Cheesecake
There’s something undeniably comforting about cheesecake. Whether it’s the rich, creamy texture, the buttery crust, or the sweet and tangy flavor, each bite feels like a little slice of heaven. This recipe is straightforward, using simple ingredients that come together to create a luxurious dessert perfect for any occasion. With a chocolate wafer crust and a velvety cream cheese filling, this cheesecake is sure to impress your family and friends.
Why This Recipe is a Keeper
This cheesecake recipe stands out not just for its delicious flavor but also for its ease of preparation. The combination of chocolate wafer cookies for the crust adds a delightful twist to the traditional flavor profile, making it a unique dessert that’s perfect for celebrations or a cozy night in. The creamy filling made with high-quality cream cheese and a touch of lemon zest gives it a brightness that balances out the richness. Plus, the sour cream topping provides a lovely tang that elevates every bite. It’s the kind of dessert that steals the show, leaving everyone asking for seconds!
Shopping List
- 6 ounces (170g) chocolate wafer cookies
- 8 tablespoons (4 ounces, or 115g) melted unsalted butter
- 1/4 cup (50g) sugar
- Pinch of salt
- 1 1/2 pounds (680g) cream cheese, at room temperature
- 1 cup (200g) sugar
- Finely grated zest of one lemon
- 4 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups (1 pint, or 450g) sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Recommended Tools
- 9-inch springform pan – Perfect for easy removal and serving of your cheesecake.
- Food processor – To crush the chocolate wafer cookies for the crust effortlessly.
- Mixing bowls – For combining ingredients smoothly.
- Electric mixer – Ensures your cream cheese filling is perfectly smooth and creamy.
- Rubber spatula – For scraping down the sides of the bowl and folding in ingredients.
Cheesecake Cooking Guide
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a food processor, pulse the chocolate wafer cookies until they resemble fine crumbs. In a mixing bowl, combine the cookie crumbs with the melted butter, 1/4 cup of sugar, and a pinch of salt. Stir until everything is well combined.
Step 2: Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for your cheesecake. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Step 3: Make the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in 1 cup of sugar and the finely grated lemon zest, mixing until well incorporated.
Step 4: Add the Eggs
Add the eggs, one at a time, mixing well after each addition. Then, stir in the 1 1/2 teaspoons of vanilla extract until fully combined. Be careful not to overmix, as this can incorporate too much air into the batter.
Step 5: Prepare the Sour Cream Topping
In another bowl, mix the sour cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract until smooth. This will be the tangy topping that complements the richness of the cheesecake.
Step 6: Combine and Bake
Pour the cream cheese filling over the cooled crust, smoothing it out evenly. Then, add dollops of the sour cream mixture on top and gently swirl it with a knife for a marbled effect. Bake the cheesecake in the preheated oven for 50-60 minutes or until the edges are set but the center still has a slight jiggle.
Step 7: Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour. This helps prevent cracking. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
Smart Substitutions
- Chocolate wafer cookies can be substituted with graham crackers or Oreo cookies for a different flavor profile.
- Unsalted butter can be replaced with salted butter; just omit the pinch of salt in the crust.
- Sour cream can be swapped with Greek yogurt for a lighter version.
- For a dairy-free option, use a plant-based cream cheese and a dairy-free sour cream.
Slip-Ups to Skip
- Don’t skip bringing your cream cheese to room temperature; this ensures a smooth filling without lumps.
- Avoid overmixing the batter, as this can lead to cracks during baking.
- Be cautious when releasing the springform pan; run a knife around the edge before unhinging to prevent sticking.
- Don’t rush the cooling process; letting the cheesecake cool slowly in the oven helps prevent cracks.
How to Store & Reheat
To store your cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 5 days. If you want to freeze the cheesecake, wrap it securely in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight. Reheating is not recommended, as cheesecake is best served chilled.
Ask & Learn
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. It tastes even better after sitting in the fridge for a day, allowing the flavors to meld beautifully.
What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! It will still taste delicious. You can cover it with fruit topping or whipped cream to hide the cracks, or simply embrace the rustic look.
Can I add toppings to my cheesecake?
Yes, toppings are a great way to elevate your cheesecake! Consider fresh berries, chocolate ganache, caramel sauce, or a sprinkle of nuts for added texture and flavor.
How can I tell when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center still jiggles slightly. It will continue to firm up as it cools. Avoid overbaking to keep it creamy.
Next Steps
Now that you have the perfect cheesecake recipe, it’s time to gather your ingredients and get baking! This cheesecake is not just a dessert; it’s an experience. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, each bite will surely bring joy. Don’t forget to share your cheesecake creations on social media, and let your friends and family marvel at your baking prowess.
With its luscious flavor and creamy texture, this cheesecake is bound to become a beloved fixture in your dessert repertoire. Happy baking!
Cheesecake
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, pulse the chocolate wafer cookies until they resemble fine crumbs. In a mixing bowl, combine the cookie crumbs with the melted butter, 1/4 cup of sugar, and a pinch of salt. Stir until everything is well combined.
- Step 2: Form the Crust - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Step 3: Make the Filling - In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in 1 cup of sugar and the finely grated lemon zest, mixing until well incorporated.
- Step 4: Add the Eggs - Add the eggs, one at a time, mixing well after each addition. Then, stir in the 1 1/2 teaspoons of vanilla extract until fully combined.
- Step 5: Prepare the Sour Cream Topping - In another bowl, mix the sour cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract until smooth.
- Step 6: Combine and Bake - Pour the cream cheese filling over the cooled crust, smoothing it out evenly. Add dollops of the sour cream mixture on top and gently swirl it with a knife. Bake for 50-60 minutes.
- Step 7: Cool and Chill - Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour. Once cooled, refrigerate for at least 4 hours, or overnight.
Notes
- Store covered in the refrigerator for up to 5 days.
- Freeze for up to 2 months; thaw in the refrigerator overnight.
- For a different flavor, try using graham crackers instead of chocolate wafers.
- Make sure all ingredients are at room temperature for best results.
- Don't rush the cooling process to prevent cracks.
