Baked Cheesecake Topped With Cream and Blueberries

Decadent and Delicious: Classic Baked Cheesecake Recipe

Name: Classic Cheesecake Recipe
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Ingredients: 85 g of butter, plus extra for tin; 1 packet of digestive biscuits, crushed (add extra biscuits if you like a thicker base); 1 tbsp of sugar; 900 g of cream cheese; 250 g of caster sugar; 3 tbsp of flour; 1½ tsp of vanilla essence; zest of 1 lemon; 1½ tsp of lemon juice; 3 large eggs, plus 1 yolk; 250 ml of sour cream; 250 ml of cream; 1 tbsp of caster sugar; 2 tsp of lemon juice; blueberries for topping, optional

Look no further for a creamy and ultra smooth classic cheesecake recipe. It is simple and decadent and will impress your guests.

by Jessica Alberts

18-06-2020 12:41

in Recipes

Baked Cheesecake Topped With Cream and Blueberries

Nothing beats a silky smooth baked cheesecake. The filling is dense and light at the same time.

This recipe is similar to the classic New York cheesecake, just topped with a layer of cream and a blueberry compote.

For best results, bake in a water bath to ensure the cake bakes through.

Classic Cheesecake Recipe

5 from 2 votes

Recipe by Jessica Alberts Course: DessertCuisine: GlobalDifficulty: Medium

Prep time

minutes

Cooking time

hours

minutes

Servings

Total time

hours

minutes

A creamy and smooth traditional cheesecake with a biscuit crust.

Ingredients – CRUST

85 g of butter, plus extra for tin
1 packet of digestive biscuits, crushed (add extra biscuits if you like a thicker base)
1 tbsp of sugar
INGREDIENTS – CHEESECAKE FILLING
900 g of cream cheese
250 g of caster sugar
3 tbsp of flour
1½ tsp of vanilla essence
zest of 1 lemon
1½ tsp of lemon juice
3 large eggs, plus 1 yolk
250 ml of sour cream
INGREDIENTS – TOPPING
250 ml of cream
1 tbsp of caster sugar
2 tsp of lemon juice
blueberries for topping, optional

Method

Heat the oven to 180C.
Line the base of a 23cm spring-form cake tin with baking paper and then clip the sides.
For the crust, melt the butter in a medium pan. Stir in the digestive biscuit crumbs and sugar.
Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
METHOD – CHEESECAKE FILLING
Increase the oven to 220C. Beat the cream cheese until creamy, about 2 minutes.
Gradually add the caster sugar, then the flour and a pinch of salt, scraping down the sides of the bowl.
Whisk in the vanilla essence, lemon zest and lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time.
Stir in the sour cream, but don’t over-beat. The batter should be smooth and light.
Brush the sides of the spring-form tin with melted butter. Pour in the filling.
Place the cake tin in a shallow dish and fill with water (to create a water bath). Bake for 10 minutes.
Reduce oven temperature to 110C and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
Turn off the oven and let the cheesecake cool in the oven for an hour. The cheesecake may get a slight crack on top as it cools.
METHOD – TOPPINF
Whisk the cream, caster sugar and lemon juice. Spread over the cheesecake. Add blueberries or any other topping of your choice.
Run a knife around the sides of the tin to loosen. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate.