Classic Cheesecake

I love all kinds of cheesecakes, but my top favorite one is classical baked cheesecake. I think it’s simplicity makes it absolutely perfect, and this is definitely my first choice of dessert.

This is my classical cheesecake recipe that I have for long years. It’s soft, so creamy, airy and melts-in-your-mouth, and you won’t be able to stop eating after only one piece.

It’s recommended to make it two days prior to serving, then it “sets” and the flavors and texture are perfect. If you want, you can serve it with some cherry or strawberry jam, but I like to sprinkle some sugar powder and top and enjoy it’s simplicity.

Photo: Natalie Levin

For the crust:

150 grams plain biscuits or Graham Crackers
75 grams melted butter

For the cheese filling:

750 grams low-fat cheese (9% fat)
200 ml. sour cream
40 grams 4 tbsp. cornstarch
5 large eggs
Pinch of salt
200 grams 1 cup sugar
1 tsp. vanilla extract

For the topping:

200 ml. sour cream
2 tbsp. powdered sugar

Preheat oven to 190c degrees and place a medium bowl with boiling water on the bottom of the over. This creates a steamy baking environment.
Grease your pan.
Base: Grind the biscuits to a fine powder.
Add melted butter and stir until the mixture is damp.
Transfer the base to your pan and tight it on the bottom of your pan to create a base. Freeze for about 10 minutes.
Filling: In a large bowl, whip cream cheese, sour cream, egg yolks, cornstarch and vanilla until a smooth batter forms.
In an electric mixer bowl, attached with a whisking device, whip egg white and a pice of salt at high speed. When white foam begins to form, gradually add the sugar, and continue beating on high speed, just until you get a fluffy, glossy meringue.
Pour about 1/3 amount of the meringue into the cheese mixture and stir to combine.
Gently fold in the remaining meringue into the mixture until the mixture is smooth.
Pour the cheese filling on top of the frozen base and bake for 15 minutes on 190c degrees.
After 15 minutes, reduce oven temperature to 140 degrees and continue baking for about 55-70 minutes or until the cake is golden on top, and still slightly soft in the center.
Turn off the oven and leave the cake to cool in it for 10 minutes.
Topping: In a small bowl stir together sour cream and powdered sugar. Pour the icing on the cake, and return to the oven (still off, but a little warm) until completely cool.
Refrigerate your cake for about 5-6 hours (preferably over-night) and serve.

Keep the cake in a tight, closed container in the refrigerator for up to a week.
It is recommended to prepare it for at least a day or two before serving.
Instead of cornstarch can use the same amount of flour.
If you don’t have white cheese, you can use Greek yogurt instead.