Classic Cheesecake Recipe
Updated: Jun 24
If you are searching for a classic cheesecake recipe look no further. This recipe makes a soft and creamy cheesecake with a crunchy base. Sour cream topping is great to complement the sweet flavour of this cheesecake.
If you are intimidated by the process of baking a cheesecake I encourage you to give it a try with this recipe. There are only a few things to be careful with while baking, which I will walk you through in the instructions below. If you have a springform pan you are good to go!
Video Tutorial for Classic Cheesecake
170 g biscuits
125 g butter
80 g white sugar
700 g cream cheese
350 g heavy cream
230 g white sugar
80 g corn starch
7-8 drops of vanilla essence
1 tbsp lemon juice
4 medium eggs
Sour Cream Topping
170 g heavy cream
1 tbsp white sugar
2 tbsp lemon juice
Instructions for Classic Cheesecake
Melt 230 g of butter and cool it down.
Crack 170 g of biscuits into smaller pieces and put into a food processor along with 125 g of melted butter. Pulse until you get crumbly bits.
Add 80 g of white sugar and using a fork mix it until the sugar is evenly combined. You can add sugar straight into the food processor along with biscuits and butter too, that way you will have the sugar in smaller bits.
Cut a baking parchment at the size and shape of the pan and place it on the bottom. Using the back of a measuring cup or a glass, gently press the crumbly base into the pan. You can prefer to have the sides slightly higher than the base.
Cook the cheesecake base at 150 C for 8 minutes and take out to cool it down until you have the cheesecake mixture ready.
Bring all of the ingredients to room temperature. This is very important for the batter to be homogeneous.
Pre heat the oven to 170 C, do not use the fan for cheesecakes.
Using the paddle attachment of a stand mixer or a handheld mixer, beat 700 g of cream cheese at medium speed until it is creamy, then add 350 g of heavy cream and continue to beat.
Gradually add 230 g of white sugar.
Add 80 g of corn starch, making sure it is incorporated evenly. You can also use a spatula for this step.
Add 7-8 drops of vanilla essence and 1 tbsp of lemon juice.
Add 4 medium sized eggs one by one without overmixing. If you want to avoid cracks on your cheesecake you want to beat the eggs as little as possible just enough to incorporate.
Foil the pan with two layers of aluminum foil for the waterbath. Boil enough water to fill a third of your baking tray.
Pour the batter into the 9 inch springform pan and place it in a deep baking tray along with the boiled water. This is called a waterbath, it generates enough moisture within the oven to avoid cracks on your cheesecake.
Cook at 170 C for 45 min, try not to open the oven until you feel like the cheesecake is nearly done. You can tell this by a slightly burnt color on top.
Your cheesecake is done when the center is somewhat jiggly but the sides are firm.
Cheesecakes don't like immediate changes in the temperature so once it is baked, turn off the oven and leave the door half open for about 30 minutes.
Take it outside and cool it down for another 30 minutes, then chill it in the fridge overnight, make sure the cheesecake is in an airtight container or you foil the top as well.
Sour Cream Topping
Add 1 tbsp of white sugar into 170 g heavy cream.
Add 2 tbsp of lemon juice. You can reduce this to 1 tbsp if you wish, I like a stronger sour taste for this recipe so 2 tbsp does the trick.
Mix it well using a whisk or even a fork, place it in the fridge until the cheesecake is ready to serve. It is better to have the topping a little stiff but a liquidy form is also as delicious.
Using a knife gently go in between the sides of the cheesecake and the pan before removing the sides of the pan.
Spread the sour cream topping on top of the cheesecake and you are ready to serve!
If you have tried this recipe please share your thoughts in the comments section below and share your version of the classic cheesecake recipe with us on our instagram page @thepastrymagazine!