Creamy Baked Cheesecake Slice

This ultra-creamy baked cheesecake slice has a buttery biscuit base and a silky, rich filling that melts in every bite.

Ingredients

• 200 g digestive biscuits, crushed
• 100 g unsalted butter, melted
• 500 g cream cheese, softened
• 200 ml sour cream
• 150 g caster sugar
• 2 large eggs
• 2 egg yolks
• 1 tsp vanilla extract
• 1 tbsp cornflour
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 160°C (320°F) and line a 20 cm (8-inch) square baking tin with parchment paper.
2. Mix the crushed biscuits with melted butter until evenly coated, then press firmly into the base of the tin. Chill while you make the filling.
3. In a large bowl, whisk the cream cheese, sour cream, and sugar until smooth and creamy. Add the eggs and egg yolks, then whisk in the vanilla, cornflour, and lemon juice until just combined.
4. Pour the filling over the chilled base and smooth the top. Tap the tin gently on the counter to release air bubbles.
5. Bake for 35–45 minutes, until the edges are set but the center still has a slight wobble.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to help prevent cracking.
7. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing into bars.
8. Serve chilled for the creamiest texture.

Tip: For the smoothest cheesecake, make sure the cream cheese, sour cream, and eggs are all at room temperature before mixing.