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CLASSIC BAKED CHEESECAKE
With a buttery cracker crust and velvety smooth cheesecake filling, this Classic Baked Cheesecake is a timeless favorite that will satisfy any sweet tooth.
Difficulty
Medium
Serves
10
Time
2hrs 55mins
Allergens
![Milk](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Milk.png?width=75&height=76&name=Milk.png)
Milk
![Eggs](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Eggs.png?width=75&height=76&name=Eggs.png)
Eggs
![Wheat](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Wheat.png?width=75&height=76&name=Wheat.png)
Wheat
![CLASSIC BAKED CHEESECAKE](https://www.twistandmake.com/hs-fs/hubfs/twist-and-make-images/New-Twist-and-Make-Recipes/640-Images/24-classic-baked-cheesecake-philadelphia.png?width=640&height=640&name=24-classic-baked-cheesecake-philadelphia.png)
What you need
Putting it together
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- Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 22-23 cm loose bottomed cake tin and chill whilst preparing the filling.
- Beat together the Philadelphia cream cheese, sugar until smooth. Add the eggs, one at a time, mixing on low speed after each addition until just blended.
- Stir in the flour, soured cream and lemon zest and juice.
- Bake at 170 °C, gas mark 3 for 1 hour or until firm. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving. Serve with seasonal fruits if desired.
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