
- 1 lb cream cheese, softened (500 g)
- 2 tablespoons all-purpose flour (16 g)
- 1 teaspoon vanilla extract (5 ml)
- ½ cup full-fat sour cream (120 g)
- 1½ cups superfine sugar or granulated sugar (300 g)
- Zest of 1 lemon
- 3 large eggs, room temperature
Toppings
- Fresh strawberries, blueberries, raspberries, or cherries
- Powdered sugar, for dusting
Ingredient Notes and Substitutions
Plain biscuits, Marie biscuits, digestive biscuits, or graham crackers all work for the crust. The important thing is to crush them finely so the base presses together firmly.
Full-fat cream cheese gives the filling the best texture. Low-fat cream cheese can make the cheesecake softer and less creamy.
Sour cream helps lighten the filling and adds a gentle tang. Plain full-fat Greek yogurt can work in a pinch, but sour cream gives a more classic baked cheesecake taste.
Lemon zest does not make the cheesecake taste strongly lemony. It simply brightens the cream cheese flavor and keeps the filling from tasting flat.
For another cream cheese dessert with a brighter citrus flavor, try these Creamy Lemon Cheesecake Bars. They have a buttery cookie crust and a fresh lemon topping.
How to Make Easy Baked Cheesecake
Make the biscuit crust
Heat the oven to 320°F (160°C). Lightly grease an 8-inch springform pan and line the base with parchment paper.
Add the crushed biscuits to a bowl. Pour in the melted butter and mix until the crumbs look like wet sand. The mixture should hold together when pressed between your fingers.
Tip the crumbs into the pan. Press them firmly into the base and up the sides, using your fingers or the bottom of a measuring cup. Bake the crust for 8 to 10 minutes, then set it aside while you make the filling.
Beat the cream cheese filling base
Add the softened cream cheese and sugar to a large bowl. Beat on medium speed until smooth, creamy, and free of large lumps.
Add the sour cream, vanilla extract, and lemon zest. Beat again just until combined. Scrape down the sides of the bowl so everything mixes evenly.
Add flour and eggs
Add the flour and mix on low speed until it disappears into the filling. The flour helps the cheesecake set while keeping the texture creamy.
Add the eggs one at a time, mixing on low speed after each addition. Stop mixing as soon as the batter looks smooth.
Do not overmix the batter
Cheesecake batter should not be whipped like cake batter. Too much air can make the cheesecake rise too much in the oven, then sink or crack as it cools. Mix at low speed and stop as soon as the batter looks smooth. For a fuller explanation, see King Arthur Baking’s guide to preventing cheesecake cracks.
Fill the crust and bake
Pour the cheesecake filling into the prepared crust. Smooth the top gently with a spatula.
Bake for 50 to 60 minutes, until the edges look set and the center still has a slight wobble. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Cooling the cheesecake gradually helps prevent sudden temperature changes that can cause cracks on the surface. See Handle the Heat’s cheesecake cooling guidance for more detail on this step.
Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, before slicing. Once chilled, this cheesecake is also delicious with a light drizzle of Salted Caramel Sauce and a few fresh berries on top.
Expert Tips for the Best Easy Baked Cheesecake
- Use room-temperature cream cheese so the filling blends smoothly.
- Press the crust firmly into the pan so it holds its shape after slicing.
- Do not use hot melted butter in the crust; let it cool slightly first.
- Mix the eggs on low speed to avoid adding too much air.
- Bake at a low temperature for a smoother top.
- Let the cheesecake cool slowly in the oven before refrigerating.
- Chill overnight for the cleanest slices.
- Add berries and powdered sugar right before serving.
Storage and Freezing
Store cheesecake covered in the refrigerator for 4 to 5 days. Because it contains cream cheese, sour cream, and eggs, keep it chilled and do not leave it sitting out for long after serving.
For longer storage, freeze individual slices without the fresh fruit topping. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. FoodSafety.gov notes that freezer storage times are mainly for quality when food is kept at 0°F (-18°C) or below.
Do I Need a Water Bath for This Cheesecake?
No. This easy baked cheesecake recipe does not need a water bath. Baking it low and slow, then cooling it gradually in the turned-off oven, helps the filling stay smooth and reduces the chance of cracks.
Variations
- Top with fresh strawberries and strawberry sauce.
- Add blueberries and lemon zest for a brighter flavor.
- Drizzle slices with Salted Caramel Sauce.
- Use chocolate cookie crumbs for the crust.
- Serve with whipped cream and mixed berries.
- For a different creamy dessert with a biscuit crust and a glossy caramel topping, try this Yogurt Cheesecake for your next dessert table.
Easy Classic Baked Cheesecake
Ingredients
Equipment
Method
- Preheat the oven to 320°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
- Mix the biscuit crumbs with melted butter until the texture looks like wet sand.
- Press the crumb mixture firmly into the base and up the sides of the pan.
- Bake the crust for 8 to 10 minutes, then set aside.
- Beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream, vanilla, and lemon zest. Mix until combined.
- Add the flour and mix on low speed.
- Add the eggs one at a time, mixing gently after each addition.
- Pour the filling into the prepared crust and smooth the top.
- Bake for 50 to 60 minutes, until the edges are set and the center has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Decorate with berries and powdered sugar before serving.
Nutrition
Video
Notes
- Use room-temperature cream cheese and eggs for a smooth filling.
- Do not overbeat the batter after adding the eggs.
- The center should still wobble slightly when the cheesecake is done.
- Chill overnight for the cleanest slices.
- Add berries shortly before serving.
- Nutrition is estimated per slice, including crust but without extra powdered sugar.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Yes. Cheesecake is one of the best desserts to make ahead because it needs time to chill. Bake it the day before, refrigerate overnight, and decorate with berries before serving.
It keeps well in the refrigerator for 4 to 5 days when covered tightly. The crust may soften slightly over time, but the filling stays creamy.
Yes. Freeze the cheesecake plain, without berries or powdered sugar. Thaw it overnight in the refrigerator before serving.
Serve it with fresh berries, whipped cream, coffee, or a drizzle of Salted Caramel Sauce. It also works beautifully beside Magic Three Layer Custard Cake for a dessert table.
Yes. Full-fat Greek yogurt is the closest substitute. The flavor will be slightly tangier, but the texture will still be creamy.
Cracks usually happen when the batter is overmixed, the oven is too hot, or the cheesecake cools too quickly. Mix gently, bake low, and let it cool slowly in the turned-off oven.
Yes. This recipe does not need a water bath. Baking at a low temperature and cooling the cheesecake slowly in the turned-off oven helps keep the texture smooth and reduces cracks.
Baked cheesecake should chill for at least 4 hours, but overnight is best. Chilling helps the filling firm up and makes the slices cleaner.
More Cheesecake and Creamy Desserts You’ll Love
Estimated reading time: 9 minutes
