CLASSIC CHEESECAKE
Creamy, rich and decadent…there’s nothing more to say about this classic New York's style baked cheesecake recipe!If you always complain about getting cracks on top of your cheesecake, this recipe is perfect for you. Down below you can find all the tips to get a perfect cheesecake top without cracks.You can topping with your favourite fruit sauce, chocolate....or simply have it as it is like I always do. Once you taste this cheesecake, you won’t stop ‘till the end!
Ingredients
Crust
- 300 g (10,5 oz) Digestive biscuits
- 130 g (1/2 cup) unsalted butter melted
- 18 g (1 tbsp) honey
Cream Cheese Filling
- 600 g (1 pound) cream cheese Philadelphia chilled
- 200 g (1 cup) sugar
- 180 ml (3/4 cup) whipping cream (35% fat) or heavy cream chilled
- 60 g (1/4 cup) unsweetened plain yogurt or sour cream
- 1 tsp lemon zest
- 1 tsp vanilla paste or vanilla extract
- 4 eggs room temperature
- 8 g (1 tbsp) cornstarch
Instructions
Crust
- Crush the biscuits using a food processor until crumbs form.
- Add melted butter, honey over the crumbs and process until evenly moistened.
- Press the crumbs mixture with the back of the spoon into the bottom and 3 cm - 1 inch up side of a 25 cm - 10 inch greased springform pan.
- Refrigerate until prepare the filling.
Cream Cheese Filling
- In a large bowl mix cream cheese and sugar until smooth.
- Add whipping cream, yogurt and eggs one at a time: when you add the eggs don’t overbeat the batter and stop just until combined.
- Add lemon zest, vanilla paste, sifted cornstarch and mix just until combined: don’t overbeat it! You have to incorporate as little air as possible to avoid cracks on top.
- Pour the cream cheese filling over the prepared crust.
- Place the cake in a preheated oven at 160° C - 320° F and put a pan with boiling water just under the cake: the steam will keep moist the cake during the baking.
- Bake for about 45-55 minutes (the baking time depends to your oven: in some oven, if you haven't a fan oven, you can even bake it for 1 hour and 15 minutes): when the cake is baked the center should jiggle a little.
- Turn off the oven, open the oven door and leave the cake in there for another 30-40 minutes so it starts to cool.
- Take it out and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, better overnight.
- Run a sharp knife around the inside edge of the pan to unmold the cake.
- Decorate with strawberries or your favourite fruits (optional) and serve it.
Video
Notes
You can store cheesecake in the fridge for one week. You can freeze it for one month.
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
The tips to get a perfect cheesecake and avoid cracks on top are three:
1: don’t over-beat the batter, specially when you add eggs and you use an hand mixer. You can use a whisk or a spatula.
2: Bake at low temperature and don’t over-baking.
3: Cool down gradually.
