Baked Cheesecake

Celebrate the joyous occasion of Easter with this creamy baked cheesecake

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20 mins
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60 mins
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  1. Preheat your oven to 160°C. Grease a 20cm springform pan.
  2. In a bowl, mix the crushed biscuits, melted butter, and 1/4 cup sugar until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.
  3. In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream. Make sure to mix until just combined, to avoid incorporating too much air into the batter.
  4. Pour the cream cheese mixture over the cooled biscuit base. Smooth the top with a spatula.
  5. Bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and open the oven door slightly. Leave the cheesecake to cool inside the oven for 1 hour to prevent cracking.
  6. After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, preferably overnight.
  7. Just before serving, decorate the top of the cheesecake with Easter eggs and if desired, whipped cream.
  8. To serve, remove the sides of the springform pan and slice the cheesecake into wedges.


  • 2 cups crushed biscuits
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 800g cream cheese, at room temperature
  • 1 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • Easter eggs (mini chocolate eggs or similar), for topping
  • Whipped cream, for garnish (optional)

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