Cheesecakes are a beloved dessert worldwide, known for their rich and creamy texture, decadent flavor, and versatile nature. While countless variations and flavors of cheesecake are available, the classic version remains the most popular choice among dessert lovers. The classic cheesecake is characterized by its simple yet elegant combination of cream cheese, sugar, eggs, and vanilla, baked to perfection in a buttery graham cracker crust. What sets it apart is its timeless appeal and ability to satisfy even the most discerning sweet tooth. One of the reasons why the classic cheesecake is so famous is its versatility. It is a blank canvas for many toppings and flavorings, from fresh berries and chocolate ganache to caramel sauce and whipped cream. This versatility allows endless variations, making it easy to customize the cheesecake to suit any taste or occasion. Another reason for the classic cheesecake’s popularity is its rich and indulgent flavor. The creamy texture of the filling paired with the buttery crust creates a truly decadent dessert experience that is hard to resist. Whether enjoyed plain or dressed up with toppings, the classic cheesecake is a favorite dessert for people of all ages. Its timeless appeal, rich flavor, and endless possibilities for customization make it a true classic in the world of desserts.
Why is this the best cheesecake recipe?
Simple Ingredients: It uses basic ingredients that are easy to find in most grocery stores, making it accessible to many home bakers. Classic Flavor: The combination of cream cheese, sugar, and vanilla creates a timeless, rich, and creamy cheesecake flavor that many love. Versatile: This recipe is a great base that can be customized with different crusts, toppings, or flavors to suit your preferences or the occasion. Texture: The addition of sour cream and flour in the filling helps create a smooth and creamy texture that is not too dense or heavy. Reliable Results: Following this recipe closely typically yields a consistent and delicious cheesecake that will impress your family and friends. Make-Ahead: Baked cheesecakes like this one can be made a day or two in advance, which is convenient for planning ahead for special occasions or gatherings. I am a huge fan of classic cheesecake without anything on it. This is a basic cheesecake and can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, mango cheesecake
Ingredients and substitutes
Cream cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. Therefore, I usually rely on one of them. But, that does not mean you can’t use any other. In fact, any brand with a high-fat content of 38 to 40% is great. Sugar – A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it, extra sweet. Sour cream – The tartness in the sour cream helps balance the richness and also lighten the heavy cream cheese batter while still keeping that creamy texture. Cornstarch – Keeps the custard cream cheese batter together. As a result, you get soft silky smooth slices. Lemon – lemon juice helps cut the sweetness and brings out the flavor in the cheesecake. You can also add 1/4 teaspoon lemon zest along with a pinch of salt to enhance the flavor of lemons. Crackers – I am using Graham crackers with sugar and melted unsalted butter for the crust. You can also use digestive biscuits. And, you can also make a cheesecake crust at home from scratch ussing these 3 methods.
Step-by-step: Classic cheesecake recipe
Pre-heat the oven at 350°F / 177°C/ Gas Mark 3 Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.Pro tip – the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Crust
Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. Pour graham cracker crumbs mixture into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won’t fall apart when you cut slices. Baked in the oven for 10 minutes. Once baked set aside to cool slightly. Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2
Cheesecake filling
In the bow of a stand mixer, with the whisk paddle attachment on medium speed, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract. Pro tip – The cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster. Add eggs one at a time combining on low speed making sure to incorporate each well. Scrape the sides of the bowl to prevent lumps.Pro tip – We want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix. Double boiler – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake
Bake for 50 to 60 minutes until set. Leave to cool in the oven for an hour with the door open to prevent cracking. Then, run a knife or offset spatula around the edge of the cake but do not remove it from the pan.Pro tip : As the cheesecake cools, it will shrink slightly. Running the knife around will prevent cracks on the top of the cheesecake. Refrigerate the cheesecake for at least 4 hours – preferably overnight. Dust with a few tablespoons of powdered sugar before serving (optional).
Tips for Success
Use a Springform Pan: A springform pan makes it easier to remove the cheesecake without damaging it. Wrap the Pan: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the baking process. Prevent Leaks: Place the foil-wrapped pan in a larger baking dish or roasting pan before adding the water to prevent leaks. Use Hot Water: Use hot water for the water bath to help the cheesecake bake evenly from the edges to the center. Don’t Overfill: Fill the larger baking dish with enough hot water to come halfway up the sides of the springform pan. Overfilling can cause spills when moving the pan. Cool Slowly: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool slowly. This helps prevent cracking. Chill Before Serving: Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set properly. Run a Knife: Before removing the springform pan, run a knife around the edges of the cheesecake to loosen it from the pan.
Baked blueberry cheesecake, Baked strawberry cheesecake, or Strawberry Jello Cheesecake Classic baked mango cheesecake, or No-Bake Mango Cheesecake Baked cheery Cheesecake, Baked Chocolate Cheesecake, or Baked chocolate cherry cheesecake, Secrets to Making a Perfect Basque Cheesecake: A Heavenly Dessert
Troubleshooting
Cracking: To prevent cracking, avoid overmixing the batter, bake at a lower temperature, and cool the cheesecake gradually. If your cheesecake does crack, you can cover it with a topping like fruit compote or whipped cream. Soggy Crust: To prevent a soggy crust, make sure your crust is properly baked before adding the filling. You can also brush the crust with a beaten egg white before baking to create a barrier between the crust and the filling. Uneven Baking: To ensure even baking, use a water bath and rotate the cheesecake halfway through baking. You can also place a baking sheet on the rack below the cheesecake to help distribute the heat evenly. Dry or Dense Texture: Overbaking can cause a dry or dense texture. Bake the cheesecake until the edges are set but the center is still slightly wobbly. The cheesecake will continue to set as it cools. Sticking to the Pan: To prevent the cheesecake from sticking to the pan, make sure to grease the pan and line the bottom with parchment paper. You can also run a knife around the edges of the cheesecake before removing the pan. Too Soft or Runny: If your cheesecake is too soft or runny, it may not have been baked long enough. Bake the cheesecake until the edges are set but the center is still slightly wobbly. It should firm up as it cools and chills in the refrigerator. Browning on Top: If the top of your cheesecake is browning too much, you can cover it loosely with foil halfway through baking to prevent further browning. Flavor Issues: If your cheesecake lacks flavor, try adding more vanilla extract or other flavorings to the batter. You can also experiment with different toppings or mix-ins to enhance the flavor.
Creative variations
Chocolate Swirl Cheesecake: Swirl melted chocolate into the cheesecake batter before baking for a marbled effect. Fruit Swirl Cheesecake: Swirl fruit puree (such as raspberry, blueberry, or mango) into the cheesecake batter for a fruity twist. Lemon or Orange Zest: Add lemon or orange zest to the batter for a refreshing citrus flavor. Nutty Crust: Use crushed nuts (such as almonds, pecans, or walnuts) in the crust for added texture and flavor. Spiced Cheesecake: Add spices like cinnamon, nutmeg, or cardamom to the batter for a warm and cozy flavor. Sour Cream Topping: Top the cheesecake with a layer of sweetened sour cream before baking for a tangy contrast. Caramel Swirl Cheesecake: Swirl caramel sauce into the cheesecake batter for a rich and indulgent treat. Oreo Cheesecake: Use crushed Oreo cookies for the crust and add chopped Oreos to the batter for a cookies-and-cream flavor. Pumpkin Cheesecake: Add pumpkin puree and spices (like cinnamon, nutmeg, and cloves) to the batter for a seasonal twist. Tiramisu Cheesecake: Add coffee and Marsala wine to the batter, and dust the top with cocoa powder for a classic tiramisu flavor.
Creative ways to serve cheesecake
Fresh Fruit Topping: Top slices of cheesecake with fresh berries (such as strawberries, raspberries, or blueberries) or sliced fruit (such as kiwi or mango) for a colorful and refreshing finish. Fruit Compote: Serve the cheesecake with a homemade fruit compote (such as raspberry, blueberry, or cherry) for a sweet and tangy topping. Chocolate Ganache: Drizzle slices of cheesecake with warm chocolate ganache for a decadent touch. Caramel Sauce: Serve the cheesecake with a generous drizzle of warm caramel sauce for a rich and indulgent treat. Whipped Cream: Top slices of cheesecake with a dollop of freshly whipped cream and a sprinkle of cinnamon or cocoa powder. Nutty Crunch: Sprinkle chopped nuts (such as almonds, pecans, or walnuts) over the top of the cheesecake for added texture and flavor. Lemon Curd: Serve the cheesecake with a spoonful of lemon curd for a bright and citrusy contrast. Ice Cream: Serve slices of cheesecake with a scoop of your favorite ice cream (such as vanilla, chocolate, or berry) for a classic dessert pairing. Flavored Syrups: Drizzle slices of cheesecake with flavored syrups (such as raspberry, strawberry, or mango) for a fruity twist. Mini Cheesecakes: Make mini cheesecakes using a muffin tin and serve them individually with different toppings for a fun and customizable dessert spread.
Mini Cheesecakes – blackberry, blueberry, or raspberry. no-bake cheesecake, no-bake mango, Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts. See all cheesecake recipes
Frequently asked questions
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