![TopLay | Baked Cheesecake TopLay | Baked Cheesecake](https://toplay.co.za/wp-content/uploads/2022/08/NU7A8464-copy-2-scaled-1920x500.jpg)
EASY CLASSIC BAKED CHEESECAKE
![Group 526 Group 526](https://toplay.co.za/wp-content/uploads/2021/07/Group-526-80x79.png)
Serves 8
![Group 524 Group 524](https://toplay.co.za/wp-content/uploads/2021/07/Group-524-80x71.png)
Difficulty: Easy
![Group 525 Group 525](https://toplay.co.za/wp-content/uploads/2021/07/Group-525-80x79.png)
Prep time: 2,5 hours
INGREDIENTS
500 g cream cheese (2 tubs)
250 g sour cream (1 tub)
1 tin condensed milk
125 ml lemon juice
4 TopLay eggs
1/4 tsp salt
2 tbs sugar
2 packets tennis biscuits
200 g butter
INSTRUCTIONS
![TopLay | Baked Cheesecake TopLay | Baked Cheesecake](https://toplay.co.za/wp-content/uploads/2022/08/NU7A8486-copy-scaled-600x400.jpg)
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For the base – melt the butter and set aside. Crush the biscuits and mix it with the butter. Create the base by pressing the biscuit mixture into a springform cake tin and leave in the fridge to chill.
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For the cheesecake, mix together the remainder of the ingredients until well combined. Leave it in the fridge to chill for one hour.
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Once your filling has chilled, pour it into your base and bake it in a preheated oven at 160°C for one hour. Cook low and slow until the cheesecake is cooked through.
- Allow your cheesecake to cool completely before cutting and serving it.