Ingredients

For the crust (optional but recommended):

  • 200 g digestive biscuits (or graham crackers)
  • 100 g melted butter

For the filling:

  • 500 g cream cheese (room temperature)
  • 200 ml heavy cream
  • 150 g sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional, for slight tang)
  • 1 tbsp cornstarch (or all-purpose flour)
  • A pinch of salt

🥣 Instructions

Step 1: Prepare the crust

  1. Crush the biscuits into fine crumbs.
  2. Mix with melted butter until it looks like wet sand.
  3. Press the mixture firmly into the bottom of a round cake pan.
  4. Chill in the fridge for 20–30 minutes.

(Skip this step if you want a crustless cheesecake like the one in the image.)

Step 2: Make the cheesecake filling

  1. In a large bowl, beat the cream cheese until smooth and creamy.
  2. Add sugar and mix well.
  3. Add eggs one at a time, mixing gently after each.
  4. Pour in heavy cream and mix until smooth.
  5. Add vanilla extract, lemon juice, salt, and cornstarch.
  6. Mix until you get a silky, lump-free batter.

Step 3: Bake

  1. Preheat oven to 200°C (390°F).
  2. Line your cake pan with parchment paper (let it come up the sides).
  3. Pour the batter into the pan.
  4. Bake for 35–45 minutes.

👉 The top should turn deep golden brown (almost burnt look) — this gives that caramelized flavor.

Step 4: Cool down

  1. Remove from oven — the center will still jiggle (this is normal).
  2. Let it cool at room temperature.
  3. Refrigerate for at least 4–6 hours (overnight is best).

Step 5: Serve

  • Slice and serve chilled or slightly at room temperature.
  • Texture should be:
    • Creamy inside
    • Slightly dense
    • Golden caramelized top

🔥 Tips for Perfect Results

If you want more custard-like softness, reduce baking time by 5 minutes.

Don’t overmix after adding eggs (prevents cracks).

Use room temperature ingredients for smooth texture.

For extra creamy texture, slightly underbake.