Rip texture

Classic Baked Cheesecake



  • 12 Nice Biscuits
  • 6 tablespoons Red Island Extra Virgin Olive Oil


  • 500g cream cheese, softened
  • 2 tablespoons plain flour
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 1 1/2 cups fine caster sugar
  • Zest of 1 lemon
  • 3 eggs, room temperature


  1. First make the crust by crushing the nice biscuits to in a medium to fine consistency.
  2. Mix in the EVOO until all the crumbs are coated, if it seems dry add a splash of water.
  3. Press crumb mixture onto bottom and sides of 9 inch spring form pan. Bake crust until deep golden brown, about 8-10 minutes. Set aside.
  4. To make filling, beat the cream cheese on high until light and fluffy, around 5 to 7 minutes. Add flour, beat until just combined.
  5. Add vanilla, sour cream, sugar and lemon zest. Beat on low until just combined.
  6. Add eggs one at a time, beat in between until just combined. Try not to aerate the mixture.
  7. Pour mixture into prepared crust, tap the pan to ensure all the air bubbles are out of the mixture and bake for 35-40 minutes at 180 degrees Celsius, rotating half way through. The top should turn golden brown.
  8. Turn the oven off and cool the cheesecake in the oven, around 40 mins for before moving to the fridge for a couple of hours.
  9. Top with berries icing sugar.