Introduction
Cheesecakes are a classic dessert that never fail to impress. Whether you are hosting a dinner party or simply treating yourself, a good cheesecake can be the star of the show. This recipe provides you with a creamy and delicious cheesecake that is not only easy to make but also packed with flavor. Let’s dive into the ingredients and preparation methods that will bring this delightful dessert to life.
Detailed Ingredients with measures
– 750 g / 1.5 lb cream cheese blocks, room temperature (I use Philadelphia, Note 1)
– 1 cup caster / superfine sugar (regular white sugar ok too)
– 1 1/4 cups whipping cream, take out of fridge 15 minutes prior (Note 2)
– 1/4 cup flour, plain/all-purpose
– 1 tsp vanilla bean extract or paste
– 3/4 cups + 1 tbsp lightly whisked eggs, at room temperature, ~4-5 large eggs (yes, I need you to measure! Note 3)
Prep Time
20 minutes
Cook Time
45-65 minutes
Total Time
8 hours (including chilling time)
Yield
12 servings
This cheesecake features rich cream cheese and a hint of vanilla, baked to perfection with a textured, rustic exterior. It is perfect on its own, but feel free to add fresh berries or a dusting of powdered sugar for an elegant touch. Enjoy making and sharing this scrumptious dessert!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.
Prepare the Pan
Press two 40cm/16″ sheets of scrunched-up baking/parchment paper in an “X” shape into a 20cm/8″ springform pan (6cm / 2.5″ tall). Fold the paper down over the rim to hold it in place, creating rustic sides. Don’t worry if it doesn’t stay in place; the batter will weigh it down.
Beat the Cream Cheese
In a large bowl, beat the cream cheese on medium speed for 2 minutes, scraping down the sides as needed until smooth and lump-free. Add the caster sugar and beat on low speed for 10 seconds until combined.
Prepare the Cream and Flour Mixture
In a medium bowl, combine about 1/4 of the whipping cream with the flour. Hand whisk until the mixture is lump-free and paste-like. Gradually pour in the remaining cream while whisking, then whisk in the vanilla bean extract or paste. Ensure the mixture is pourable but not whipped.
Combine Mixtures
With the beater on low speed, slowly pour the cream mixture into the cream cheese mixture. Once combined, slowly pour in the lightly whisked eggs, still on low speed. As soon as the eggs are incorporated, stop beating to minimize air bubbles in the batter.
Remove Air Bubbles
Pour the batter into the prepared pan. Bang the pan gently on the counter to release any air bubbles. Use a small sharp knife to pop any bubbles that rise to the surface, repeating this process 3 to 5 times.
Bake the Cheesecake
Bake in the preheated oven for 45 minutes, keeping an eye on it as it can take up to 65 minutes. The top should be a deep golden brown, with the center remaining slightly wobbly and the cake rising like a soufflé.
Cool the Cheesecake
Allow the cheesecake to cool in the pan for at least 2 hours at room temperature (it will sink, which is normal). Afterward, refrigerate it uncovered for a minimum of 8 hours, preferably overnight.
Serve the Cheesecake
Once chilled, release the sides of the springform pan. Use the excess parchment paper to lift the cheesecake onto a cutting board or plate. You can fold down the sides of the parchment for visual appeal. If time allows, bring it to room temperature for 30 minutes before serving, although it can also be enjoyed chilled. Cut into slices and serve plain; no need for additional toppings.
Notes
Cream Cheese
Use 3 x 250g / 8oz blocks of cream cheese. Philadelphia is recommended, but any brand works well, except for low-fat versions, which won’t set properly.
Whipping Cream
Ensure you use cream that can be whipped; avoid low-fat cream. Taking it out of the fridge 15 minutes before use will help it incorporate better with other ingredients.
Measuring the Eggs
It is important to measure the eggs accurately as their size can vary. Approximately 4-5 large eggs will yield about 220g, which is equivalent to 200ml.
Pan & Lining
Don’t worry if the parchment paper doesn’t fit perfectly; the batter will hold it in place. Be careful not to grease the pan, as this can cause the sides to brown too much.
Beater Speeds
For mixing, low speed is the lowest setting, medium is halfway (e.g., speed 5 of 10), and medium-high is three-quarters (e.g., speed 7 of 10).
Cream & Flour
Avoid pouring in too much cream at the beginning to prevent flour lumps from forming in the mixture.
Removing Air Bubbles
Removing air bubbles is important to prevent browned lumps on the surface of the baked cake. Some bubbles on the surface are normal.
Baking Time
The baking time can vary between 45 to 65 minutes. Focus on the surface color, as different ovens can affect baking duration significantly.
Leftovers
Any leftovers can be stored in the fridge for up to 5 days. The flavor improves after a day, but the cheesecake is not suitable for freezing.
Cook techniques
Preparation of the Springform Pan
Scrunch two sheets of baking/parchment paper and arrange them in an “X” in the springform pan. This creates rustic sides that the batter will weigh down.
Beating Cream Cheese
Beat cream cheese on medium speed for two minutes until it becomes smooth and lump-free. This ensures a creamy base for your cake.
Mixing Flour and Cream
Combine a portion of the whipping cream with flour in a separate bowl, whisking until it is lump-free. This paste-like mixture helps to integrate the dry and wet ingredients smoothly.
Pouring Cream and Eggs
While beating cream cheese on low speed, slowly pour in the cream mixture followed by the lightly whisked eggs. This method prevents overmixing, which can introduce air bubbles in the batter.
Removing Air Bubbles
After pouring the batter into the prepared pan, bang it gently on the counter and pop any air bubbles that rise to the surface. This helps to achieve a smooth finish on your cake.
Baking Techniques
Bake the cake until the surface is a deep golden brown. Keep a close watch during the last 15 minutes to prevent burning while ensuring the center remains slightly wobbly.
Cooling and Chilling
Allow the cake to cool in the pan for at least two hours on the counter, then refrigerate uncovered for a minimum of eight hours. This resting period enhances the flavors and texture.
FAQ
Can I use a different brand of cream cheese?
Yes, while Philadelphia is recommended, other brands and even tub spreadable cream cheese can be used, but avoid low-fat options as they won’t set correctly.
What kind of cream should I use?
Use a whipping cream that can be whipped; avoid low-fat cream. Check the label to ensure it is suitable for whipping.
Why do I need to weigh the eggs?
Egg sizes can vary, which affects the recipe; measuring ensures the correct amount for consistent results.
How do I prevent lumps while mixing flour and cream?
Start with a small portion of cream and gradually add the rest while whisking to prevent flour lumps from forming.
How can I tell when the cake is done baking?
Look for a deep golden surface color; the baking time can vary by oven brand, but a wobbly center is normal.
Can I freeze the leftovers?
No, this cake is not suitable for freezing, but it can be stored in the fridge for up to five days. The flavor improves over time.
Conclusion
This delicious cream cheese dessert is sure to delight your taste buds with its rich, creamy texture and golden-brown finish. Following the instructions closely ensures a perfect bake that can be enjoyed on its own or with your favorite toppings. Whether served chilled or at room temperature, this recipe is versatile enough to impress at any gathering.
Classic Toppings
Consider serving with fresh berries such as strawberries, blueberries, or raspberries for a refreshing contrast.
Chocolate Drizzle
A rich chocolate ganache or melted chocolate drizzled on top adds an indulgent touch to every slice.
Citrus Zest
Grate some lemon or orange zest over the top for a burst of brightness and flavor.
Nuts and Caramel
Chopped nuts mixed with a drizzle of caramel sauce can provide both texture and sweetness.
Coffee Infusion
Mix in some coffee liqueur or espresso powder for a rich coffee-flavored variation.
Fruit Compote
Homemade fruit compote, such as a mixed berry or apricot compote, can enhance the dish’s presentation and flavor.
Spice it Up
Add a pinch of cinnamon or nutmeg to the batter for a warm spice note that complements the creaminess.
Healthier Option
For a lighter twist, serve with a dollop of Greek yogurt and a sprinkle of granola for added crunch.
