Easy Classic Cheesecake
Cooking time75 min
Generally speaking, cheesecakes are very and dense but you can also find airy ones similar to light mousse. Do you want know how to make cheesecakes that stand between these two extremes? This Easy Classic cheesecakes recipe talks about how to prepare such a dish. Total cooking time comes around 75 minutes and this Easy Classic Cheesecake dish can be served for 8 people First of all, oven should be preheated to 160 C/320 F (fan forced). (If it is conventional, heat should be 180 C/350 F).
Then, you have to take a 20 cm/8 inches, springform cake tin.
You need to turn the base upside down.
Butter it in a light manner.
Now, a piece of baking or parchment paper must be placed on the base.
The next step is to clip into the springform pan. (You can see the excess paper sticking out).
The side of the pan must be buttered and lined.
The biscuits should be broken in a rough manner using your hand.
Place the biscuit in a food processor or the biscuit can be crushed in a ziplock bag using a large pan or rolling pan.
The biscuit and melted butter should be placed in a bowl.
Mix well until it looks like wet sand.
Then, you need to pour this mixture into the prepared cake tin.
You must spread it out over the walls and up the walls roughly using a spatula or spoon.
In order to press the crumbs up the wall and flatten the base, you can use something with vertical edges and flat base. (A measuring cup is a good option).
You need to make the wall 4 cm/ 1 3/5 inches high measuring from the biscuit base.
The cream cheese should be beaten using a beater or mixer around 1 1/2.minutes.
Stop when they become light and fluffy.
Now, flour needs to be added.
Beat to combine well.
Then, vanilla, lemon zest, sugar and sour cream should be added.
Beat until all ingredients combine well.
You must add eggs one at a time and beat in between to blend everything properly.
The mixture should be poured into prepared crust.
It has to be baked for 45 minutes, rotating halfway.
You need to stop when top turns light golden brown. (There should not be any crack and it must jiggle slightly when the pan is shaken in a gentle manner.
Now, you must cool the cake by keeping the door open 20 cm/8 inches.
The next step is to refrigerate for 4 hours.
Berries can be used as topping and icing/confectionary sugar can be used for dusting.
The dish is ready to serve.
- Melted unsalted butter – 2/3 cup/5.3 oz/150 grams
- Arnott’s Marie crackers – 250 grams/2-1/4 cups.
- Crushed Graham crackers.
- Flour – 2 tablespoons.
- Eggs- 3 nos.
- Softened Philadelphia cream cheese – 1 lb/500 grams.
- Vanilla extract – 1 teaspoon.
- Lemon zest – from 1 lemon.
- Sour cream (full flat) – 1/2 cup + 2 tablespoons/125 grams/4.5 oz.
- Caster sugar (superfine sugar) – 1-1/2 cups.
- Confectionary sugar/icing sugar