Classic cheesecake

Classic cheesecake

Based on 266 ratings
In app
P

Philadelphia

Community member

Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
180 min

Ingredients

2Servings
MetricImperial
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)

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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

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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