Classic Biscuit Base Cheesecake
matej@matejcho.com
Feb 14, 2026
Updated on
Feb 14, 2026
Public
Classification
Category:
Not specified
Cuisine:
Not specified
Difficulty:
Medium
Servings:
8
Total Weight:
1560g
Time Breakdown
Preparation
30m
Cooking
50m
Total Time
1h 20m
Nutrition
553
Calories
11.4 g
Protein
25.6 g
Carbs
46 g
Fat
Sugar:
22.2 g
Fiber:
0.5 g
Saturated Fat:
23.5 g
Unsaturated Fat:
0 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
308.6 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
0mg
Salt:
0g
Ingredients
Digestive biscuits
200
Gram
200.0
10.0g
20.0g
10.0g
Unsalted butter
100
Gram
717.0
0.9g
0.1g
81.0g
Cream cheese
600
Gram
2052.0
36.0g
24.0g
204.0g
Granulated sugar
150
Gram
580.5
0.0g
150.0g
0.0g
Large eggs
3
Piece
465.0
39.0g
3.3g
33.0g
Vanilla extract
10
Milliliter
0.0
0.0g
0.0g
0.0g
Sour Cream
200
Gram
410.0
5.4g
7.0g
40.0g
Cooking Instructions
## Biscuit Crust
1. Preheat oven to **180°C (350°F)**. Line a 23 cm (9‑inch) springform pan with parchment.
2. Combine crushed biscuits and melted butter in a bowl; mix until evenly coated.
3. Press the mixture firmly into the bottom of the pan to form an even crust.
4. Bake for **10 minutes**, then let cool while preparing the filling.
## Cheesecake Filling
5. In a large bowl, beat the cream cheese until smooth.
6. Add sugar and beat until light and fluffy.
7. Mix in eggs one at a time, beating just until incorporated.
8. Stir in vanilla extract and sour cream until the batter is smooth.
9. Pour the filling over the cooled crust, smoothing the top.
## Baking & Cooling
10. Place the springform pan on a baking sheet and bake at **160°C (325°F)** for **45‑50 minutes**, or until the edges are set and the center is slightly wobbling.
11. Turn off the oven, crack the door, and let the cheesecake cool inside for **1 hour** to prevent cracking.
12. Refrigerate for at least **4 hours** or overnight before serving.
## Serving
13. Remove the cheesecake from the pan, slice, and enjoy plain or topped with fresh fruit or a drizzle of fruit sauce.
Classic Biscuit Base Cheesecake
Created on February 14, 2026
Total Time:
1h 20m
Servings: 8
Difficulty: Medium
Nutrition Facts (per serving)
| Calories: 553 | Protein: 11.4g | Carbs: 25.6g | Fat: 46g |
Ingredients
- 200 Gram Digestive biscuits (crushed)
- 100 Gram Unsalted butter (melted)
- 600 Gram Cream cheese (room temperature)
- 150 Gram Granulated sugar
- 3 Piece Large eggs (beaten)
- 2 Teaspoon Vanilla extract
- 200 Gram Sour Cream
Instructions
## Biscuit Crust
1. Preheat oven to **180°C (350°F)**. Line a 23 cm (9‑inch) springform pan with parchment.
2. Combine crushed biscuits and melted butter in a bowl; mix until evenly coated.
3. Press the mixture firmly into the bottom of the pan to form an even crust.
4. Bake for **10 minutes**, then let cool while preparing the filling.
## Cheesecake Filling
5. In a large bowl, beat the cream cheese until smooth.
6. Add sugar and beat until light and fluffy.
7. Mix in eggs one at a time, beating just until incorporated.
8. Stir in vanilla extract and sour cream until the batter is smooth.
9. Pour the filling over the cooled crust, smoothing the top.
## Baking & Cooling
10. Place the springform pan on a baking sheet and bake at **160°C (325°F)** for **45‑50 minutes**, or until the edges are set and the center is slightly wobbling.
11. Turn off the oven, crack the door, and let the cheesecake cool inside for **1 hour** to prevent cracking.
12. Refrigerate for at least **4 hours** or overnight before serving.
## Serving
13. Remove the cheesecake from the pan, slice, and enjoy plain or topped with fresh fruit or a drizzle of fruit sauce.