Classic Cheesecake Recipe | Light and Creamy

Classic cheesecake is probably one of the most popular desserts in the world. Some people like it, some people don’t. For some reason many people think it’s difficult to make a good cheesecake at home. With this easy recipe will master the best creamy cheesecake of your life.

For the crust:

• 250g Digestive biscuits/crackers
• 90g Butter, melted

For the cheesecake:

• 4 cups (900g) Cream cheese
• 1 cup (200g) Sugar
• 1/4 cup (60ml) Heavy cream
• 1-2 teaspoons Vanilla extract
• 4 Eggs, large
• 1 cup (225g) Sour cream
• 1 1/2 tablespoons Cornstarch
• Lemon zest
• Pinch Salt

For topping:

• Fresh berries
• Strawberry jam

DIRECTIONS 

1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 300°F (150°C).
4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
5. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
6. Decorate the cake with fresh fruits.
7. Cheesecake is a classic dessert that has been enjoyed for centuries all over the world and there are so many variations of this delicious treat. It is a rich and creamy dessert that is perfect for any occasion, whether it’s a dinner party or just a casual family gathering. One of the best things about cheesecake is that it is a versatile dessert that can be customized to suit any taste.
8. When it comes to the recipe for cheesecake, the key is to keep it classic and simple. A traditional cheesecake recipe consists of a graham cracker crust, a creamy filling made from cream cheese, sugar, eggs, and vanilla extract, and a sour cream or fruit topping. This recipe is tried and true and is sure to please any palate.
9. Cheesecake is a beloved dessert for a reason: it’s easy to make! At first, it may seem daunting, but with a little practice, anyone can perfect the recipe. One issue people often encounter when making cheesecake is a “flat” texture, which can be caused by over-mixing or over-baking. To avoid this, it’s important to mix ingredients just until combined and to be mindful of baking times.
10. Another great thing about cheesecake is its versatility. For a fancy dinner party, you can make a classic cheesecake with a sour cream or fruit topping. For a more casual gathering, you can make mini cheesecakes or even cheesecake dip. The possibilities are endless and that’s what makes cheesecake such a special treat.
11. Tips to Make the Best Cheesecake
12. Making a cheesecake may seem like a difficult task, but with these tips you can make the perfect cheesecake that will impress everyone:
13. Use room temperature ingredients: It is important to use cream cheese and eggs that are at room temperature. This will help them to mix together more easily, resulting in a smoother and creamier cheesecake.
14. Don’t over-mix the ingredients: Mixing the ingredients for too long can insert air into the batter. Overmixed cheesecake can rise wile baking, fall and then crack from that excess air. It’s important to mix the ingredients just until they are combined, to prevent over-mixing and to maintain the structure of the cheesecake.
15. Use a water bath: A water bath helps to keep the cheesecake moist and prevents it from cracking. This is a simple technique to keep in mind if you want to make a perfect cheesecake.
16. Chill the cheesecake: Before serving, it is important to chill the cheesecake in the refrigerator for at least 4 hours. This will help the flavors to develop and the texture to become firm.
17. Be mindful of baking time: Over-baking is a common mistake when making cheesecake, it is important to keep an eye on the baking time, and to take it out of the oven when it is just set in the center.
18. Top it with something: A cheesecake can be topped with a variety of toppings such as fruit, chocolate or caramel. It adds a nice contrast to the creamy texture of the cheesecake.
19. Don’t open the oven door: It’s important to avoid opening the oven door while the cheesecake is baking as it can cause the cheesecake to crack or sink.
20. Use a springform pan: A springform pan is a great tool for making cheesecake, it makes it easy to remove the cheesecake from the pan without damaging it.
21. By following these tips, you will be able to make the best cheesecake, a creamy and delicious dessert that will please any palate.
22. Tips to Make Flat Cheesecake
23. Many beginner bakers struggle to make a flat cheesecake like a professional pastry chef and don’t understand why their cheesecake sinks. Here are some tips how to make a flat cheesecake and avoid the cheesecake from sinking or cracking:
24. Avoid over-mixing: Over-mixing can cause air bubbles to form in the batter, which can cause the cheesecake to rise and then fall. Mix ingredients just until combined, and be gentle when stirring.
25. Don’t over-bake: Over-baking can cause the cheesecake to crack and sink. Make sure to check the cheesecake for doneness before taking it out of the oven.
26. Use room temperature ingredients: Room temperature ingredients mix together more easily and are less likely to cause air bubbles in the batter.
27. Avoid opening the oven door: Opening the oven door can cause a sudden change in temperature, which can cause the cheesecake to sink.
28. Use a water bath: A water bath can help to keep the cheesecake moist and prevent cracking.
29. Allow the cheesecake to cool down before taking it out of the oven: Removing it from the oven when it’s still hot can cause the cheesecake to sink.
30. Don’t add too much flour or cornstarch to the recipe: These ingredients can cause the cheesecake to be too heavy and sink.
31. How to Make Creamy Cheesecake
32. The secret to a light and creamy cheesecake is using high-quality ingredients and being mindful of the mixing process. Unlike other cake recipes, ingredients for cheesecake should be added one at a time and mixed thoroughly before adding the next. Cream cheese, the main ingredient, should be at room temperature for optimal mixing. Using eggs at room temperature and mixing them in one at a time also helps to keep the texture light. Baking the cheesecake in a water bath can also aid in maintaining a creamy texture. Lastly, some people like to add a touch of heavy cream to achieve an extra creamy cheesecake.
33. How to Store Cheesecake Properly
34. To store a cheesecake in the refrigerator, the first step is to make sure it has cooled completely to room temperature before placing it in the fridge. Once cooled, wrap the cheesecake tightly with plastic wrap or aluminum foil. This will help to prevent it from drying out and absorbing any unwanted odors or flavors.
35. The cheesecake can be stored in the refrigerator for up to 5 days, but it’s best to consume it within 3 days of baking for the best taste and texture. When you’re ready to serve the cheesecake, take it out of the refrigerator and serve,
36. It’s important to store the cheesecake in the refrigerator to prevent any spoilage and to keep it fresh. If you notice any spoilage signs such as mold, off smell or discoloration, discard the cheesecake.
37. Can We Make Cheesecake Ahead of Time?
38. Yes, it is possible to make cheesecake ahead of time. In fact, it can be beneficial to make cheesecake a day or two before you plan to serve it. This allows the flavors to meld together and the texture to firm up. And also, it gives you a lot of free time at the day of serving.
39. When making cheesecake ahead of time, it is important to follow proper storing techniques as mentioned earlier. Once cooled, wrap the cheesecake tightly with plastic wrap or aluminum foil and store it in the refrigerator. It can be stored for up to 5 days, but for the best taste and texture it is recommended to consume it within 3 days.
40. Can We Freeze Cheesecake?
41. Yes, you can freeze cheesecake. Freezing can be a great way to preserve a cheesecake for a later date, or to have some on hand for unexpected guests.
42. When freezing cheesecake, it is best to do so before adding any toppings, this will help the cheesecake to maintain its texture and taste once thawed. To freeze cheesecake, wrap it tightly with plastic wrap and then in aluminum foil. This will protect the cheesecake from freezer burn and other damages.
43. It’s best to consume the frozen cheesecake within 2 months for the best taste and texture. To thaw a frozen cheesecake, place it in the refrigerator overnight. This will allow the cheesecake to thaw slowly, which will help to prevent any cracking or other damage.
44. When ready to serve, take the cheesecake out of the refrigerator and let it sit at room temperature for about 30 minutes before slicing and serving.
45. Can You Make Cheesecake Without a Water Bath?
46. A water bath, is a method of baking where the cheesecake pan is placed inside a larger pan filled with hot water. The water bath makes a steamy environment helps to keep the cheesecake moist and prevents it from cracking. It also creates a gentle and even heat distribution, which helps the cheesecake to cook more evenly.
47. It is defiantly possible to skip the water bath when baking a cheesecake, however, it is not recommended. Without the water bath, the cheesecake may crack or be overcooked on the outside while undercooked on the inside. Skipping the water bath may also result in a dry and dense cheesecake.
48. If you decide to skip the water bath, it is important to keep an eye on the cheesecake while it’s baking, and to lower the oven temperature by about 25 degrees Fahrenheit, this will help to prevent cracking.
49. Also, it is recommended to place a pan with water at the bottom of the oven, this will create moisture in the oven and help to prevent cracking.
50. Overall, while it is possible to skip the water bath, it is not recommended as it can affect the texture and appearance of the cheesecake.

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