Easy Cheesecake

Fresh taste of creamy cheesecake with that luscious silky texture.


  • The Crust:

  • Digestive crumbs -3 cup (300 g)

  • Unsalted butter-1/2 cup  (125 g)

  • The Cheese Filling:

  •  Full fat cream cheese -16 oz (450 g)

  •  Sour cream -1 1/4 cup (285 g)

  • Sugar -3/4 cup  (150 g)

  • All purpose flour -3 tbsp (24 g)

  • Lemon juice-1 1/2 tbsp 

  • Vanilla extract -1 Tsp

  •  Large eggs – 3

  • Topping:
    some berries of choice
    some powdered sugar


  • Put the biscuits into a food processor and blend until you have a fine texture. Pour into a bowl together with butter and mix well.
  • Place into a 7 inch (18 cm) springform pan and using your fingers, start pressing the mixture against the pan’s wall all the way up to the brim. Then do the base by pressing the mixture to the bottom of the pan. Put in the freezer for 30 minutes.
  • Take a bowl, add cream cheese into it, and using a handheld whisk at the lowest speed until creamy. Put into it sour cream, sugar, vanilla extract, flour, and lemon juice. Mix until everything is well combined and set aside.
  • Add the eggs into another bowl and whisk them. Put into it the cheese mixture and fold everything together using a spatula. Pour mixture into our prepared pan and spread evenly using an offset spatula.
  • Bake in a preheated oven (no fan) at 285ºF (140ºC) for 1 hour 45 minutes or until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan.
  • Take out from the oven and leave it cool completely. Then chill in the fridge for min 8 hours.
  • Put some berries on top and lightly dust with powdered sugar.




Prep time

30 minutes

Cooking time

1 hour and 45 minutes

Chill time

8 hours

Easy Cheesecake