The Perfect Baked Cheesecake Recipe

baked cheesecake recipe

Cheesecake is a magic word in my household. We just love it whether it is a no-bake or baked cheesecake. In this post, I am going to share with you my favorite baked cheesecake recipe.

Our baked cheesecake has a light and creamy texture and a beautiful lemony flavor. It is the perfect cheesecake to make to celebrate birthdays or special occasions like Easter or Christmas.

cheese cake fresh from the oven
Our best cheesecake fresh from the oven

Now I have to apologize for not having too many pictures. I just forgot to take them but you can still watch my video where I show you step-by-step how to make this wonderful baked cheesecake.

You can watch the video here.

But anyway, I promise you that this recipe is straightforward and if you follow my instructions, you will not fail.

Other easy no-fail recipes are the Easy Baked Brie Cheese Recipe (With 2 Ingredient Dinner Rolls), Crispy Fried Eggplant Recipe – Better Than Meat, or Recipe For Moist Apple Cake With Fresh Apples.

About This Cheesecake Recipe

Here is a little bit of background information about our baked cheesecake recipe.

The original recipe comes from Germany and requires to add Quark (curd cheese) instead of cream cheese and sour cream. But unfortunately, here in New Zealand, I can’t buy any Quark whatsoever.

So through extensive experimenting, I came up with a mix of cream cheese and sour cream. The final result comes very close to the original taste of this baked cheesecake.

Eating this gorgeous cheesecake takes me right back to my childhood in Germany.

If you love cheesecakes (and I bet you do), I highly recommend trying my baked cheesecake with chocolate crumbles as well.

baked cheese cake decorated

The combination of sour cream, cream cheese, sugar, and fresh lemon juice is the ideal blend of sour, creamy, zesty, and slightly sweet.

Extra tip: I only use one cup of sugar which in my opinion is more than enough. But feel free to taste the cheese filling and adjust the sweetness to your liking.

I love to dust the finished cake with powdered sugar. To make it look pretty, I used freeze-dried strawberries for a pop of color.

baked cheesecake recipe
A bit of color from the freeze-dried strawberries

You will need to be a bit patient in the process of making this cheesecake.

I recommend waiting until the cake has completely cooled down before slicing it. I know I know … it is hard but worth it.

Now, time for a cup of coffee. Relax and let us get right into our recipe for the perfect baked cheesecake.

By the way, please let me know in the comment box below how you like this recipe. I would love to hear from you.

The Perfect Baked Cheesecake Recipe

Please note that this recipe contains affiliate links. Read my affiliate disclosure here.

baked cheesecake recipe

Delicious Creamy Baked Cheesecake

My family and I could eat this delicious creamy cheesecake every day. It has a nice lemony flavor and just melts in your mouth.
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Cooling time 3 hours
Course Dessert
Cuisine International
Servings 8 people


For the crust

  • 200 grams digestive biscuits (7oz) or any of your choice
  • 100 grams melted butter (4oz)

The cream cheese filling

  • 750 grams cream cheese (26oz)
  • 250 grams sour cream (9oz)
  • 1 cup fine sugar
  • 4 eggs
  • zest and juice from 1/2 lemon
  • 3 tbsp all-purpose flour – sieved


Making the crust

  • Using a stand mixer, stick blender, or a heavy object, finely ground the biscuits.
    200 grams digestive biscuits (7oz)
  • Mix the biscuits and melted butter together.
    100 grams melted butter (4oz)
  • Press into the cake pan (lined with parchment paper) and put into the fridge for 30 minutes.

The cream cheese filling

  • Put the cream cheese (should be at room temperature) into the large bowl.
    Start mixing with the hand mixer.
    750 grams cream cheese (26oz)
  • Gradually add the sugar, followed by the lemon juice and zest.
    1 cup fine sugar, zest and juice from 1/2 lemon
  • Add the sour cream and mix in.
    250 grams sour cream (9oz)
  • Add the eggs one at a time and incorporate well.
    4 eggs
  • The mixture should be smooth and glossy now.
  • Lastly, add the sieved flour and fold it in with a spatula.
    3 tbsp all-purpose flour – sieved
  • Pour the mixture into the springform pan.
  • Tap the pan to remove any air bubbles.


  • Preheat the oven to 380 F/180Degrees Celcius
  • Bake the cheesecake for 60 minutes.
  • Turn the oven off but leave the cake in the oven for another 60 minutes. Have the oven door open slightly.
  • Finally, put the cake in the fridge to let it cool down.
  • Garnish with some powdered sugar and fruit or cream to your liking. (optional)


Keyword baked cheesecake, best baked cheesecake, creamy cheesecake
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