Easy Classic Cheesecake for Romantic Evenings

Ingredients

Base

Butter cookies - 330 grams (about 11.5 ounces)

Butter - 80 grams (about 3 ounces)

We recommend:

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Cheese Filling

Cream cheese - 400 grams (about 14 ounces)

Heavy cream (33%) - 80 milliliters (about 3 fluid ounces)

Eggs (large) - 2

Sugar - 100 grams (about 3.5 ounces)

Vanilla paste (optional) - to taste

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For granulated sugar:

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Instructions

Step 1

Prepare the Base

*Crush* the cookies into fine crumbs, then blend with melted butter until the mixture holds its shape when pressed. If it’s too crumbly, add about **20 milliliters (1.5 tablespoons)** of milk to help bind it.

Wrap your baking form with foil and place it on a baking sheet or a small form. *Press the mixture* into the bottom and sides to form the base and refrigerate.

Step 2

Make the Cheese Filling

Ensure all ingredients are at *room temperature* for smooth mixing.

Combine cream cheese with sugar, then add *one egg at a time*, gently mixing with a spatula after each addition.

Add the heavy cream and vanilla paste, stirring gently until smooth.

Step 3

Bake the Cheesecake

Pour the cheese filling into the prepared base.

Bake at *115°C (240°F)* for **1 hour and 35 minutes**. The center should slightly jiggle when done.

Cool to room temperature, then refrigerate for at least *overnight* to set completely.

Step 4

Decorate

*Decorate as desired* with fresh fruits or toppings of choice. Enjoy your cheesecake!

Servings

✨ **Serving Suggestions & Ideas**: Planning to impress your partner on a romantic evening? Serve your cheesecake chilled, adorned with fresh strawberries for a splash of color and a hint of tartness. 🍓 Alternatively, drizzle a **rich chocolate ganache** on top for a more decadent touch. If you’re feeling adventurous, pair your cheesecake with a side of **vanilla ice cream** or a dollop of freshly whipped cream. This combination will elevate the flavors and delight every palate. 🍨 For an added twist, sprinkle crushed nuts or a hint of cinnamon on the crust before chilling, crafting a personalized masterpiece that's sure to *wow* your guests! 🥂

Equipment

Springform Pan (14cm x 7cm)

The springform pan is essential for shaping your cheesecake. Make sure it’s *non-stick* for easy removal.

Food Processor

A food processor will help you crush those cookies into perfect crumbs. If you don't have one, a sturdy ziplock bag and rolling pin should do the trick.

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Mixing Bowl and Spatula

Ensure your mixing bowl is large enough to combine all the cheesecake ingredients smoothly, and use a *silicone spatula* for gentle folding.

Variations

🌿 **Gluten-Free and Vegan Variations**: **Gluten-Free**: Swap regular cookies for gluten-free alternatives or homemade almond flour cookies in your base. Ensure to use a certified gluten-free cream cheese to maintain a *safe and delicious* dessert. 🌾 **Vegan**: Opt for a vegan cream cheese and replace the eggs with a blend of yogurt and cornstarch (about 60ml yogurt + 1 tbsp cornstarch per egg) for a smooth consistency. Use coconut cream in lieu of regular cream for that luscious vegan richness. 🥥

Faq

What if my cheesecake cracks?
Don't worry! Sudden temperature changes often cause cracks. Let your cheesecake cool gradually in the oven with the door slightly ajar.
Can I make cheesecake without a water bath?
Yes, you can! While a water bath helps prevent cracks, baking at a lower temperature like in this recipe is also effective.
How can I tell if my cheesecake is done?
The edges should be set, but the center should jiggle slightly. It will firm up as it cools.
Can I use low-fat cream cheese?
You can, although it may alter the texture, making it less creamy. For best results, stick to full-fat versions.
How do I store my cheesecake?
Store in the refrigerator, tightly covered, to prevent drying out. It keeps well for up to a week.
Can I freeze my cheesecake?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the fridge before serving.