Cheesecake Recipe: Cheesecake is one of the most beloved desserts in the world—rich, creamy, smooth, and full of flavors that feel luxurious in every bite. Whether you’re preparing it for a birthday, a celebration, a family dinner, or simply to satisfy your dessert cravings, a perfectly baked cheesecake can easily steal the spotlight.

---

Ingredients for Classic Creamy Cheesecake

For the Biscuit Crust

• 200 g digestive biscuits or graham crackers
• 100 g melted butter
• 2 tbsp sugar (optional for extra sweetness)

For the Cheesecake Filling

• 500 g cream cheese (room temperature)
• 1 cup granulated sugar
• 1 cup sour cream or thick curd (hung)
• 3 large eggs
• 1 tbsp lemon juice
• 1 teaspoon vanilla extract
• 2 tbsp all-purpose flour or cornflour
• A pinch of salt

For Topping (Optional)

• 1 cup fresh berries
• 2 tbsp sugar
• 1 tbsp lemon juice
• Or caramel/chocolate syrup

---

1. Prepare the Biscuit Crust

The base of a cheesecake acts like its foundation. A well-made crust supports the creamy filling and adds a beautiful crunch.

Steps:

1. Crush the digestive biscuits using a grinder or rolling pin until they turn into fine crumbs.
2. Transfer the crumbs to a bowl and mix them with melted butter.
3. Stir until the mixture resembles wet sand.
4. Pour this into a springform pan (7 or 8 inches).
5. Press down firmly using the back of a glass so the base becomes compact and even.
6. Refrigerate the pan for at least 15 minutes while you prepare the filling.

Tip: A tight crust prevents the filling from seeping through and ensures neat slices.

---

2. Prepare the Cheesecake Filling

The heart of the cheesecake is its creamy, silky filling. The key is to avoid over-mixing, which can create unwanted air bubbles and cracks.

Steps:

1. In a large bowl, whisk cream cheese until it turns smooth and lump-free.
2. Add sugar gradually and blend until incorporated.
3. Mix in sour cream or hung curd for extra creaminess.
4. Add vanilla extract and lemon juice, which enhances flavor and balances sweetness.
5. Add flour or cornflour – this helps the cheesecake set firmly.
6. Finally, add eggs one at a time. Mix slowly and avoid beating too much air into the batter.

Tip: All ingredients must be at room temperature for the smoothest texture.

---

3. Pour and Tap

1. Take out the chilled crust from the refrigerator.
2. Slowly pour the cheesecake filling over the crust.
3. Tap the pan gently 2–3 times to release trapped air bubbles.

---

4. Bake the Cheesecake Using Water Bath (Bain-Marie)

This is the secret behind café-style creamy cheesecakes.

Steps:

1. Wrap the springform pan tightly with aluminium foil to prevent water from leaking in.
2. Place the pan in a larger tray filled halfway with hot water.
3. Bake at 160°C (320°F) for 55–70 minutes.

The cheesecake should be:

• set on the edges
• slightly jiggly in the center

Don’t over-bake.

---

5. Cooling the Cheesecake

Cooling is more crucial than baking.

Steps:

1. Turn off the oven and leave the cheesecake inside for 30 minutes.
2. Bring it out and keep it at room temperature until completely cool.
3. Refrigerate for at least 6 hours, preferably overnight.

This step helps the cheesecake get its perfect firm yet creamy texture.

---

Why Cheesecakes Crack – and How to Avoid It

A cracked cheesecake is common but avoidable. Follow these expert tips:

• Do not over-beat the batter.
• Always bake at a low temperature.
• Use a water bath for even heating.
• Do not open the oven repeatedly.
• Cool the cheesecake slowly.

By following these techniques, your cheesecake will stay smooth and flawless.

---

Serve the Cheesecake

Once chilled overnight:

1. Remove from the fridge.
2. Run a knife around the edges.
3. Open the springform pan carefully.
4. Slice using a hot knife (dip knife in hot water, wipe, and cut).
5. Add your favorite topping: berries, caramel, fruit compote, chocolate, or whipped cream.

---

Cheesecake Variations You Can Try

1. Chocolate Cheesecake

Add melted dark chocolate to the cream cheese mixture.

2. Blueberry Cheesecake

Top with homemade blueberry compote.

3. Lemon Cheesecake

Increase lemon juice and add some zest for tangy flavor.

4. No-Bake Cheesecake

Skip baking and use whipped cream + gelatin for setting.

5. Oreo Cheesecake

Replace digestive biscuits with crushed Oreo cookies.

---

Read this also: https://us.rjvicky.com/french-omelette-recipe/

Storage Instructions

Refrigerator:

Cheesecake stays fresh for 4–5 days in an airtight container.

Freezer:

Freeze slices for up to 2 months.
Thaw overnight before serving.

---

Final Thought

This cheesecake recipe is perfect for beginners and experts alike. The slow mixing, water bath technique, careful baking, and long chilling time together create the ultimate creamy and indulgent cheesecake that feels just like a bakery-style dessert.