Nutritional Info

Nutrition Facts

Serving Size 1 (330g)

Calories 742
Calories from Fat 512 (69%)
Amount Per Serving %DIV
Total Fat 56.9g 88%
Saturated Fat 36.1g 181%
Monounsaturated Fat 17.4g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 470.6mg 157%
Sodium 1017.5mg 44%
Potassium 276.9mg 6%
Total Carbohydrate 19.7g 7%
Dietary Fiber 1.7g 7%
Sugars 7.6g
Protein 18.3g 37%

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Recipe Description
The perfect, classic cheesecake recipe. If you have never made cheesecake before, this is the one to try.
Prep time
4 hr 15 min
Cook time
1 hr 30 min
Ready In
5 hr 45 min


Serves Tool

Serves To:USMetric
2 Ounce(oz)  digestive biscuits
2 Pound(lb)  cream cheese
8 Ounce(oz)  sugar
3 Tablespoon(T)  lemon juice
1 Teaspoon(t)  vanilla essence
4   eggs, at room temperature


Preheat the oven to 325°F. Grease an 8 inch spring form tin. Place on a round of foil 4 to 5 inches larger than the diameter of the tin. Press it up the sides to seal tightly. Sprinkle the crushed biscuits in the base of the tin. Press to form an even layer. With an electric mixer, bear the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla, and beat until blended. Bear in the eggs, 1 at a time. Beat just enough to blend thoroughly. Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come 1 in up the side of the tin. Bake until the top of the cake is golden brown, about 1 1/2 hours. Let cool in the tin. Run a knife around the edge to loosen, then remove the rim of the tin. Refrigerate for at least 4 hours before serving.

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Classic Cheesecake
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