Classic baked cheesecake is a crust of crushed Maria cookies and melted butter filled with cream cheese beaten with sugar, eggs, cream, vanilla, and lemon zest, baked at 160°C (320°F) for 70 minutes until set but slightly wobbly, cooled slowly in the oven, and chilled. It takes 20 minutes of preparation and 70 minutes of baking, plus chilling, and serves 8.
A timeless dessert for any special occasion, delicious plain or topped with fresh fruit or jam.
How to Make Baked Cheesecake?
The cookie crust is pressed into a springform pan, the creamy filling is poured on top, and the cheesecake bakes low and slow, then cools gradually so it does not crack.
Nutritional Information
Each serving of classic baked cheesecake contains approximately 670 kcal, 48 g of carbohydrates, 50 g of fat, 9 g of protein, 1 g of fiber, 33 g of sugars, 200 mg of cholesterol, and 370 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Classic Baked Cheesecake Recipe
Preparation: 20 minutes (plus 4 hours chilling)
Cooking: 70 minutes
Servings: 8
Ingredients
- 200 g of Maria cookies
- 600 g of cream cheese
- 200 g (1 cup) of sugar
- 200 ml (¾ cup + 1 tablespoon) of heavy cream
- 100 g (7 tablespoons) of butter, melted
- 3 eggs
- 1 teaspoon of vanilla extract
- Zest of 1 lemon
Instructions
- Preheat the oven to 160°C (320°F) for at least 10 minutes. Crush the cookies into fine crumbs, mix them with the melted butter, and press into the bottom of a springform pan to form the crust.
- In a second bowl, beat the cream cheese with the sugar until smooth. Add the eggs one at a time, mixing well after each, then stir in the cream, vanilla, and lemon zest until smooth.
- Pour the filling over the crust. Bake for 70 minutes or until set but slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside with the door ajar. Refrigerate for at least 4 hours before serving.
Additional Tips
Cool it slowly
Leave it in the turned off oven with the door ajar for 1 hour so it cools gradually and does not crack.
Grease the sides
Butter the sides of the pan so the cheesecake can settle as it cools without sticking.
Room temperature ingredients
Use cream cheese and eggs at room temperature for a smooth, lump free filling.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Maria cookies | Digestive or chocolate cookies | 200 g | Different crust |
| Heavy cream | Greek yogurt or sour cream | 200 ml | Denser, tangier |
| Plain topping | Berry jam | To taste | Classic finish |
| Lemon zest | Orange zest | 1 orange | Sweeter citrus |
Frequently Asked Questions (FAQs)
1. How do I keep it from cracking?
Besides cooling it gradually, grease the sides of the pan well so the cheesecake can settle freely as it cools.
Yes, Maria cookies are standard, but chocolate or digestive cookies change the flavor of the crust.
3. Which jam goes best?
Red berries such as raspberry, blueberry, or strawberry are traditional, and passion fruit adds a citrus note.
4. Can I replace the cream?
For a denser, New York style cheesecake, use plain Greek yogurt or sour cream, which add more tang.
History of Cheesecake
Cheesecake has roots in ancient Greece, where rustic versions were made with cheese and honey, but the modern baked cheesecake comes from the United States in the late 19th century.
Did You Know?
New York cheesecake, the most famous version, stands out for its high proportion of cream cheese, often with sour cream, which gives it a denser, richer texture.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Raspberry Cheesecake Recipe
- No Bake Blueberry Cheesecake Recipe
- No Bake Passion Fruit Cheesecake Recipe
- Chilean Strawberry Jam Recipe
