The Perfect Cheesecake you will ever try making at home. The richness in every bite is amazing as the filling compliments wonderfully with the crust.
Equipment
- oven
- mixing bowl
- cake pan (nonstick)
Ingredients
For the cheesecake:
- 3 packets of Philadelphia cream cheese (250 gm each)
- 1 cup sugar
- 1 tbsp cake flour
- A pinch of salt
- 1/2 cup sour cream
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 3 large eggs
- 1 large egg yolk
For the crust:
- 15 whole cream/graham crackers
- 1/2 cup butter (some extra to grease the pan)
Instructions
Before you start:
- Keep the cream cheese at normal temperature for few hours before starting the cake preparation.
Preparing the crust:
- Crush the cream/graham crackers in a plastic bag until they form fine crumbs, you should have 1 1/2 to 2 cups.
- Melt 5 tablespoons of butter in the microwave and mix this into the cream cracker crumbs. The mixture shall be like wet sand holding together in a clump when you press it in your fist.
- If not, add extra tablespoons of water (one a time) until the mixture holds together.
- Transfer it into the pan and press it evenly flat into the bottom.
Baking the crust:
- Bake the crust in the oven for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool while you prepare the filling.
Cheesecake filling:
- Mix the cream cheese, sugar, cake flour, and salt together in a large bowl until creamy and no lumps of cream cheese remain.
- Add the sour cream, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined fluffy and creamy. Keep scraping the mixture from the edges to the middle of the bowl so that it is mixed well and clean.
- Add the eggs and yolk one by one at a time, the mixture will become creamier and smooth.
- The finished batter should be smooth and silky. Its ok if you see a few bubbles in the mixture here and there; they will melt into the batter during baking.
- Pour the batter over the crust and spread it into an even layer.
- Pour some water into the sides of the roasting pan, careful not to splash any water onto the cheesecake.
- Bake the cheesecake at 176°C for 50 to 60 minutes.
- The cheesecake is done when the outer two to three inches look slightly puffed and set, but the middle still moves (like Jelly) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, switch off the heat right away.
- Turn off the oven and leave the door open. Let the cheesecake cool completely inside the oven.
- Chill the cheesecake for four hours in the refrigerator, this step is important to get the perfect texture.
Blueberry topping for cheesecake (Optional)
- Take the cheesecake out of the fridge about 30 minutes before you plan to serve.
- In a separate pan heat about 1/4 cup of water, mix in a half lemon’s juice, 2 tsp sugar and ½ tsp cinnamon powder.
- Mix well, let it caramelise on a low flame, now add 1 cup of fresh blue berries and mix again.
- Keep stirring, let the blue berries crack and soften a little. Remove the pan from heat and let the mixture cool completely.
- Pour the blueberry mixture over the cheesecake and serve.