Classic Cheesecake Slice
Indulge in the timeless elegance of the Classic Cheesecake Slice, a dessert that combines rich, creamy decadence with a perfectly buttery biscuit base. Featuring a luscious cream cheese filling delicately flavored with vanilla and topped with a smooth sour cream layer, this baked cheesecake is the epitome of simplicity done right. With a prep time of just 20 minutes and yielding up to 12 servings, it’s perfect for dinner parties, special occasions, or simply treating yourself. Each slice delivers a velvety texture balanced by the subtle crunch of digestive biscuits—a true classic that’s impossible to resist. Whether served chilled or slightly warmed, this cheesecake recipe will quickly become your go-to delight. Ideal for dessert enthusiasts searching for keywords like "classic cheesecake slice," "creamy cheesecake recipe," and "easy baked cheesecake," its versatile appeal makes it a show-stopping treat every time.
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Recipe Information
Ingredients
- 200 grams digestive biscuits
- 100 grams unsalted butter
- 500 grams cream cheese
- 150 grams caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200 grams sour cream
- 2 tablespoons icing sugar
Instructions
Preheat your oven to 160°C (320°F) and line a 9-inch square baking tin with parchment paper.
Place the digestive biscuits in a food processor and blend until they form fine crumbs.
Melt the unsalted butter in a small saucepan over low heat.
In a medium bowl, combine the biscuit crumbs and melted butter until well mixed.
Press the biscuit mixture firmly into the base of the prepared baking tin to create an even layer.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and caster sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and mix until well combined.
Pour the cream cheese mixture over the cooled biscuit crust, smoothing the top with a spatula.
Return the tin to the oven and bake for 45-50 minutes, or until the cheesecake is set but slightly wobbly in the center.
While the cheesecake is baking, prepare the sour cream topping by mixing the sour cream and icing sugar together in a small bowl.
Once the cheesecake is baked, remove it from the oven and spread the sour cream topping evenly over the surface.
Return the cheesecake to the oven for an additional 10 minutes.
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
Once chilled, cut the cheesecake into slices and serve. Enjoy!
Nutrition Facts
Calories |
4679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.0 g | 451% | |
| Saturated Fat | 202.3 g | 1012% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 231.3 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 993 mg | 76% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
