Cheesecake

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Cheesecake
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Cheesecake

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: AmericanaDifficulty: Media
Rations

8

rations
Preparation time

30

minutes
Cooking time

40

minutes
Calories

628

kcal/ration
Resting time

1

hour 
Cooling time

120

minutes
Total time

4

hours 

10

minutes

Immerse yourself in the sweet charm of preparing a classic Cheesecake, a recipe that invites you to create a moment of magic in the kitchen accompanied by a playlist that encapsulates the essence of sweetness, love and dedication.

This recipe combines a crunchy cookie base with a hint of cinnamon, a creamy and smooth cream cheese filling scented with vanilla and lemon, and a glossy marmalade topping, offering layers of flavour and texture that delight the palate. Perfect for special occasions or to treat yourself any day, cooking this cheesecake becomes an act of pleasure and relaxation to the rhythm of your favourite music.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredients

  • For the base:

  • 100 gr butter

  • 250 gr digestive cookies

  • 1 pinch of cinnamon powder

  • For the filling:

  • 3 eggs

  • 1 c.c. teaspoon vanilla (scraped vanilla pod)

  • 400 gr Philadelphia type cream cheese

  • 100 gr sugar

  • 1 c.s. tablespoons lemon zest

  • For coverage:

  • 100 gr sugar

  • 1 jar blueberry or strawberry jam

  • 50 ml water

  • 1 c.s. tablespoon lemon juice

Steps

  • Cheesecake base:
  • Start by preheating the oven to 190 °C. Use a food processor to grind the digestive cookies to a fine texture.
  • Mix the crushed cookies with the previously melted butter and a pinch of cinnamon until a homogeneous dough is formed.
  • Use this mixture to evenly cover the base of a 20 cm round springform pan, pressing firmly to form the base of the cheesecake. Reserve.
  • In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
  • Gradually add the sugar, continuing to beat until completely integrated. Stir in the vanilla pod shavings and lemon zest into the mixture.
  • Add the eggs one at a time, making sure to beat well after each addition. To obtain a fluffier texture, optionally, separate the egg whites from the egg yolks, beat the egg whites until stiff and then gently fold them into the mixture, using wrapping motions. By separating the egg yolks from the egg whites and whipping the latter to stiff peaks before incorporating them into the mixture, air is introduced into the filling, resulting in a lighter and fluffier cheesecake.
  • Pour this filling on top of the prepared base in the mold.
  • Cooking:
  • Place the cheesecake in the oven and bake at 190 °C for approximately 35-40 minutes, or until the center is just firm to the touch.
  • After baking, turn off the oven and let the cheesecake cool inside with the door ajar to prevent cracking due to sudden temperature changes. There is no single correct setting, every oven is different. A sign that the cheesecake is ready is that the center still moves slightly when the pan is shaken, but the edges are firm.
  • Coating preparation:
  • While the cheesecake is cooling, prepare the fruit sauce.
  • In a saucepan over medium heat, combine the water with the sugar and lemon juice, bringing to a boil.
  • Add the blueberry or strawberry jam and cook together for about 10 minutes until a homogeneous mixture is obtained.
  • Remove from heat and allow to cool.
  • Completion:
  • It is crucial to let the cheesecake cool completely in the refrigerator, preferably overnight. This ensures the ideal consistency and makes it easier to cut.
  • To serve, remove from the refrigerator a couple of hours before serving. Once both the cheesecake and the sauce have reached room temperature, carefully unmold the cheesecake and pour the jam sauce on top just before serving.

Notas

  • Achieving a compact and crispy base is key. Make sure the butter is completely integrated with the ground cookies. One technique is to heat the butter until it is runny, but not hot, making it easier to mix.
  • Cinnamon is a good start, but consider adding a little nutmeg or powdered ginger for a different, personalized twist to your base.
  • It is crucial to take the cream cheese out of the refrigerator a couple of hours before use to bring it to room temperature. This ensures a smoother mixture and a lump-free filling.
  • Lemon zest adds freshness, but you can also consider orange or lime zest to vary the flavor profile.
  • If you prefer you can bake the cheesecake in a Bain Marie. Cooking the cheesecake in a water bath helps to avoid cracks on the surface and ensures an even and much creamier baking. Place the pan inside a larger bowl of hot water that comes halfway up the sides of the cheesecake pan.
  • Although blueberry or strawberry jam is traditional, don't be afraid to experiment with other jams, such as raspberry, blackberry, or even a homemade seasonal compote.
  • If you wish to add raisins, they can be soaked in liqueur and then added to the filling or topping.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 163g
  • Total number of serves: 8
  • Calories: 628kcal
  • Fat: 22.94g
  • Saturated Fat: 14.78g
  • Trans Fat: 0g
  • Carbohydrates: 72.62g
  • Protein: 3.9g
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Key points of the recipe

  1. Base preparation: Make sure the cookies are finely crushed and well mixed with the melted butter to create a compact and uniform base that will hold the filling properly.
  2. Elaboration of the filling: It is crucial to beat the cream cheese well until smooth before adding the rest of the ingredients, making sure to incorporate the eggs one by one to obtain a homogeneous and creamy mixture.
  3. Bake and cool: Bake the cheesecake at the indicated time and allow it to cool completely before adding the frosting to prevent the frosting from spilling or the cake from crumbling when cut.

Pairing with wine

A classic cheesecake, with its rich cookie base, creamy cream cheese filling and sweet jam topping, poses an interesting pairing challenge in the world of wine. To accompany this type of dessert, look for a wine that complements both the rich, creamy aspects of the cheese and the sweetness of the topping.

An excellent option would be to opt for a sweet wine with some acidity to cut the richness of the cheese and harmonize with the sweetness of the jam. In this regard, dessert wines such as a Sauternes or a late Riesling are ideal choices. These wines, with their natural sweetness and balanced acidity, can enhance the flavors of the fruit jam and complement the creaminess of the cheese without overwhelming the palate.

Sauternes, with its complex aromas of tropical fruits, honey and almonds, can provide an elegant counterpoint to the vanilla and lemon zest of the cheesecake. On the other hand, a late Riesling, especially one with citrus and stone fruit notes, can enhance both the cracker base and the jam topping, while its refreshing acidity cuts through the richness of the cream cheese.

In addition, it is important to consider the intensity of the wine. A wine with too much body could overpower the delicate flavors of the cheesecake, while one that is too light could be overshadowed by the richness of the dessert. Therefore, the wines chosen should be medium to light-bodied, maintaining a balance between richness and freshness.

As for pairings to avoid, it would be wise to stay away from full-bodied dry red wines or high tannins, as they could compete with the creamy texture of the cheese and the sweetness of the dessert, resulting in an inharmonious combination.

Beer pairing

To pair with a cheesecake, the best choice would be to opt for beers that complement its rich creaminess and balance its sweetness without overwhelming the delicate flavors of vanilla and lemon. A good choice would be a Lambic Fruit Beer or a Belgian Tripel Beer. Here’s why:

Fruit Lambics, especially those with raspberries or cherries, are excellent for pairing with a classic cheesecake. These beers have a balance of sweetness and acidity that complements the sweetness and creaminess of the cheesecake, while their effervescent character acts as a palate-cleansing counterpoint. The acidity and fruity notes of the beer can enhance both the cookie base and the marmalade topping, creating a harmonious pairing.

Belgian Tripels, with their complex flavor profile that can include notes of fruit, spice, and a touch of sweetness, offer another wonderful pairing. The high carbonation and slight note of bitterness at the end can cut through the richness of the cheesecake, allowing each bite to feel refreshing and new. The spicy notes and subtlety of the Belgian Tripels play well with the cinnamon of the cookie base and the vanilla of the filling.

It would be advisable to avoid beers with very bitter or hoppy profiles, such as IPAs (India Pale Ale), as their bitterness may clash with the sweetness of the cheesecake and overpower the delicate flavors of the dessert.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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