How to make an easy Classic Baked Cheesecakeadminy2021-01-25T22:10:58+08:00
I love cheesecakes and there is no end to the number of varieties of these desserts that you can try and make. For this article, I am focusing on the classic one – the classic baked cheesecake. In my opinion, this is the easiest to make. It is rich, creamy, yet light and sweet, yet, not too sweet.
In this blog, I’ll give you a quick guide on how you can make your own using my beginner-friendly recipe. One tip before you start, make sure all ingredients are at room temperature first! Trust me, it makes a difference.
Before You Begin: Cheesecake Tips
Beat the eggs in, one at a time! Make sure every egg is just incorporated into the batter before you put in the next one. DO NOT OVERBEAT! This will whip too much air into the cake, resulting in a cracked, deflated cheesecake.
Prepare a waterbath. A waterbath is simply just another pan filled with hot water, up to 1 inch in height. This will be placed one level below the cake in the oven. This prevents cracking of the cheesecake.
Making the Cheesecake
Start off with the crusts.
In a blender or food processor, grind the cookies into crumbs. If you don’t have any of those tools, just place the cookies into a zip lock bag and crush them with your hands or something hard. Put all the crumbs into a bowl and pour in the melted unsalted butter and mix them up till they’re evenly coated with butter.
Now prepare the 9” springform pan. Line the bottom with baking paper and grease the sides slightly before pouring in the crumbs. Using a spoon or something with a flat surface, start pressing the crumbs against the bottom and to the sides of pan. Then we bake the crust for a short while in a pre-heated oven for about 8 mins in a temperature of 350F/180C. Once done, leave it to cool to room temperature and let’s start preparing the batter!
Then we do the cheesecake batter
In your mixing bowl, mix room temperature cream cheese and sugar together, until you get a smooth and creamy consistency. Then start adding in the sour cream, lemon juice and lemon zest. Mix them up well and every now and then, stop to scrape of the sides of the bowl to make sure everything is well mixed. The last ingredients would be the 3 eggs. Beat the eggs in, one at a time!
Time to Bake!
Now that the batter is done and the crust is ready, pour the batter onto the crust. Lightly jiggle the pan to fill in any gaps and smoothen out the surfaces. Before putting the cake into the pre-heated oven, prepare a waterbath. A waterbath is simply just another pan filled with hot water, up to 1 inch in height. This will be placed one level below the cake in the oven. Now leave it in the oven to bake for about 40mins in 350F/180C temperature.
At the end of the baking time, leave the cake to cool for up to 1 hour – inside the oven, with doors slightly ajar, together with the waterbath. Remove the cake from the oven after that and let it cool to room temperature before chucking it into the fridge to chill for at least 4 hours. You can loosen the sides of the cake first before chilling by running a little knife along the sides of the pan.
Once the cake is chilled, its ready to serve!
Full Recipe: Dense Cheesecake
This recipe uses a 9″springform pan. You can easily serve up to 8 slices of delicious dense cheesecake.
Cuisine: Asian, Chinese
Prep Time: 30 mins
Cooking Time: 1 hour 30 mins
Total Time: 2 hours
CHEESECAKE CRUST INGREDIENTS
250gm Digestive cookies
150gm Unsalted butter
CHEESECAKE BATTER INGREDIENTS
500gm Cream cheese
100gm Granulate sugar
100gm Sour cream
3 teaspoons of lemon juice
1 teaspoon lemon zest
3 Large eggs
Optional : Vanilla flavouring
INSTRUCTIONS FOR BAKING CHEESECAKE
Make the Crusts
Pulse Digestive biscuits in a blender into crumbs, mix melted unsalted butter into crumbs
Press crumbs into bottom and sides of a 9” springform pan
Bake in pre-heated oven at 350F/180C temperature for about 8 mins
Make the Batter
Mix room temperature cream cheese with sugar until creamy and smooth
Add sour cream, lemon juice and lemon zest and mix well
Add eggs, one at a time, beating each egg until just well incorporated – do not overbeat!
Once done, pour the mix onto crusts
Give it a jiggle to fill up the spaces and even out the surface
Bake the Cake
Prepare waterbath by filling a pan with 1 inch in height of hot water
Put cake into pre-heated oven, with waterbath one level underneath
Bake cake at 350F/180C temperature for about 40 mins
Leave the cake to cool in the oven, with oven door slightly ajar, leaving the waterbath inside too, for about 1 hour
Loosen the sides of the cake and leave to cool further until room temperature before chilling in the fridge for about 4 hours
After that, it’s ready to serve! Serve with your desired toppings
NOTES MY CHEESECAKE RECIPE
Once the cake is chilled, its ready to serve! In summary, keep in mind a few tips when making your cheesecake:
Make sure all ingredients are at room temperature
Don’t overbeat the eggs
To prevent cracks on your cheesecake:
Bake it with a waterbath
Leave to cool in the oven first
And, what if the cake still cracks?
Easy! Use toppings like icing sugar, strawberry compote, fruits, nut, glazing to cover up the cracks – some cracks will not affect the taste of your cake
I hope you’ve given this recipe a try and leave a comment below to tell me how it went!