This Golden Crust Creamy Cheesecake is a timeless dessert that blends rich creaminess with a delicate, golden-baked exterior. With its smooth, custard-like interior and a lightly caramelized top, it’s the kind of cake that feels both luxurious and comforting. A dusting of powdered sugar adds a touch of elegance, while the subtle tang from cream cheese balances the sweetness beautifully.
Unlike dense New York-style cheesecakes, this version is lighter and fluffier, thanks to whipped eggs and sour cream. It’s baked low and slow to ensure a silky texture without cracks. Whether served with fresh berries, a drizzle of fruit compote, or simply alongside a glass of milk, this cheesecake is a showstopper for any occasion—from birthdays to quiet evenings of indulgence.
🧾 INGREDIENTS:
Yields one 9-inch cheesecake (8–10 slices)
For the Crust:
- 1½ cups digestive biscuits or graham crackers, crushed
- ¼ cup unsalted butter, melted
- 2 tbsp sugar (optional)
- Pinch of salt
For the Filling:
- 500g cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or yogurt
- 2 tbsp cornstarch or flour
- Zest of 1 lemon (optional, for brightness)
For the Topping:
- Powdered sugar, for dusting
- Optional: whipped cream, fruit compote, or chocolate shavings
🍳 INSTRUCTIONS:
1. Prepare the Crust:
- Preheat oven to 160°C (320°F).
- Mix crushed biscuits with melted butter, sugar, and salt.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
2. Make the Filling:
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add sugar and mix until fully incorporated.
- Beat in eggs one at a time, scraping down the sides.
- Stir in vanilla, sour cream, cornstarch, and lemon zest.
- Mix until silky and lump-free.
3. Bake the Cheesecake:
- Pour filling over cooled crust.
- Tap the pan gently to release air bubbles.
- Place pan in a larger baking dish and fill with hot water halfway up the sides (water bath method).
- Bake for 50–60 minutes until edges are set but center still jiggles slightly.
- Turn off oven and let cheesecake sit inside for 30 minutes with door ajar.
4. Cool & Chill:
- Remove from oven and water bath.
- Let cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight.
5. Finish & Serve:
- Dust with powdered sugar before serving.
- Slice with a warm knife for clean edges.
- Garnish with whipped cream or berries if desired.
🌿 VARIATIONS & TIPS:
- Flavor Twists: Add almond extract or swirl in raspberry puree before baking. Use chocolate biscuits for a richer crust.
- Texture Tip: Don’t overmix the batter—gentle folding ensures a creamy texture.
- Storage: Keeps well refrigerated for up to 5 days. Freeze slices individually for longer storage.
- Serving Ideas:
