Classic Baked Cheesecake (serves 10–12)

Base

  • 250g plain biscuits (Digestives, Graham crackers or Nice biscuits)
  • 100g butter, melted
  • 2 tablespoons sugar

Filling

  • 750g full-fat cream cheese, room temperature (essential)
  • 200g caster sugar
  • 3 large eggs, room temperature
  • 200g sour cream or creme fraiche
  • 2 teaspoons vanilla extract
  • 2 tablespoons plain flour (helps prevent cracking)
  • Zest of 1 lemon
  1. 1

    Make the base

    Crush biscuits to fine crumbs (food processor or in a bag with a rolling pin). Mix with melted butter and sugar. Press firmly into the base and up the sides of a greased 23cm springform tin. Bake at 180°C for 10 minutes. Cool.

  2. 2

    Bring everything to room temperature first

    Cold cream cheese and eggs create lumps and increase cracking risk. Take them out 1–2 hours before baking.

  3. 3

    Beat cream cheese and sugar until smooth

    Beat cream cheese with sugar on low speed until completely smooth — no lumps. Scrape down the sides frequently. Do not over-beat and do not use high speed — excess air causes the cheesecake to puff then crack.

  4. 4

    Add eggs one at a time

    Add eggs one at a time on low speed, mixing just until each is incorporated. Over-mixing after adding eggs introduces air and leads to cracking.

  5. 5

    Mix in remaining ingredients

    Add sour cream, vanilla, flour and lemon zest. Mix on low until just combined. Pour onto the cooled base.

  6. 6

    Bake in a water bath at 160°C

    Wrap the outside of the springform tin tightly in two layers of foil. Place in a roasting pan. Fill the roasting pan with boiling water to halfway up the side of the cake tin. The steam creates a humid environment that prevents cracking and ensures even baking. Bake at 160°C for 55–60 minutes.

  7. 7

    The wobble test and oven cool

    The cheesecake is done when the edges are set but the centre still has a distinct wobble (like jelly). Turn off the oven, open the door slightly and leave the cheesecake inside for 1 hour. This gradual cooling prevents cracking from temperature shock.

  8. 8

    Refrigerate overnight

    Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours — overnight is ideal. Do not cut before it is fully chilled.

Why cheesecakes crackOver-mixing (too much air), over-baking (bake until wobbly, not set), temperature shock (cool gradually). Follow these three rules and your cheesecake will be crack-free.

Frequently Asked Questions

Yes, but cracking is more likely. As a compromise, place a pan of boiling water on the rack below the cheesecake (not around it) to add some humidity. The cheesecake still bakes without the base getting wet. Still cool slowly in the oven afterwards.
It needs more time in the fridge. A freshly baked cheesecake is soft and wobbly — it sets to a sliceable consistency only after several hours of refrigeration. If it is still liquid after overnight refrigeration, it was under-baked — the centre should wobble like set jelly, not slosh like liquid, when it comes out of the oven.