Cheesecake recipes are such a hit on the blog and here I am, back with the perfect classic cheesecake recipe! As per my last blog post, I am still in denial about strawberries going out of season. And so, I have chosen to top this decadent, dreamy, gorgeous classic cheesecake with strawberries too!
Let’s be honest, who can resist a classic cheesecake? Not a single person of my team, that’s for sure. We’ve taken away all the guesswork and hard work, ensuring a smooth, creamy and crack-free classic cheesecake with a crisp crust every time. We kept the filling straightforward, making prep time quick and simple but sacrificing none of that New York-style classic cheesecake flavor. Top with fresh berries and edible flowers, and this elegant recipe is ready to become your favorite after-dinner treat!
Cheesecakes are my greatest love in a dessert world. I love any kind of cheesecake, bake or no-bake cheesecake, regular size or mini cheesecakes. I am utterly crazy about these sweet and decadent desserts. As I said, I love experimenting with all sorts of cheesecake creations so I carried away and forgot to show you how to make a classic cheesecake. I know you will enjoy the recipe, so stay tuned!
In case you bake this classic cheesecake, please tag me on Instagram!
Easy baked cheesecake recipe tips to nail this classis cheesecake
We all need some tips to get us around baking this classic cheesecake recipe. The following are some basic tips to ensure great flavour, great taste, and a great shape of your classic cheesecake.
The cream cheese
The cream cheese for this classic cheesecake has to be softened and moist. Cream cheese is the most significant and major ingredient of cheesecakes. Your classic cheesecake recipe revolves around your cream cheese. If you use hardened or cold cream cheese, your mix will be non-uniform and will have lumps- a lot of it. And, you literally will not be able to get them out easily. Why take the risk only? Keep your cream cheese at room temperature before using it in your classic cheesecake.
Adding corn flour (optional)
It is known that adding as little as one tablespoon of corn flour really helps you get out a crack-free classic cheesecake. Corn flour interacts with the ingredients and gives you a stable mix. Even in cookies, mixing one tablespoon of cornflour gives a very chewy texture. Although we have not used it, it might end up being highly useful for the ones who are making it for the first time.
In every baking process, what will yield a good dessert is nothing but patience. Patience to use softened cream cheese and patience to allow your classic cheesecake to bake. Most amount of patience is required when you need to take your cheesecake out of the tin. This is a vital step because you know you want a pretty dessert. If you don’t allow the dessert to cool down and set, you won’t end up with anything even close to pretty.
Ingredients for this classic cheesecake
FOR THE BASE OF THIS CLASSIC CHEESECAKE
Standard recipe and nothing difficult. Just crush them biscuits and melt that butter. Just remember that for this particular base, you need a fine base. Thus, grind your biscuits to a fine powder-like texture. I have used digestive biscuits because they do not add that extra sweetness quotient. But, go ahead and use that Parle-G or Marie Biscuits. You do you!
FOR THE FILLING OF THIS CLASSIC CHEESECAKE
Here is what you should be paying attention to- the filling is the most important part- obviously! It gets some percentage complicated here for newbies- but hang on! Understand the basics and you’re good to go.
To start with, your cream cheese should be fresh. You can use Britannia or Mooz. However, I really prefer Britannia because it’s easily available and super affordable. You can also use D’lecta cream cheese for this classic cheesecake for the perfect results. The mascarpone cheese one should ideally go for is Flanders. You can also go for Mooz Mascarpone cheese. We have also used whipping cream and for this, the unbeatable brand is Rich’s whipping cream. Please remember to use castor sugar and not powdered/icing/granulated sugar for this recipe. Little things like this really make or break your recipe.
Classic Cheesecake recipe
- 11⁄4 cup Digestive biscuits, crushed
- 1⁄4 cup melted butter
- 11⁄2 cups cream cheese, softened
- 1 cup mascarpone cheese, softened
- 1 cup whipping cream
- 1⁄2 cup castor sugar
- 3 eggs
- 1 tbsp lemon juice
- 1 cup sliced strawberries
- 4tbsp castor sugar
- Preheat the oven to 180°C.
- In a bowl, combine crushed the digestive biscuits and melted butter. press the mixture into an 8-inch springform pan. Bake at 180°C for 10 minutes.
- Meanwhile, to make the filling, slowly beat the cream cheese, mascarpone cheese, whipping cream and sugar together until everything is well combined. Don’t whip the ingredients too much. The idea is to not incorporate air. If you don’t have mascarpone cheese, you may replace it with an equal quantity of sour cream.
- Add eggs, one at a time, and mix just until blended. Add in the lemon juice. Overmixing the batter will incorporate too much air into it, which is not desirable. The mixture should be smooth and lump-free.
- Pour the filling on the baked Biscuit base. place the springform pan in a water bath and pop it into the oven. reduce the temperature to 150°C and bake for 1 hour.
- You know the cheesecake is done when the edges begin to puff, the cake is almost set and the centre is still jiggly. Do not insert a toothpick to test its doneness.
- Once the cheesecake is baked, let it cool for 15 minutes. run the knife around the edges to release it and let it cool completely while it’s still in the pan.
- Once the cheesecake is at room temperature, take it out of the cake pan and let it rest in the fridge for at least 5 hours or overnight.
- In a bowl add the strawberries and sugar. Combine until strawberries are coated with sugar. Let it sit for 2 minutes. Top the cheesecake with the strawberry mix.
Hey! How much is the cream cheese and mascarpone in grams?
Ronak Mehta says
Thanks for sharing the awesome information. your information going to be very helpful for me. thank you so much.
Hi Shivesh, I followed your recipe to the letter and used Mooz’s cream cheese and mascarpone but my cheesecake sank in the middle after baking.
What could have been the reason? Any advice would be useful
sonali gaunker says
Hi shivesh could u plz tell me 1 cup is equal to how many grams?
Aparna Palit says
How big is this cheescake in inches?
And is there a way I can omit mascarpone cheese.. it’s not available where I live
Would love to try this receipe. Could you please tell how to make sour cream at home? Would love to use sour cream, instead. Thanks
harsh morzaria says
Thanks for the recipe..!!!!!!!!
Will try this for sure. I hope I will be able to bake.
Hi Shivesh, I tried the cheesecake today and it has turned out pretty good.
Please include a tip for the water bath – to wrap the springform pan in 2-3 layers of foil and the depth of the water of the water bath, including that it should be hot water.
My base got wet as water seeped in. I brought the pan out, did a Google search on damage control and so saved the day.
I think it will be super handy to give measurements in grams for all ingredients. It is more convenient in grams to buy and measure out everything.
Also, for novice cheesecake bakers, they need to be told the right time to add the cornflour. I took the chance and did not add it and thanks to the low temperature baking in a water bath, the cake did not crack.
All in all, family loved the taste
Deepak Shukla says
Amazing Cheesecake, Look Like Yummy. Your information is Really True, I Will Try at home. Thanks For Sharing article.