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Baked Cheesecake Recipe Australia
Mary

Classic Australian Baked Cheesecake

A rich, creamy baked cheesecake with a buttery biscuit base. Once you know the secrets — room temperature cream cheese, low-speed mixing, and slow cooling — this recipe is completely foolproof. Perfect for family gatherings, birthdays, or a special weekend treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: Australian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • Base:
  • 250 g Arnott's Marie biscuits finely crushed
  • 120 g unsalted butter melted
  • Filling:
  • 750 g Philadelphia cream cheese softened (2+ hours at room temperature)
  • 200 g caster sugar
  • 3 large eggs room temperature
  • 250 g full-fat sour cream
  • 2 tbsp plain flour
  • 2 tsp vanilla extract
  • Zest of 1 lemon + juice of half
  • Topping:
  • 200 g sour cream
  • 2 tbsp icing sugar
  • ½ tsp vanilla extract

Equipment

  • 23cm springform cake tin
  • Electric hand mixer or stand mixer
  • Food processor
  • Baking paper
  • Baking tray

Method
 

  1. Preheat oven to 160°C conventional / 140°C fan-forced. Line a 23cm springform tin with baking paper.
  2. Mix crushed biscuits with melted butter. Press firmly into the base and slightly up the sides. Refrigerate 30 minutes.
  3. Beat cream cheese and sugar on medium speed for 3–4 minutes until completely smooth. Scrape down the sides twice.
  4. Add eggs one at a time on LOW speed. Then add sour cream, flour, vanilla, lemon zest and juice. Mix on low until just combined. Do not overmix.
  5. Pour filling over cold base. Tap tin gently to release air bubbles. Bake 50–55 minutes — the centre should still wobble slightly.
  6. Turn oven OFF. Prop door open with a wooden spoon and leave cheesecake inside for 45–60 minutes.
  7. Remove and cool to room temperature, then refrigerate at least 5 hours or overnight.
  8. Mix topping ingredients and spread over cheesecake. Bake at 150°C for 12 minutes. Refrigerate again before serving

Notes

Always use Philadelphia cream cheese — homebrand has more water and affects the texture.
Never open the oven door during baking — this causes cracks.
The wobbly centre is normal and will firm up as it cools.
Serve with fresh mango and passionfruit in summer, or warm berry compote in winter.
Keeps in the fridge for up to 3 days.
Prep time: 20 min — Cook time: 55 min — Chill time: 5 hrs+ — Serves: 1