Ingredients
Biscuit Crust
- 150 g crushed vanilla cookies
- 20 g caster sugar
- Pinch of salt
- 85 g unsalted butter (melted and cooled)
Cheesecake Filling
- 210 g caster sugar (superfine sugar)
- 36 g corn starch or flour
- 1/2 tsp salt
- 1 lemon, zested
- 1 kg Philadelphia Cream Cheese (4 x 250g blocks), softened
- 250 g sour cream or Greek yogurt (room temperature)
- 14 g vanilla extract
- 4 large eggs (55g each, room temperature)
To Serve (Optional)
- Chantilly cream
Instructions
- Before You Begin: Prepare your 20cm (8-inch) springform pan by removing the edges, lining the bottom with baking paper, and then reattaching the edges. Also, have ready a slightly larger cake pan and a large metal cake tin lined with kitchen towel to create the water bath for baking.
- Preheat Oven and Prepare Crust: Preheat your oven to 180°C (355°F) with the fan off or 160°C (320°F) with the fan on. In a food processor, blend the vanilla cookies, 20g caster sugar, and pinch of salt until fine crumbs form. Add the melted butter and pulse until the mixture is well coated and holds together when squeezed.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom and halfway up the sides of the springform pan. Bake the crust for 6 minutes. Remove from oven and allow to cool while preparing the filling.
- Prepare for the Cheesecake: Lower the oven temperature to 140°C (285°F) fan off or 120°C (250°F) fan on; the fan should preferably be off for even, gentle baking.
- Make Dry Mix: In a large bowl, combine 210g caster sugar, corn starch, 1/2 tsp salt, and lemon zest. Rub the zest into the sugar mixture using your hands until combined.
- Add Cream Cheese Mixture: Add the softened cream cheese, sour cream, and vanilla extract to the dry ingredients. Mix with a spatula until smooth and fully combined.
- Incorporate Eggs: Scrape down the sides of the bowl. Add eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
- Pour Filling into Pan: Slowly pour the cheesecake filling into the springform pan close to the pan’s surface to minimize air bubbles. Gently tap the pan on a kitchen towel-lined work surface to release any trapped bubbles.
- Prepare Water Bath: Place the springform pan into a slightly larger cake tin, and all together into a large dish. Fill the large dish with hot water a few inches deep, reaching just over halfway up the springform pan. For a traditional water bath option, wrap the outside of the springform pan with 2–3 layers of foil to prevent leaking and place it in a deep roasting pan filled halfway with hot water.
- Bake Cheesecake: Bake on the middle oven rack for approximately 90 minutes or until the center is slightly jiggly but not liquid. If the center moves like liquid, continue baking. Once baked, turn off the oven and leave the cheesecake inside with the door ajar to cool slowly and prevent cracking.
- Cool and Chill: After leaving in the oven for 1 hour with the door ajar, remove the cheesecake from the water bath. Let it come to room temperature, then chill in the refrigerator for at least 4 hours or overnight to fully set.
- Serve: Before serving, run a knife around the edges of the cake to release it from the pan. For clean slices, dip a sharp knife in hot water and wipe it clean between cuts. Serve optionally with Chantilly cream.
Notes
- Use a high-quality cream cheese like Philadelphia for the best texture.
- Soften the cream cheese properly by leaving it at room temperature to avoid lumps in the filling.
- The water bath helps prevent cracks and ensures even baking.
- Do not overmix the batter to avoid air bubbles that can cause cracks or sinking.
- Letting the cheesecake cool gradually in the oven prevents cracking.
- Chilling the cheesecake overnight improves flavor and texture.
- Using a springform pan with a removable bottom and proper height is essential for this recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
