cheesecake recipe, how to make cheesecake | cheese cake recipe

cheesecake recipe with step by step photos – creamy, tasty and soft baked cheesecake.

i had got a few recipe requests for sharing an eggless cheesecake. this recipe is a baked version and does need an oven. i prepare cheesecakes once in a while. only in the mango season, i prepare mango cheesecake a couple of times.

this cheesecake was loved by the guests we had on this day. the recipe gives you a medium sized cheesecake which is good for a small party in your home. you can even half the recipe if you want.

i have made a chocolate sauce for the cheesecake. you can skip this if you want. but a sweet chocolate sauce complements the slightly sour taste of the cheesecake very well. you will need cream cheese to make this cheesecake. also you will need a spring pan or a pan with a detachable base, so that you can easily remove the cheesecake without breaking it.

if you are looking for more cake recipes then do check:

• • black forest cake

• • pressure cooker cake

• • choco lava cake

• • biscuit cake

• chocolate cake

cheesecake recipe

4.5 from 12 votes

Prep Time:20 mins

Cook Time:40 mins

Total Time:1 hr

creamy, tasty and soft baked cheesecake. the sweet chocolate sauce complements the slightly sour taste of the cheesecake very well.

Course:desserts

Cuisine:world

Servings:8

Author:dassana

Ingredients (1 cup = 250 ml)

for cheesecake

• 10 to 12 digestive biscuits or crackers or marie biscuits
• 1 tablespoon melted butter, salted or unsalted
• 3 cups cream cheese OR 600 grams cream cheese
• ¾ cup sugar OR 150 grams sugar
• 1 tablespoon corn starch
• 1 teaspoon vanilla extract or powder
• ½ cup cream, - 25% to 50% fat
• 1 tablespoon lemon juice

for chocolate sauce

• ½ cup milk
• 75 grams sweet chocolate OR 1 cup chopped sweet chocolate

How to Make Recipe

preparing biscuit crust for cheesecake

• take 10 to 12 digestive biscuits or crackers or marie biscuits. break them and add in a blender or grinder jar.
• grind to a fine powder. take this powder in a mixing bowl.
• add 1 tablespoon melted butter in it. mix very well with a spoon.
• now place this mixture in greased spring pan. grease the pan very well with butter. 
• with your fingertips or the back of a small glass or bowl, press the biscuit+butter mixture and make a neat and even layer. keep this pan in the fridge for 20 to 30 minutes, so that the biscuit layer sets.

making cheesecake

• in another bowl, take 3 cups cream cheese (600 grams), ¾ cup sugar (150 grams), 1 tablespoon corn starch, 1 tablespoon lemon juice and 1 teaspoon vanilla extract or powder.
• now with an electric beater, start to beat this mixture.
• use a medium to medium-high speed and whip till smooth. do not over beat. 
• now add ½ cup cream.
• again beat the mixture till the cream is blended very well and you see a homogenous, creamy, thick smooth mixture. do not over beat. 
• now pour the whipped cream cheese layer in the pan. with a spatula even the top.
• keep the pans in a preheated oven and bake for 30 to 40 minutes. preheat oven at 180 degrees celsius for 15 minutes and keep both the top and bottom heating elements on. keep the pans in the middle rack.
• to check the doneness, the sides will look firm, risen and the center of the cheesecake will be wobbly. the sides will also look separated from the pan. let the cheesecake cool at room temperature.
• then cover with a foil or an air tight lid and place the pans in the fridge for 4 hours or more. you can also keep overnight.

for chocolate sauce

• take ½ cup hot milk in a bowl. you can heat milk in a pan or a microwave. no need to boil the milk. just let it get hot.
• add 1 cup roughly chopped sweet chocolate (75 grams). if using semi sweet or bitter chocolate, then do add sugar as per taste.
• mix very well with a spoon or spatula till all the chocolate dissolves.
• let the chocolate sauce cool at room temperature.

removing cheesecake from the pan

• dip a butter knife in a bowl or cup containing warm water.
• now take the butter knife and gently slid through the sides of the pan, separating the cheesecake from the pan.
• push the detachable lid from the bottom and gently remove the cheesecake. then remove the lid from the base.
• place the cheesecake on a serving plate or tray.
• drizzle the chocolate sauce and serve. or your family or guests can serve the chocolate sauce themselves on the sliced cheesecakes. if you want you can even add some berries like blueberries, blackberries or strawberries while serving. dry fruits can also be sprinkled on the cheesecake.

Notes

tips for making cheese cake recipe

• keep all the ingredients at room temperature, including cream cheese, vanilla extract or powder and cream. 
• do not over beat the cream cheese. doing so may result in cracked tops once the cheese cake gets baked.
• do keep a check while baking as oven temperatures vary. so it can take less or more time than what is mentioned in the recipe. do not over bake. if you see cracks on top, then remove it from the oven. 
• you can skip making the chocolate sauce but i would suggest to make it.

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how to make cheesecake recipe

preparing the biscuit crust

1. take 10 to 12 digestive biscuits or crackers or marie biscuits. break them and add in a blender or grinder jar.

2. grind to a fine powder.

3. take this powder in a mixing bowl.

4. add 1 tablespoon melted butter in it.

5. mix very well with a spoon.

6. now place this mixture in greased spring pan. grease the bottom as well as the sides very well with butter. i used two pans of 5.5 inches (diameter) and 2.75 inches (height). you can also use a 5 or 6 inches round pan. alternatively, you can even use small to medium baking bowls or ramekins for individual servings. in this case you do not need to remove the cheesecake.

7. with your fingertips or a the back of a small glass or bowl, press the biscuit+butter mixture and make a neat and even layer. keep this pan in the fridge for 20 to 30 minutes, so that the biscuit layer sets.

making cheese cake

8. in another bowl, take 3 cups cream cheese (600 grams) and ¾ cup sugar (150 grams). all the ingredients should be at room temperature.

9. next add 1 tablespoon corn starch (corn flour), 1 tablespoon lemon juice and 1 teaspoon vanilla extract or powder.

10. now with an electric beater, start to whip this mixture.

11. use a medium to high speed and whip till smooth and creamy. scrape the sides with a spatula and continue to beat. you can also use a stand mixer to beat the mixture.

12. there should be no lumps of cream cheese in the mixture.

13. it should be smooth, thick and creamy without any lumps. just beat the mixture till its smooth. do not over beat.

14. now add ½ cup cream.

15. again beat the mixture.

16. whip till the cream is blended very well and you see a homogenous smooth, creamy and thick mixture.

17. remove the pan from the fridge. here is the set biscuit crust layer.

18. now pour the whipped cream cheese layer in the pan.

19. with a spatula even the top.

20. keep the pan in a preheated oven and bake for 30 to 40 minutes at 180 degrees celsius. preheat oven at 180 degrees celsius for 15 minutes and keep both the top and bottom heating elements on. keep the pans in the middle rack. as mentioned before, i used two pans.

21. after baking, to check the doneness, the sides will look risen, firm and set.  and the centre of the cheesecake will be wobbly, but not runny, when you shake the pan gently. the sides will also look separated from the pan. let the cheesecake cool at room temperature. on cooling, the centre will become firm. do not over bake. since temperatures vary with the size, make and litres of the oven, do keep a check while the cheesecakes are getting baked. cracks should not form on the cheesecake.

22. once the cheesecake has cooled at room temperature, then cover with a foil or an air tight lid. place the pans in the fridge for 4 hours or more. you can also keep overnight.

making chocolate sauce for cheesecake

1. take ½ cup hot milk in a bowl. you can heat milk in a pan or a microwave. no need to boil the milk. just let it get hot.

2. add 1 cup roughly chopped sweet chocolate (75 grams). if using semi sweet or bitter chocolate, then do add sugar as per taste.

3. mix very well with a spoon or spatula, till all the chocolate dissolves.

4. let the chocolate sauce cool at room temperature.

5. dip a butter knife in a bowl or cup containing warm water.

6. now take the butter knife and gently slid through the sides of the pan, separating the cheesecake from the pan.

7. push the detachable lid from the bottom and gently remove the cheesecake. then gently remove the lid from the base.

8. place the cheesecake on a serving plate or tray.

9. drizzle the chocolate sauce and serve the cheesecake. or your family or guests can serve the chocolate sauce themselves on the sliced cheesecakes. if you want you can even add some berries like blueberries, blackberries or strawberries while serving. dry fruits can also be sprinkled on the cheesecake.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.