Classic Cheesecake

Serves 1
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Directions

  1. 1Preheat oven to 325°F (160°C).
  2. 2Preheat oven to 325°F (160°C).
  3. 3Preheat oven to 325°F (160°C).
  4. 4In a food processor or Ziploc bag crush cookies into fine crumbs.
  5. 5In a food processor or Ziploc bag crush cookies into fine crumbs.
  6. 6In a food processor or Ziploc bag crush cookies into fine crumbs.
  7. 7Add melted butter and pulse until combined.
  8. 8Add melted butter and pulse until combined.
  9. 9Add melted butter and pulse until combined.
  10. 10Press into bottom of 9-inch (23cm) springform pan.
  11. 11Press into bottom of 9-inch (23cm) springform pan.
  12. 12Press into bottom of 9-inch (23cm) springform pan.
  13. 13Bake for 7-8 minutes.
  14. 14Bake for 7-8 minutes.
  15. 15Bake for 7-8 minutes.
  16. 16Set aside while making the filling.
  17. 17Set aside while making the filling.
  18. 18Set aside while making the filling.
  19. 19Reduce oven heat to 300°F (150°C).
  20. 20Reduce oven heat to 300°F (150°C).
  21. 21Reduce oven heat to 300°F (150°C).
  22. 22In a large bowl beat cream cheese and sugar until smooth.
  23. 23In a large bowl beat cream cheese and sugar until smooth.
  24. 24In a large bowl beat cream cheese and sugar until smooth.
  25. 25Add eggs, one at a time, beating to combine after each addition. Do not over beat.
  26. 26Add eggs, one at a time, beating to combine after each addition. Do not over beat.
  27. 27Add eggs, one at a time, beating to combine after each addition. Do not over beat.
  28. 28Add vanilla extract, sour cream, heavy cream, salt and beat until smooth.
  29. 29Add vanilla extract, sour cream, heavy cream, salt and beat until smooth.
  30. 30Add vanilla extract, sour cream, heavy cream, salt and beat until smooth.
  31. 31Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
  32. 32Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
  33. 33Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
  34. 34Place the pan on a large piece of foil, and fold the foil up the sides of the pan.
  35. 35Place the pan on a large piece of foil, and fold the foil up the sides of the pan.
  36. 36Place the pan on a large piece of foil, and fold the foil up the sides of the pan.
  37. 37Pour the filling over the crust, place the pan inside a roasting pan.
  38. 38Pour the filling over the crust, place the pan inside a roasting pan.
  39. 39Pour the filling over the crust, place the pan inside a roasting pan.
  40. 40Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan.
  41. 41Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan.
  42. 42Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan.
  43. 43Bake for 45-50 minutes or until the edge is set but the center jiggles slightly.
  44. 44Bake for 45-50 minutes or until the edge is set but the center jiggles slightly.
  45. 45Bake for 45-50 minutes or until the edge is set but the center jiggles slightly.
  46. 46Turn off the heat and leave it another hour in the oven.
  47. 47Turn off the heat and leave it another hour in the oven.
  48. 48Turn off the heat and leave it another hour in the oven.
  49. 49Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
  50. 50Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
  51. 51Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
  52. 52Decorate the cake with fresh fruits.
  53. 53Decorate the cake with fresh fruits.
  54. 54Decorate the cake with fresh fruits.

Ingredients

  • 250 g Digestive biscuits/crackers
  • 250 g Digestive biscuits/crackers
  • 250 g Digestive biscuits/crackers
  • 90 g Butter, melted
  • 90 g Butter, melted
  • 90 g Butter, melted
  • 4 cups Cream cheese
  • 4 cups Cream cheese
  • 4 cups Cream cheese
  • 1 cup Sugar
  • 1 cup Sugar
  • 1 cup Sugar
  • 0.25 cup Heavy cream
  • 0.25 cup Heavy cream
  • 0.25 cup Heavy cream
  • 1 teaspoons Vanilla extract
  • 1 teaspoons Vanilla extract
  • 1 teaspoons Vanilla extract
  • 4 Eggs, large
  • 4 Eggs, large
  • 4 Eggs, large
  • 1 cup Sour cream
  • 1 cup Sour cream
  • 1 cup Sour cream
  • 1.5 tablespoons Cornstarch
  • 1.5 tablespoons Cornstarch
  • 1.5 tablespoons Cornstarch
  • Lemon zest
  • Lemon zest
  • Lemon zest
  • pinch Salt
  • pinch Salt
  • pinch Salt
  • Fresh berries
  • Fresh berries
  • Fresh berries
  • Strawberry jam
  • Strawberry jam
  • Strawberry jam

Equipment

food processorZiploc bagspringform panroasting panlarge bowlmixer