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The Perfect Cheesecake

Course Dessert
Prep Time 25 minutes
Cook Time 2 hours
Servings 8 people
Author Khaled


  • 18 cm cake pan


for the base

  • 200 g Digestive biscuits
  • 30 g Light brown sugar
  • 50 g Butter melted

for the cream cheese batter

  • 1200 g Cream cheese room temperature
  • 340 g Sugar
  • 4 g Salt
  • 280 g Eggs
  • 30 g Egg yolk
  • 150 ml Heavy cream
  • 15 ml vanilla extract


  • Lightly butter the cake pan and line with parchment paper.
  • Melt the butter, add to the crushed biscuits and brown
    sugar, and mix.
  • Press the crust evenly in the bottom of the pan.
  • Combine cream cheese, 3/4 sugar and salt and mix on a medium speed with the paddle attachment until smooth around 3 minutes.
  • Whisk the egg and egg yolk and rest of sugar together, until foamy . Add the eggs to the cream cheese mixture in 4 additions.
  • Add heavy cream and vanilla and mix till fully incorporated.
  • Bake in hot water bath at 160°C until the center of the cake is set, about 2 hours.
  • Cool completely in the pan. Wrap with plastic and place in fridge.