Classic Cheesecake

I have tried all kinds of cheesecake recipes, from those with fresh cheese to versions with raisins or jelly. However, I always return to the classic recipe, simple, with cream cheese and a digestive biscuit base. Here I note exactly how I usually make it at home, with details at each step. The base is the same, and anyone who wants can add toppings or other small modifications to taste.

Quick info

Total time: about 3 hours (including cooling)
Preparation: 30 minutes
Baking: 1 hour (40 minutes at 180°C, then another 20 minutes at 150°C)
Servings: 12
Difficulty: medium
Recipe type: classic dessert, for occasions or weekends

Ingredients

200 g digestive biscuits
75 g melted butter
1 kg cream cheese (Philadelphia type or dessert cheese, bucket, as found at Lidl)
3/4 cup sugar
3 eggs
3 tablespoons flour
2 tablespoons sour cream
zest of one lemon
1 teaspoon vanilla extract

Preparation method

1. Prepare the base:
Crush the digestive biscuits finely, easiest in a food processor, but they also work well if you put them in a bag and crush them with a rolling pin. Add the melted butter and mix until it looks like wet sand that holds together when pressed.

2. The pan:
I use a round springform pan, 24 or 26 cm in diameter. I cut a piece of parchment paper to place only on the bottom. Pour the biscuit mixture in and press it down well with your hand or the bottom of a glass to make it even.

3. Baking the base (optional):
You can bake the base in the oven for 10 minutes at 180°C, but it’s not mandatory. I’ve made the cheesecake both with a baked base and without, both versions are fine.

4. The filling:
In a large bowl, mix the cream cheese with the sugar just until combined. Add the flour, sour cream, lemon zest, and vanilla extract. Mix again.

5. The eggs:
Beat them slightly separately with a fork (no need for froth). Incorporate them into the mixture, two at a time, mixing gently after each batch. Do not overmix; it should just be homogenized, otherwise, the filling can become too airy and crack during baking.

6. Pouring the mixture:
Pour the cheese mixture over the biscuit base, leveling it gently with a spatula.

7. Baking in a water bath:
Place the cheesecake pan in a larger pan, which you fill with hot water halfway up the sides of the cheesecake pan. It’s important to avoid water getting into the cake, so if you’re concerned, you can wrap the cheesecake pan in aluminum foil on the outside.

8. First baking phase:
Bake at 180°C for 40 minutes.

9. Second baking phase:
Reduce the temperature to 150°C and let the cake bake for another 20 minutes.

10. Cooling:
After baking, remove it from the oven and let it cool to room temperature in the pan.

11. Chilling:
Once cooled, refrigerate the cheesecake for at least 2 hours before removing it from the mold and slicing.

12. Serving:
It can be eaten plain or with fresh fruit or jam, according to preference.

Why I make the recipe often

The classic cheesecake is made with easily found ingredients and does not have complicated steps. It keeps well in the fridge, so I can make it a day in advance. The filling is dense, not too sweet, and can be easily personalized. The base does not get too soggy, even if not baked separately.

Tips and variations

Tips

- When mixing the eggs, do not beat excessively. The texture remains smoother if not too much air is incorporated.
- Let the cake cool completely at room temperature before refrigerating. This avoids condensation and cracks.
- In the water bath, do not let the water run out during baking; check halfway.
- Do not open the oven during baking, especially in the first 40 minutes.

Substitutions

- You can use any natural cream cheese, it doesn’t have to be strictly Philadelphia. Economical versions from Lidl or other supermarkets work well.
- Sour cream can be replaced with full-fat yogurt if you don’t have sour cream on hand.
- For the base, you can also use homemade biscuits, but the texture will be slightly different.

Variations

- You can add raisins, dried fruits, or even orange zest to the filling.
- For a stronger flavor, add a little lemon juice along with the zest.
- If you want a lighter cheesecake, beat the eggs separately into a froth and incorporate them gently, but it won’t be classic, the texture will be different.
- A thin layer of sour cream mixed with a bit of sugar can be added on top after baking (but it doesn’t appear in the classic recipe).

Serving ideas

- Fresh fruits (strawberries, raspberries, blueberries) placed directly on each slice.
- A quick sauce made from jam mixed with a little warm water, poured over.
- For the simple version, served plain, straight from the fridge.

Frequently asked questions

1. Can it be made without an oven?
No, this recipe requires baking to achieve the classic cheesecake texture.

2. Can I use sweet cottage cheese?
I do not recommend this for this recipe, the texture will be too grainy and it won’t turn out as smooth.

3. What do I do if the filling cracks on top?
Usually, if you don’t overmix and follow the cooling steps, no large cracks appear. If it does crack, cover it with fruit or a thin layer of sour cream.

4. Can the cheesecake be frozen?
You can freeze the cheesecake cut into slices, well wrapped, but the texture may change slightly upon thawing. It’s best fresh or from the fridge, not frozen.

5. Can I reduce the amount of sugar?
Yes, if you want it less sweet, you can use half a cup of sugar. The taste will be more subtle, but the filling will still turn out the same.

Nutritional values

Estimated for one slice (out of 12 servings): 350-400 kcal, 8-10 g protein, 25-30 g fat, 25-30 g carbohydrates. Values depend on the brand of cream cheese and the biscuits used. The cheesecake has enough fat and protein due to the cream cheese and eggs, while the base adds carbohydrates.

Storage and reheating

The cheesecake keeps in the fridge, covered, for up to 3-4 days. I do not recommend reheating in the oven or microwave, as the texture deteriorates. You can slice what you need and keep the rest cold. If you need to transport it, it’s best to leave it in the springform pan until you reach your destination.

 Ingredients: 1 kg cream cheese (like Philadelphia), I used baking cheese from the Lidl bucket 4 eggs 3 tbsp flour 2 tbsp sour cream 3/4 cup sugar grated zest from one lemon vanilla extract - one teaspoon 1 package digestive biscuits - 200 g 75 g melted butter

 Tags:  cheesecake cheese cake cookie crust cheesecake recipes