I have many cheesecake recipes on my blog but none of them is a classic. I’ve been asked to make a cheesecake recipe to be easily followed and finally I am able to share with you my favorite way of making a classic cheesecake.
In the cheesecake recipes I’ve made so far I’ve used either sour cream, Mascarpone or heavy cream besides the cream cheese. For the classic recipe, sour cream is the best choice as the cheesecake gets very soft and creamy. The cheesecake can be served plain but feel free to top it with your favorite fruits for a beautiful presentation. Usually is best to add the fruits just before serving to make sure they remain fresh and appetizing.
Many encounter different problems when making cheesecake, it either puffs up too much or it cracks.To prevent puffing up it is important to not over mix the cream cheese filling, to incorporate as little air as possible. To prevent the cracks on top of the cheesecake it is also important to bake at a low temperature and even if it doesn’t seem completely set try to not overbake it, as the cheesecake continues to set even after you turn off the heat. It is also very important to not rush a cheesecake to get chilled, best results are get when the cheesecake is let to cool completely at room temperature and then refrigerated for several hours or better overnight. Best part is that the cheesecake can be refrigerated for up to one week and frozen for about 2 months, so it’s very easy to make it ahead of time.
This classic cheesecake is one of the best desserts ever, rich and decadent . Hardly can anyone stop to one slice.
- 9 oz (250 g) digestive biscuits or graham crackers
- 6 tbsp (80 g) unsalted butter , melted
- 2 pounds ( 1kg) cream cheese , room temperature
- 1 cup (240g) sour cream
- 1 cup (200g) sugar
- 1 tsp (5g) vanilla
- 5 eggs , room temperature
- 1 tbsp (8g) cornstarch
- pinch of salt
- lemon zest from 1 lemon
- Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
- Reduce oven temperature to 300°F (150°C).
- Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.
- Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible
- Pour the cream cheese mixture over the prepared crust.
- Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
- Decorate with your favorite fruits and dust with powdered sugar if desired before serving.