Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
– don’t over-beat the batter, specially when you add eggs
– bake at low temperature and don’t over-baking
– cool down gradually
►MINI CHEESECAKE IN 15 MINUTES: https://www.youtube.com/watch?v=2cxFII26NBU&ab_channel=HowTasty
►EGGLESS MINI CHEESECAKE: https://bit.ly/3yJDoZX
►EGGLESS CHEESECAKE: https://www.youtube.com/watch?v=Z1B_0p0XgmY&ab_channel=HowTasty
►CLASSIC CHOCOLATE CHEESECAKE: https://www.youtube.com/watch?v=NfiMSWynWWs
►NO BAKE NO GELATINE CHEESECAKE: https://www.youtube.com/watch?v=wvmNHbTW5f8
►BASQUE BURNT CHEESECAKE: https://www.youtube.com/watch?v=4dR5aLYPZdQ
►THE BEST CHOCOLATE CHIP COKIES: https://www.youtube.com/watch?v=Pk6GVx2hv60
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Ingredients
Make one 10 inch-25 cm cake (about 10-12 servings):
Crust:
10,5 oz (300 g) Digestive Biscuits
1/2 cup (130 g) Melted Butter
1 tablespoon Honey
Cream Cheese Filling:
1,3 pound (600 g) Cream Cheese (Philadelphia), chilled
1 cup (200 g) Granulated White Sugar
¾ cup (180 ml) Whipping Cream, chilled
¼ cup (60 g) Unsweetened Natural Plain Yogurt
1 teaspoon Lemon Zest
1 teaspoon Vanilla Paste
4 Eggs, room temperature
1 tablespoon (8 g) Cornstarch
Directions:
Prepare the Crust:
Crush the biscuits using a food processor until crumbs form.
Pour the melted butter and the honey over the crumbs.
Process until evenly moistened.
Press the crumbs mixture with the back of the spoon into the bottom and 1 inch-3 cm up side of a 10 inch-25 cm greased springform pan (with a removable base).
Refrigerate until prepare the filling.
Prepare the Filling:
In a large bowl mixing the cream cheese until smooth (about one minute).
Add the sugar and mix until creamy.
Add the whipping cream, the yogurt and the eggs one at a time: when you add the eggs don’t overbeat the batter and stop just until combined.
Add lemon zest, vanilla paste, sifted cornstarch and mix just until combined (don’t overbeat it! You’ve to incorporate as little air as possible).
Pour the cream cheese filling over the prepared crust.
Place the cake in a preheated oven at 320° F – 160° C and put a pan with boiling water just under the cake: the steam will keep moist the cake during the baking.
Bake for about 45-55 minutes (the baking time depends to your oven: in some oven you can even bake it for 1 hour and 15 minutes): when the cake is baked the center should jiggle a little. Then turn off the oven, open the oven door and leave the cake in there for another 30-40 minutes so it starts to cool. Then take it out and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, better overnight.
Run a sharp knife around the inside edge of the pan. Decorate with strawberries or your favourite fruits and serve it.
You can store cheesecake in the fridge for one week. You can freeze it for one month.
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