Classic Baked Cheesecake

Classic Baked Cheesecake


Servings 8
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

1.0 based on 1 rating.


  • Baked Cheesecake Base
  • 1.5 cups Plain Flour, Sifted
  • 1 Egg
  • 1/3 cup Caster Sugar
  • 125 Butter, Soft
  • 1 tsp Ground Ginger
  • Cheesecake Filling
  • 1 tsp Vanilla Essence
  • 1 kg Cream Cheese (room Temperature)
  • 350 Caster Sugar
  • 2 tbsp Plain Flour
  • 5 Eggs
  • 2 tbsp Milk

Nutrition Information

Qty per
601g serve
Qty per
Energy 22158cal 3689cal
Protein 3.36g 0.56g
Fat (total) 464g 77g
 - saturated 92g 15g
Carbohydrate 53g 9g
 - sugars 37g 6g
Dietary Fibre 0.84g 0.14g
Sodium 134mg 22mg

Nutritional information does not include the following ingredients: Egg, Butter, soft, Caster sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Classic Baked Cheesecake

Ooooh I remember when I was a kid and Mum’s Classic Baked Cheesecake, it just has that something special about it. This recipe will not disappoint either, it has truly stood the test of time!

My biggest hint for this recipe is NOT TO OPEN THE OVEN DURING COOKING.  Honestly I’ve ruined many a baked cheesecake doing this…

Serve it with vanilla ice cream!

Now also this is a HUGE cheesecake – it has 1kg of cream cheese in it – so this would be perfect at a shin dig or wedding as a dessert!


  1. Preheat your oven to 160 degrees, and grease a springform pan.

  2. Place the tin on foil that is larger than the pan and press the foil up against the sides firmly, so that it seals tightly.

  3. Crush the biscuits until like breadcrumbs (you can use any plain sweet biscuit).

  4. Add the melted butter and press into the bottom of the pan.

  5. Cream cheese beat until smooth and then add the castor sugar, lemon, vanilla essence.

  6. Add the eggs one at a time and mix just enough to be blended.

  7. Pour into your springform pan .

  8. Place the pan in a larger tin and half fill the largest pan with hot water till it is 2.5 cm high up the side.

  9. Bake for 1 1/2 hours and the top is beautiful and brown.

  10. Let is cool in the pan.

  11. To loosen run a knife around the inside edge of tin and remove the side of pan.

  12. Put in fridge for at least 5 hours before serving.

Recipe Hints and Tips:

  • suitable for freezing for up to 2 months
  • can be served with ice cream and cream
Classic Baked Cheesecake | Stay at Home Mum

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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