Classic cheesecake

Classic cheesecake

Based on 261 ratings
P

Philadelphia

Community member

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

180 min

Ingredients

2Servings
65⅝ g
cream cheese
¾ sheets
gelatin
18¾ ml
water
18¾ g
oat cookies
12½ g
butter
tbsp
lemon juice
vanilla bean
37½ g
yogurt
9⅜ g
sugar
9⅜ ml
raspberry sauce
25 g
berries (e.g. raspberries, blueberries, blackberries)
sprig
fresh basil (for serving)
MetricImperial

Utensils

bowl, freezer bag, rolling pin, small pan, large bowl, spatula, round baking form, whisk or handmixer with beaters, knife, whisk, small saucepan, cake platter

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How-To Videos

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-crumble-cookies-neatly

How to crumble cookies neatly

Nutrition per serving

Cal206
Fat14 g
Protein4 g
Carb15 g
  • Step 1/10

    Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.
    • ¾ sheets gelatin
    • 18¾ ml water
    • bowl

    Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

  • Step 2/10

    Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
    • 18¾ g oat cookies
    • freezer bag
    • rolling pin

    Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

  • Step 3/10

    Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a large bowl, pour in melted butter, and stir until combined.
    • 12½ g butter
    • small pan
    • large bowl
    • spatula

    Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a large bowl, pour in melted butter, and stir until combined.

  • Step 4/10

    Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.
    • round baking form

    Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

  • Step 5/10

    Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.
    • tbsp lemon juice
    • vanilla bean
    • 37½ g yogurt
    • 65⅝ g cream cheese
    • whisk or handmixer with beaters
    • large bowl
    • knife

    Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.

  • Step 6/10

    Add soaked gelatin with the water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat.
    • 9⅜ g sugar
    • whisk
    • small saucepan

    Add soaked gelatin with the water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat.

  • Step 7/10

    Quickly add gelatin to the cream cheese mixture. Stir well to combine.

    Quickly add gelatin to the cream cheese mixture. Stir well to combine.

  • Step 8/10

    Pour batter into baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

    Pour batter into baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

  • Step 9/10

    Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.
    • cake platter
    • knife

    Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.

  • Step 10/10

    Drizzle cake with raspberry sauce. Top with fresh berries and basil. Enjoy with a cup of tea or coffee!
    • 9⅜ ml raspberry sauce
    • 25 g berries (e.g. raspberries, blueberries, blackberries)
    • sprigs fresh basil

    Drizzle cake with raspberry sauce. Top with fresh berries and basil. Enjoy with a cup of tea or coffee!

  • Enjoy your meal!

    Classic cheesecake

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