melt in your mouth cheesecake 🙂
- 1 1/2 cups crushed graham crackers (or golden oreos, digestive biscuits)
- 2 tbsp sugar
- 6 tbsp melted butter
- 1/4 tsp cinnamon powder (optional)
- 681g or 3 (8oz) creamcheese block (or 700g Kiri Creamy Labneh)
- 3/4 cup sugar
- 1 tsp vanilla
- 1/2 tsp lemon zest or 1/3 tsp lemon exract (optional)
- 1/2 cup sour cream (or plain / vanilla yogurt)
- 3 eggs
- 2 tbsp cornstarch
- 1/2 tsp salt
- Preheat oven to 350F.
- Boil enough water for the larger pan you’ll use later, the pan should be at least 1.5″ high. (water bath)
- Wrap the outside of the 8″ round springform pan with aluminum foil, make several layers as needed, making sure that the water will not sneak into the pan as it bakes
To make the crust
- Combine grahams, sugar, butter and cinnamon powder in a bowl, mix until well combined.
- Transfer to an 8″ springform pan and spread evenly.
- Bake for 10 minutes, set aside to cool down.
To make the cheesecake
- In a mixing bowl, combine eggs and sugar,mix on medium speed for a minute, add the remaining ingredients except the creamcheese, mix on medium speed for 1 minute. Add the creamcheese and mix until well combined.
- Put the springform pan in the larger pan then put the cheesecake mixture over the crust, spread evenly. Pour the boling water into the larger pan, at least an inch high from the bottom of the springform pan.
- Bake for 1 hour and 10 minutes.Turn off oven and do not remove until the oven has cooled down, the center will still be a bit jiggly, but it’s okay, it will still set as it cool completely.
- Transfer to a rack to cool completely, cover the top with parchment paper, touching the cake and cover again the entire pan with cling wrap then let set in the fridge overnight.
- For the crust, you can use digestive biscuits or oreos too 🙂
- I’m here in KSA so I am using Labneh, if Philadelphia creamcheese in block form is available in your area, you may use that too.
- I find sour cream to be expensive here and I find labneh to be more tart than Philadephia cream cheese. So it’s either, I will use yogurt in replacement for sour cream then increase the sweetener OR use (sterilized) cream instead to lessen the tartness of the cake. In this recipe I use yogurt 🙂 since this is what I have on hand, you can also use this as substitute for sour cream.
- I prefer to use cornstarch instead of flour since it give me a more “melt in your mouth” feel than using flour.
- OVEN, I am using a gas oven, so when I turn off my oven, the temperature drops a bit fast, that’s why it’s okay for me to just leave the cheesecake inside with the door closed as the oven cools down. BUT if you are using an electric oven, it is recommended that you open the oven door by at least 1 inch for 1 hour while the cake is inside to prevent sudden drop of temperature and overbaking, this also helps to prevent the cake to crack on top. The water bath also helps in preventing the crack on top.
You see, no cracks, before going to fridge!
The next day…
I topped mine with caramel sauce, see, having a plain cheesecake has some advantage too! 😉 the next slice can be strawberry, the next is chocolate… the choice is yours 🙂