The best Cheesecake you’ll ever bake.

I’ve ALWAYS loved Cheesecake but soo many people have told me that baking a Cheesecake is so hard and if you don’t do it right it goes grainy or the eggs split or blah blah blah! So I googled about 20 different recipes and saw that Nigella, Martha Stewart, Paula Deen and Callie Maritz & Mari Louis Guy (who wrote the fabulous book Cakes) all have a very similar recipe. They just differ in their baking times and the way they do the crust. I have combined the recipes to suit myself better and to make it so much easier on myself and I now have the PERFECT Cheesecake (well in my opinion anyway).

I use Cream cheese aswell as Cottage Cheese for the filling, I use the same crust recipe as Nigella and I use the topping from Cakes. Oh I also combine Nigella and Cakes’ way of baking it. So this is my recipe…

The best Cheesecake you’ll ever bake.


150-200g, Melted Butter (I add the melted butter little by little to see how well the crumbs absorb it. I like my crust to be a bit on the moist side)
400g Digestive Biscuits, Crushed
2tbsn Sugar


700g Cream Cheese, Room Temperature
200g Smooth plain Cottage Cheese, Room Temperature
3 tbsn Flour
250g Sugar
3 eggs + 1 egg yolk
250ml Sour Cream
1.5 tsp Vanilla Extract


250ml Sour Cream
Juice from 1 lemon
2 tbsn Castor Sugar

  • Preheat the oven to 230°C.
  • For the crust, Melt the butter and then stir into the crushed biscuits in a large bowl. Neatly press the mixture onto the base and sides of a well-greased Spring form tin. Place in the refrigerator for 10 minutes.
  • In a big bowl, Beat the Cream cheese and Cottage Cheese until fluffy. Add the sugar and the flour and continue beating until well mixed. Add the eggs and yolk one at a time. Stir in the sour Cream and the vanilla.
  • Pour the filling into the prepared pan and then bake for 10 minutes.
  • Turn the oven down to 110°C and bake for another 30 minutes. Switch off the oven and open the door. Allow the Cake to cool in the oven for 2 hours.
  • In a bowl, combine the topping ingredients, pour over the cooled cake and place in the fridge overnight.
  • Gently loosen the tin and remove the cake.
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Showing 3 comments
  • Lara

    do you still use this recipe or have you altered it?

    • Alida Ryder

      Hi Lara. I still use this recipe. I’ll often add other flavourings but this as a base recipe is great.

  • chris

    Hi there, I am from Durban South Africa. I would like to turn your cheesecake into a grenadilla ( passion fruit ) baked cheesecake. I do not want to make a cheesecake and just pour over the grenadilla pulp…that wiilbe cheating. I would like to have the pulp in the cheesecake as well as on the top. Could you help me with a recipe please.

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