Indulge in the timeless elegance of our Silky Smooth Classic Cheesecake, a creamy and luxurious dessert that pairs the tangy richness of cream cheese with a zesty hint of lemon, all encased in a delicate parchment-thin crust.
Ingredients:
- 2 blocks (500g in total) of cream cheese, softened to room temperature
- ¾ cup + 1 tsp (155g) granulated sugar, divided
- 3 large eggs, room temperature
- 1 tbsp (15ml) lemon juice
- 1 tsp (5ml) pure vanilla extract
- ¼ tsp salt
- 1 ¼ cups (300ml) 35% whipping cream
- 2 tbsp (18g) all-purpose flour, sifted
Instructions:
- Preheat your oven to a hot 450°F (232°C). Prepare an 8-inch springform pan with a crisscross of parchment, allowing an overhang for easy removal. Don’t worry about pleats or wrinkles; they add character to the cheesecake’s edges.
- With an electric mixer, whip the cream cheese until it’s smooth. Gradually incorporate ¾ cup sugar until the mixture is perfectly combined and lump-free.
- Add eggs one at a time, ensuring each is well mixed before adding the next. Blend in the lemon juice, vanilla, and salt.
- In a separate bowl, whisk together the remaining sugar, flour, and half the cream until it’s smooth. Blend this into the batter, then slowly mix in the remaining cream, achieving a silky batter.
- Strain the batter to remove any lumps and pour into the pan. Bake for 22-26 minutes; the top should be a rich brown, and the center should jiggle temptingly.
- Allow the cheesecake to cool in the pan before refrigerating for at least 8 hours, or overnight, which will result in a significant settling.
- Once set, gently remove the parchment, slice the cheesecake into elegant wedges, and serve at room temperature, perhaps with a side of sherry for an added touch of indulgence.
Invite your friends to relish this classic dessert and remember to save our page for more scrumptious recipes every day!
