INGREDIENTS
For the crust
- 300 g crushed digestive biscuits or graham crackers
- 120 g melted butter
- 2 tbsp sugar (optional for extra crispness)
- 1 tsp vanilla extract
- A pinch of salt
For the creamy cheesecake filling
- 500 g cream cheese (room temperature)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup heavy cream
- 2 tbsp cornstarch or flour
- 1 tbsp lemon juice (optional, for balance)
- 1 tsp vanilla extract
- A pinch of salt
HOW TO MAKE THE CHEESECAKE TART
1. Prepare the crust
Start by crushing the biscuits into fine crumbs. The finer the crumbs, the smoother and neater your crust will be, which is important for achieving the clean square look in the image. Mix the crumbs with melted butter, sugar, salt, and vanilla. Stir until everything looks like wet sand. Press this mixture firmly into your square baking pan. Make sure to build thick, even walls around the sides — this creates the deep crust border visible in the picture.
Press the crust using the bottom of a glass or a measuring cup to make it compact and smooth. Refrigerate for 15–20 minutes while preparing the filling. This helps the butter solidify and keeps the crust firm during baking.
2. Prepare the cheesecake filling
A silky filling requires soft, room-temperature cream cheese. Beat the cream cheese and sugar together until smooth and creamy — avoid overmixing to prevent incorporating too much air. Add the eggs one at a time, mixing slowly. Then add the heavy cream, cornstarch, vanilla, salt, and lemon juice. The mixture should be thick but pourable, smooth, and free of lumps.
Once blended, pour the filling into the chilled crust. Smooth the surface with a spatula so it bakes evenly. The cheesecake in your photo has a smooth, flat top, so make sure your batter settles well.
3. Bake the cheesecake
Preheat your oven to 160°C (320°F). Place the tart pan in the middle of the oven and bake for 40–55 minutes. The center should still jiggle slightly when you shake the pan gently — this ensures a creamy, soft texture.
The cheesecake in the image has a pale creamy-yellow surface, which indicates gentle baking. Avoid browning the top; if your oven cooks too hot, reduce the temperature.
After baking, turn off the oven and leave the cheesecake inside for 20 minutes with the door slightly open. This helps prevent cracks and keeps the surface smooth.
4. Chill the tart
Once removed from the oven, allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight. Chilling ensures the slices come out clean and firm, just like in the picture where the lifted slice shows a dense yet creamy interior.
CUTTING AND SERVING
A square cheesecake tart cuts beautifully into perfect slices. Use a warm knife for each cut to keep edges clean. Serve the tart plain or decorate lightly with fruit, powdered sugar, or a drizzle of white chocolate. However, the simplicity shown in your image — smooth top, neat cuts, no decoration — is part of its charm.
RESULT AND TEXTURE
This recipe yields a cheesecake that is:
- Creamy inside
- Firm around the edges
- Smooth and pale on top
- Rich but not overly sweet
- Structured enough to slice perfectly
The thick crust adds a delicious contrast to the soft filling, making each bite balanced and satisfying.
STORAGE
You can store the cheesecake in an airtight container in the refrigerator for up to 5 days. It also freezes well: wrap slices individually and freeze for up to 2 months.
TIPS FOR PERFECT RESULTS
- Always use room-temperature ingredients.
- Avoid overmixing the batter.
- Do not bake at high temperature — low and slow gives the smoothest texture.
- Chill thoroughly before slicing.