Creamy Baked Cheesecake Slices

Silky, rich, and impossibly smooth, these baked cheesecake slices melt in your mouth with every creamy bite.

Ingredients

• 200 g digestive biscuits, crushed
• 100 g unsalted butter, melted
• 600 g full-fat cream cheese, softened
• 200 g sour cream
• 180 g granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp plain flour
• 120 ml heavy cream

Instructions

1. Preheat the oven to 160°C (320°F) and line an 8-inch square baking tin with parchment paper.
2. Mix the crushed biscuits with melted butter until evenly combined, 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, sugar, vanilla, and lemon juice until completely smooth and creamy.
4. Add the eggs one at a time, mixing gently after each addition. Whisk in the flour and heavy cream until the batter is glossy and lump-free.
5. Pour the cheesecake mixture over the chilled crust and smooth the top.
6. Bake for 40–50 minutes, until the edges are set but the center still has a slight wobble.
7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
8. Lift from the tin, slice into neat bars, and serve cold for the ultimate ultra-creamy texture.

Tip: For the smoothest cheesecake, make sure all your chilled ingredients come to room temperature before mixing.