Classic Baked Cheesecake

The ingredients for the filling must be at room temperature. Take the eggs and cream cheese out of the refrigerator at least one hour before preparation.

Preheat the oven to 160°C (without fan). Grease a springform pan (24 cm diameter) well with melted butter. For safety, you can line the bottom of the pan with baking paper. Since the cheesecake will be baked in a bain-marie, wrap the outside of the pan in two layers of heavy-duty aluminum foil, placed crosswise, to prevent water from entering.

Crush the biscuits (in a bag with a rolling pin or in a food processor) and mix them with the melted butter until you get a wet sand consistency. Press the mixture firmly onto the bottom of the pan using the base of a flat-bottomed glass. Place the pan in the refrigerator until you prepare the filling.