Classic Cheesecake

There is nothing better than to spend your spring almost summer afternoon with a perfectly delicious bite of cheesecake. And that is exactly what I am doing right now. Since my new found love of baking , I have been trying out a lot of things in my kitchen. I came across a lot of cheesecake recipes, but to be honest I had been procastinating a lot to try it out because it all seemed so intimidating.

So one day… night, after my baby slept, I gathered up some courage, gave myself a little pep talk as if I’m going to battle (it most definitely felt like one especially because i was awake till 2 am) and made myself the creamiest and the most luscious cheesecake I have ever had. Hard work does bear fruits, quite literally. The only bummer was that I had to wait till the morning to try it out as apparently it needs time to set.

So here I am, once again sharing my lovely cheesecake recipe.

Ohh one more thing, you need a springform pan to make this

ingredients for the crust:

Digestive biscuits

6 tablespoons melted butter

This step is pretty straightforward. Crush the biscuits in a processor or put it in a ziplock bag and beat the sh** out of it with a belan (thats what we call a rolling pin in hindi).

Add the melted butter to the crumbs and press it down into the pan with your hands or a spoon. bake it for 10 mins at 350 degrees F.


ingredients for the filling :

8 0unces  or two whole packs of cream cheese

1 cup sugar

1 teaspoon vanilla extract

4 eggs

1 cup sour cream

half cup all purpose flour


Mix the softened cream cheese and sugar till they are well combined.

Add vanilla essence and flour.

Start mixing and add the eggs one by one.

Add the sour cream at the end and mix well.

Pour the mixture into the pan after its cooled down a bit.

Cover the lower part of the pan with a heavy duty foil and place it in a water bath. Make sure the water is hot. Place the pan in between the water bath and bake it for 50-55 min at 325 degrees F. This ensures a smooth and crack free cheesecake.

After 55 mins turn off the oven and let it sit inside the oven for another one hour. Take out the pan , let it cool completely before placing it in the fridge.

Make sure you let it sit for atleast 6 hours before taking it out from the springform pan.

Now you see why I had to stay up so late ! but it was definitely worth it.






This article has 11 comments

  1. sumi Reply

    perfect restaurant style
    keep da pics updated n
    step by step pics

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