Classic Cheesecake
User Reviews
5
Classic Cheesecake
Description
The Classic Cheesecake starts with a buttery, salted cookie crust pressed into a springform pan. The filling combines room-temperature cream cheese with sugar, Greek yogurt, vanilla, and eggs added gradually to maintain a creamy texture without overmixing. Baking initially at a higher temperature sets the structure, then lowering the heat continues gentle cooking. The cheesecake is left in the oven after turning off the heat, allowing it to cool gradually and reduce cracking.
Once cooled, blueberry jam and berries top the cheesecake, introducing a bright and slightly tart element that contrasts the creamy, dense filling. The finished texture is smooth with a slight jiggle in the center, indicating proper doneness without overbaking.
The cheesecake is best served chilled and stored covered in the refrigerator, where it lasts three to four days. Removing ingredients from the fridge in advance and monitoring for slight browning help ensure optimal results.
Ingredients
COOKIE BASE
- ¼ cup butter melted, salted
- 1 cup cracker crumb graham cracker or cookie or digestive cookie
FILLING
- 21 ounces cream cheese 600 grams, room temperature, whole fat, brick not plastic container
- ⅔ cup granulated sugar 133 grams
- ⅓ cup Greek yogurt 100 grams, plain whole, room temperature, 1 tablespoon
- 1 teaspoon vanilla
- 1 pinch salt
- 2 large egg room temperature
- 1 large egg yolk, room temperature
TOPPING
- ½ cup blueberry jam
- ½-¾ cup berries frozen
Instructions
- Pre-heat oven to 375F (190C). Lightly butter a 6 or 7 inch (15-18cm) springform cake pan. Or line a regular cake pan with parchment paper.
- Mix graham cracker or cookie crumbs and melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
- In a small bowl add the eggs and beat just to combine.
- In the mixing bowl add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugar and combine, then add the yogurt, vanilla and salt combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
- Pour the filling on the chilled base. Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 45 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Serve with the fruit topping. Enjoy!
TOPPING
- In a small pot add the jam and heat on medium low heat until it has become thinner, but do not boil. Let cool to warm then stir in the frozen fruit. Refrigerate until ready to use.
Notes
- Remove ingredients from the refrigerator 1 to 2 hours before starting for better mixing.
- The cheesecake is done when it springs back gently to the touch but still jiggles slightly in the center; avoid overbaking.
- If the top starts to brown, cover it loosely with foil and continue baking to prevent discoloration.
- Store covered in the refrigerator; the cheesecake remains good for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 160mg | 53% |
| Sodium | 357mg | 15% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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