Classic Cheesecake

The classic cheesecake. Who doesn’t love a good cheesecake. The first time I baked one, it failed miserably. I ate it as cookie crumble with ice cream. It definitely tasted good that way, but that is no real cheesecake. My second attempt was epic. I made it for my boyfriend who loves the classic cheesecakes. He wanted me to try it out and so I did. Lucky him…it worked out. So now it’s my number 2 best bake after Banana cupcakes. Screen Shot 2017-04-26 at 15.32.36.png

3 important things to remember:

  1. Don’t stress
  2. Keep all ingredients at Room Temperature before using!!

Classic Cheesecake



  • 1 pound (2 cups) Cream Cheese
  • 1/2 cup Sugar
  • 1/2 tbsp Corn Starch OR 1 tbsp Flour
  • 1/2 of 1/2 cup of Sour Cream
  • 1 tsp Lemon Juice
  • 1 tsp Vanilla Essence
  • 2 Eggs


  • 10-12 Digestive Biscuits
  • 2 tbsp Butter


  1. Prepare the biscuit crumble using a rolling pin or ground the biscuit in grinder.
  2. Add butter to the crumble and mix, till it sticks together.
  3. Place a parchment paper in the baking mould. Place and press the crumble evenly in the mould.
  4. Bake the crust at 150-180 degrees for 5 minutes.
  5. Prepare the cheesecake. Mix cream cheese and sugar for 1 minute.
  6. Add flour, sour cream, lemon juice, vanilla essence and eggs in a mixing bowl. Mix for at least 1 minute.
  7. Once ready, pour the cheesecake batter on top of the baked crust.
  8. Bake at 180 degrees for 10-15 minutes till the top is slightly brown.
  9. Let the cake cool down then place it in the fridge for at least an hour before consumption.



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