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Easy Classic Baked Cheesecake topped with blueberries, cherries, and powdered sugar.

Easy Classic Baked Cheesecake

A creamy baked cheesecake with a buttery biscuit crust, smooth vanilla cream cheese filling, lemon zest, and fresh berry topping.
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Prep Time 30 minutes
Cook Time 1 hour
rest time 5 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • For the Biscuit Base
  • 7 oz plain biscuits or graham crackers finely crushed (200 g)
  • 8 tablespoons unsalted butter melted (113–120 g)
  • For the 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
  • For Topping
  • Fresh strawberries blueberries, raspberries, or cherries
  • Powdered sugar for dusting

Equipment

  • 8-inch springform pan
  • Parchment paper
  • Food processor or rolling pin
  • large mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 320°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
  2. Mix the biscuit crumbs with melted butter until the texture looks like wet sand.
  3. Press the crumb mixture firmly into the base and up the sides of the pan.
  4. Bake the crust for 8 to 10 minutes, then set aside.
  5. Beat the cream cheese and sugar until smooth and creamy.
  6. Add the sour cream, vanilla, and lemon zest. Mix until combined.
  7. Add the flour and mix on low speed.
  8. Add the eggs one at a time, mixing gently after each addition.
  9. Pour the filling into the prepared crust and smooth the top.
  10. Bake for 50 to 60 minutes, until the edges are set and the center has a slight wobble.
  11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  12. Cool completely, then refrigerate for at least 4 hours or overnight.
  13. Decorate with berries and powdered sugar before serving.

Nutrition

Calories: 440kcalCarbohydrates: 41gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 115mgSodium: 260mgPotassium: 145mgFiber: 1gSugar: 31gVitamin A: 950IUVitamin C: 2mgCalcium: 95mgIron: 1.2mg

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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