Here is a classic baked cheesecake recipe with a creamy filling and a buttery biscuit crust.

Classic Baked Cheesecake Recipe

Ingredients

For the crust:

• 200 g digestive biscuits (or graham crackers), crushed
• 100 g melted butter
• 2 tablespoons sugar (optional)

For the filling:

• 600 g cream cheese, softened
• 150 g sugar
• 3 large eggs
• 200 ml sour cream (or thick yogurt)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour (optional, helps stabilize the filling)

Instructions

1. Prepare the crust
   • Crush the biscuits into fine crumbs.
   • Mix with melted butter and sugar.
   • Press the mixture firmly into the bottom of a lined 9-inch (23 cm) springform pan.
   • Chill for 15–20 minutes.
2. Make the filling
   • Beat the softened cream cheese and sugar until smooth.
   • Add eggs one at a time, mixing gently after each addition.
   • Add sour cream, vanilla, lemon juice, and flour. Mix until just combined. Avoid overmixing.
3. Bake
   • Pour the filling over the crust.
   • Bake at 160°C (320°F) for about 50–60 minutes.
   • The center should still have a slight wobble when you gently shake the pan.
4. Cool and chill
   • Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly open.
   • Cool completely at room temperature.
   • Refrigerate for at least 4 hours, preferably overnight.
5. Serve
   • Remove from the pan and slice.
   • Serve plain or top with fresh berries, chocolate sauce, caramel, or fruit compote.

Tips for a smooth cheesecake:

• Use room-temperature ingredients to prevent lumps.
• Do not overbeat the batter after adding eggs; too much air can cause cracks.
• Run a knife around the edge after baking to reduce cracking as it cools.
• For a richer flavor, let the cheesecake rest overnight before serving.

You can also make a no-bake cheesecake, New York-style cheesecake, or an eggless version if you prefer.