Cheesecake is a timeless classic, a dessert cherished across cultures for its rich, creamy texture and comforting flavor. While variations abound, a traditional cheesecake, prepared with care, offers a truly sublime experience. This recipe focuses on achieving that perfect balance: a fluffy yet dense consistency and a velvety smooth finish that melts in your mouth. Forget dry or crumbly cheesecakes; we’re aiming for a dessert that’s both impressive and surprisingly approachable to make at home.
Ingredients:
For the Crust:
200g (about 1 ¾ cups) digestive biscuits or graham crackers, finely crushed
100g (about ½ cup) unsalted butter, melted
2 tablespoons granulated sugar (optional, for extra sweetness)
For the Filling:
900g (two 450g blocks) full-fat cream cheese, softened at room temperature
200g (about 1 cup) granulated sugar
4 large eggs, at room temperature
120g (about ½ cup) sour cream or full-fat plain yogurt, at room temperature
2 teaspoons vanilla extract
1 tablespoon all-purpose flour or cornstarch (for stability)
Pinch of salt
Zest of 1 lemon (optional, for a subtle tang)
Instructions:
Preparing the Crust:
Preheat your oven to 160°C (325°F).
In a medium bowl, combine the crushed biscuits with the melted butter and optional sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly and evenly into the bottom of a 23cm (9-inch) springform pan. You can use the back of a spoon or your fingers.
Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Crafting the Filling:
In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
Gradually add the granulated sugar, beating until well combined and fluffy, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix, as this can introduce too much air and cause cracks.
Stir in the sour cream (or yogurt), vanilla extract, flour (or cornstarch), salt, and lemon zest (if using) until just combined. The mixture should be smooth and pourable.
Assembling and Baking:
Pour the cheesecake filling over the cooled crust in the springform pan.
Prepare a water bath (bain-marie): Wrap the bottom and sides of your springform pan tightly with several layers of aluminum foil to prevent water from seeping in. Place the wrapped springform pan into a larger roasting pan.
Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Carefully transfer the roasting pan with the cheesecake to the preheated oven.
Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly when gently shaken. The internal temperature should reach around 70-75°C (160-167°F).
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for another hour. This gradual cooling helps prevent cracks.
Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack at room temperature.
Once cool, refrigerate the cheesecake for at least 6-8 hours, or preferably overnight, before serving. Chilling is crucial for proper setting and flavor development.
Serving and Storage Tips:
Serving: To remove the cheesecake from the springform pan, run a thin knife around the edge before releasing the spring. For clean slices, dip your knife in hot water and wipe it clean between each cut. Serve plain or with your favorite toppings like fresh berries, fruit compote, chocolate sauce, or a dollop of whipped cream.
Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5-7 days.
Freezing: Cheesecake freezes beautifully! Wrap individual slices or the entire cheesecake (once fully chilled) tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Variations:
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