Classic Cheesecake


Cheesecake is the ultimate decadent dessert for any treat. Sweet, cheesy, soft and pure delish! Well if it is irresistibly good, why go to fancy cafes and spend a pretty penny on just a slice when you can have your own whole cake made at home? With all the ingredients on hand, this beauty is very simple to make with only three steps.

Preparing the biscuit base:


  1. Plain digestive biscuits: 1 packet
  2. Melted butter: 25 grams


For the first layer, blitz the digestive biscuit in a food processor or by sealing it in a zip lock bag and smashing it with the aid of a rolling pin to fine crumbs. Either way, add the melted butter in it and combine. Take a springform pan* and drop all of that crumbly mixture to it. Press and pat hard with the back of a spoon or offset spatula and bake it in the oven at 180°C. Take it out after ten minutes and let cool. The first layer is complete, so easy!

Preparing the cheesecake:


  1. Softened cream cheese- 500g
  2. Sugar- ½ cup
  3. Eggs- 2
  4. Vanilla extract- 1 tspn


Beat the cream cheese and sugar together until evenly combined. Crack in the eggs one at a time just so they incorporate properly. Following that, add in the vanilla extract or any other extract of your preference. It should be a smooth, droopy mixture. Pour this over the cookie crust and bake in a preheated oven at 160°C for about 40 minutes. You can cover the top with an aluminum foil if you want to just to avoid any cracking. After taking it out, let it cool slightly and run a knife along the edges and release the bolt. You can top it with various things such as chocolate syrup, fruits, jam, molten chocolate etc. Now what is left to do is serve and dig in!

Baking tip: This is a baked version which has chances of cracking but better than a no bake one for the hot climate of our country. A no bake version can miserably fail if not completely set and spill all over. Better safe than nothing!