Classic Cheesecake Recipe

This recipe blends a buttery graham cracker crust with a smooth and delicious cream cheese filling, delivering a dessert experience that’s both rich and satisfying. Savour the creamy delight of a Classic Cheesecake, a classic dish beloved for its velvety texture and rich flavours.

• Ingredients
• Tips
• How to make Classic Cheesecake
• Decorations
• Troubleshooting
• Flavour Variation
• Pairing and serving suggestions
• FAQ

Ingredients

Cream Cheese:

• Cream cheese is the main ingredient in cheesecake, providing the rich, creamy, and tangy flavor. It contributes to the smooth and dense texture of the cheesecake filling.

Granulated Sugar:

• Sugar sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor.

Eggs:

• Eggs act as a binding agent in the cheesecake filling, helping to hold the ingredients together while providing structure and stability.

Vanilla Extract:

• Vanilla extract adds a subtle yet essential flavor, enhancing the taste profile of the cheesecake.

Sour Cream:

• Sour cream adds richness, creaminess, and a slightly tangy flavor to the cheesecake filling. It contributes to the smooth texture and helps prevent the cheesecake from becoming too dense.

Graham Cracker Crumbs (for the Crust):

• Graham cracker crumbs form the base of the crust, providing a crunchy and slightly sweet foundation that complements the creamy filling.

Unsalted Butter (for the Crust):

• Butter binds the graham cracker crumbs together, helping create a cohesive crust with a buttery flavor.

Tips

• Use room temperature ingredients for a smooth and creamy filling.
• Avoid overmixing the batter to prevent cracks on the surface of the cheesecake.

How to make Classic Cheesecake

1. Prepare the Crust:

• Ensure the graham cracker crust is firmly pressed onto the bottom of the greased and prepared 9-inch springform pan.

2. Pour the Cheesecake Filling:

• Once the cheesecake filling is thoroughly mixed and smooth, gently pour it over the prepared graham cracker crust in the springform pan.

3. Spread and Level:

• Use a spatula to spread the cheesecake filling evenly over the crust, ensuring a smooth and leveled surface.

4. Wrap the Springform Pan:

• To prevent water from the water bath seeping into the pan, wrap the bottom of the springform pan tightly with aluminum foil. Ensure it’s securely wrapped around the base.

5. Prepare for Baking:

• Place the wrapped springform pan in a larger baking pan, and carefully pour hot water into the larger pan, creating a water bath around the springform pan.

6. Bake as Instructed:

• Follow the baking instructions provided in the recipe, allowing the cheesecake to bake until the edges are set and the center slightly jiggles.

7. Cooling and Chilling:

• Once baked, turn off the oven and let the cheesecake cool inside the oven for an hour with the door slightly ajar.
• Remove the cheesecake from the oven and let it cool completely on a wire rack.
• Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight before serving.

Decorations

1. Whipped Cream Topping:

• Prepare a batch of homemade whipped cream by whipping heavy cream with a little sugar and vanilla extract until stiff peaks form.
• Pipe or spoon a dollop of whipped cream onto each slice of cheesecake just before serving. You can use a piping bag fitted with a star tip for an attractive design.

2. Fresh Fruit Garnish:

• Top the cheesecake slices with a selection of fresh berries such as strawberries, blueberries, raspberries, or sliced fruits like kiwi or mango for a vibrant and flavorful touch.

3. Fruit Sauce Drizzle:

• Prepare a quick fruit sauce using your favorite fruits (berries work well). Blend or cook the fruits with a bit of sugar until softened, then strain to get a smooth sauce.
• Drizzle the fruit sauce over each slice of cheesecake or create an artistic pattern on the serving plate before placing the cheesecake slices.

4. Chocolate Ganache Drizzle:

• Create a simple chocolate ganache by heating cream and pouring it over chopped chocolate, stirring until smooth.
• Drizzle the ganache over the cheesecake slices for a decadent chocolatey finish.

5. Mint Leaves or Edible Flowers:

• Add a sprig of fresh mint leaves or edible flowers as a delicate and attractive garnish. Ensure the flowers are edible and pesticide-free.

Optional Tips:

• For precision in decorating, use a small spoon or a squeeze bottle for sauces and ganache.
• Dust the cheesecake with a sprinkle of powdered sugar for an elegant finishing touch.

Troubleshooting 

1. Cracks on the Surface:

• Cause: Overmixing the batter or sudden temperature changes during baking can lead to cracks on the surface.
• Solution: To prevent cracks, mix the batter until just combined after adding the eggs. Avoid overmixing. Additionally, allow the cheesecake to cool gradually by turning off the oven and letting it sit inside with the door slightly ajar before removing it.

2. Sinking or Dense Texture:

• Cause: Overmixing the batter or incorporating too much air can lead to sinking in the middle or a dense texture.
• Solution: Mix the batter on low speed after adding the eggs and other ingredients until just combined. Avoid overbeating to maintain the desired texture.

3. Uneven Baking:

• Cause: Incorrect oven temperature or uneven distribution of heat in the oven.
• Solution: Use an oven thermometer to ensure the correct temperature. If the oven heats unevenly, consider rotating the cheesecake halfway through baking for even cooking.

Flavour Variations

1. Lemon Cheesecake:

• Incorporate lemon zest and a splash of lemon juice into the cheesecake filling for a refreshing citrusy flavor. Garnish with lemon slices or a drizzle of lemon curd on top.

2. Chocolate Swirl Cheesecake:

• Melt semi-sweet or dark chocolate and swirl it into the cheesecake batter before baking to create a marbled effect. Add a chocolate ganache drizzle for an extra chocolaty touch.

3. Raspberry or Strawberry Swirl Cheesecake:

• Purée fresh raspberries or strawberries and swirl the fruity mixture into the cheesecake batter. Top with fresh berries or a fruit sauce for added vibrancy.

4. Salted Caramel Cheesecake:

• Drizzle salted caramel sauce over the cheesecake before serving or create a caramel swirl within the batter for a delightful sweet-and-salty combination.

5. Oreo or Cookie Crust Cheesecake:

• Replace the graham cracker crust with a crushed Oreo cookie crust or your favorite cookie crumb base for a delicious twist on the traditional crust.

Pairing and serving suggestions

Enjoy slices of this Classic Cheesecake with a cup of coffee or tea for a delightful dessert experience. Serve with a dollop of whipped cream or fresh berries for added indulgence.

FAQ

1. Can I use a different type of crust for the cheesecake?

• Certainly! While graham cracker crust is traditional, you can experiment with other crust options like cookie crusts (Oreo, digestive biscuits), shortbread crusts, or nut-based crusts (almond, pecan).

2. How can I prevent cracks from forming on the cheesecake?

• To prevent cracks, avoid overmixing the batter, especially after adding the eggs. Additionally, using a water bath during baking and allowing the cheesecake to cool gradually inside the oven can help prevent cracks.

3. Can I freeze the cheesecake for later use?

• Yes, cheesecake freezes well. Once the cheesecake has cooled completely, wrap it tightly in plastic wrap and aluminum foil, or store it in an airtight container before freezing. Thaw in the refrigerator before serving.

4. My cheesecake is too soft or hasn’t set properly. What can I do?

• If the cheesecake seems undercooked or too soft, refrigerate it for a few hours or overnight to allow it to set properly before serving.

5. Can I use low-fat cream cheese or substitutes?

• While you can use lower-fat cream cheese or substitutes, keep in mind that it might affect the texture and richness of the cheesecake. The result may be less creamy compared to using regular cream cheese.

6. How long can I store the cheesecake in the refrigerator?

• The cheesecake can be stored in the refrigerator for 3-4 days when properly covered. Always ensure it’s stored in an airtight container or covered with plastic wrap to prevent it from drying out or absorbing odors.

7. Can I use a different size of pan for baking the cheesecake?

• Yes, you can use different pan sizes, but it will affect the baking time and thickness of the cheesecake. Adjust the baking time accordingly and keep an eye on the cheesecake for doneness.

8. What’s the best way to slice the cheesecake without it sticking to the knife?

• For clean slices, dip the knife in hot water and wipe it clean between each cut. This helps to create neat and smooth slices without the cheesecake sticking to the knife.