Baked Cheesecake


Delight in the velvety elegance of a baked cheesecake that’s a true feast for the senses. A buttery biscuit base serves as the foundation for the rich, creamy filling. The filling itself is a sublime combination of cream cheese, sugar, eggs, sour cream, and vanilla extract, creating a luscious symphony of flavors.

Baked Cheesecake

Course Dessert
Cuisine American


  • 400 g cream cheese
  • 2 packets tennis biscuits
  • 125 g butter add 5g butter for greasing pan
  • 250 ml sour cream 1 pack
  • 1 tsp vanilla extract
  • 3 TBSP flour
  • 4 eggs
  • 1/2 cup castor sugar


  • Preheat oven to 165 degrees Celsius, grease 23 cm pan and line bottom with baking paper
  • In a freezer bag, empty tennis biscuits and crush them using a rolling pin until they are finely crushed
  • In a separate bowl add the crushed biscuits and Melted butter (the butter must be watery) and combine
  • Using the back of a 1/4 cup measuring cup, flat layer the buttered biscuit crumbs to the bottom of the pan, and some must be pressed to the sides of the pan
  • Place the pan into the preheated oven, and set a 10 minutes timer. After 10 minutes of baking, take it out to let it cool
  • Wrap the pan with heavy foil leaving the top opened. This is to prepare for the baking stage
  • Drop the stove temperature to 145 degrees Celsius
  • In a mixing bowl, Mix cream cheese with sugar for about 2 minutes until they are fully combined. Scrape the bowl down and mix again
  • Add Eggs, one at a time while gently mixing or at low speed if using a mixer
  • Add Sour cream, vanilla extract, flour into mixing bowl and mix that together for 2 minutes, scrape the bowl down halfway and mix again until well combined
  • Add the mixture into the Baking pan with cheesecake crust
  • Take a rectangular pan/ any bigger pan than the 23cm pan, and put the cheesecake pan inside
  • Add boiling water halfway into the bigger pan, this is called a Hot water bath for the cheesecake to bake in a moist and steamy environment
  • Place the Pans into the Oven and bake for 1hr 30 minutes
  • After baking, take out of the water bath, and release the foil while the cheesecake cools
  • Set the cheesecake in the fridge for 4hour or overnight


  • All your ingredients must be at room temperature to avoid having lumps in your cheesecake.
  • Do not over mix your cheesecake batter, as the final product will be stiff and have cracks .
  • The best cheesecake is one that bakes in a hot water bath, you don not want to skip this stage.
  • Add filling of choice on your cheesecake; Berry compote, whipped cream, meringue, fresh fruits, chocolate ganache
  • Allow your cheesecake to set at least 4 hours in the fridge after cooling or have it the next day.
Keyword Bakery

Did you whip up this delightful dish?

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