Classic Cheesecake Recipe
Classic Cheesecake Recipe - Indulge in this rich, creamy dessert with a buttery cookie crust and velvety cream cheese filling. Perfectly baked and chilled, this timeless cheesecake is ideal for any occasion.
The Classic Cheesecake Recipe is the epitome of indulgence, featuring a buttery cookie crust paired with a rich and velvety cream cheese filling. This timeless dessert blends the perfect touch of sweetness with a subtle tang from sour cream and lemon juice. Baked to a golden finish and chilled for the ultimate creamy texture, it’s a show-stopping treat that’s both simple and elegant. Whether enjoyed on its own or adorned with your favorite toppings, this cheesecake is sure to delight everyone at the table. Perfect for celebrations or just because—you can’t go wrong with this classic!
Ingredients
- 80g Cookies (crushed)
- 40g (3 tbsp) Melted unsalted butter
- 400g Cream cheese
- 100g (1/2 cup) Sugar
- 100g Sour cream
- 2 Eggs
- 25g (2.5 tbsp) Cornstarch
- 100g Heavy cream
- 15g (1 tbsp) Lemon juice
Nutritional Information
- Calories: 400
- Protein: 6g
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrate: 30g
- Fiber: 0.5g
- Sugar: 20g
- Sodium: 200mg
- Cholesterol: 120mg
Directions
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Place 80g of cookies in a polybag and crush them into fine crumbs. Mix the crushed cookies with 40g of melted unsalted butter until combined.
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Line the inside of a 6-inch cake pan with parchment paper. Pour the cookie mixture into the pan and press it evenly to form a base. Refrigerate the base while preparing the filling.
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In a bowl, mix 400g of cream cheese and 100g of sugar using a spatula until smooth. Add 100g of sour cream and beat well using a hand mixer. Gradually add 2 eggs, 25g of cornstarch, 100g of heavy cream, and 15g of lemon juice. Mix until the batter is smooth and creamy.
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Place the prepared cake pan inside a larger tin or baking dish. Pour the cheesecake batter over the chilled cookie base. Fill the outer tin with hot water to create a water bath (bain-marie).
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Preheat the oven to 170°C (340°F). Bake the cheesecake in the water bath for 50 minutes. Remove from the oven, cover with plastic wrap, and refrigerate until set.
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Remove from the refrigerator, slice, and enjoy your creamy cheesecake!
