Sunset Dessert Delights

While the New York-style baked cheesecake is perhaps the most iconic, countless regional variations exist—from ricotta-based Italian versions to lighter, mousse-like no-bake options. The dessert’s versatility means it can be tailored to suit a range of flavors, including citrus, berry, chocolate, or even savory twists. With a few key ingredients and a bit of care in preparation, cheesecake becomes a reliable, crowd-pleasing dessert perfect for any occasion.

Classic Baked Cheesecake Recipe

Ingredients:

For the crust:

• 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)

• 1/4 cup (50g) granulated sugar

• 1/2 cup (115g) unsalted butter, melted

For the filling:

• 4 packages (32 oz / 900g) cream cheese, softened

• 1 cup (200g) granulated sugar

• 1 tsp vanilla extract

• 4 large eggs

• 2/3 cup (160ml) sour cream

• 2/3 cup (160ml) heavy cream

Optional topping:

• Fresh berries, fruit compote, or chocolate ganache

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.

2. In a bowl, mix graham cracker crumbs with sugar and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.

3. In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla, beating until well combined. Add the eggs one at a time, mixing on low speed to avoid incorporating too much air.

4. Mix in the sour cream and heavy cream until the batter is smooth. Pour the filling over the cooled crust and smooth the top.

5. Place the springform pan in a larger roasting pan and pour in hot water to come halfway up the sides of the cheesecake pan (water bath).

6. Bake for 1 hour to 1 hour 10 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

7. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight before serving.

8. Top with fruit, compote, or chocolate as desired before serving.

Frequently Asked Questions (FAQ)

Why did my cheesecake crack on top?
Cracking usually occurs from overbaking or sudden temperature changes. Baking in a water bath and allowing it to cool gradually helps prevent this.

Can I make cheesecake without a water bath?
Yes, but the texture may be denser, and there’s a higher risk of cracking. A water bath ensures gentle, even baking.

How long does cheesecake last in the fridge?
Properly stored, cheesecake can last up to 5 days in the refrigerator. Cover it well to prevent it from absorbing other odors.

Can I freeze cheesecake?
Yes. Cheesecake freezes well. Wrap it tightly in plastic wrap and foil, and store for up to 2 months. Thaw in the refrigerator overnight.

Is there a no-bake version of cheesecake?
Yes. No-bake cheesecakes use whipped cream or gelatin to set the filling and require chilling instead of baking. They’re lighter and quicker to prepare.

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