Creamy Cheesecake
Creamy Cheesecake
Ingredients
For the Base
- 150 g biscuits
- 80 g melted butter
For the Cream Cheese Filling
- 500 g cream cheese
- 100 g sugar
- 1 egg
- 1 teaspoon vanilla extract
- 100 ml heavy cream
For the Topping
- 100 ml heavy cream
- 2 tablespoons sugar
- as needed berries, for decoration
Instructions
- 1
Preheat your oven to 180°C. Crush the 150g biscuits thoroughly until they resemble fine crumbs. You can use a food processor or place them in a bag and crush with a rolling pin.
⏱️ 5 min•🌡️ 180
- 2
Add the 80g of melted butter to the crushed biscuits. Mix the ingredients until they are well combined and the crumbs are moistened.
⏱️ 3 min - 3
Press the biscuit mixture evenly into the bottom of a 20-23cm springform pan. Ensure it forms a compact layer.
⏱️ 2 min
- 4
Bake the biscuit base in the preheated oven at 180°C for 10 minutes. Remove from the oven and set aside.
⏱️ 10 min•🌡️ 180
- 5
Reduce the oven temperature to 150°C. In a large mixing bowl, combine the 500g cream cheese and 100g sugar. Mix with an electric mixer or whisk until the mixture is smooth and homogeneous.
⏱️ 5 min•🌡️ 150
- 6
Add the 1 egg and 1 teaspoon of vanilla extract to the cream cheese mixture. Mix again until fully incorporated, scraping down the sides of the bowl as needed.
⏱️ 3 min
- 7
Pour in the 100ml of heavy cream. Mix gently until just combined. Be careful not to overmix at this stage.
⏱️ 2 min
- 8
Pour the prepared cream cheese filling mixture over the pre-baked biscuit base in the springform pan, spreading it evenly.
⏱️ 2 min
- 9
Bake the cheesecake in the preheated oven at 150°C for 45 minutes. The center should be set but still slightly wobbly.
⏱️ 45 min•🌡️ 150
- 10
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to cool gradually. Then, remove it from the oven and allow it to cool completely at room temperature. This can take 1-2 hours.
⏱️ 120 min
- 11
Once the cheesecake is completely cooled, prepare the topping. In a separate clean bowl, combine the 100ml heavy cream and 2 tablespoons sugar.
⏱️ 2 min
- 12
Whisk the mixture until stiff peaks form. Be careful not to over-whisk, or it will become grainy.
⏱️ 3 min
- 13
Gently spread the whipped cream topping over the completely cooled cheesecake.
⏱️ 2 min
- 14
Decorate the cheesecake with fresh berries as desired before serving. For best results, chill the cheesecake in the refrigerator for at least 2 hours before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cheesecake
For the Base
- 150 g biscuits
- 80 g melted butter
For the Cream Cheese Filling
- 500 g cream cheese
- 100 g sugar
- 1 egg
- 1 teaspoon vanilla extract
- 100 ml heavy cream
For the Topping
- 100 ml heavy cream
- 2 tablespoons sugar
- as needed berries, for decoration
Instructions
- 1
Preheat your oven to 180°C. Crush the 150g biscuits thoroughly until they resemble fine crumbs. You can use a food processor or place them in a bag and crush with a rolling pin.
⏱️ 5 min•🌡️ 180 - 2
Add the 80g of melted butter to the crushed biscuits. Mix the ingredients until they are well combined and the crumbs are moistened.
⏱️ 3 min - 3
Press the biscuit mixture evenly into the bottom of a 20-23cm springform pan. Ensure it forms a compact layer.
⏱️ 2 min - 4
Bake the biscuit base in the preheated oven at 180°C for 10 minutes. Remove from the oven and set aside.
⏱️ 10 min•🌡️ 180 - 5
Reduce the oven temperature to 150°C. In a large mixing bowl, combine the 500g cream cheese and 100g sugar. Mix with an electric mixer or whisk until the mixture is smooth and homogeneous.
⏱️ 5 min•🌡️ 150 - 6
Add the 1 egg and 1 teaspoon of vanilla extract to the cream cheese mixture. Mix again until fully incorporated, scraping down the sides of the bowl as needed.
⏱️ 3 min - 7
Pour in the 100ml of heavy cream. Mix gently until just combined. Be careful not to overmix at this stage.
⏱️ 2 min - 8
Pour the prepared cream cheese filling mixture over the pre-baked biscuit base in the springform pan, spreading it evenly.
⏱️ 2 min - 9
Bake the cheesecake in the preheated oven at 150°C for 45 minutes. The center should be set but still slightly wobbly.
⏱️ 45 min•🌡️ 150 - 10
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to cool gradually. Then, remove it from the oven and allow it to cool completely at room temperature. This can take 1-2 hours.
⏱️ 120 min - 11
Once the cheesecake is completely cooled, prepare the topping. In a separate clean bowl, combine the 100ml heavy cream and 2 tablespoons sugar.
⏱️ 2 min - 12
Whisk the mixture until stiff peaks form. Be careful not to over-whisk, or it will become grainy.
⏱️ 3 min - 13
Gently spread the whipped cream topping over the completely cooled cheesecake.
⏱️ 2 min - 14
Decorate the cheesecake with fresh berries as desired before serving. For best results, chill the cheesecake in the refrigerator for at least 2 hours before serving.
⏱️ 1 min