Creamy Classic American Cheesecake

The most tender, melts in your mouth, food of the gods, a holiday every day! Cheesecake with cream cheese is a dish that came to us from American cuisine. It is a shortbread pie with cheese filling. Thanks to a special baking technology, the cheesecake turns out very tender, with a creamy taste.
cook time: 8h
Logan Winslow
Creamy Classic American Cheesecake

Nutrition Facts (per serving)

354
Calories
31g
Fat
18g
Carbs
9g
Protein

Ingredients (8 portions)

For the base:

Ready shortbread cookies 120 g
Butter 60 g

For filling:

Cream cheese 400 g
Sugar 100 g
Sour cream 200 g
Heavy cream 150 ml
Eggs 2 pc
Corn starch 2 tbsp
Lemon juice 2 tbsp
Vanillin to taste

Recipe instructions

Step 1

Step 1
How to make cheesecake with cream cheese? Prepare ingredients for making the base. I take simple shortbread cookies from a pack, such as Yubileiny; you can also use crackers, waffles or sponge cake. Choose high-quality oil, without additives, that complies with GOST. The quality of the base will largely depend on its taste.

Step 2

Step 2
How to make the base? Grind the cookies in any way you like. I put it in a tight bag and hit it with a rolling pin. You can use a blender, meat grinder or food processor. The main thing is to make crumbs out of it.

Step 3

Step 3
Melt the butter using any available method. Read how to do this at the end of the recipe. I usually heat it in a thick-bottomed saucepan over low heat. Then cool the oil a little.

Step 4

Step 4
Place the crumbs in a deep bowl, pour in the chilled butter. Mix cookies with butter until smooth.

Step 5

Step 5
Prepare the pan in which you will bake the cheesecake. I bake in a pastry ring with a diameter of 20 cm, the bottom is formed from foil folded in several layers. I donʼt lubricate the form with anything. If you are baking in a regular pan, then grease the bottom and sides with oil, and carefully wrap the bottom with foil, because we will bake the cheesecake in water.

Step 6

Step 6
Pour the crumbs into the bottom and tamp them down thoroughly with something flat, such as the bottom of a glass. I make the cheesecake without sides; if you want with them, you will have to increase the amount of ingredients. Place the prepared base in the refrigerator while preparing the filling.

Step 7

Step 7
Prepare the ingredients for the filling. It is important to remove them from the refrigerator in advance so that they warm up to room temperature, then the filling will be tender and homogeneous. Take the fattest, highest quality, natural cream. You can use potato starch, but then you need half as much. Take quality cream cheese without additives, like Philadelphia.

Step 8

Step 8
How to make the filling? Take a large bowl, put cheese and sugar in it, mix well. Then add sour cream and cream, mix again. Next, beat in the eggs. And mix the mixture again until smooth. In general, for cheesecake you don’t need to beat anything, it doesn’t need airiness, so use a regular whisk. Next add starch, lemon juice and a pinch of vanillin. Give a final stir. The filling is ready.

Step 9

Step 9
Remove the base from the refrigerator. Pour the filling over it. Shake the pan a little to distribute it evenly.

Step 10

Step 10
Place the pan on a high-sided baking sheet. Pour about a liter of boiling water into the pan. Place in a preheated oven. Bake the cheesecake for 30 minutes at 180 degrees. Then turn off the oven and leave the cheesecake in it for an hour.

Step 11

Step 11
After an hour, remove the cheesecake from the oven and cool it completely, already at room temperature. Then put it in the refrigerator for 8 hours.

Step 12

Step 12
Once cooled, the cheesecake will completely stabilize. Remove the pan and transfer the cheesecake to a plate. Bon appetit!

Additional rubrics

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