Cheesecakes are the most heavenly delight: they melt in your mouth, aren’t too sweet, and are great just they way they are, even without chocolate or toppings.
And this time I’m bringing you my most beloved recipe for a classic cheesecake, tall and soft, with an airiness that is hard to believe. It really isn’t very complicated, but it is important to stick to the instructions and, if you do, I promise you’ll get an amazing cake.
And check out my reel with all the preparation steps, including what the wrapping on the cake pan looks like.
Classic Cheesecake Tips
1. Try to use room temperature eggs.
2. If there is extra moisture in the cheese, pour it out. You want as little as possible here.
3. You can omit the vanilla extract and/or lemon zest, but they add to the cake, so if you have them on hand, do go ahead and add them, and if you don’t, omit them.
4. It is really, really important to turn on the oven and preheat it—along with a pan filled with water on the bottom of the oven—before the cake goes in.
5. It is better to use a ring, a springform, or a round cake pan rather than a cake pan with a removable bottom.
6. Be sure to put a strip of parchment paper around the sides, one that extends beyond the lip of the pan. There are several reasons: to easily remove the cake, to keep it white, and also because, while the batter tends to rise above the lip of the pan, it won’t slide back down if there’s a tall sheet of parchment paper holding it up.
7. You’ll be tempted to take the cake out of the oven as soon as it’s finished baking. Don’t. Let it cool gradually in a sealed oven for a few hours and then you may transfer it to the refrigerator.
8. And if the cake cracks? This usually happens because the temperature was too high or there wasn’t enough steam in the oven. Even if this happens, worry not, the cake will taste exactly the same. Dust with powdered sugar or top with whipped cream and it will look perfect.
9. The cake is ready when the top is golden and beautiful.
10. Baked cheesecakes are better the day after.