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Classic baked cheesecake

  • 4hrs
  • serves 6
  • medium


  • Crust
  • 12 Nice Biscuits
  • 6 tbsp Red Island Extra Virgin Olive Oil
  • Filling
  • 500g cream cheese, softened
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • 1/2 cup + 2 tbsp sour cream
  • 1 1/2 cups fine caster sugar
  • 1 Zest lemon
  • 3  eggs, room temperature


  • 1 Make the crust by crushing the nice biscuits to a medium/fine consistency.
  • 2 Mix in the Red Island until all crumbs are coated, if is still dry, add in some water.
  • 3 Press the crumb mixture into the bottom and sides of 9-inch spring form pan.
  • 4 Bake the crust until golden brown, about 8-10 minutes. Then set aside
  • 5 To make the filling, beat the cream cheese on high until light and fluffy, around 5 to 7 minutes.
  • 6 Add flour and beat until just combined. Then add vanilla, sour cream, sugar and lemon zest and beat on low until just combined.
  • 7 Add the eggs one at a time and beat in between until just combined. Try not to aerate the mixture too much.
  • 8 Pour mixture into the prepared crust and tap the pan to ensure all air bubbles are removed. Bake for 35-40 minutes, rotating half-way through. The top should turn golden brown.
  • 9 Turn the oven off and cool the cheesecake in the oven for around 40 mins before moving it to the fridge for a further 2 hours.
  • 10 To finish, top with berries icing sugar.