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Ultimate Classic Cheesecake
This is one of the creamiest cheesecake I have ever made, period. It’s a classic recipe and but the trick to achieving the soft consistent texture is by using a water bath and careful cooling. I know 900 grams of cream cheese sounds a bit crazy (just a bit!) but trust me, it’s worth every calorie. If you want a lighter version, just use half the cheesecake batter recipe since the full version here makes a 2.5 inch tall cheesecake in a 9 inch cake tin (though I have to say it is pretty impressive!). Or you can just make smaller slices and feed at least twenty people with it! One note about the base, I think my white chocolate digestive base (from my Raspberry Mousse Cake Recipe) is a better match for this cheesecake, and I will try it next time. Having said that, give this recipe a try, I promise you won’t look for any other cheesecake recipe after this.
Ingredients:
For the cheesecake:
900 g cream cheese (room temperature)
1 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup sour cream
2 teaspoons lemon juice
1 teaspoon vanilla extract
4 large eggs
For the base:
170 g digestive biscuits
70 g tablespoons butter
Method:
1. preheat the oven to 175C and wrap the outside surface of a cake tin with a layer of foil (this prevents the water from the water bath from going into your cake)
2. crush the digestive biscuits and add the melted butter, then transfer it to the cake tin
3. use the bottom of a glass to press on the base mixture until it forms an even surface, bake it for 10 minutes in the oven, then take it out and let it cool
4. make the cheesecake batter by mixing the cream cheese, sugar, cornstarch and salt until it forms a soft creamy mixture, then add the sour cream, lemon juice and vanilla
5. then beat in the eggs one at a time and mix until it forms a slightly yellow soft runny batter
6. rub a layer of butter on the sides of the cake tin, then pour the cheesecake batter into it
7. transfer the cake tin into a roasting tray, put it in the oven, then fill up the roasting tray with hot water until at least half of the cake tin’s height
8. bake the cheesecake for 50 minutes (it’s done when the sides are slightly puffy, and the top has a few toasted golden spots but the middle should be jiggling when you shake the tin)
9. open the oven door for 1 minute to release some heat, then close the door again and let the cheesecake rest in the oven for 30 minutes, then take the whole roasting tray out of the oven
10. run a knife around the edges of the cake, then allow the cheesecake to cool to room temperature in the water bath
11. transfer the cake to the fridge when it has reached room temperature, cool for at least 4 hours
12. gently remove the cheesecake from the tin and allow it to rest in room temperature for 20 minutes before serving!
My other recipes:
Ultimate Classic Cheesecake
This is one of the creamiest cheesecake I have ever made, period. It’s a classic recipe and but the trick to achieving the soft consistent texture is by using a water bath and careful cooling. I know 900 grams of cream cheese sounds a bit crazy (just a bit!) but trust me, it’s worth every calorie. If you want a lighter version, just use half the cheesecake batter recipe since the full version here makes a 2.5 inch tall cheesecake in a 9 inch cake tin (though I have to say it is pretty impressive!). Or you can just make smaller slices and feed at least twenty people with it! One note about the base, I think my white chocolate digestive base (from my Raspberry Mousse Cake Recipe) is a better match for this cheesecake, and I will try it next time. Having said that, give this recipe a try, I promise you won’t look for any other cheesecake recipe after this.
Ingredients:
For the cheesecake:
900 g cream cheese (room temperature)
1 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup sour cream
2 teaspoons lemon juice
1 teaspoon vanilla extract
4 large eggs
For the base:
170 g digestive biscuits
70 g tablespoons butter
Method:
1. preheat the oven to 175C and wrap the outside surface of a cake tin with a layer of foil (this prevents the water from the water bath from going into your cake)
2. crush the digestive biscuits and add the melted butter, then transfer it to the cake tin
3. use the bottom of a glass to press on the base mixture until it forms an even surface, bake it for 10 minutes in the oven, then take it out and let it cool
4. make the cheesecake batter by mixing the cream cheese, sugar, cornstarch and salt until it forms a soft creamy mixture, then add the sour cream, lemon juice and vanilla
5. then beat in the eggs one at a time and mix until it forms a slightly yellow soft runny batter
6. rub a layer of butter on the sides of the cake tin, then pour the cheesecake batter into it
7. transfer the cake tin into a roasting tray, put it in the oven, then fill up the roasting tray with hot water until at least half of the cake tin’s height
8. bake the cheesecake for 50 minutes (it’s done when the sides are slightly puffy, and the top has a few toasted golden spots but the middle should be jiggling when you shake the tin)
9. open the oven door for 1 minute to release some heat, then close the door again and let the cheesecake rest in the oven for 30 minutes, then take the whole roasting tray out of the oven
10. run a knife around the edges of the cake, then allow the cheesecake to cool to room temperature in the water bath
11. transfer the cake to the fridge when it has reached room temperature, cool for at least 4 hours
12. gently remove the cheesecake from the tin and allow it to rest in room temperature for 20 minutes before serving!
My other recipes: