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classic cheesecake recipe
- Total Time: 650 minutes
- Yield: 12–16 servings 1x
- Diet: General
Description
This classic cheesecake recipe features a rich, velvety texture topped with a fragrant Rosewater & Pistachio Crumble. It is a foolproof guide for home bakers to create a delicious and impressive dessert that is both comforting and family-friendly.
Ingredients
- 900 g full-fat cream cheese, softened to room temperature
- 250 g granulated sugar (for filling)
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 240 g full-fat sour cream, room temperature
- 5 ml vanilla extract
- 7.5 ml rosewater
- 2 g fine sea salt
- 200 g graham cracker crumbs
- 50 g finely ground pistachios
- 50 g granulated sugar (for crust)
- 115 g unsalted butter, melted
- raw pistachios, roughly chopped (for garnish)
- dried edible rose petals (for garnish)
Instructions
- Prep Oven and Pan: Preheat your oven to 160°C (325°F). Tightly wrap the bottom and sides of a 23 cm (9-inch) springform pan with heavy-duty aluminum foil, ensuring it is watertight.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, finely ground pistachios, and 50 g (0.25 cup) granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared 9-inch springform pan. Bake for 10 minutes until lightly golden, then remove from oven and let cool slightly.
- Prepare the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2 minutes until smooth and creamy. Gradually add the 250 g (1.25 cups) granulated sugar, beating until just combined. Add the eggs one at a time on low speed, beating until just incorporated after each addition. Stir in the egg yolk, sour cream, vanilla extract, rosewater, and fine sea salt until just combined and smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
- Cool and Chill: Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool in the water bath inside the oven for 1 hour. Remove the cheesecake from the water bath and the roasting pan, then carefully remove the aluminum foil. Let cool completely on a wire rack at room temperature for at least 2 hours. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.
Notes
Overmixing the filling can incorporate too much air, leading to cracks in your cheesecake; stop once ingredients are just blended. Ensure cream cheese is at true room temperature for a smooth, lump-free batter. The water bath helps cook the cheesecake evenly and prevents cracking, as does slow cooling in the oven. If your cheesecake cracks, it is still delicious and can be hidden beautifully with toppings like fruit or whipped cream. For a low-carb option, substitute almond flour for graham crackers and use a granulated sugar substitute. Store covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 450 calories
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg