Classic Creamy Cheesecake with Apricot Glaze

Favourite Cheesecake 1989

Welcome to Love With Recipes, where we transform cherished culinary traditions into delightful experiences for all! This cheesecake recipe, a classic from 1989, is a favorite among those who try it. It’s perfect for gatherings, and even beginners can achieve spectacular results. Let’s dive into the process of creating this delectable dessert that promises to be the highlight of your occasion!

Cheesecake Delight 🍰

Prep Time: 50 minutes
Cook Time: 1 hour
Total Time: 1 hour 50 minutes

Yield: 1 (9-inch) cheesecake
Servings: 14 slices

Ingredients 🛒

For the Crust:

• 1 1/2 cups flour
• 1 1/4 teaspoons baking powder
• 1/3 cup white sugar
• 1/2 cup salted butter (cold)
• 1 large egg
• 1/3 cup water

For the Filling:

• 1 cup granulated sugar (divided)
• 2 (8 oz) packages cream cheese (softened)
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons fresh lemon rind (grated)
• 2 large eggs (separated)
• 2/3 cup apricot preserves

Instructions 🥄

Preparing the Pan:

1. Pan Preparation: Line the outside of a 9-inch springform pan with aluminum foil to prevent any water from seeping in during the baking process. This ensures a perfectly moist cheesecake.

Making the Crust:

1. Dry Ingredients: In a large mixing bowl, sift together 1 1/2 cups of flour, 1 1/4 teaspoons of baking powder, and 1/3 cup of white sugar. This ensures even distribution and a light, tender crust.
2. Butter Integration: Cut in 1/2 cup of cold salted butter using a pastry cutter or your fingertips until the mixture resembles fine crumbs. This step is crucial for achieving that perfect, flaky crust.
3. Egg Addition: Add in 1 large egg and mix just until the dough starts to come together. Overworking the dough can lead to a tough crust, so handle it gently.
4. Forming Discs: Divide the dough into two flat discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to firm up.
5. Rolling the Dough: Roll out the first disc to fit the bottom of your prepared springform pan. Place it in the pan and return to the fridge.
6. Creating the Sides: Roll out the second disc to a nine-inch length. Cut it into three strips and press them against the sides of the pan to form the crust’s edges. Ensure a tight seal where the strips meet the base.
7. Chilling: Chill the assembled crust in the refrigerator for one hour. This helps prevent shrinkage during baking.

Prepping the Filling:

1. Egg Whites: Preheat your oven to 350°F (175°C). In a clean mixing bowl, beat the whites of 2 large eggs until foamy. Gradually add 1/3 cup of granulated sugar and continue beating until soft peaks form.
2. Cream Cheese Mixture: In another bowl, beat 16 ounces (2 packages) of softened cream cheese until smooth. Add 1/3 cup of sour cream, 1 teaspoon of vanilla extract, and 1 1/2 teaspoons of grated lemon rind. Mix until well combined.
3. Sweetening: Gradually add the remaining 2/3 cup of granulated sugar to the cream cheese mixture and beat well.
4. Egg Yolks: Add the yolks of the 2 large eggs, one at a time, beating well after each addition.
5. Combining Mixtures: Gently fold the beaten egg whites into the cream cheese mixture using a whisk. This folding technique helps maintain the light and airy texture of the filling.

Assembling and Baking:

1. Apricot Glaze: In a small saucepan, combine 2/3 cup of apricot preserves with 1/3 cup of water. Heat over low heat until the preserves are melted and smooth. Brush this mixture over the bottom of the chilled crust.
2. Filling the Crust: Pour the cream cheese filling into the prepared crust, spreading it evenly.
3. Water Bath: Place a large pan of water on a lower oven rack to create a humid environment, which helps prevent cracks in the cheesecake. Alternatively, place the cheesecake on a rack in the middle of a larger baking pan filled with hot water.
4. Baking: Bake the cheesecake in the preheated oven for 1 hour. It should be puffy and slightly golden on top. The center might still be a bit jiggly, but it will set as it cools.
5. Cooling: Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 30 minutes. This gradual cooling process helps prevent cracking.
6. Final Cool: Remove the cheesecake from the oven and place it on a wire rack to cool completely. Once cooled, cover the cheesecake and refrigerate overnight to allow the flavors to meld and the texture to set perfectly.

Serving:

1. Garnish: Just before serving, decorate the cheesecake with fresh berries and a dollop of cream for a burst of color and freshness.

Nutritional Information 🍽️

Notes 📋

• Cheesecake Tips: Ensure your cream cheese is at room temperature to avoid lumps in your filling. Using a water bath during baking helps to achieve a creamy, crack-free cheesecake.
• Storage: Keep the cheesecake refrigerated. It can be stored for up to 5 days in an airtight container.
• Flavor Variations: Add a swirl of fruit puree into the filling before baking for a fruity twist or sprinkle the top with chocolate shavings before serving for a touch of decadence.

This Favourite Cheesecake 1989 is truly a timeless classic that brings joy to any gathering. Its creamy texture, balanced sweetness, and delightful crust make it an irresistible treat. Enjoy every bite of this rich and satisfying dessert with your loved ones, and let it become a staple in your recipe collection! 🥰✨