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This luscious classic cheesecake is a perfect balance of flavours and textures. The match of buttery crumbly crust with creamy filling is flawless. The filling has a velvety smooth texture with the right amount of sweetness and tanginess. This cheesecake can be adorned with an array of toppings making it very versatile. In every way, this dessert is a show-stopper.
Making a classic cheesecake may feel like an intimidating task but it isn’t. Believe me! I have been there. For many years, I wanted to make a cheesecake but a lot of complicated processes and words overwhelmed me so I always put it off. Until one day I mustered my courage and tried to make one. And ended up creating a perfect cheesecake. And if I can so can you.
For more easier cheesecake check out my No-Bake Salted Caramel Cheesecake and No-Bake Mini Cheesecakes.
Making a cheesecake is comparatively easy but a time-consuming recipe. It requires lots of patience and your attention. I have shared the necessary tips and hacks that I learned while learning to make a cheesecake. And I can guarantee that if you follow through you can also create a delicious cheesecake. Believe me when I Say that every second contributed to make this cheesecake is worth it.
What do you need to make classic cheesecake?
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Butter/parchment paper
- Springform cake pan (7-inch)
Ingredients required to make classic cheesecake
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
For biscuit base
- Butter- Unsalted and melted. You can also use salted butter just skip the additional salt.
- Digestive biscuits- You can use any kind of biscuits for this. Cream biscuits enhance the taste of the base. It’s completely your preference.
- Salt
For Cream Cheese filling
- Powdered sugar
- Cream cheese- Do not use spreadable cream cheese. And make sure the cream cheese is full fat. Before using make sure your cream cheese is at room temperature before using.
- Eggs
- Vanilla extract
- Lemon juice
- Yogurt/curd
- Heavy cream
- Cornflour
How to make classic cheesecake?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
For crust
- Grind digestive biscuits and mix them with melted butter and salt. Compact the crust on the bottom and sides of the springform pan and bake it until slightly golden. Allow to cool.
For filling
- Beat cream cheese and sugar till creamy and smooth. Add curd, cream, lemon juice, and vanilla extract till just combined.
- Sift in cornflour and add eggs one by one while beating on low speed.
Water bath and baking
- Cover the sides and bottom of the springform pan with aluminium foil and place it in a roasting pan. Fill the roasting pan with boiling water and bake until the sides have set but the centre is wobbly. Turn off the oven and slightly open the door. Let the cheesecake sit for 1 hour in the oven.
- Remove from the oven and let it come to room temperature. Refrigerate overnight before consumption.
How to avoid cracked cheesecake?
I want to start by saying that a cracked cheesecake doesn’t taste bad. It tastes the same as an uncracked cheesecake. An uncracked cheesecake is great for aesthetic purposes that’s all. So don’t fret or get tensed if that happens.
- Line the springform pan with butter/parchment paper to avoid sticking to the pan and causing a crack.
- All cold ingredients should be at room temperature before mixing for even and thorough mixing.
- Avoid over-mixing to prevent cracks and deflation.
- A water bath is an important step in making cheesecake. The humid environment created by the water bath helps in lifting the cheesecake although slowly but evenly. It also helps to prevent sinking as the cheesecake cools down.
- A drastic change in the environment can cause the cheesecake to crack. Control the temperature by allowing the baked cheesecake to cool in the oven itself by switching off the oven and leaving the door ajar.
- Let the cheesecake cool completely before refrigerating.
How to know when the cheesecake is done baking?
The sides of the cheesecake will be set but the centre would have a slight wobble to it.
Tips :
- If you don’t prefer a brown top
- cover with aluminium foil halfway through baking to prevent browning too quickly on top.
- Place the Cheesecake on the lower rack of the oven while baking.
- When cutting, dip the knife into warm water and wipe on a towel before each slice. This process gives neat slices.
How to store classic cheesecake?
Do not store cheesecake at room temperature. The amount of dairy products can go stale fast and easily. Leftovers should be stored in the refrigerator for up to 1 week.
Can this cheesecake be frozen?
Yes, this cheesecake freezes very well making them a great make-ahead dessert. After the cheesecake is at room temperature cover it with a few layers of plastic wrap and then with aluminium foil. Place in the freezer for up to 3 months. Thaw overnight before consumption. They can be stored with or without the springform pan. But do not freeze with toppings on.
What are the suggested toppings for the cheesecake?
Classic cheesecake can be paired with a large variety of toppings. They taste amazing with berry sauces such as blueberry, strawberry, etc. Chocolate ganache and salted caramel also compliments this cheesecake very well. You can also use any kind of fresh fruit. They also taste great with just some sprinkled icing sugar.
if you liked this recipe, try these!
Classic cheesecake
Ingredients
Crust
- 300 g Digestive biscuits
- 80 g Butter (Melted, unsalted) 5½ tbsp.
- ¼ tsp Salt
Filling
- 400 g cream cheese (room temperature) 1¾ cups
- 120 g Powdered sugar 1cup
- 3 Eggs (room temperature) large size
- 1 tbsp Vanilla extract
- 1 tbsp Lemon juice
- 160 g Curd/Yogurt ½ cup+2 tbsp
- 160 g Heavy cream ½ cup+2 tbsp
- 16 g Cornflour 2 tbsp
Instructions
- Preheat oven to 350°F/180°C.
The crust:
- Use a rolling pin, food processor, or blender to grind digestive biscuits into fine crumbs. Pour into a medium bowl and stir in the melted butter and salt. When the mixture is pressed between hands it should hold its shape.
- Pour into a parchment/butter paper-lined springform pan. Use a flat bottom cup or your hands to pat the crumbs down into the bottom and up the sides to make a compact crust.
- Bake for 8-10 minutes till the colour slightly changes to a darker shade. Remove from the oven and allow the crust to slightly cool as you prepare the filling.
The filling:
- Using a hand or stand mixer, beat the cream cheese and powdered sugar together on medium-high speed in a large bowl for 2 minutes or until the mixture is smooth and creamy.
- Add the heavy cream, curd, vanilla extract, and lemon juice then beat until fully combined.
- On medium speed, add sieved cornflour and the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing.
Assembly and water bath
- Wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust.
- Fill at least 1 inch of boiling water in your roasting pan for the water bath. Make sure not to splash water in the cake pan.
- Place it in the oven. Bake the cheesecake at 160℃/320℉ for 90 minutes or until the center is almost set. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
- Remove the cheesecake from the pan. Using a clean sharp knife, cut into slices for serving.
- Serve cheesecake with desired toppings.
Notes
- Avoid over-mixing to prevent cracks and deflation.
- All cold ingredients should be at room temperature before mixing for even and thorough mixing.
- If you don’t prefer a brown top cover with aluminum foil halfway through baking to prevent browning too quickly on top.
- When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan.
- For neat slices, wipe the knife clean and dip into warm water between each slice.