The best Cheesecake you’ll ever bake.

 In Baked Goods


Get all our recipes sent to you for FREE!
Email address
First Name

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.
Previous Post
Next Post
Recommended Posts
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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Get all our recipes sent to you for FREE!
Email address
First Name