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Classic Baked Vanilla Cheesecake


  • 250g plain sweet biscuits, finely crushed
  • 100g unsalted butter, melted
  • 750g Neufchatel or cream cheese
  • 165g caster sugar
  • 15ml vanilla extract
  • 8g (2 teaspoons) finely grated lemon rind
  • 4 eggs, seperated
  • 180ml cream
Download Recipe (PDF)


  1. Line base and sides of a 24cm springform pan with baking paper. Combine crushed biscuits and melted butter and press into the base of pan. Refrigerate until firm.
  2. Beat Neufchatel cheese, sugar and vanilla extract until smooth. Add lemon rind, egg yolks and cream and beat until smooth. Beat egg whites in a seperate bowl until stiff peaks form and fold into the Neufchatel mixture.
  3. Pour over prepared base and bake at 160 degrees for 1 hour or until lightly browned and just firm. Turn oven off and allow cheesecake to cool in oven with door ajar. Refrigerate before serving.

Tips / Handy Hints

Try these as well: 1. Roughly chopped florentine biscuites, anzacs or brandy snaps, sprinkled over the biscuit base prior to addition of cheese mixture. 2. Spread lemon curd (see recipe in butter section) over the biscuit base, followed by cheese mixture, with additional curd swirled through the cheese mixture, prior to baking. 3. Make individuals or in rectangular tins- bake for about 45 minutes.


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