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Classic Cheese Cakes

Nisha's picture
Ingredients
  Unsalted butter 6 Tablespoon
  Cracker crumbs 1 1⁄2 Cup (24 tbs)
  Sugar 2 Tablespoon
  Fine salt 1 Pinch
  Cream cheese 900 Gram (at room temperature)
  Sugar 2 Cup (32 tbs)
  Sour cream 1 Cup (16 tbs)
  Eggs 6 Large, lightly beaten
  Vanilla paste/Vanilla extract 2 Tablespoon
  Finley grated lemon zest 1 Teaspoon
  Finley grated orange zest 1 Teaspoon
Directions

Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs (1 at a time), 1 tablespoon vanilla and both citrus zest; take care not to over whip. Pour into the cooled crust.
Bring a medium saucepan of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes.The outside of the cake will set but the center will still be loose.
Meanwhile, stir together the 1 1/4 cups sour cream, 1/3 cup sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.
Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each a piece. Serve with berries. if desired

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
80 Minutes
Ready In: 
95 Minutes
Servings: 
10
Story
This is a recipe that my fren gave me ! Itseems she got it from a culinary book.Tried it & thought of sharing it !

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2 Comments

shakti's picture
A cheesecake is not a vegan food. Please be careful in when classifying.
Nisha's picture
A vegan (one who practices veganism) does not consume or use animal products. So in that case even milk is an animal product.-right?most of the recipes that are termed "VEGAN" have one or the other animal product.What is it to be labelled as? please let me know! and also explain y u say cheese cake is not vegan? because it has animal products such as cream?& cheese?well in that case i would certainly change it ! but then there are several recipes here that are termed as vegan which contain 1 or more animal products !