Introduction
Indulge in the creamy, rich delight of a classic cheesecake that is sure to impress at any gathering. This recipe features a delectable crust made from Marie crackers, complemented by a velvety filling of cream cheese, sugar, and eggs. Topped with an array of vibrant berries and a dusting of icing sugar, this cheesecake is a celebration of flavors and textures that can turn any occasion into a memorable feast.
Detailed Ingredients with measures
For the crust:
– 200g (7 oz) Arnott’s Marie crackers or other plain biscuits (or 28 Graham Cracker squares)
– 120g (8 tbsp) unsalted butter, melted
For the filling:
– 500g (1 lb) cream cheese, softened
– 1½ cups caster sugar (superfine sugar)
– 2 tbsp plain flour (all-purpose flour)
– 1 tsp vanilla extract
– ½ cup full-fat sour cream
– Zest of 1 lemon
– 3 large eggs, at room temperature
For the topping:
– Strawberries, blueberries, raspberries
– Icing sugar (powdered sugar) for dusting
Prep Time
30 minutes
Cook Time
55 minutes
Total Time
At least 4 hours (preferably overnight for chilling)
Yield
Serves 8-10
Detailed Directions and Instructions
Prepare the crust:
– Preheat the oven to 160°C (320°F).
– Grease a 20cm (8-inch) springform pan and line the base with baking paper.
– Crush the biscuits into fine crumbs using a food processor.
– Mix the biscuit crumbs with the melted butter until well combined.
– Press the mixture firmly into the base and up the sides of the prepared pan.
– Refrigerate the crust while preparing the filling.
Prepare the filling:
– In a large bowl, beat the softened cream cheese until smooth.
– Add the flour and beat until just combined.
– Add the vanilla extract, sour cream, sugar, and lemon zest. Beat until just combined.
– Add the eggs one at a time, beating briefly after each addition until just combined. Avoid over-beating to prevent aerating the batter.
Assemble and bake:
– Pour the filling into the prepared crust.
– Bake for 55 minutes, or until the top is a very light golden brown and the center slightly jiggles when gently shaken.
– Turn off the oven and leave the cheesecake inside with the door slightly ajar for 20 minutes.
– Remove from the oven and let it cool to room temperature.
– Refrigerate for at least 4 hours, preferably overnight.
Serve:
– Remove the cheesecake from the pan.
– Top with fresh berries and dust with icing sugar before serving.
Notes
Crust Options:
– If you cannot find Arnott’s Marie crackers, you can use any plain biscuits or 28 Graham Cracker squares as a substitute.
Room Temperature Eggs:
– It’s essential that the eggs are at room temperature for better mixing and to create a smoother filling.
Overnight Chilling:
– For best results, chill the cheesecake overnight; this allows flavors to meld and improves texture.
Serving Suggestions:
– Fresh berries can be substituted with other fruits such as mango or peaches based on your preference.
Cook techniques
Crushing biscuits
Using a food processor to crush the biscuits ensures uniform crumbs, which help bind the crust together. You can also place the biscuits in a zip-top bag and crush them with a rolling pin if you don’t have a food processor.
Mixing the crust
Combine the melted butter with the biscuit crumbs thoroughly to create a cohesive mixture. This binding is crucial as it holds the crust together when pressed into the pan.
Preventing over-beating the filling
During the mixing process for the filling, beat only until ingredients are just combined after adding eggs. Over-beating can cause the cheesecake to become airy and rise too much, leading to cracks.
Checking doneness
For the cheesecake, look for a light golden top and a slightly jiggly center as indicators of doneness. The cheesecake will continue to set as it cools.
Cooling in the oven
Allowing the cheesecake to cool inside the oven with the door ajar helps prevent sudden temperature changes, which can crack the surface of the cheesecake.
Chilling before serving
Refrigerating the cheesecake for at least 4 hours, or overnight, is essential for it to set properly and develop its flavor.
FAQ
Can I use a different type of cracker for the crust?
Yes, you can use any plain biscuits or crackers that can be crushed easily for the crust.
How can I ensure my cheesecake doesn’t crack?
Avoid over-beating and allow the cheesecake to cool gradually in the oven. Additionally, bake at the right temperature and keep the oven door closed for the cooling process.
Can I substitute sour cream in the filling?
Yes, you can substitute sour cream with Greek yogurt for a similar texture and tanginess.
What if I don’t have caster sugar?
You can use granulated sugar, but you may want to pulse it in a food processor to achieve a finer texture similar to caster sugar.
How should I store the cheesecake?
Store the cheesecake covered in the refrigerator for up to 5 days.
Conclusion
The cheesecake prepared with the creamy filling and a buttery crumb crust makes for a delightful dessert that perfectly balances sweetness with a hint of tartness from the fresh berries. The combination of flavors and textures makes it a favorite for any occasion. Serving it chilled enhances its richness, making each bite enjoyable.
Additional Fruit Toppings
Top with sliced bananas and a drizzle of caramel sauce for a tropical twist.
Chocolate Swirl Variation
Add melted dark chocolate to the filling before baking for a decadent chocolate cheesecake.
Citrus Infusion
Substitute the lemon zest with orange or lime zest to impart a different flavor profile.
Nuts and Caramel
Sprinkle chopped pecans or walnuts on top alongside a drizzle of caramel for added crunch.
Chocolate Biscuit Crust
Use chocolate biscuits instead of plain ones for the crust to enhance the chocolate flavor in the cheesecake.
Spiced Version
Incorporate a teaspoon of cinnamon or nutmeg into the filling for a warm, spiced cheesecake.
Mini Cheesecakes
Create individual cheesecakes using a muffin tin for easy serving and personalization.
Seasonal Fruit Compote
Serve with a homemade berry compote for a fresh and tangy accompaniment.
Caramelized Almonds
Add crunchy, caramelized almonds on top for a sweet and nutty texture contrast.
