Classic Cheesecake Recipe | Light and Creamy Cheesecake

By The Cooking Foodie · 300 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C). Crush the biscuits into fine crumbs, mix in the melted butter, then press firmly into the base of a 9-inch (23 cm) springform pan. Bake for 7 to 8 minutes, then lower the oven to 300°F (150°C).
2. Beat the cream cheese and sugar until completely smooth, about 2 minutes.
3. Add the eggs one at a time, mixing only until each is combined. Then add the vanilla, sour cream, heavy cream, salt, lemon zest and cornstarch, and beat until smooth.
4. Wrap the outside of the springform pan tightly in foil. Pour the batter over the crust and smooth the top. Set the pan in a large roasting tin and pour hot water into the tin until it reaches halfway up the sides of the pan.
5. Bake for 45 to 50 minutes, until the edges are set but the centre still jiggles slightly.
6. Turn off the oven, leave the door cracked and let the cheesecake rest inside for 1 hour. Then cool at room temperature for another hour and refrigerate for at least 4 hours, preferably overnight.
7. Before serving, top with fresh berries and, if you like, a light glaze of warmed strawberry jam.

Summarized from The Cooking Foodie's video. Watch it for the details.

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