Name: Classic Baked Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Yield: 8-10 servings
Cuisine: Persian
Ingredients: For the biscuit crust:; 150 to 200g tea biscuits or graham crackers, finely crushed; 5 to 7 tablespoons unsalted butter, melted; 1/2 teaspoon salt; For the cheesecake filling:; 3 to 4 blocks (8 oz / 225g each) full-fat cream cheese, softened to room temperature; 200g caster sugar (superfine granulated sugar); 100 to 120g sour cream; 100 to 120g heavy cream (or double cream); 3 large eggs, at room temperature; 1 large egg yolk, at room temperature; 2 tablespoons all-purpose flour (or potato starch or tapioca starch); 1 tablespoon pure vanilla extract; 1 teaspoon salt; 1 to 3 tablespoons fresh lemon juice (plus finely grated lemon zest, optional)

Step-by-Step Instructions

طرز تهیه

Prepare & bake the crust: Preheat your oven to 350°F (175°C). Mix the crushed biscuits, 1/2 teaspoon salt, and melted butter until it resembles wet sand, then press firmly into the bottom of a springform pan. Bake for 9 to 11 minutes until lightly golden and set, then remove and let cool slightly.

Cream the cheese & sugar: In a large bowl, mix the room-temperature softened cream cheese until smooth. Add the caster sugar in a few separate additions, mixing gently after each addition just until combined. Note: Do not over-beat—you don't want to incorporate air bubbles into the batter, as trapped air causes the cheesecake to puff and crack!

Whisk in the creams & eggs: Add the sour cream and gently whisk to incorporate, then pour in the heavy cream and mix until smooth. Add the 3 whole eggs and 1 egg yolk one at a time, mixing gently after each one until fully blended.

Add starch & flavorings: Sift in the flour (or potato/tapioca starch) and whisk gently until smooth. Add the salt, vanilla extract, and fresh lemon juice (along with a little finely grated lemon zest if you like a brighter citrus aroma), mixing briefly between each addition just until combined. Pour the batter over the pre-baked crust.

Bake in a water bath: Wrap the outside of your springform pan tightly so no water leaks in, and place it inside a larger roasting pan filled with hot water (a water bath). Bake in the oven for 30 minutes at 350°F, then lower the heat to 325°F and bake for another 30 minutes. Note: Alternatively, you can bake the cheesecake at a steady 325°F for the entire hour!

Slow-cool & chill: Turn the oven off and let the cheesecake cool inside with the oven door closed for 30 minutes. Next, crack the oven door slightly open and let it cool for another 30 minutes. Take the cheesecake out of the oven and water bath, let it cool completely to room temperature on the counter, and then chill in the refrigerator—ideally for at least 6 hours or overnight—until fully set. Slice and serve with hot tea! 🙂

Classic Baked Cheesecake

Ingredients

Step-by-Step Instructions

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