A simple cheesecake recipe

A simple, no-frills cheesecake. Picture by Craig Fraser for Quivertree

A simple, no-frills cheesecake. Picture by Craig Fraser for Quivertree

Published Oct 25, 2018


1 cheesecake, 8–10 slices



- 200 g butter biscuits or digestive biscuits 

- 70 g butter, melted

- 30 ml sugar


- 1 kg cream cheese, at room temperature 

- 180 g caster sugar

- 4 eggs

- 250 ml cream

- Seeds of 1 vanilla pod or fine lemon zest

- 30 ml lemon juice


- Round 26 cm loose-bottomed cake tin 

- Electric mixer

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- Preheat the oven to 120 ˚C. 

- Make the crust of the cheesecake by crushing the biscuits and adding the melted butter and sugar. 

- Place the mixture in the cake tin, and use the back of a tablespoon to press the biscuit mixture together tightly. 

- Cover the entire base of the tin and smoothen out. Chill in the fridge. 

- For the filling, place the cream cheese and caster sugar in the bowl of an electric mixer and mix on a slow speed setting until just combined. 

- Add the eggs one by one, making sure that the first has been well mixed through before adding the next. 

- Scrape the sides of the mixing bowl clean when necessary. 

- Add the cream and vanilla seeds or lemon peel. 

- Stir until just combined. 

- Pour the mixture over the crust and bake for 2-2½ hours. 

- Switch off the oven and allow the cheesecake to stand in the oven until the oven has cooled. 

- Carefully turn the cheesecake out onto a serving plate.

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