Cheesecake: A Creamy Classic with Ancient Roots
Cheesecake is a dessert that bridges
ancient tradition with modern indulgence, tracing its origins back to ancient
Greece while achieving worldwide fame through its rich, creamy American-style
adaptations. Today’s most popular version typically consists of a smooth cream
cheese filling set atop a buttery graham cracker crust, often finished with a
topping of fresh fruit, fruit compote, or chocolate. Whether baked or no-bake,
cheesecake is beloved for its luxurious texture and balanced sweetness, making
it a favorite at celebrations, cafes, and restaurants globally.
While the New York-style baked
cheesecake is perhaps the most iconic, countless regional variations exist—from
ricotta-based Italian versions to lighter, mousse-like no-bake options. The
dessert’s versatility means it can be tailored to suit a range of flavors,
including citrus, berry, chocolate, or even savory twists. With a few key
ingredients and a bit of care in preparation, cheesecake becomes a reliable,
crowd-pleasing dessert perfect for any occasion.
Classic Baked Cheesecake Recipe
Ingredients:
For the crust:
- 1 1/2 cups (150g) graham cracker crumbs (or digestive
biscuits)
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the filling:
- 4 packages (32 oz / 900g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup (160ml) sour cream
- 2/3 cup (160ml) heavy cream
Optional topping:
- Fresh berries, fruit compote, or chocolate ganache
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch
(23cm) springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs with sugar and
melted butter. Press the mixture firmly into the bottom of the pan. Bake
for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat the cream cheese until smooth and
creamy. Add sugar and vanilla, beating until well combined. Add the eggs
one at a time, mixing on low speed to avoid incorporating too much air.
- Mix in the sour cream and heavy cream until the batter
is smooth. Pour the filling over the cooled crust and smooth the top.
- Place the springform pan in a larger roasting pan and
pour in hot water to come halfway up the sides of the cheesecake pan
(water bath).
- Bake for 1 hour to 1 hour 10 minutes, or until the
edges are set and the center is slightly jiggly. Turn off the oven, crack
the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and chill in the refrigerator for
at least 4 hours or overnight before serving.
- Top with fruit, compote, or chocolate as desired before
serving.
Frequently Asked Questions (FAQ)
Why did my cheesecake crack on top?
Cracking usually occurs from overbaking or sudden temperature changes. Baking
in a water bath and allowing it to cool gradually helps prevent this.
Can I make cheesecake without a
water bath?
Yes, but the texture may be denser, and there’s a higher risk of cracking. A
water bath ensures gentle, even baking.
How long does cheesecake last in the
fridge?
Properly stored, cheesecake can last up to 5 days in the refrigerator. Cover it
well to prevent it from absorbing other odors.
Can I freeze cheesecake?
Yes. Cheesecake freezes well. Wrap it tightly in plastic wrap and foil, and
store for up to 2 months. Thaw in the refrigerator overnight.
Is there a no-bake version of
cheesecake?
Yes. No-bake cheesecakes use whipped cream or gelatin to set the filling and
require chilling instead of baking. They’re lighter and quicker to prepare.
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