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Basic cheesecake recipe
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Cheesecake Base Recipe

You can really go either way with this easy base recipe for a baked cheesecake.
Prep Time20 minutes
Cook Time1 hour
Cooling time4 hours
Total Time5 hours 20 minutes
Servings: 12 personen

Ingredients 
Metric | US Customary

Cake base

  • 200 grams graham cracker biscuits
  • 100 grams unsalted butter

Cheese Cake

  • 600 grams cream cheese
  • 180 grams granulated sugar
  • 4 eggs
  • 125 grams sour cream
  • 2 teaspoons vanilla extract
  • 15 grams all purpose flour

Equipment

  • 22 cm springform pan (8.5 inch)

Instructions

  • Grease the springform pan and line with baking paper. Crush the biscuits. Melt the butter and stir the cookie crumbs into the melted butter until you have a crumbly, sticky mixture. Pour into a springform pan lined with baking paper and press down firmly (I do'nt cover the sides of the baking pan).
  • Prepare the filling or batter for the cheesecake. Cream together the cream cheese and sugar. Add the eggs one at a time, beating just until incorporated. Mix the vanilla extract with the sour cream and add while beating. Add 15g (0.5 oz) flour and beat until smooth, but not too long.
  • Now add any flavorings to the base. Pour the batter onto the cookie base and smooth down with a spatula. Bake the cheesecake in a preheated oven (conventional oven) for 60 minutes at 150°C (300˚F). TIP: Put a small oven dish with hot water on the bottom of the oven.
  • After baking, turn off the oven and leave the cheesecake to cool with the oven door closed. Once the cheesecake is at room temperature, place it in the refrigerator to set for at least 4 hours.
  • Serve with a dollop of whipped cream and decorate with fresh fruit or cookies.
How to store
You can store the cheesecake in the fridge for 2-3 days.