American baked cheesecake

(97 ratings)
American cheesecake
American cheesecake
  • Makes: A 20cm cheesecake

  • Prep time:

  • Cooking time:

    (plus chilling time for the biscuit base)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Our American baked cheesecake recipe is a classic that's loved by everyone! Make it at home and you'll discover just how much better homemade is to shop bought and you'll never go back to buying again. Lashings of cream cheese turns this dessert into an American beauty. Baking the cheesecake base first will also ensure it tastes as good as it looks. A classic American baked cheesecake that's well worth the effort and you'll end up using as your go-to recipe. This recipe makes a regular sized cheesecake which will serve around 4-6 people. It will take around 2hrs and 15 mins to prepare and bake and is well worth the wait. You can easily top it with fresh fruit of your choice if you want to add an extra little edge to it too! Enjoy!


For the base:

  • 175g (6oz) digestive biscuits
  • 55g (2oz) butter, melted

For the filling:

  • 125g (4 oz) butter
  • 85g (3oz) caster sugar
  • tsp vanilla essence
  • 2 large eggs, separated
  • Juice of 1 lemon
  • 4tbsp double cream
  • 500g (1lb 2oz) mascarpone softened at room temperature

To decorate:

  • Sifted icing sugar

This cheesecake tastes great served with a generous helping of good-quality cherry compote, or fresh raspberries if you prefer.


  1. Grease the sides of a 20cm (8in) springform tin and line the base with non-stick baking paper. Crush the digestive biscuits to fine crumbs. Stir in the melted butter and mix well. Spoon into the prepared tin and press down firmly with a metal spoon. Chill in the fridge while you make the filling.
  2. Cream the butter and caster sugar together with the vanilla essence until fluffy, then beat in the egg yolks and the lemon juice. Add the cream and the softened mascarpone. Beat again. Whisk the egg whites until just stiff and fold into the mixture. Pour on to the biscuit base and level the surface.
  3. Bake in the oven preheated to 170C (325F, gas mark 3) for 1-1 hours. When cooked, turn off the oven and leave the cheesecake inside to cool, leaving the door ajar. Then carefully remove the cheesecake from the tin (if it happens to crack on top, just smooth it with a palette knife!) and dust with sifted icing sugar.

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  • 3
(97 ratings)

Your comments

Angry man

This recipe is a joke cooking dog food would be better. Who ever put this recipe on must be a idiot. Wasted 3 hours on this garbage. Least my girlfield had a laugh because I've just head butted the cheesecake/scrambled egg.


Utterly disgusting Why the butter? Wish I had read the comments. Completely greasy and inedible. What a waste of time and ingredients and soooo disappointing.

Cee Jay Ortez

I knew there was something wrong when I saw butter as an ingredient for the filling. Ended up with a greasy flat cake and a puddle of grease at the bottom of my oven that had escaped from the bottom of my springform tin. Absolutely disgusting! Wonder how it would've turned out had half the grease not escaped

Bruce Hamilton

Total bloody soup of a disaster! Made double the mixture for two separate cakes and after half an hour the stuff showed no signs of doing anything other than turning into a glup of liquid fat. I had previously made a fantastic cheesecake with Philadelphia. I won't do this again. What went wrong I have no idea. I do remember thinking that turning the egg white into the mixture seemed strange.


What a waste of good ingredients! Wish I had read the comments first. Far too much butter in the filling which made it very greasy and inedible!


WAY too much butter. The cheesecake came out too greasy to even eat. We had to throw it away, such a waste of time and money!


I'm going to drizzle melted white chocolate over this when i make it next week


a digestive biscuit is similar to a graham cracker. they're round though.


American here, what is a digestive biscuit? We usually use Graham crackers and cream cheese in our cheesecakes, but mascarpone works well also!


Good for a first try but as mentioned before it might be worth using a smaller tin and less butter, otherwise a nice taste


Hi Jess. The marscapone shouldn't go watery if you let it warm up to around 18 degrees - is your house hotter than this? If not, pour the water away before adding as it may not set properly otherwise.


My mascarpone turn watery in room temperature, what should i do?


best cheesecake i ever made if you use this recipe with a home made british style lemon curd as a flavouring instead of vanilla.


Great sharing.... cheese cakes are my favorite!


Have made my first cheesecake today. it has turned out ok, I would check on it when the hour is up I could have turned the oven off to start the cooling down sooner, it had more of the baked look than I'd wanted and took ages to cool down. It still tasted ok though, next time I will put less lemon juice in than stated and slightly more vanilla extract. It hadn't cracked that much either.


Made this cheesecake last week and will definitely make it again. Went down a hit with everyone who tried it. Might be worth using a smaller, deeper tin to get a deeper filling as I found it went down once it came out of the oven.


I tried this cheesecake. In my opinion there's too much butter else it could have been quite nice. I'm never making it again but thanks for sharing.


Matt Lynch, As you can clearly see it does mention that you should leave the oven door ajar when cooling the cheesecake!! YOU FAIL


The cheesecake looks beautiful and a lot easier than the usual recipes i've seen. But just a query...can i use philadelphia cream cheese as a substitute to the mascarpone? I already have the philly in the fridge. Also...can i use sour cream instead of the double cream? We dont seem to have double cream here in italy. Cheers

Matt Lynch

Don't you think it would be a good idea to tell people to leave the oven door ajar when leaving the cheesecake to cool to prevent burning??!! You idiots.

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