Cream Cheese Cake Recipe

A creamy, smooth, and rich dessert with a buttery biscuit base and a soft cream cheese filling. Perfect for birthdays, celebrations, or simply when you’re craving a delicious homemade treat.

Ingredients:
For the crust:

200g digestive biscuits (or any plain, non-cream biscuits)

100g melted butter

For the filling:

600g cream cheese (e.g., Philadelphia)

200g granulated sugar

200ml heavy cream (whipping cream)

3 large eggs

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

Zest of 1 lemon (optional)

For decoration (optional):

Fresh berries (strawberries, blueberries, raspberries)

Fruit jam or coulis

Melted chocolate

Instructions:
Prepare the crust

Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and smashing with a rolling pin.

Mix the crumbs with melted butter until the texture resembles wet sand.

Press the mixture into the bottom of a springform pan (about 22–24 cm / 9-inch diameter), flattening it evenly.

Chill in the fridge for 15 minutes to set.

Make the filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add eggs one at a time, beating after each addition.

Stir in the heavy cream, vanilla extract, flour, and lemon zest (if using). Mix until fully combined and smooth.

Bake the cheesecake

Preheat your oven to 160°C (320°F).

Pour the filling over the chilled crust and smooth the top with a spatula.

Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, ideally overnight.

Serving and decoration

Decorate with fresh fruits, fruit jam, or melted chocolate before serving.

For a clean slice, dip a sharp knife in hot water and wipe it between each cut.

Serve chilled, optionally with a cup of tea or coffee.

Tips for best results

Avoid opening the oven door during baking to prevent cracks.

For an extra smooth texture, bake in a water bath (wrap the pan in foil and place it in a tray with hot water).

Mascarpone can be used instead of cream cheese for a slightly different flavor and texture.

Conclusion

This classic Cream Cheese Cake is simple to make but delivers luxurious flavor in every bite. Whether for a special occasion or a sweet weekend treat, it’s guaranteed to impress.