Baked cheesecake

A creamy baked cheesecake on a crisp biscuit-crumb crust.

A plain baked cheesecake with one clean wedge eased outward to show its creamy centre and crumb base.
Makes
1 cheesecake, about 12 slices
Heat
160°C conventional
Baking time
50–75 min

Resting, cooling and chilling are additional to cooking time.

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Baked cheesecake

Makes
1 cheesecake, about 12 slices
Heat
160°C conventional
Baking time
50–75 min

Resting, cooling and chilling are additional to cooking time.

United States · Cakes

Baked cheesecake

A creamy baked cheesecake with a crumb crust.

Method

  1. 01 · Prepare

    5 min

    Use: Equipment

    Heat the oven. Grease and line one 23 cm springform tin.

    Ready when: Pan ready before mixing.

    A cook smooths a parchment collar inside an empty dark springform tin.
    01 PrepareGrease and line the 23 cm springform tin before mixing.

  2. 02 · Press crust

    3 min

    Use: Crust

    Combine and press firmly into base and slightly up sides.

    Ready when: Packed evenly.

    Hands press an even graham-crumb crust into the base and lower sides of a springform tin.
    02 Press crustPress the crumb mixture firmly across the base and slightly up the sides.

  3. 03 · Mix filling

    3 min

    Use: Filling

    Mix on low speed until smooth, scraping the bowl.

    Ready when: No cream-cheese lumps.

    A cook scrapes smooth ivory cheesecake filling from the side of a bowl while a switched-off hand mixer rests aside.
    03 Mix fillingMix the filling on low speed, scraping the bowl, until no cream-cheese lumps remain.

  4. 04 · Add eggs

    2 min

    Use: Mix filling, Eggs

    Stir eggs in gradually without whipping.

    Ready when: Smooth, low-air filling.

    A cook pours lightly beaten egg into smooth cheesecake filling while stirring slowly with a spatula.
    04 Add eggsStir in the lightly beaten eggs gradually without whipping air into the filling.

  5. 05 · Bake

    50–75 min

    Use: Press crust, Add eggs

    Pour filling into crust; set tin on a baking tray. Bake at 160°C.

    Ready when: Edges set; centre jiggles gently together.

    A cook checks a pale baked cheesecake in its locked springform tin on a flat baking tray.
    05 BakeBake the cheesecake on a tray until the edges are set and the centre jiggles gently together.

  6. 06 · Cool and chill

    At least 8 hours

    Use: Bake

    Cool 10 minutes, loosen edge, then cool for up to 2 hours. Refrigerate at least 6 hours.

    Ready when: Firm enough to slice.

    A cook begins slicing a firm chilled cheesecake with a plain crumb crust.
    06 Cool and chillChill the cooled cheesecake until firm enough to cut into clean slices.

What to look for

StageLook / feel forNeeds attention
Add eggsSmooth, low-air filling.Stop at this cue rather than relying only on elapsed time.
BakeEdges set; centre jiggles gently together.Stop at this cue rather than relying only on elapsed time.
Cool and chillFirm enough to slice.Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Cracked topExcess air or overbaking.Chill; a crack is cosmetic.Mix eggs on low and stop while centre still jiggles.
Lumpy fillingCream cheese was too cold.Smooth the cream cheese before adding eggs.Use softened block cream cheese.

Refrigerate covered; serve within 4 days.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
Unsalted butterMeltedNo required brandMatch the ingredient type
Full-fat block cream cheeseSoftenedNo required brandMatch the ingredient type
Large eggsLightly beatenNo required brandMatch the ingredient type
IngredientAlternative / ratioAdjust handlingLikely outcome
Full-fat block cream cheeseAnother full-fat block cream cheeseEqual weightUse a firm product; drainable or whipped tub spreads are not equivalent.Similar texture; wet spreads can prevent setting.
Graham crackersPlain digestive biscuits170 g crumbsCrush finely.Slightly different sweetness and flavour.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Baked cheesecake

A creamy baked cheesecake with a crumb crust.

How do I make it?

  1. Prepare

    5 min

    Heat the oven. Grease and line one 23 cm springform tin.

    A cook smooths a parchment collar inside an empty dark springform tin.
    Grease and line the 23 cm springform tin before mixing.

    Ready when: Pan ready before mixing.

  2. Press crust

    3 min

    Combine and press firmly into base and slightly up sides.

    Hands press an even graham-crumb crust into the base and lower sides of a springform tin.
    Press the crumb mixture firmly across the base and slightly up the sides.

    Ready when: Packed evenly.

  3. Mix filling

    3 min

    Mix on low speed until smooth, scraping the bowl.

    A cook scrapes smooth ivory cheesecake filling from the side of a bowl while a switched-off hand mixer rests aside.
    Mix the filling on low speed, scraping the bowl, until no cream-cheese lumps remain.

    Ready when: No cream-cheese lumps.

  4. Add eggs

    2 min

    Stir eggs in gradually without whipping.

    A cook pours lightly beaten egg into smooth cheesecake filling while stirring slowly with a spatula.
    Stir in the lightly beaten eggs gradually without whipping air into the filling.

    Ready when: Smooth, low-air filling.

  5. Bake

    50–75 min

    Pour filling into crust; set tin on a baking tray. Bake at 160°C.

    A cook checks a pale baked cheesecake in its locked springform tin on a flat baking tray.
    Bake the cheesecake on a tray until the edges are set and the centre jiggles gently together.

    Ready when: Edges set; centre jiggles gently together.

  6. Cool and chill

    At least 8 hours

    Cool 10 minutes, loosen edge, then cool for up to 2 hours. Refrigerate at least 6 hours.

    A cook begins slicing a firm chilled cheesecake with a plain crumb crust.
    Chill the cooled cheesecake until firm enough to cut into clean slices.

    Ready when: Firm enough to slice.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Cracked topExcess air or overbaking.Chill; a crack is cosmetic. Mix eggs on low and stop while centre still jiggles.
Lumpy fillingCream cheese was too cold.Smooth the cream cheese before adding eggs. Use softened block cream cheese.
Useful recipe notes

Refrigerate covered; serve within 4 days.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Baked cheesecake at a glance

Makes
1 cheesecake, about 12 slices
Heat
160°C conventional
Baking time
50–75 min