Grandma’s Creamy Cheesecake
Cook Time: 50 minutes
Prep Time: 30 minutes
Total Time: 1 hour and 20 minutes
Description: Indulge in the velvety richness of Grandma’s Creamy Cheesecake, a time-honored treasure passed down through generations. With its smooth texture and heavenly flavor, this cheesecake is sure to become a family favorite. Crafted with love and tradition, it’s the perfect dessert to share with loved ones, creating cherished memories one bite at a time.
Recipe Category: Cheesecake
Keywords: Dessert, Cheese, Asian, Weeknight, Oven, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 563.5
- Fat Content: 40g
- Saturated Fat Content: 21.9g
- Cholesterol Content: 169.4mg
- Sodium Content: 469mg
- Carbohydrate Content: 42.3g
- Fiber Content: 0.8g
- Sugar Content: 26.1g
- Protein Content: 10.8g
Servings: 8
Ingredients:
- 250g butter
- 125g cream cheese
- 250g ricotta cheese
- 250g eggs (approximately 5 large eggs)
- 3 tbsp caster sugar
- 185g cornflour
- 2 cups sour cream
- 1 tbsp fresh lemon rind
- 2 tbsp lemon juice
Recipe Instructions:
-
Preheat oven to 160°C (320°F).
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Prepare the Base:
- In a bowl, combine biscuit crumbs and melted butter until well mixed.
- Press the mixture firmly into the base of a 20cm springform tin, ensuring an even layer.
- Chill the base in the refrigerator until needed.
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Prepare the Filling:
- In a large mixing bowl, beat the cream cheese and ricotta cheese together until smooth and creamy.
- Add the eggs, caster sugar, cornflour, fresh lemon rind, and lemon juice to the cheese mixture.
- Mix the ingredients until smooth and well combined.
-
Assemble the Cheesecake:
- Pour the creamy filling over the chilled biscuit base, spreading it evenly with a spatula.
-
Bake the Cheesecake:
- Place the assembled cheesecake in the preheated oven.
- Bake for approximately 50 minutes or until the filling is set and the top is lightly golden.
-
Chill and Serve:
- Once baked, remove the cheesecake from the oven and allow it to cool to room temperature.
- Once cooled, transfer the cheesecake to the refrigerator and chill for several hours or until completely cold.
- Serve slices of Grandma’s Creamy Cheesecake with a dollop of lemon curd and a swirl of whipped cream for a delightful finish.
Recipe Notes:
- For best results, ensure all ingredients are at room temperature before beginning.
- Be careful not to overmix the filling to avoid incorporating too much air, which can lead to cracking during baking.
- To prevent cracks, you can bake the cheesecake in a water bath by placing the springform tin in a larger baking dish filled with hot water halfway up the sides of the tin.
- This cheesecake can be stored in the refrigerator for up to 3 days, allowing you to enjoy its luscious flavor over multiple servings.