Dessert

Baked Cheesecake

Name: Baked Cheesecake
Prep time: 20 min
Cook time: 55 min
Yield: 10
Cuisine: American
Ingredients: 200 g (2 cups) digestive biscuits, crushed; 80 g (1/3 cup) butter, melted; 500 g (2 cups) cream cheese, softened; 150 g (2/3 cup) caster sugar; 3 eggs; 1 tsp vanilla extract; 200 ml (3/4 cup) sour cream; 1 tbsp lemon juice

Serves 10 Prep 20 mins Cook 55 mins Total 5 hours

If you searched for baked cheesecake and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. As written it serves 10. Budget about 20 mins to prep and 55 mins to cook or bake, roughly 5 hours all up, across 8 ingredients and 4 method steps. Key building blocks: digestive biscuits, butter and cream cheese. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. Use it for puddings after roast night, birthdays, and bring-a-plate invites, then serve warm or chilled depending on the style. Portion generously; leftovers keep if covered in the fridge. Metric spoons here mean a 20 ml tablespoon and a 5 ml teaspoon. Method opens with: “Preheat oven to 160°C. Mix biscuits and butter; press into a 20 cm springform tin.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

200 g (2 cups) digestive biscuits, crushed
80 g (1/3 cup) butter, melted
500 g (2 cups) cream cheese, softened
150 g (2/3 cup) caster sugar
3 eggs
1 tsp vanilla extract
200 ml (3/4 cup) sour cream
1 tbsp lemon juice

Method

Preheat oven to 160°C. Mix biscuits and butter; press into a 20 cm springform tin.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream and lemon juice.
Pour over base. Bake 50–55 minutes until just set with a slight wobble.
Cool in oven with door ajar, then chill 4 hours.

Tip: A water bath helps prevent cracks on the surface.

Notes

Shopping and mise en place: read the full ingredient list once before you start. For Baked Cheesecake, digestive biscuits and butter are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Dessert notes: sweetness should taste balanced, not sugary-sharp. If you are adding cream or fruit, whip cream only to soft peaks so it spreads without splitting. Chill or rest when the method asks — structure sets in the fridge more than on the bench. Serve Baked Cheesecake at the temperature the recipe implies (warm pudding vs cold slice).
Heat and timing: the method calls for 160°C. Fan-forced ovens run hotter and dry things faster — if your oven runs hot, check a few minutes early. Tray position matters: middle rack for even colour unless the recipe says otherwise. If you open the door a lot, add a minute or two back on.
Putting it together for Baked Cheesecake: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.