This baked cheesecake recipe has a creamy vanilla filling, a buttery biscuit crust, and a light touch of lemon zest. It bakes gently at a low temperature, cools slowly in the oven, then chills until firm enough for clean slices.
The simple berry topping keeps it elegant without adding complicated decorating. If you enjoy creamy desserts, try my Easy Flan Recipe, Creamy Lemon Cheesecake Bars, Protein No Bake Cheesecake, or 3-Ingredient Japanese Cheesecake.
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.
Let’s 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.
Do I Need a Water Bath for This Cheesecake?
No.
This specific baked cheesecake recipe does not use a water bath.
Instead, it bakes at a relatively low 320°F, then cools gradually inside the turned-off oven for 1 hour.
That slow temperature change helps reduce the chance of sudden shrinking and cracking.
Common Mistakes to Avoid
Using cold cream cheese: Let it soften before mixing.
Adding hot melted butter to the crust: Let the butter cool slightly first.
Overmixing after adding eggs: Keep the speed low.
Overbaking: Remove the cheesecake while the center still has a slight wobble.
Cooling it too quickly: Follow the tested 1-hour oven cooling step.
Cutting before chilling: Give it at least 4 hours, preferably overnight.
Using a different pan size without testing: The recipe is tested in an 8-inch springform pan.
What to Serve With Baked Cheesecake
Keep the toppings simple:
- Strawberries
- Blueberries
- Raspberries
- Cherries
- Powdered sugar
- Whipped cream
- Coffee
- Espresso
A berry topping works especially well because the fruit cuts through the rich cream cheese filling.
FAQs
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
Easy 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.
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