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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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