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Baked Cheesecake: homemade recipe

Baked Cheesecake is a classic dessert that epitomizes creamy indulgence and rich flavor. The process begins with preheating the oven to 160°C (320°F), setting the stage for baking perfection. The base of the cheesecake is formed by crushing digestive biscuits into fine crumbs and mixing them with melted butter to create a firm, buttery crust pressed into a springform pan.

The heart of the cheesecake lies in its filling, where cream cheese is beaten with granulated sugar until smooth and creamy. The introduction of sour cream and vanilla extract adds depth and enhances the creamy texture. Eggs are incorporated one at a time, ensuring a smooth consistency with each addition. To lift the flavors, flour, lemon juice, and lemon zest are mixed in, creating a perfect balance of tang and sweetness.

This luscious filling is poured over the prepared crust and baked for about 55-60 minutes. The edges set while the center retains a slight jiggle, indicating the perfect baking point. Patience is paramount; the oven is turned off, and the cheesecake is allowed to cool inside for an hour before being brought to room temperature.

To achieve the iconic cheesecake firmness, it is essential to refrigerate the dessert for at least 4 hours, or ideally overnight. This chilling time not only enhances the texture but also allows the flavors to meld beautifully. Baked Cheesecake is cherished for its smooth, velvety texture and its ability to bring joy to any occasion. It’s a dessert where each step, from crust to filling to the slow cooling process, plays a vital role in crafting this timeless culinary delight.

Ingredients

200g digestive biscuits
100g unsalted butter, melted
900g cream cheese, room temperature
250g granulated sugar
200ml sour cream
1 tsp vanilla extract
4 large eggs
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp lemon zest

Directions

1. Preheat your oven to 160°C (320°F).
2. Crush the digestive biscuits into fine crumbs.
3. Mix the biscuit crumbs with the melted butter until well combined.
4. Press the mixture firmly into the base of a springform pan to form the crust.
5. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
6. Add the sour cream and vanilla extract to the cream cheese mixture and beat until incorporated.
7. Add the eggs one at a time, beating well after each addition.
8. Mix in the flour, lemon juice, and lemon zest until fully combined.
9. Pour the filling over the prepared crust in the springform pan.
10. Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center still has a slight jiggle.
11. Turn off the oven and let the cheesecake cool inside for an hour.
12. Remove the cheesecake from the oven and let it cool completely at room temperature.
13. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

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