Classic Cheesecake

I can’t remember if this is new york cheesecake or just a classic cheesecake. No matter what, it is a very dense cheesecake. Thankful to all the friends around me who gave me more reasons (or excuses) to bake in the school term.

Made this 8-inch cheesecake for my friend’s girlfriend. Rare that someone would get a cheesecake for a birthday!


Classic Cheesecake
makes 8-inch cake


  • 100g graham cookies (or digestives)
  • 20g unsalted butter, melted
  • 1 tbsp sugar


  • 500g cream cheese, softened
  • 140g castor sugar
  • 2 eggs
  • 120ml sour cream
  • ½ tsp vanilla extract


  1. Preheat oven to 175°C.
  2. Finely ground biscuit, pour warm butter over biscuit.
  3. Toss well to coat biscuit with butter.
  4. Press firmly into even layer and bake for 10 minutes.


  1. Preheat oven to 165°C.
  2. Beat cream cheese on medium low speed.
  3. Reduce speed to low and add sugar until combined.
  4. Add eggs one at a time, mixing until just incorporated.
  5. Continue to add sour cream and vanilla extract. (Do not over-mix!)
  6. Pour filling into pan and bake for 70 minutes.
  7. When done, leave oven door ajar and cool for 20 minutes in the oven then transfer to rack and cool for 5 minutes. The edge of the cake is set and center will be slightly wobbly.


Here’s some tips to baking cheesecake!

  • Scrape the sides of your mixing bowl often. If you don’t, it is fine too, just make sure that you do not scrape the bowl when you pour the filling into the pan.
  • Use hot water bath to bake the cheesecake. (Though it’s not mention in the recipe that I used, I still baked it in hot water bath.)
  • Unlock the springfoam pan while cooling on the rack, then use small knife to go around the sides of the cake. Then loosen the springfoam pan. This helps you to get a smooth surface along the sides of the cake!
  • Cheesecake always taste best when left overnight. So baked it one day before you need it!



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