Classic Cheesecake
  • 11⁄4 cup Digestive biscuits, crushed
  • 1⁄4 cup melted butter
  • 11⁄2 cups cream cheese, softened
  • 1 cup mascarpone cheese, softened
  • 1 cup whipping cream
  • 1⁄2 cup castor sugar
  • 3 eggs
  • 1 tbsp lemon juice
  • Topping:
  • 1 cup sliced strawberries
  • 4tbsp castor sugar
  1. Preheat the oven to 180°C.
  2. In a bowl, combine crushed the digestive biscuits and melted butter. press the mixture into an 8-inch springform pan. Bake at 180°C for 10 minutes.
  3. Meanwhile, to make the filling, slowly beat the cream cheese, mascarpone cheese, whipping cream and sugar together until everything is well combined. Don’t whip the ingredients too much. The idea is to not incorporate air. If you don’t have mascarpone cheese, you may replace it with an equal quantity of sour cream.
  4. Add eggs, one at a time, and mix just until blended. Add in the lemon juice. Overmixing the batter will incorporate too much air into it, which is not desirable. The mixture should be smooth and lump-free.
  5. Pour the filling on the baked Biscuit base. place the springform pan in a water bath and pop it into the oven. reduce the temperature to 150°C and bake for 1 hour.
  6. You know the cheesecake is done when the edges begin to puff, the cake is almost set and the centre is still jiggly. Do not insert a toothpick to test its doneness.
  7. Once the cheesecake is baked, let it cool for 15 minutes. run the knife around the edges to release it and let it cool completely while it’s still in the pan.
  8. Once the cheesecake is at room temperature, take it out of the cake pan and let it rest in the fridge for at least 5 hours or overnight.
  9. In a bowl add the strawberries and sugar. Combine until strawberries are coated with sugar. Let it sit for 2 minutes. Top the cheesecake with the strawberry mix.
Recipe by Bake with Shivesh at