Baked Cheesecake with Cream Cheese
With the aroma of vanilla and a creamy taste, it is impossible to resist. Baked Cheesecake with Cream Cheese turns out incredibly delicate and delicious. It is not difficult to make, the main thing is to follow all the recipe steps precisely. The result is worth it.
Updated : 17 June, 2026
Easy
About 45 min.
Ingredients
Base
350 grams
Shortbread cookies
150 grams
Butter
Filling
600 grams
Curd cheese
150 milliliters
Heavy cream
150 grams
Powdered sugar
2
Eggs
40 grams
Cornstarch
20 milliliters
Lemon juice
to taste
Vanilla
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake a cheesecake with cream cheese? Prepare the necessary ingredients. I used homemade cookies because, to me, they are more natural and tastier, but if you do not have homemade ones, use your favorite shortbread cookies. Crush the cookies into crumbs. If you like, you can replace one third of the cookies with ground walnuts or almonds, toasted beforehand, for more aroma and flavor. Melt the butter in the microwave and cool it to room temperature. Take all the ingredients for the filling out of the refrigerator in advance so they can come to room temperature.
Step 2
Add the melted butter to the cookie crumbs and mix.
Step 3
Grease the sides of a springform pan, mine is 20 cm, about 8 inches, with butter. Line the bottom with parchment paper and, if needed, grease it with butter as well. Press the cookie and butter mixture into the pan, forming sides about 7–8 mm, about 1/4–1/3 inch, thick. Put the pan in the freezer for about 20 minutes.
Step 4
Prepare the necessary ingredients for the filling. Turn the oven on to 180°C, 350°F, with top and bottom heat, no convection. Add the powdered sugar to the cream cheese and mix with a spatula or spoon until the sugar dissolves and the mixture becomes smooth and even. I use powdered sugar because it dissolves faster than granulated sugar.
Step 5
Add the cream, eggs, vanilla, lemon juice, and starch to the cheese mixture. Mix everything gently with a spatula, without beating too vigorously. If the mixture is oversaturated with air bubbles, the cheesecake may puff up and crack during baking.
Step 6
Pour the filling into the pan. Rotate the pan several times to release excess air and level the surface of the cheesecake.
Step 7
Place a baking tray with water on the lower rack of the oven. Bake the cheesecake for 30 minutes at 180°C, 350°F, then lower the temperature to 150°C, 300°F, and bake for another 30 minutes. Leave the cheesecake in the switched-off oven with the door slightly ajar for 1 hour. Take the cheesecake out of the oven and, once it has cooled completely, cover the top of the pan with plastic wrap and refrigerate it overnight. Before serving, run a sharp knife along the sides of the pan, remove the parchment, and transfer the cheesecake to a serving plate.
Author note
Share the recipe
