Introduction:
Cheesecake is a timeless dessert that never fails to impress. Whether it’s a family gathering, a celebration, or a casual treat, this classic cheesecake recipe with a buttery biscuit base is sure to be a crowd-pleaser. The secret to achieving the perfect texture and flavor lies in the use of a springform pan, which ensures a smooth, professional look. Follow this step-by-step recipe to create a creamy, decadent cheesecake topped with fresh berries or your favorite garnish.
Ingredients:
For the Biscuit Base:
- 200g digestive biscuits (or graham crackers)
- 80g unsalted butter, melted
For the Cheesecake Filling:
- 500g cream cheese, softened to room temperature
- 200g granulated sugar
- 200ml heavy cream
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice (optional, for a slight tang)
Optional Toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate or caramel drizzle
- Whipped cream
Instructions:
- Prepare the Base:
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
- In a mixing bowl, combine the crumbs with melted butter until evenly coated.
- Press the mixture firmly into the bottom of a springform pan (23cm diameter recommended) to form an even layer. Use the back of a spoon to smooth it out.
- Chill in the refrigerator for 15-20 minutes while preparing the filling.
- Make the Filling:
- Preheat your oven to 160°C (320°F).
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, ensuring there are no lumps.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, heavy cream, and lemon juice (if using) until fully incorporated. The mixture should be smooth and slightly thick.
- Assemble the Cheesecake:
- Pour the cream cheese filling over the chilled biscuit base in the springform pan.
- Smooth the top with a spatula to ensure an even surface.
- Bake the Cheesecake:
- Place the springform pan on a baking tray to catch any drips.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Avoid overbaking, as this can cause cracks.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually.
- Chill and Serve:
- Once the cheesecake is cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
- Before serving, remove the cheesecake from the springform pan. Run a knife around the edges to release it smoothly.
- Add Toppings:
- Decorate with fresh berries, a drizzle of chocolate or caramel sauce, or a dollop of whipped cream for an extra touch of elegance.
Tips for Success:
- Use room temperature ingredients to ensure a smooth, lump-free filling.
- If you want a crack-free cheesecake, consider baking it in a water bath by wrapping the bottom of the pan in foil and placing it in a larger pan filled with hot water.
- Refrigeration is key! Allowing the cheesecake to chill thoroughly enhances the flavor and texture.
Why You’ll Love This Recipe:
This cheesecake recipe is a versatile, foolproof option for beginners and experienced bakers alike. Its creamy texture, buttery base, and endless topping possibilities make it a dessert that you’ll want to recreate over and over again. Pair it with coffee or tea for the perfect ending to any meal!