This baked cheesecake is a rich and velvety dessert that combines the smoothness of cream cheese, the tanginess of sour cream, and the warmth of vanilla. Its golden top and fluffy interior make it an irresistible treat for any occasion. The cheesecake bakes perfectly with a light, airy texture, and a delicate crumb that melts in your mouth. Topped with powdered sugar or fresh berries, this cheesecake is a classic crowd-pleaser that will satisfy any sweet tooth.
Why You’ll Love This:
You’ll love this cheesecake for its incredible combination of flavors and textures. The cream cheese and sour cream create a beautifully smooth and rich filling, while the hint of vanilla adds a sweet aroma. The fluffy texture balances the richness, and the golden-brown top provides the perfect finishing touch. Plus, it’s simple enough to make at home but impressive enough for any gathering.
Perfect Occasion:
This cheesecake is perfect for holidays, celebrations, or simply as a dessert for family dinners. It’s ideal for birthdays, festive gatherings, or as a weekend treat. Whether you’re serving it after a meal or sharing it with friends over coffee, this cheesecake will be the star of the dessert table.
Decoration Tips:
For a simple but elegant look, dust the cheesecake with powdered sugar just before serving. Add a handful of fresh berries, a drizzle of fruit compote, or even a light sprinkle of lemon zest to enhance the flavor and presentation. You can also add a dollop of whipped cream on each slice for a luxurious touch.
Ingredients:
- 7 large eggs
- 1 1/3 cups sugar (266 g)
- 500 g white cheese (9% fat)
- 340 g cream cheese (30% fat)
- 400 ml sour cream (15%)
- 4 tbsp vanilla pudding powder (40 g)
- 1/2 cup flour (70 g)
- 1/4 cup cornstarch (30 g)
- Vanilla bean paste or vanilla extract
Instructions:
- Prepare the Oven:
Preheat the oven to 200°C (top/bottom heat). Place a tray of water at the bottom of the oven to create steam. Grease a 24 cm round springform pan with butter and line the bottom with parchment paper. - Mix the Cheese Filling:
In a large mixing bowl, combine the white cheese, cream cheese, and sour cream. Whisk until smooth and well combined. - Separate the Eggs:
Separate the egg yolks from the whites. Add the yolks to the cheese mixture. Sift in the pudding powder, flour, and cornstarch. Add vanilla, and mix until well combined. - Whip the Egg Whites:
In a separate bowl, use a mixer to whip the egg whites on medium speed, gradually adding the sugar. Whip for 7-8 minutes until soft peaks form. - Combine the Mixtures:
Gently fold the whipped egg whites into the cheese mixture in three additions. Use a spatula and fold carefully until the mixture is smooth and airy. - Bake the Cheesecake:
Pour the batter into the prepared pan, tapping lightly to remove air bubbles. Bake at 200°C for 25 minutes, then reduce the oven temperature to 150°C. Bake for another hour. - Cool the Cake:
After baking, turn off the oven and leave the door slightly open. Let the cheesecake rest inside for 40 minutes. Remove and cool completely at room temperature before refrigerating for at least 5-6 hours, or overnight. - Serve and Enjoy:
Remove the cheesecake from the pan and dust with powdered sugar. Slice and enjoy this creamy, delightful dessert!
Enjoy your classic baked cheesecake, perfect for any occasion!
