RECIPE: https://cakesbymk.com/recipe/easyche...
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If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Cheesecake Crust
▢3 cups (360 g) plain sweet biscuits you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
▢¾ cup (170 g) unsalted butter melted
▢3 tbsp (35 g) white granulated sugar

Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).

Cheesecake Filling
▢4 cups (905 g) cream cheese 32 oz in the US. Needs to be room temperature.
▢2 tbsp (15 g) flour plain, all purpose
▢1¼ cups (250 g) white granulated sugar
▢¾ cup (180 g) sour cream room temperature
▢2 tsp vanilla extract/essence
▢1½ tsps fresh lemon juice optional, but recommended
▢⅛ tsp salt
▢4 large eggs room temperature

Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F)



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