Ingredients
- Cream cheese - 510 grams (18 ounces)
- Sugar or powdered sugar - 170 grams (6 ounces)
- Eggs - 4
- Heavy whipping cream (33%) - 255 grams (9 ounces)
- Flour - 10 grams (0.5 ounce)
- Cornstarch - 5 grams (0.5 ounce)
- Lemon juice - 5 grams (0.5 ounce)
Optional for serving
- Dark chocolate
Equipment
- Mixing Bowl
Use a large one to mix your ingredients smoothly. Stainless steel or glass works best for easy cleaning.
- Spatula
This is essential for folding and mixing your cream cheese and sugar to a perfect consistency.
- Whisk
A handheld whisk will suffice for this recipe but you can also use an electric one on low settings.
- Sieve
Helps ensure your flour and cornstarch are perfectly sifted into the mix, creating a smoother batter.
- Parchment Paper
Lines the baking pan to prevent sticking and makes removal much easier.
- Round Baking Pan
A 9-inch round pan is ideal. Springform pans are also a great choice for easier release.
- Oven Thermometer
Optional but recommended to ensure your oven is at the perfect baking temperature.
Instructions
Step 1
Servings
Use dark chocolate for a rich, decadent touch. Simply melt it in a double boiler and drizzle lightly over each slice. It adds a *luxury feel* without overpowering the creamy texture of the cheesecake. Fresh Fruit Toppings 🍓🍇
Dress up your cheesecake with a vibrant splash of color and tartness with fresh berries or sliced fruits. Strawberries, blueberries, and raspberries are top picks. They not only look beautiful but also give a *refreshing contrast* to the creamy texture. Whipped Cream 🎂
A dollop of freshly whipped cream can never go wrong. It adds an extra layer of fluffiness and complements the cheesecake's rich flavor. Add a sprinkle of lemon zest for a *tangy twist*. Nut Crunch 🥜
Want a bit of crunch? Sprinkle some toasted nuts like almonds or pecans on top. They give a delightful *texture contrast* and enhance the overall flavor profile of your cheesecake. Coffee Delight ☕
Pair your cheesecake with a strong cup of coffee—espresso or Americano. The bitterness of the coffee balances the cheesecake's sweetness, making each bite even more delightful. Mix and match these suggestions to find your perfect cheesecake combination!
Variations
To make a gluten-free version, simply replace the flour with an equal amount of gluten-free flour blend. Voila! You have a creamy cheesecake that's just as delicious but gluten-free! Vegan Variation 🌱
- Replace cream cheese with vegan cream cheese. - Use a vegan egg substitute for the eggs (like flax eggs: 1 tbsp ground flaxseed + 3 tbsp water = 1 egg). - Swap out heavy cream for coconut cream. - Use a gluten-free flour blend if you're making a vegan and gluten-free version. *Note*: The baking time and texture might vary slightly, so keep an eye on your cheesecake while it’s in the oven.🍰
Faq
- What can I use if I don't have a springform pan?
Any round baking pan will work, but make sure to line it well with parchment paper for easy removal.
- Can I use a substitute for cream cheese?
Mascapone or even a mix of thick yogurt and ricotta can be used, but it will alter the flavor slightly.
- How can I tell if my cheesecake is done?
The top should be a golden brown crust and the middle should still jiggle slightly when you gently shake the pan. It will firm up as it cools.
- Why did my cheesecake crack?
Cracks usually happen due to overbaking or rapid cooling. Make sure to let it cool gradually, preferably inside the oven with the door slightly ajar.
- How long can I store the cheesecake in the fridge?
It can be stored for up to 5 days tightly covered in the refrigerator. Always serve it chilled for the best texture.
- Can I freeze my cheesecake?
Absolutely! Once it's fully set, wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge before serving.
