About this recipe
A creamy baked cheesecake with a buttery biscuit base rewards patience: smooth batter, gentle bake, and a slow cool to limit cracks.
Ingredient notes
Bring cream cheese and eggs to room temperature. Use a fine biscuit crumb with melted butter that holds when pressed. Avoid over-whipping air into the batter.
Method overview
Press and pre-bake the base, blend a lump-free batter, bake until the center still has a slight wobble, then cool gradually before chilling.
Pro tips
A water bath softens heat shock. Run a knife around the pan after baking. Chill overnight for clean slices and a set center.
