Baked Cheesecake

I’ve eaten a lot of this in my time. And for good reason. Try it out. Easy, creamy, delicious.


  1. Use extra butter to grease a round 23cm/9in loose-bottomed cake tin.
  2. Tip biscuits into a freezer bag. Bash them to crumbs with a rolling pin.
  3. Melt butter in a small pan on low heat. Remove. Stir in the crumbs. Mix well. Tip them into the base of the tin. Press the mix down well and up to the edges for complete cover. Chill in the fridge for 15 minutes. Meantime, pre-heat the oven to 150C/300F/gas 2.
  4. For the filling: tip the cheese, sugar, beaten eggs, grated rind of half the lemon, 1 tablespoon lemon juice, sour cream and vanilla extract into a bowl. Stir and lightly beat everything together until the mix is smooth. Avoid over-beating as the introduction of air can cause cracking on the surface.
  5. Tip the mix onto the chilled base. Check that it’s even and use a spoon to ease it into any gaps.


  1. Bake for 35-40 minutes. Turn the heat off. Leave the cake to cool in the oven for 1 hour. Remove.
  2. Cool on a rack then chill for at least 2 hours (or overnight).


  1. Place the fruit around the edges of your cheesecake. If you’re feeling indulgent you can also add a layer of whipped cream. Serve for forks.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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