Ingredients
Cookie base
- 120 grams (4.2 ounces) salted crackers
- 80 grams (2.8 ounces or 5.6 tablespoons) butter
- 35 grams (1.2 ounces or 0.25 cup) flour
Cheese mass
- 600 grams (21.2 ounces or approximately 2.5 cups) cream cheese
- 150 grams (5.3 ounces or 0.65 cups) heavy cream
- 3 large eggs
- 25 grams (0.88 ounces or 0.2 cups) starch
- 100 grams (3.5 ounces or 0.5 cups) sugar
- 80 grams (2.8 ounces or 0.6 cups) poppy seeds
Equipment
- Baking Ring
Essential for maintaining the perfect round shape. Line it well with parchment paper to avoid sticking and easier transfer.
- Blender
This is crucial for achieving a smooth and creamy cheese mass; opt for a high-power model if you can.
- Foil
Wrap the baking ring tightly to ensure no leaks, keeping your cheesecake's base sturdy and intact.
- Mixing Bowls
Using a few large, medium, and small bowls helps keep your ingredients organized and your kitchen less messy.
Instructions
Step 1
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Step 5
Servings
So, you’ve crafted your cheesecake masterpiece! Here are some **scrumptious** serving suggestions and creative ideas to elevate your cheesecake experience 🍰:
For a simple approach, sprinkle some ** powdered sugar ** on top and serve with a side of fresh **berries**. This will add a burst of color and freshness to each bite.
Feeling fancy? A drizzle of **chocolate ganache** or **caramel sauce** over the top will take your cheesecake to dessert utopia 😍. Add some edible gold leaf for that *wow factor*.
Hosting a party? Cut your cheesecake into bite-sized squares, place each piece in a mini cupcake liner, and top with a **whipped cream dollop** and a **mint leaf**. These cute morsels will be the star of your dessert table 🎉.
For an elevated twist, try pairing your cheesecake with a **light dessert wine** or **champagne** 🍾. The bubbly will complement the creaminess beautifully, making your dessert experience truly unforgettable.
Variations
Craving a **gluten-free** or **vegan** version of this delightful cheesecake? We've got you covered!
**Gluten-Free**: Swap out the salted crackers for **gluten-free* crackers, and use a **gluten-free* flour blend. Same delicious foundation, minus the gluten!
**Vegan**: Replace the **cream cheese** with a vegan cream cheese alternative, **heavy cream** with coconut cream, and use **flax eggs** instead of regular eggs (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg). For the butter in the base, your good ol’ coconut oil or any other plant-based butter should do the trick 🌱.
Faq
- How do I avoid cracks in my cheesecake?
Ensure you bake it at the correct low temperature and avoid opening the oven frequently. Also, letting it cool slowly in the oven helps.
- Can I use a springform pan instead of a baking ring?
Yes, a springform pan works just as well; just make sure to wrap it tightly with foil to prevent leaks.
- What type of cream cheese should I use?
Stick with full-fat cream cheese for the best texture and flavor.
- How do I know if my cheesecake is done?
Gently shake the pan; the center should still have a slight jiggle. It will set completely while cooling.
- Can I freeze my cheesecake?
Absolutely! Cheesecake freezes well; just make sure it’s fully cooled and stabilized before wrapping it tightly in plastic and foil.
- Can I add flavors to the cheese mass?
Yes, feel free to get creative with extracts or zests (e.g., vanilla, lemon, or almond) to enhance or modify the base flavor.