Cheesecake
A classic baked cheesecake — a buttery biscuit base under a dense, silky filling, baked low and slow until just set.
Method
Make the base
Preheat the oven to 160°C (140°C fan). Mix the crushed biscuits with the melted butter and press firmly into the base of a lined springform tin. Chill while you make the filling.
Beat the cream cheese
Beat the cream cheese and sugar together until smooth and completely lump-free — this is the step that determines how silky the final cheesecake is.
Add the eggs
Beat in the eggs one at a time on low speed, mixing just until combined after each — overbeating adds air that can crack the top.
Finish the batter
Stir in the sour cream, vanilla, flour and salt until smooth. Pour over the chilled base.
Bake
Bake for 50–60 minutes, until the edges are set but the center still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
Chill and serve
Chill in the fridge for at least 4 hours, ideally overnight, before releasing from the tin and slicing.