Baked Cheesecake
A biscuit crust under a cream cheese, sour cream and vanilla filling.
Velvety, tangy and slow. It is baked at 163°C until the centre is set but still slightly loose, then cooled in the turned-off oven before it goes anywhere near the fridge.
One 9 inch cheesecake
Beat the eggs in one at a time and stop as soon as each is combined. Air beaten into a cheesecake batter is what cracks the top.
Ingredients
The crust
- Graham cracker or Tennis biscuit crumbs1.5 cups
- Unsalted butter, melted0.25 cups
- Granulated sugar2 tbsp
The filling
- Cream cheese, softened900 g
- Granulated sugar1.25 cups
- Vanilla extract1 tsp
- Large eggs4 each
- Sour cream1 cups
- Heavy cream0.5 cups
Method
Preheat the oven to 163°C and grease a 9 inch springform pan.
Mix the biscuit crumbs, melted butter and sugar, and press the mixture into the bottom of the pan in an even crust.
Beat the cream cheese until smooth. Add the sugar and vanilla and beat until well combined.
Add the eggs one at a time, beating well after each addition, then mix in the sour cream and the heavy cream until the batter is smooth.
Pour the batter over the crust and smooth the top.
Bake for 60 to 70 minutes, until the centre is set but still slightly loose.
Turn the oven off, crack the door, and let the cheesecake cool for about an hour.
Refrigerate for at least 4 hours, or overnight, then remove from the pan and slice.
Chef’s notes
- It takes fresh berries, a drizzle of caramel or chocolate sauce, or a dusting of icing sugar, and needs none of them.
Keeping
DUKAI storage guidance
Cool at room temperature as the method says, then keep it covered at 5°C or below and use within 3 to 4 days, which is the usual range for a cooked egg and dairy custard. It slices best cold.
Allergens and diet
Milk. Eggs. Gluten, from the biscuit crust.
Last refined · September 2026