My classic go-to cheesecake with mixed berry toppings
I have made this cheesecake for years. In my previous home, we hardly had access to cream cheese. It appeared in the shops and disappeared almost immediately. I had to befriend the store staff and take their private numbers so I could be notified when cream cheese was being offloaded for shelving.
I have made many variations of this cheesecake, to the point where I woke up one day and realised I had somehow created my own special recipe. Putting it to paper was the toughest part. Ask me to do it now and I will make it. My hands will know how much of every ingredient to add in that mixer. My brain will even know the quantities almost automatically. But I’ve been sitting at this desk staring at my laptop and trying to figure out what the right quantities are. You know what? I’m just going to go make one now and maybe document the process?
Haha. I didn’t make one afterall. I remembered something I had decided some days ago about weekly calorie intake and well, I guess my brain had to take responsibility… and work it did.
So here’s my fail-proof fool-proof recipe for the most versatile and classically delicious cheesecake you’ve ever had! Oh and did I say simple and straightforward to make? Yeah, just ignore the long time commitment (which really is sweet sweet delayed gratification) and there goes your excuse! Okay let’s get on it!
P.S.: The strawberry sauce and garnish are optional. So there goes your other excuse :) You can use any sauce or curd or fruit puree available. And of course, top with whatever fruits/ sweet nibbles/toppings you have on hand.
Prep Time: 35 mins (excluding 10-15 hour chilling and refrigerating time)
Cook/ Bake Time: 1 hr 10 mins
Ingredients
For the crust
85g butter, plus additional for greasing the pan
170g digestive biscuits, crushed by hand/ rolling pin or in a food processor into fine crumbs
1 tbsp granulated sugar
For the cheesecake filling
900g full-fat soft cheese or cream cheese (I typically use Philadelphia or Puck)
250g granulated or caster sugar
3 tbsp flour
1½tsp vanilla extract
grated zest of 1 lemon
1 tsp lemon juice
3 large eggs, and 1 egg yolk
280ml sour cream. Can be substituted with plain greek yogurt
For the topping
140ml sour cream
1 tbsp granulated or caster sugar
2 tsp lemon juice
For the strawberry sauce
450g Strawberries rinsed, hulled and thickly sliced
1/3 cup granulated sugar
1 Tbsp lemon juice from 1/2 Lemon
For garnish (optional)
Fresh Mixed berries
White, milk & dark chocolate for shaving
Instructions:
Preheat the oven to 180C/ 160C fan/ gas mark 4.
Line the base of a 9-inch springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side to trap the paper or foil and prevent any leaks.
Make the crust by melting the butter in a pan. Stir in the digestive biscuit crumbs and sugar so the mixture is evenly moistened and looks like wet sand after a light rain.
Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack and get on to making the filling.
Increase the oven temperature to 220C/ 200C fan/ gas mark 7. In a stand mixer fitted with the paddle attachment, beat at medium-low speed the soft cheese or cream cheese until creamy. This should take about 2 minutes.
Reduce the mixer to low and gradually add the sugar, flour and salt in that order.
Remember to scrape the sides of the bown to ensure an even mix.
Now using the whisk attachment, add the vanilla extract, lemon zest and lemon juice.
Keep whisking and add the eggs and yolk one after the other.
Stir in the sour cream or yogurt until smooth until just blended together. The batter should be light airy and so delicious! Yes you can taste it to check ;)
Grease the springform tin with melted butter and pour in the filling. Ensure that the top is as smooth as possible.
Set in a hot water bath in a bigger pan/ hollowed oven tray by first placing the springform pan in the tray and then pouring hot water in the tray such that the water sits at the bottom ⅓ level of the pan.
Reduce oven temperature to 110C/ 90C fan and bake for 45 minutes. When the cheesecake is ready, a slight shake of the tin should result in a slight wobble.
Turn off the oven and open the oven door slightly. Let the cheesecake cool in the oven for 2 more hours. The cake may get a slight crack on top as it cools. That’s totally fine. And where the next step comes in.
Combine the sour cream for the topping with the sugar and lemon juice. Spread over the cheesecake and also well around the edges. Cover the tin loosely with foil and refrigerate for at least 8 hours or more advisable, overnight.
Run a knife around the sides of the tin to loosen any stuck edges. Then unlock the side of the springform tin, slide the cheesecake off the bottom of the tin onto a plate, and take out the parchment paper out from underneath.
About 3 hours before the cheesecake is to be decorated, make the strawberry sauce.
In a medium saucepan, combine sliced strawberries, sugar and lemon juice. Place the saucepan over medium heat and bring to a boil, stirring regularly. Strawberries do not need to be mashed, but can be mashed while boiling if a smoother consistency is required.
Reduce heat and simmer for about 20 or until your sauce is thick, stirring at regular intervals to maintain the consistency. Remove the saucepan from the heat and cool to room temperature. You may also refrigerate until the cheesecake is ready to be decorated. The sauce will thicken up some more as it cools.
Top the cheesecake with the strawberry sauce and garnish with fresh berries and shaved chocolate.
Enjoy!!!!