She Strengthens

The Art of Crafting the Perfect Cheesecake

In a world where commercial cheesecakes are often overwhelming and loaded with unnecessary ingredients, it’s refreshing to find a recipe that lets the true flavors of cream cheese shine through.

A Simpler Approach

This recipe takes a more understated approach, incorporating only a hint of lemon zest to elevate the flavor profile. If you’re feeling fancy, a simple strawberry sauce makes for a delightful topping.

The Secret to a Smooth Cheesecake

The key to achieving a silky-smooth cheesecake lies in the baking method. While it may seem unconventional, this technique yields a flawless dessert without the need for a water bath. For optimal results, prepare the cake a day in advance and refrigerate it overnight.

Recipe Details

Yield: 1 (9-inch) cheesecake (approximately 12 servings)
Difficulty: Medium
Total Time: 20 minutes preparation, 1 hour baking, and 2.5 hours cooling time

Ingredients

• 1 1/4 cups graham cracker or vanilla wafer cookie crumbs
• 2 tablespoons unsalted butter, melted, plus more for coating the pan
• 1 1/4 cups granulated sugar
• 1 tablespoon all-purpose flour
• 4 (8-ounce) packages cream cheese, at room temperature
• 1 teaspoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 large egg yolk, at room temperature
• 3 large eggs, at room temperature

Step-by-Step Instructions

Preparing the Crust

1. Preheat the oven to 325°F and arrange a rack in the middle.
2. Coat the bottom and sides of a 9-inch springform pan with butter.
3. Combine wafer crumbs and melted butter in a medium bowl, mixing until thoroughly combined.
4. Pour the crumb mixture into the pan and press evenly into the bottom and slightly up the sides.

Mixing the Filling

1. In a separate medium bowl, combine sugar and flour.
2. Beat the cream cheese in a stand mixer fitted with a paddle attachment until smooth.
3. Gradually add the sugar mixture, beating until incorporated.
4. Add lemon zest, vanilla, and cream, mixing until just combined.
5. Add the egg yolk and whole eggs one at a time, allowing each egg to fully incorporate before adding the next.

Baking and Cooling

1. Pour the filling into the prepared crust and bake for 45-60 minutes, or until the edges are browned and the center is barely set.
2. Turn off the oven and let the cake cool for 1 hour.
3. Remove the cheesecake from the oven and place it on a cooling rack.
4. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1.5 hours.
5. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days.

Serving

1. Run a knife around the inner edge of the pan to release the cheesecake.
2. Remove the sides and slice to serve.