Cheesecake Recipe With Biscuit Base

This classic baked cheesecake isrich and creamy yet light, sweet without beingoverly sweet.This is aneasy Cheesecake recipe that anyone can make, thanks to a couple of little-but-important tips I’m sharing!

This is an easy Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’smade easy with a few key tips that make all the difference.

I think some people find theidea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one.But you know what? In my humble opinion, cheesecake is easier to make than cakes.

No Bake Biscoff Cheesecake!

You don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry.

The risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and/or a pile of berries – or the biscuit crust cracks a bit.

The Cheesecake Spectrum is very broadand this version is a classic one that sits in the middle.On one hand, you havecheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this No Bake Mango Cheesecake.

Vegan Cheesecake Base (digestive, Hobnob, Biscoff, Gingernut, Oreo)

On the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a souffle. Like this famous Japanese Cotton Cheesecake on my mother’s website, RecipeTin Japan. Then there’s the beautiful Basque Cheesecake with its signature caramelised surface which is also very light.

This one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much.

This is the Strawberry Cheesecake recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce.

Butter Free Cheesecake: You Will Love It!

Recipe video above. Some cheesecakes are quite dense and very rich (like New York Cheesecake), whereas others are so airy they are almost like soufflé, like the the famous Japanese Cotton Cheesecake. This cheesecake lies in between – the filling is smooth and rich, but not heavy and dense because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake, a classic you will treasure forever!

PS There is no need to use a fiddly water bath for baking to avoid surface cracks. You just need to bake at a low temperature and cool in the oven.

The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.

No Bake Cheesecake Recipe

2. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.

4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.

7. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious!

Ingredients Cheesecake Crust (graham Cracker Crust)

Calories: 408 cal (20%) Carbohydrates: 40 g (13%) Protein: 5 g (10%) Fat: 25 g (38%) Saturated Fat: 14 g (88%) Cholesterol: 108 mg (36%) Sodium: 255 mg (11%) Potassium: 110 mg (3%) Sugar: 30 g (33%) Vitamin A: 875 IU (18%) Vitamin C: 0.1 mg Calcium: 69 mg (7%) Iron: 1.1 mg (6%)

The recipe video I shot was a fail becausea certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I endedup with 10 minutes of footage of my dirty bench top.

Cranky with him. Yet look at him, eyeing the cheesecake!He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!!

Mojito Flavour Cheesecake On A Base Of Rum Syrup Soaked Finger Biscuits

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!