Classic Cream Cheese Cheesecake: A Timeless Dessert Delight

Embrace the timeless elegance of the Classic Cream Cheese Cheesecake, a dessert cherished for its velvety texture and understated sweetness, enhanced by a symphony of rich, creamy aromas. This dessert, devoid of overbearing sweetness, complements any celebration or pairs beautifully with your morning coffee. Follow this recipe to craft a cheesecake that stands out with its crumbly cookie base and luscious cream cheese filling, enriched with a hint of spices.

Servings: 8

Preparation Time: 8 hours 30 minutes

Cooking Time: 2 hours 30 minutes

Calories per Serving: 822.90 kcal

Nutritional Bio per Serving:

• Protein: 12.83 g
• Fat: 57.83 g
• Carbohydrates: 66.84 g

Ingredients:

For the base:

• 3 oz (85 g) unsweetened crackers
• 2.5 oz (70 g) all-purpose flour
• 2.5 oz (70 g) sugar
• 3 oz (85 g) butter
• 1/4 tsp (1.25 mL) salt

For the filling:

• 34 oz (950 g) cream cheese
• 9 oz (250 g) sugar
• 4 large eggs
• 2 oz (60 mL) heavy cream (33% fat)
• 2 oz (60 mL) sour cream (20% fat)
• 0.35 oz (10 g) vanilla sugar

For garnish:

• 5.3-7 oz (150-200 g) fresh berries
• Powdered sugar for dusting

Instructions:

Prepare the Oven and Pan:

1. Preheat the oven to 325°F (165°C). Grease the bottom of a 9-inch (23 cm) springform pan with butter. Allow cream cheese to reach room temperature.

Make the Crust:

1. Melt the butter and let it cool to room temperature.
2. Crush the crackers into fine crumbs and mix with flour, sugar, and salt. Combine with the melted butter to form a mixture.
3. Press evenly into the bottom of the prepared pan and bake for 12-15 minutes until golden. Let it cool on a wire rack.

Prepare the Filling:

1. Reduce oven temperature to 248°F (120°C).
2. In a large bowl, blend the cream cheese with sugar and vanilla sugar until smooth. Incorporate eggs one at a time, ensuring each is fully integrated before adding the next.
3. Mix in the heavy cream and sour cream until the mixture is smooth.
4. Pour the filling over the cooled crust, tap the pan on the counter to release air bubbles, and smooth the top with a fork to break any surface bubbles.

Bake the Cheesecake:

1. Bake in the preheated oven for about 1.5 hours or until the edges are set but the center is still slightly jiggly. The internal temperature should reach 154°F (68°C).
2. Turn off the oven, cover the cheesecake with an inverted large bowl, and let it cool in the oven for 2 hours.

Chill and Serve:

1. Refrigerate the cheesecake for at least 6 hours.
2. Run a thin knife around the edges of the pan before unclipping and removing the sides.
3. Slide a spatula under the cheesecake to separate it from the pan base and transfer to a serving plate.
4. Let it stand at room temperature for 30 minutes before serving.
5. Decorate with fresh berries and a dusting of powdered sugar.

Chef’s Tips:

To ensure the perfect cheesecake texture, allow it to thoroughly chill and set in the refrigerator, ideally overnight.

Interesting Fact:

Cheesecake’s roots can be traced back to ancient Greece, making it one of the oldest known desserts in the Western culinary tradition.