Regular size - Dia. 20cm
This is the most amazing and easy cheesecake recipe; it comes out perfect every time! With this recipe you can make the classic, creamy and smooth New York style cheesecake, with a perfect crust.
I have added some information in the notes below, that will show you how to make this amazing cheesecake using a bath water, no worries, it is SIMPLE and BEGGINER friendly!! Take your time and read the notes before starting the recipe! So, are you ready ? let’s do this 😄!
Ingredients:
For the crust:
o 200 gr biscuits, finely ground
o 60 gr unsalted butter, melted
o A handful of walnut or any kind of nuts
For the filling:
o 350 gr Philadelphia cream cheese, room temperature
o 300 gr double cream, room temperature
o 80 gr sugar (you can go up to 125 g depending on how sweet you want your cheesecake to be)
o Half vanilla pod, or 3 tsp vanilla extract
o 1 tsp lemon zest, preferably organic
o 2 eggs
Instructions:
1 - Preheat the oven to 180°C/350°F, double wrap the bottom side of your springform pan (Dia. 20 cm) with foil, sealing it tightly to prevent water from getting into your cheesecake;
2 - In a large bowl or your food processor, finely ground your biscuit and nuts, add your melted butter and mix together. Mixture will be sandy. Press the mixture into the bottom and lightly up the sides of your springform pan, and bake the crust for 8-10 minutes, set aside while you prepare your filling. Turn your oven to 150 °C / 320 °F;
3 - In a large bowl or your food processor, mix the cream cheese and sugar on medium speed until smooth. Turn the mixer in low position and continue by adding the double cream, vanilla, lemon zest, mix well for about 1 minute, scrapping sides of the bowl if needed. Add the eggs, one at a time, and briefly mix after each addition just until mixed. ❗DON’T OVER MIX;
4 - Pour the filling over the crust and spread it well. It’s time to place your springform pan into a larger pan and pour hot water until it’s half deep, carefully and slowly to make sure that the water doesn’t go up higher than the foil;
5 - Check to make sure that your oven has cooled to 150 °C / 325 °F. Then bake for 45-60 minutes or until the cake is just set, your cheesecake is done baking when the outside is set, looks not liquid but the inside will wobble a bit when you nudge the pan. Slightly open the oven door and leave the cheesecake cool inside for about 30 minutes. Carefully remove the pan from the oven and the springform from the bath water and let the cheesecake cool for about 3 hours;
6 - Cover and transfer your cheesecake to the fridge allow to chill overnight. Carefully run a knife around the side of the springform pan to loosen the chilled cheesecake from the rim of the pan then remove the rim of the springform before slicing.
7 - Serve cheesecake with desired toppings and enjoy ! 😋
Tips and Notes:
The first thing that you need to do before starting to make your cheesecake is to bring your ingredients to your room temperature. Take all your ingredients out few hours (3-4 hours) before you start your baking. This will ensure that your cheesecake bakes perfectly and prevent it from cracking once at the oven.
Do not over mix your cheesecake mixture! If you over mix you will incorporate too much air into the filling and cause it to crack as it is baking.
There is tons way to bake cheesecake, but why are we baking our cheesecake in water bath? The idea is to bake it slowly without browning or cracking the top side. This way you will get the perfect creamy cheesecake. This brings me to my next point.
BE CAREFUL double wrap the bottom side of your cheesecake tin with foil before baking and make sure it is well wrapped. The foil will prevent the water to leak in and cause your crust to get soggy.
I recommend using a springform pan for this recipe, it is easier to take your cheesecake off after baking.
Find a baking pan bigger than your spring form, any shape of pans as long as your springform pan fits inside (I’m using roasting pan) and fill it about a half deep with hot water. Carefully place your cheesecake into the oven and don’t open your oven allow 45 minutes before you check your cheesecake.
Don’t over bake, your cheesecake is done baking when the outside is set, looks not liquid but the inside will wobble a bit when you nudge the pan.
Allow the cheesecake to cool at room temperature for few hours, then cover the pan and chill in the refrigerator at least 6 hours but preferably overnight.
Please, if cracks appear on your cheesecake, all is not lost you can cover your cheesecake with whipping cream, salted butter caramel or strawberries.
The cheesecake can last up to 4 days in the fridge.
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