Classic Cheesecake Recipe

Baking has always been a fun little pass time of time. In the fourth grade I joined the after-school cooking club. Every Wednesday afternoon consisted of me balancing something quite precariously on my lap while my mom drove me home from school. It was a genuine miracle that I never dropped anything. I’ve still got all of my recipes in a folder in the kitchen.

The one that that we never made in the cooking club was cheesecake. Aside from the logistical factors of not having electric mixers, ovens or fridges, I can’t think of one good reason why we weren’t taught how to make cheesecake. In my opinion, it’s a staple recipe. It’s just one of those classic recipes that you should know how to make. Why? Because everyone loves a good cheesecake. Need proof? There are over 5 million  posts with the cheesecake tag on instagram.

Speaking of good cheesecakes, I’ve got a recipe for one. Besides, can you honestly think of a better recipe to christen the food portion of my blog with? Exactly. However, if you can, feel free to leave some suggestions in the comment section.

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It was my mom’s birthday the other day. She decided to have a birthday dinner party because she’s an adult and that’s what adults do. I offered to bake and naturally she asked for a cheesecake. “It always goes down well”, she said.

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Below I’ve got the recipe for my favourite classic cheesecake. It’s cooked with a water bath, don’t freak out, they’re super easy to do and help avoid that pesky crack. If you’re wondering, I added a simple raspberry compote over my cheesecake.

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IMPORTANT NOTE: Make sure that you have a deep pyrex dish/baking dish is big enough to fit the dish you intend to bake your cheesecake in. I use a 9inch springform pan, but you can use whatever you have. You’ll also want to make this in advance.

My Classic Cheesecake Recipe

Cook time: 2 hours, excluding chill time

What you’ll need:

150g tennis biscuits (or Graham crackers)

2 tablespoons sugar

70g butter

750g cream cheese

125ml sour cream

3 large eggs

1/4 cup flour

3/4 cup sugar

1 teaspoon vanilla extract

Lemon zest – as much as you desire

 If you find it easier to read a recipe without photos, I have copied the instructions at the bottom of this page, so keep scrolling!

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How to make it:

First things first. Preheat your oven to 165°C (that’s 325°F for the Americans).

To quickly prep; wrap the outside of your springform pan/baking dish with two layers of aluminium foil, making sure that it covers the height of the pan and the bottom of it too. Don’t forget to grease your pan!

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For the crust, crush up the biscuits into fine crumbs. Combine this with the sugar and melted butter. Firmly set this at the bottom of your springform pan. To level it out, use a measuring cup. Then refrigerate until the dish is needed.

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For the cheesecake mixture; beat the cream cheese until it’s smooth. Preferably use an electric mixer for this, but I used a fork once so anything is possible. Slowly add in sifted flour and the lemon zest and mix until smooth and combined.

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Start adding in the eggs, mixing after each one. Add the vanilla extract and sour cream and beat until smooth again. Lastly add in the sugar and mix it in.

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Remove your dish from the fridge and pour the cheesecake mixture into it. Place the springform pan into your pyrex dish. Then carefully pour boiling water into the pyrex dish, making sure none of it gets into the actual springform pan. Make sure that the water level is not higher than that of the aluminium foil.

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Place your cheesecake and its water bath into the oven and bake for 50 – 60 minutes or until the top is firm but is a bit bouncy. Once it’s ready, turn off the oven but leave the door slightly ajar, and leave the cheesecake in there for about another hour.

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Then remove the cheesecake from the water bath and let it cool. Leave the springform pan on and let the cake continue to chill in the refrigerator for a few hours.

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Remove the pan and serve cool.

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Can be enjoyed plain or with a raspberry compote. I decorated my cake-stand with pink bougainvillea from my garden and served the cake with fresh raspberries on the side. It was a total crowd pleaser!

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Please let me know how your cheesecake comes out! I’d love to hear from you.

Ariana

Without photos:

First things first. Preheat your oven to 165°C (that’s 325°F for the Americans). To quickly prep; wrap the outside of your springform pan/baking dish with two layers of aluminium foil , making sure that it covers the height of the pan and the bottom of it too. Don’t forget to grease your pan!

For the crust: crush up the biscuits into fine crumbs. Combine this with the sugar and melted butter. Firmly set this at the bottom of your springform pan. To level it out, use a measuring cup. Then refrigerate until the dish is needed.

For the cheesecake mixture: beat the cream cheese until it’s smooth. Preferably use an electric mixer for this, but I used a fork once so anything is possible. Slowly add in sifted flour and the lemon zest and mix until smooth and combined.

Start adding in the eggs, mixing after each one. Add the vanilla extract and sour cream and beat until smooth again. Lastly add in the sugar and mix it in.

Remove your dish from the fridge and pour the cheesecake mixture into it. Place the springform pan into your pyrex dish. Then carefully pour boiling water into the pyrex dish, making sure none of it gets into the actual springform pan. Make sure that the water level is not higher than that of the aluminium foil.

Place your cheesecake and its water bath into the oven and bake for 50 – 60 minutes or until the top is firm but is a bit bouncy. Once it’s ready, turn off the oven but leave the door slightly ajar, and leave the cheesecake in there for about another hour.

Then remove the cheesecake from the water bath and let it cool. Leave the springform pan on and let the cake continue to chill in the refrigerator for a few hours.

Remove the pan to serve.

Can be enjoyed plain or with a raspberry compote. I decorated my cake-stand with pink bougainvillea from my garden and served the cake with fresh raspberries on the side. It was a total crowd pleaser!

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One thought on “Classic Cheesecake Recipe

  1. This definitely proves that less is more sometimes. I love the idea of putting some compote or jam on the job. It’s so simple and subtle, but adds a bit of a different flavor, and some colour. Beautiful presentation by the way.

    Would you be interested in sharing recipes with our community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes like this one. You can find us right over here: https://www.facebook.com/groups/OnlyGoodEats

    Like

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