Let's Bake

Small Batch Cheesecake

Yield Serves 4-6 1x
Prep: 25 minutesCook: 40 minutesTotal: 4 hours 5 minutes

A creamy baked cheesecake that makes just 4-6 slices.


  • 100 grams (approximately 13 cookies) Biscoff Lotus cookies
  • 40 grams (2 and 1/2 tablespoons) salted butter
  • 250 grams (1 and 1/4 cup) full fat block cream cheese, softened, roughly chopped
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature 
  • Zest of 1 small lemon (approximately 1 tablespoon)
  • 1 tablespoon lemon juice, freshly squeezed
  • 60 ml (1/4 cup) full fat sour cream, room temperature, plus extra for serving
  • Fresh raspberries, optional


  1. Preheat the oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch rectangular pan with baking or parchment paper, ensuring two sides overhang.
  2. Add cookies to a food processor and whiz until finely crushed. Melt your butter in the microwave, then pour over the cookie crumbs and mix well. It should resemble wet sand.
  3. Transfer your crumbs to your prepared pan and press down gently using the back of a dessert spoon to form one even layer. Pop crust in the fridge while you make the cheesecake batter.
  4. Place cream cheese, sugar and vanilla in a large mixing bowl and beat using an electric mixer on medium speed until smooth and creamy.
  5. Add egg and egg yolk, and mix on low speed until combined. Scrape down the sides of your bowl.
  6. Add lemon zest, lemon juice and sour cream and beat on a low speed until smooth and creamy – but try not to over mix. Pour your cheesecake filling over your crust and smooth the top. (See below notes on using a water bath).
  7. Bake for approximately 35-40 minutes or until it no longer wobbles in the middle. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for one hour.
  8. Transfer cheesecake to the fridge for 2-3 hours (or overnight) until it cools completely and becomes nice and firm before slicing. Top slices with sour cream and fresh raspberries.


Cookies: You can really use whatever store bought biscuits or cookies you prefer. I have tested this recipe with both Digestives and Biscoff Lotus cookies and both were wonderful. For a plain, more traditional cookie crust, go for Digestives, Graham Crackers or Arnotts Marie. For a sweeter, spiced crust, opt for the Biscoff Cookies. Or you can even do half, half, as long as you have 100 grams in total.

Butter: If you use unsalted butter, add a pinch of salt.

Cream cheese: I recommend using a block of full fat block cream cheese, rather than the low fat or spreadable kind.

Sour cream: If you don’t have access to sour cream, you can use full fat Greek yogurt or thickened cream or heavy cream. However, for best results, I recommend full fat sour cream. 

Water bath: A water bath can help your cheesecake bake slowly and evenly. To make one, simply fill a larger loaf pan or baking pan with a few inches of boiling water. Place it in the oven, then carefully place your cheesecake pan inside, so the hot water comes a few inches up the sides of your cheesecake. Bake as per above. 

Author: Jessica HolmesChill: 180 minutesCategory: CheesecakeCuisine: American
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