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The Best Creamy Cheesecake Recipe
Marigold Voss

The Best Creamy Cheesecake

A rich and creamy cheesecake with a buttery biscuit crust and smooth, velvety filling. This classic dessert is perfect for special occasions or an indulgent treat.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 People
Course: Dessert
Cuisine: American, International
Calories: 420
Ingredients Method Video Notes

Ingredients
  

  • 2 cups Biscuit crumbs graham crackers or digestive biscuits
  • ½ cup Butter melted
  • 2 cups Cream cheese softened
  • ¾ cup Sugar granulated
  • 2 Eggs room temperature
  • 1 cup Heavy cream full fat
  • 1 tsp Vanilla extract pure
  • 1 tbsp Lemon juice fresh

Method
 

  1. Preheat oven to 160°C (320°F).
  2. Mix biscuit crumbs with melted butter until combined.
  3. Press the mixture into the bottom of a springform pan.
  4. Bake the crust for 10 minutes and let it cool.
  5. In a bowl, beat cream cheese and sugar until smooth.
  6. Add eggs one at a time, mixing well after each addition.
  7. Pour in heavy cream, vanilla extract, and lemon juice and mix until creamy.
  8. Pour the filling over the prepared crust.
  9. Bake for 50–60 minutes until the center is slightly set.
  10. Turn off oven and let cheesecake cool inside with door slightly open.
  11. Refrigerate for at least 4 hours before serving.

Video

Notes

  • Do not overmix to avoid cracks.
  • Use a water bath for extra creamy texture.
  • Chill overnight for best results.
  • Top with fruits or chocolate sauce before serving.