Classic Baked Cheesecake

    6 hours 15 minutes

    This is a simple and quick cheesecake you can make on your own. You will need a teaspoon, food processor or meat tenderiser to crush biscuits, a measuring cup, a medium to large bowl and an electric beater.


    Queensland, Australia
    3 people made this

    Makes: 1 cake

    • 1 (250g) packet of Arnott's Nice(TM) biscuits, crushed (finely or as chunky as you wish)
    • 1 teaspoon ground cinnamon
    • 125g unsalted butter, melted
    • 500g cream cheese, softened (I used half cream cheese and half ricotta)
    • 1/2 cup caster sugar
    • 1 teaspoon vanilla essence (vanilla extract works just as well)
    • 3 eggs

    Preparation:25min  ›  Cook:50min  ›  Extra time:5hours cooling  ›  Ready in:6hours15min 

    1. Pre-heat oven to 150 degrees C. Lightly grease a 20cm tin.
    2. Combine crushed biscuits, cinnamon and butter in bowl. Press mixture firmly onto base and 3/4 of the way up sides of tin. Refrigerate for 30 minutes.
    3. Beat cheese/s, sugar and vanilla until smooth. Add eggs one at a time, beating well after each addition until combined. Pour into biscuit base, bake for 50 minutes.
    4. Turn oven off leaving the cheesecake in with door ajar for 1 more hour. Remove from oven and place onto a wire rack to cool. Refrigerate for 4 hours or overnight. Serve.


    You can use this recipe as a base to other recipes such as chocolate, strawberry etc.

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