Best classic baked cheesecake around the globe


classic baked cheesecake

Cakes are one of the most popular desserts around the world. There are endless flavors, fillings, toppings, and textures to choose from. Cheesecake is a classic cake that has been around for centuries. The earliest known recipe dates back to ancient Greece.

There are many different types of cheesecake. New York-style cheesecake is dense and rich, while Japanese-style cheesecake is light and fluffy. No matter what your preference is, there’s a baked cheesecake recipe out there for you.

Here are some of the best classic baked cheesecake recipes from around the globe:

1. New York-Style Cheesecake (USA)

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New York-style cheesecake is rich and dense. The key to making a perfect New York-style cheesecake is to use full-fat cream cheese and not overbake it. This recipe uses a graham cracker crust, but you could also use a shortbread or biscuit crust.

Ingredients:

2 pounds (907 grams) of cream cheese, at room temperature

1 cup (200 grams) granulated sugar

4 large eggs, at room temperature

1/4 cup (50 grams) all-purpose flour

2 teaspoons vanilla extract

1/2 teaspoon freshly squeezed lemon juice

For the crust:

1 1/2 cups (150 grams) graham cracker crumbs

6 tablespoons (85 grams) unsalted butter, melted

1/4 cup (50 grams) granulated sugar

Instructions:

1. Preheat the oven to 350 degrees F (180 degrees

2. To make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well blended. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set aside.

3. In the bowl of your electric mixer, beat the cream cheese on medium speed until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, beating after each addition just until combined. Add the flour, vanilla extract, and lemon juice and mix until combined. Pour the mixture into the prepared crust.

4. Bake for 45 to 50 minutes, or until the cheesecake is firm and the top is lightly golden brown. Remove from the oven and cool on a wire rack.

5. Serve at room temperature or chilled. Store leftover cheesecake in the refrigerator for up to 3 days.

2. Japanese Cheesecake (Japan)

A close up of a piece of cake on a plate

Japanese cheesecake is light, fluffy, and soufflé-like. It’s made with a combination of cream cheese and ricotta, and often has a layer of sponge cake at the bottom. This recipe uses a genoise (sponge cake) for the bottom layer, but you could also use a pound cake.

Ingredients:

1/2 cup (120 ml) milk

1/4 cup (50 grams) all-purpose flour

1 teaspoon baking powder

6 large eggs, separated

1 cup (200 grams) granulated sugar, divided

1/2 teaspoon vanilla extract

8 ounces (227 grams) of cream cheese, at room temperature

1 cup (250 grams) ricotta cheese

Instructions:

1. preheat the oven to 325 degrees F (160 degrees C). Grease and flour an 8-inch springform pan. Set aside.

2. In a small bowl, combine the milk, flour, and baking powder. Set aside.

3. In the bowl of your electric mixer, beat the egg whites on medium speed until foamy. Add 1/2 cup (100 grams) of sugar and the vanilla extract and continue to beat until stiff peaks form. Set aside.

4. In a separate bowl, beat the egg yolks on medium speed until pale yellow. Add the remaining 1/2 cup (100 grams) of sugar and continue to beat until thick and creamy. Add the cream cheese and ricotta cheese and mix until well combined.

5. Add the flour mixture to the egg yolk mixture and mix just until combined.

6. Gently fold the egg whites into the batter until no streaks remain. Pour the batter into the prepared pan.

7. Bake for 60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.

8. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge of the cake to loosen and remove the sides of the pan. Allow the cake to cool completely before serving.

3. Lemon Cheesecake (UK)

This lemon cheesecake recipe is simple and classic. It’s made with a graham cracker crust and a tangy lemon filling.

Ingredients:

For the crust:

1 1/2 cups (150 grams) graham cracker crumbs

6 tablespoons (85 grams) unsalted butter, melted

1/4 cup (50 grams) granulated sugar

For the filling:

2 pounds (907 grams) of cream cheese, at room temperature

1 cup (200 grams) granulated sugar

4 large eggs, at room temperature

1/4 cup (60 ml) freshly squeezed lemon juice

1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F (180 degrees C).

2. To make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well blended. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set aside.

3. To make the filling: In the bowl of your electric mixer, beat the cream cheese on medium speed until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, beating after each addition just until combined. Add the lemon juice and vanilla extract and mix until combined. Pour the mixture into the prepared crust.

4. Bake for 50 to 60 minutes, or until the cheesecake is firm and the top is lightly golden brown. Remove from the oven and cool on a wire rack.

5. Serve at room temperature or chilled. Store leftover cheesecake in the refrigerator for up to 3 days.

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