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How to make cheesecake

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Watch how to make a creamy, baked cheesecake with soured cream topping.

VIDEO RECIPE
This video uses our New York cheesecake recipe.

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Points to remember

  • Put the biscuits in a food bag and crush them with a rolling pin.
  • Stir through the melted butter and press the mixture into a loose-bottomed tin.
  • Bake in a preheated oven for 10 minutes to ensure a crisp base when your cheesecake is finished.
  • Beat the soft cheese until creamy, then add the sugar, followed by the flour and salt.
  • Mix in lemon zest, juice and vanilla extract, then gradually beat in the eggs.
  • Add the soured cream and whisk on the lowest setting of your electric beater or by hand.
  • Pour the filling onto the base and cook in a preheated oven.
  • If it's cooked the cheesecake should have a slight wobble in the centre.
  • Turn off the oven leaving the cheesecake inside to cool.
  • Spread a mixture of soured cream, sugar and lemon juice on top of the cooled cheesecake.
  • Cover loosely with foil and refrigerate for at least 8 hours.
TIPS
WHY LEAVE A 'WOBBLE'?
Turning off your oven while your cheesecake still has a wobbly (uncooked) centre prevents the cracking that is caused by overcooking. The cheesecake will continue to cook as it cools.

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