Recipe Bistro cheesecake : Easy, Special and Delicious

Recipe Bistro cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Bistro cheesecake. This Recipe Bistro cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Bistro cheesecake was necessary 8h 15m, cook 40m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Bistro cheesecake

A biscuit base, lemony cheesecake filling and whipped cream topping – what's not to love about this easy baked cheesecake.

Bistro cheesecake


9 Ingredients












  • 300g Arnott’s Nice biscuits










  • 180g butter, melted










  • 750g Philadelphia Cream Cheese, chopped, at room temperature










  • 225g (1 cup) caster sugar










  • 2 eggs










  • 1 tsp vanilla extract










  • 1 tbsp fresh lemon juice










  • Thickened cream, whipped, to serve










  • Ground nutmeg, to serve









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat the oven to 180C/160C fan forced. Invert the base of a 22cm springform pan. Grease and line the base with baking paper and secure back in the pan.


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    How to line a springform cake tin

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    How to line a springform cake tin with baking paper.









  • Step 2


    Process biscuits in a food processor until resembles breadcrumbs. Add the butter and process until well combined. Press the mixture over the base and side of prepared pan, leaving a 1cm gap from the top. Place in the fridge for 15 minutes to chill.







  • Step 3


    Meanwhile, use electric beaters to beat the cream cheese and sugar in a bowl until smooth. With the motor running, beat in the eggs, 1 at a time, beating well after each addition. (It’s better to overbeat rather than underbeat.)







  • Step 4


    With the motor still running, beat in the vanilla and lemon juice until combined. Spoon filling over the chilled biscuit base, smoothing the surface. Bake for 35-40 minutes or until filling is set and lightly browned on top. Turn off oven. Leave the cheesecake in the oven, with the door slightly ajar, to cool then chill overnight, if time permits. Top with whipped cream and sprinkle with a little nutmeg to serve.



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