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simple cheesecake recipe
- Total Time: 525 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This simple cheesecake recipe offers a stress-free solution for homemade decadence, featuring the sweet aroma of cardamom and rosewater. It is perfect for any occasion and can be adapted for healthier or dietary-specific versions without sacrificing flavor.
Ingredients
Scale
- 700 g (25 oz) full-fat cream cheese, softened to room temperature
- 200 g (1 cup) granulated sugar
- 3 large eggs, at room temperature
- 120 ml (0.5 cup) heavy cream
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 10 ml (2 teaspoons) alcohol-free rosewater
- 5 ml (1 teaspoon) ground cardamom, divided (for crust and filling)
- A pinch fine sea salt
- 200 g (7 oz) graham crackers or digestive biscuits, finely crushed
- 85 g (6 tablespoons) unsalted butter, melted
- 30 g (0.25 cup) shelled pistachios, toasted and finely crushed, for garnish
- 2 g (1 tablespoon) food-grade dried rose petals, for garnish
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 175 C (350 F). Lightly grease a 23 cm (9-inch) springform pan and wrap the bottom and sides tightly with heavy-duty aluminum foil to prevent water seepage.
- Make the Crust Mixture: In a medium bowl, combine the finely crushed graham cracker crumbs, 85 g (6 tablespoons) melted unsalted butter, and 0.6 ml (0.125 teaspoon) ground cardamom. Mix until the crumbs are well moistened and fragrant.
- Press & Bake Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared 9-inch springform pan. Bake for 10 minutes until lightly golden. Remove from the oven and let it cool slightly.
- Reduce Oven Temperature: Reduce oven temperature to 160 C (325 F).
- Beat Cream Cheese: In a large mixing bowl, beat the 700 g (25 oz) softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add Sugar: Gradually add the 200 g (1 cup) granulated sugar, continuing to beat until the mixture looks light and fluffy, scraping down the sides often.
- Incorporate Eggs: Add the 3 large eggs one at a time, beating on low speed just until each is incorporated. (Do not overmix to prevent cracks).
- Stir in Flavorings: Stir in the 120 ml (0.5 cup) heavy cream, 5 ml (1 teaspoon) alcohol-free vanilla extract, 10 ml (2 teaspoons) alcohol-free rosewater, the remaining 4.4 ml (0.875 teaspoon) ground cardamom, and a pinch of fine sea salt. Mix just until combined and visibly smooth.
- Pour Filling: Pour the creamy filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
- Prepare Water Bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
- Bake Cheesecake: Carefully transfer the roasting pan with the cheesecake to your preheated oven. Bake for 60-75 minutes, or until the edges are visibly set and lightly golden, but the center still jiggles slightly when gently shaken.
- Cool in Oven: Turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.
- Cool at Room Temperature: Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil from the springform pan. Let the cheesecake cool completely at room temperature for at least 2 hours until it no longer feels warm.
- Chill Thoroughly: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for optimal setting and flavor development.
Notes
For a super-fast crust, use a food processor for graham crackers. If you forget to soften cream cheese, microwave on low for 15-20 seconds. To prevent cracks, avoid overmixing the batter, cool gradually in the oven, and always use a water bath (bain-marie). Store covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 100 g)
- Calories: 350 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 80 mg