Classic Cheesecake

Classic Cheesecake

Teena Mathew


8 servings
  1. 1 8 oz Philadelphia cream cheese packages
  2. 1/2 cup Sour cream (thick)
  3. 1 egg large
  4. 1 tablespoon Vanilla Essence
  5. 1/2 cup sugar fine
  6. 10 Digestive biscuits
  7. 4 tablespoons Salted Butter


60 mins
  1. Blank step
    Add Photo

    For Base: Crush the digestive biscuits in a chopper until fine and evenly powdered

  2. Blank step
    Add Photo

    Add melted butter and mix well until the the mixture is evenly mixed.

  3. Blank step
    Add Photo

    Prepare an 8 inch and empty the above mixture. Spread the mixture evenly and press with the back of a spoon to create a thin even layer of crust.

  4. Blank step
    Add Photo

    Cream butter and cream cheese until smooth using a hand blender

  5. Blank step
    Add Photo

    Add egg and beat until light and well combined.

  6. Blank step
    Add Photo

    Add sour cream and vanilla essence and beat until volume has slightly increased

  7. Blank step
    Add Photo

    Pour the mixture into into the pan with crust layered out.

  8. Blank step
    Add Photo

    Place the bakeware into a water bath and bake at 170C or 350F for 50-60 Minutes or until top turns slightly brown

  9. Blank step
    Add Photo

    Allow the cake to cool. When slightly warm, pop it in the fridge for 2-3 hours.

  10. Blank step
    Add Photo

    Notes: You can top this cake with whipped cream, berries, or berry sauce.

  11. Change


Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap