This cheesecake is based on my grandmother’s recipe and it’s like eating a cloud.
Generally, cheesecakes are not the easiest to bake because they can be temperamental and require delicate handling. However, with some modifications to my grandmother’s recipe, not only is this cheesecake bound to come out right, it’s also super fluffy and creamy.
Cheese makes the cheesecake
Traditionally, my grandmother used farmers cheese that she would then grind three times until the cheese would lose it’s curds. Farmers cheese is still my favorite to use for baking cheesecakes because it adds a subtle tart taste. However, it takes a lot of work to make the cheese smooth and silky.
If you’re going for efficiency rather than authenticity, then I would stick to cream cheese. If you like the delicate tart taste, then adding a tablespoon or two of sour cream will do the trick.
You can also add a few tablespoons of Labneh cheese, a type of yoghurt-based cheese with a slight sour taste that’s very popular in the Mediterranean region.
In addition to cream cheese, I add Mascarpone cheese. It helps to create a silkier and fluffier texture, and gives the cheesecake a more refined taste.
Use ingredients at room temperature
It’s very important that the ingredients are at room temperature. Remove the eggs and cream cheese from the fridge at least one hour before baking your cheesecake.
Minimize the cracks
To prevent your cheesecake from cracking, remove as much air as possible from your batter. To do this, tap, or gently pound the bowl with the beaten egg yolks against the kitchen counter for about 20-30 seconds. You should notice air bubbles coming to the surface and popping.
You can also reduce over-beating the eggs. Rather than using a hand mixer, simply whisk the eggs by hand, just until they are combined with the sugar. Although I found that this makes the texture less silky.
If you still get cracks, it’s not the end of the world. If the texture is fluffy, the cheesecake melts in your mouth, and it tastes delicious, the rest can be masked.
You can always cover your cheesecake with an appetizing toping to make it esthetically appealing.
Let the cheesecake cool in the oven gradually
To minimize the cracks, let the cheesecake cool off gradually. Don’t take it out of the oven immediately after baking. Turn the oven off, crack open the oven door, and let the cheesecake cool for at least 30 minutes.
Also, when baking your cheesecake, put 3-4 cups of water in a large baking dish and put it on the bottom rack of your oven to create a steam effect and keep the cheesecake moist.
Take the Gluten out if you want
For those who are on a gluten-free diet, you don’t need to incorporate graham crackers or cookie base that might contain wheat and gluten. In fact, I prefer my cheesecake without the crust because my favorite part is the middle, and the topping. Also, instead of wheat flour, you can use a few tablespoons of potato flour.
I also add a tablespoon of cream of wheat, but you can skip that part if you’re staying away from gluten.
Cheesecake
Ingredients
- 3 cups cream cheese
- 1 cup mascarpone cheese
- 6 medium eggs
- 2 tbsp potato flour
- 1 tbsp cream of wheat (optional)
- 4 tbsp unsalted butter
- 1 cup powdered sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ tsp lemon zest (optional)
Instructions
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In a small saucepan, melt the butter over low heat. Just enough to melt it.
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Set it aside to cool off.
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Preheat the oven to 325° Fahrenheit or about 160° Celsius. Place a dish filled with water inside the oven.
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Prepare the baking dish. For best results, use springform baking pan. Line the bottom with parchment paper, and using ½ teaspoon of butter, lightly grease the sides.
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Using two bowls, separate the egg yolks from the egg whites.
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Using a hand mixer, beat the egg whites with half the portion of sugar until firm and stiff.
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Beat the egg yolks with the remaining portion of sugar, vanilla, lemon juice and/or lemon zest.
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Once the egg yolks obtain a creamy, whitish, and smooth texture, slowly add the cream cheese, cup by cup. Keep mixing until all combined. To remove the extra air bubbles, gently tap the bowl several times on the countertop so that the bubbles float to the surface and pop.
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Next, add the mascarpone cheese and continue mixing.
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Slowly add the melted butter as you continue mixing, and until you obtain a creamy uniform batter.
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Add the egg whites, and using a spatula, gently mix until just combined.
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Add potato flour and continue mixing.
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Once all combined, pour the batter into the baking pan.
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Bake for 50 - 55 minutes. Do not open the oven door while the cheesecake is baking.
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Once the cheesecake is baked. Turn off the oven and crack open the oven door. Let the cheesecake cool off gradually while still inside the oven for about 30-45 minutes.
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Remove the cheesecake from the oven and let it cool for another hour. You might notice few cracks, but don't worry about those. They can be covered up with an appetizing topping.
If you wish to add a crust to your cheesecake…
Cookie Crust
Ingredients
- 1½ cups ground Petite Beurre biscuits or Graham Crackers (25 Petite Beurre or 12 Graham Crackers)
- 6 tbsp unsalted butter
- 1 tbs cane sugar (optional) (not needed if using petit beurre biscuits)
Instructions
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Melt the butter and set it aside.
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Place the Petit Beurre biscuits or Graham Crackers into a bowl.
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Finley grind the biscuits into crumbs. Use food processor if you can.
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Add the butter and mix together with the biscuit crumbs.
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If you're using Graham Crackers you may want to add a tablespoon of sugar.
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Once all combined, spread and press into the baking pan creating a crust.
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Pour your cheesecake batter into it and bake your cheesecake.
Chocolate Topping
Chocolate Glaze Topping
Ingredients
- 2 cups semi-sweet chocolate chips
- 8 tbsp unsalted butter
Instructions
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Using a medium size pot, heat up 2 cups of water and place an oven-proof dish on top.
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Add the butter and the chocolate chips, and using a spatula, stir it until melted.
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Once cooled, gently pour it over your cheescake.
Cherry Topping
Cherry Topping
Ingredients
- 2 cups pitted cherries (frozen or fresh)
- 1 tbsp honey
- 1 tbsp potato starch
Instructions
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Over a medium heat, using a medium saucepan, warm up the cherries.
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Add the honey and stir.
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Briefly remove the pot away from the direct heat. While stirring, add the potato starch.
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Continue mixing vigoursly until well combined. Return the pot back onto the heat and continue stirring until you notice the mixture getting thicker.
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Once cooled, pour the cherry topping onto the cheesecake.
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