Cheesecake is one of my favourite desserts to enjoy, but I refused to try this cheesecake recipe because it seemed so overwhelming. But after I first tried it, I found it wasn’t that hard. It also needs ahead of scheduling and organizing. Read on for my classic cheesecake recipe for baked cheesecake along with tips to help you with the baking.

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New York cheesecake is renowned for its satiny, fluffy texture. With a flat-top, it’s dark, thick and tall-just how I like my cheesecake. To add richness and a smooth consistency it is made with cream cheese, milk, egg yolks, and heavy cream or sour cream. Often it is aromatized with citrus like lemon to add freshness.

Let’s see a bit about the origin of this amazing cheesecake recipe and then we will move toward our recipe.

Origin:

An ancient type of cheesecake may have been a common dish in ancient Greece even before it was adopted by Romans after Greece was conquered. The earliest attested mention of a cheesecake is by the Greek doctor Aegimus (5th century BCE), who wrote a book on the art of creating cheesecakes.

Classic cheesecake comes in two kinds. In addition to the baked cheesecake, some cheesecakes are served on a crumbled-cookie or graham cracker base of uncooked cream cheese. They invented this form of cheesecake in the United States.

This cheesecake recipe is so simple to cook and will be a favourite of your entire family! Okay so, Let’s move to the cheesecake recipe without any delay because I’m super excited for it.

Ingredients:

For the crust

  • 85g butter
  • 1 tablespoon granulated sugar
  • 140g digestive biscuits, made into fine crumbs

For the cheesecake filling

  • 250g golden caster sugar
  • 900g Philadelphia cheese, or other full-fat soft cheese
  • 3 tablespoon plain flour
  • 2 tablespoon finely grated zest of 1 lemon
  • 1 ½ tablespoon vanilla extract
  • 1 ½ tablespoon lemon juice
  • 3 large eggs, plus 1 yolk
  • 284ml carton soured cream

For the soured cream topping

  • 142ml carton soured cream
  • 1 tablespoon golden caster sugar
  • 2 tablespoon lemon juice

Directions:

  • Place an oven shelf right in the centre of the oven. Heat the fan/gas furnace to 356F /320F.
  • Line the base of a springform cake tin by sticking a square piece of parchment paper or foil on top of the base of the tin, and then clip the side such that the paper or foil is stuck and any extra hangs from the bottom.
  • Melt butter in a medium saucepan for the crust. Add biscuit crumbs and 1 tbsp of golden caster or granulated sugar to render the mixture uniformly moisturize.
  • Place the mixture in the pan and bake for 10 minutes. While preparing the filling, cool the mixture on wire rack.  

For Filling:

  • Increase the oven temperature to 428F / 392F fan for charging. Beat full-fat soft cheese at medium to low speed until smooth, around 2 minutes, in a tabletop mixer fitted with the paddle attachment.
  • Gradually add golden caster sugar with the mixer on tap, then plain flour and a pinch of salt, scraping down the sides of the bowl and paddle twice.
  • Swap the Whisk paddle attachment. Then add vanilla extract, lemon zest and lemon juice. Whisk in 3 big eggs and 1 yolk, scratching the bowl one at a time and whisking at least twice.
  • Whisk on blending, just don’t overbeat. The batter’s meant to be flat, light, smooth, and a little airy.
  • Sprinkle with melted butter on the sides of the springform tin and place on a baking sheet. Drop the filling in-drain them with a knife if there are any lumps-the surface should be as smooth as possible. Bake for almost 10 minutes.
  • Reduce the oven temperature to 230F and bake for another 45 minutes. If you shake the tin softly, there may be a small wobble to the cap.
  • Switch off the oven and open the door of the oven for a fluffy cheesecake in the middle, or if you want a drier texture keep it closed. Leave it in the oven to cool for 2 hours. When it cools, the cheesecake will get a small crack on top.
  • Combine the retained soured cream with a 142ml soured cream carton, 1 tbsp of golden caster sugar, and 2 tsp of lemon juice on finish. Spread around the sides of the cheesecake. Cover with foil loosely, then refrigerate for at least 8 hours or overnight.
  • To break any trapped edges loop a round-bladed knife along the sides of the box. Unlock the side, slide the cheesecake onto a plate from the bottom of the tin and then push the parchment paper out from underneath.

Note:

  • It’s important how you combine the ingredients: under-beating will lead to a lumpy paste; over-beating will whip in too much air. This can lead to erratic cooking, cracking and bubbles.
  • Keep it at room temperature. Until beginning, it is important to have the soft cheese at room temperature to prevent lumps and to ensure even mixing without overbeating.

Nutritional Information:

Calories: 549 kcal

Fat —————————————————— 41g

Saturates ——————————————— 24g

Carbs ————————————————– 37g

Sugars ———————————————— 25g

Fibre ————————————————– 1g

Protein ———————————————– 11g

Salt —————————————————- 1.04g

Hope you liked this cheesecake recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊

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