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Classic Cheese Cake (By Chef Sharmain): Recipe


Ingredients Of Classic Cheese Cake

  • 6tbsp clarified butter
  • 200 gm digestive biscuits
  • 5 tbsp castor sugar
  • 375 gm cream cheese
  • 3 eggs
  • 1/2 tsp vanilla essence
  • 1 tbsp corn flour
  • 75gm sour cream
  • 3tbsp cream
  • Lemon juice as required

Method Of Classic Cheese Cake

  • Crush digestive biscuits in a bowl. Using your hands, mix biscuit crumbs and butter together.
  • Grease a dish with a bit of butter and transfer the biscuit mixture onto it. Using your hands, press it down firmly to form cheesecake base and refrigerate.
  • Whisk castor sugar, cream cheese, fresh cream and sour cream in a bowl. Add in corn flour, vanilla essence and egg yolks to this mixture and mix well.
  • Beat egg whites separately, till fluffy and fold into the prepared mixture.
  • Lastly, add lemon juice and pour the mixture over the refrigerated biscuit base. Leave it in the fridge to refrigerate for 6 hours. Serve with your choice of ice cream.


  • Cowgirl Hats January 6, 2010, 11:52 am

    I’ve never heard of “digestive biscuits” before. Must be what the USA calls “graham crackers”?

    My husband threw out the bottom of my spring for pan about 14 years ago and I have never bothered to buy another one. LOL

    The recipe looks delicious!

    • Neel January 6, 2010, 6:32 pm

      ya its graham crackers and its time for you to buy a new pan and try out this recipe:)))

  • rabia January 9, 2010, 5:39 pm

    hi…i have tried making cheese cake dosens ov tyms..they all turned out good xcept for the biscuit bottom… your recipe is a bit different…lyk in cheese cake i dont use eggs or corn flour or sour cream or lemon juice or vanilla essence… i use geleton powder, cream, cheese, sugar and fruit purry(strawberry, blue berry, banana, mango)…..
    anywayx..plz tell me hw cn i make my biscuit bottom steady.. my upper cream cheese part is perfect…
    so plz help me out neel

    • Neel January 9, 2010, 6:41 pm

      Add butter in your biscuit base, it will help to settle it down. You can increase the quantity of butter. You must refrigerate the base for atleast 1-2 hours.

  • Rida Fazal June 25, 2010, 2:21 pm

    Hey I am just curious if these are your recipe or someone else’s since the name given are of famous chefs… Do they write recipe’s for your website? Awesome recipes BTW

    • Neel July 2, 2010, 11:58 pm

      They dont write recipes for my site, i collect their recipes and then i publish it for you.

  • Anne July 9, 2010, 2:39 pm

    I like this recipe. Simply great Cake Recipe. Butter Cheese Cake is new for me. Thanks for posting it.

  • maham November 27, 2010, 4:32 pm

    thnx dear ur all recipes are awsome…im impresd..:)

  • Sahar June 15, 2017, 11:38 pm

    I wud like to know wch brand of cream cheese shall i use for my cake .. i only find cream cheese wch is salted …. plz tell me the name of unsalted cream cheese available in khi … thanks

    • Neel June 19, 2017, 9:04 pm

      philadelphia cream cheese

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