This Classic Cheesecake recipe is rich, creamy, and indulgent, combining smooth cream cheese, tangy sour cream, and a hint of lemon for brightness.
With a velvety texture and perfectly balanced sweetness, it’s the ultimate dessert for any occasion.
The combination of eggs, butter, and a touch of cornstarch ensures a dense yet silky finish, while the lemon zest adds a refreshing contrast to the richness.
Ideal for celebrations or as a decadent treat, this cheesecake is sure to impress!
ingrédients :
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest.
Generously butter the inside of a 10-inch springform pan.
Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.
This will help to prevent water seeping into the pan when you put it into the bain-marie.
Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.
Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
Remove from the water bath and carefully peel the aluminum foil from around the pan.
Let stand at room temperature until completely cool, about 4 hours.
Refrigerate, covered, until well chilled.
For best flavor and texture, this cheesecake is best chilled overnight.
For variations, you can top the cheesecake with fresh fruit like strawberries or blueberries, or switch up the crust by using chocolate or graham crackers for added flavor.
You can also experiment by incorporating chocolate, caramel, or pumpkin into the batter for a unique twist.
To ensure the best results, use room temperature ingredients for a smooth and creamy batter, and avoid overmixing to prevent cracks from forming.
Baking the cheesecake in a water bath will help cook it evenly and keep the texture rich and creamy
To store Classic Cheesecake, allow it to cool completely after baking. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container.
Store the cheesecake in the refrigerator for up to 5 days.
For longer storage, you can freeze the cheesecake by wrapping it in plastic wrap and then in aluminum foil.
It can be frozen for up to 2-3 months. When ready to serve, thaw the cheesecake in the refrigerator overnight for the best texture.