Easy Cheesecake

    1 hour 45 minutes

    There's no need to get too fancy with a cheesecake, they are great simple! You could top this with some fresh berries if you like.

    15 people made this

    Makes: 1 cheesecake

    • 1/2 cup sweet biscuit crumbs
    • 680g packets cream cheese
    • 1 cup white sugar
    • 1/2 cup thickened cream
    • 2 tablespoons sour cream
    • 1/4 cup light cream
    • 1 1/2 teaspoons vanilla essence
    • 4 eggs

    Preparation:30min  ›  Cook:1hour15min  ›  Ready in:1hour45min 

    1. Preheat oven to 190 degrees C. Wrap the outside of a 20cm springform tin with foil to prevent water leaking in. Generously butter the inside of tin and sprinkle with crumbs then shake out excess.
    2. In a large bowl, beat cream cheese and sugar on low speed until smooth. Beat in thickened cream, sour cream and light cream. Add vanilla and beat in the eggs one at a time. Pour filling into prepared tin.
    3. Place cheesecake tin in a roasting tin and add hot water up to halfway up the cake. Bake in the preheated oven for 75 minutes, or until filling is set.

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    Reviews in English (13)


    I made two cheesecakes, one using Pam's crust recipe and the second using the traditional graham cracker crust recipe (Crumbs, sugar, melted butter). The cheesecake that had the traditional graham cracker crust recipe was the best. (Sorry Pam, I did not care for your crust).The cheesecake filling itself was awesome, it was very tastey. Very easy to make. I give this a thumbs up (except for the crust)  -  27 Nov 2001  (Review from Allrecipes USA and Canada)


    I chose this cheesecake recipe because it only calls for 3 pkgs. cream cheese, which I preferred over some of the other recipes that called for 4 or 5! pkgs. I wanted a classic cheesecake, and this fits the bill. Texture is very creamy. I did use another recipe for the crust (1 1/2 C graham cracker crumbs, 1/3 C melted butter, 1/4 C sugar - bake for 10 minutes). I've made other cheesecakes in the past, and have had problems with cracking or sinking in the middle. This one looks perfect, due to the water bath. I did have trouble with water leaking into the springform pan (I ended up making the crust twice because the first one was ruined), but will experiment a bit more with the technique to get it just right. I read online to use a plastic turkey oven bag instead of the foil. No leaks! I served the cheesecake with a seedless raspberry sauce I made from frozen berries and sugar. This made an excellent birthday cake for my BF.  -  01 Oct 2009  (Review from Allrecipes USA and Canada)


    This is the best tasting cheesecake. I added two tablespoons of Grand Marnier and grated some orange zest on the top. Also a sprinkle of allspice..  -  22 Sep 2007  (Review from Allrecipes USA and Canada)