Classic Baked Cheesecake

In Cheese, Desserts on November 5, 2008 at 11:55 pm

This cake is the perfect example of comfort food, the kind of home made, simple, not complicated comfort food. This cake is not sophisticated, does not have unique flavors or textures, and does not include exotic products. This cake is just simple. Simple, in the best way.

Just to make things right: This cake is not dry as it may seem in the picture, it was simply my mistake- I forgot to add the milk and the butter to the cheese batter (and the cake turned great in spite of that, but drier).

This recipe may look a bit long, but if you read it beforehand, and pay close attention, it won`t take you so long, and belive me, it will be worth it!

A few tips to help you get the perfect cheesecake:

-The newspaper patent: If you wish to get lighter colored cake sides, you could use this patent: take a newspaper page, and fold until you get the height of the pan. When making the cheese batter, soak the folded paper in water for about 5 minutes. Once the batter is in the pan, wrap the sides of the pan with the wet paper, then bake as written in the recipe.

-Pay attention to the oven temperatures: The temperature in this recipe may be confusing. Before each step of the baking, make sure that the oven is at the right temperature.

-It`s all about the hight: if you wish to make a higher (and more impressive) cake, make it in a 26cm. baking pan, and make sure to line the sides with higher sheets of parchment paper.

-Make it steamy: Make sure to put in the bottom of the oven a little pan with boiling water. This is to make sure that the cake would not crack in the middle.

Classic Baked Cheesecake\ Carine Goren, The Kitchen Helper- Desserts


1 heaped cup (150 gr.) flour

5 tablespoons (50 gr.) confectioners sugar

100 gr. cold butter, cut into cubes

1 yolk

2 tablespoon (30 ml.) ice cold water

Cheese filling:

750 gr. soft white cheese (5%-9% fat)

250 gr. cream cheese (30% fat)

6 eggs, separated

1 teaspoon vanilla extract

1 cup + 1 tablespoon (220 gr.) sugar

6 tablespoons (60 gr.) cornstarch

5 tablespoons (50 gr.) flour

2\3 cup (160 ml.) milk

50 gr. butter, melted

Preheat oven to 180 degrees C.

Make the base:

In a food processor, combine flour, sugar and butter until the mixture is flaky. Add yolk and water and process until getting ball of dough. Press the dough on the bottom of the pan until even. Prick the dough using a fork. Bake for 10-15 minutes, until golden brown. Chill.

Make the cheese filling:

Raise the temperature of the oven to 240 degrees C. In the bottom of the oven, put a small tin with boiling water (to make steam). If using the newspaper trick, this is the time to soak the papers.

In a large bowl, beat the cheeses, yolks, vanilla and 1\2 cup of the sugar.

In another bowl, sift together the cornstarch and the flour. Add the the cheese batter, and stir until all the lumps disappear. Stir in the melted butter and milk.

In a mixer bowl, Whip the egg whites until they become a soft foam. Gradually add the rest of the sugar, until the egg foam is firm but not stiff. Gently fold the beaten egg whites into the cheese batter.

Assemble and bake:

Pour the cheese batter on top of the baked base. If using the newspaper trick, now is the time to wrap the pan with the folded and soaked newspapers.

Bake in the preheated oven for 8-10 minutes, until the surface of the cake is golden, and a firm skin is formed on the surface of the cake.

Take the cake out of the oven, and lower the oven temperature to 160 degrees C.

Once the oven has reached this temperature, put the cake in the oven and bake for one hour, or until a skewer inserted in the center of the cake comes out dry.

Cool completly before taking out of the tin.

  1. what is soft white cheese.cake sounds like cheese cake I used to get in England.Now live in U S

  2. Judith: Soft white cheese may also be called ” low-fat white spreadable cheese” or “low fat cheese” and is basicly very soft cheese with less fat (3%-9%). I don`t live in the Us so I can`t tell you the exact name.

  3. Naama/Judith, There is no 3% or 5% “givina levana” here in the US. Some states that have a large Israeli population may have Israeli’s who have started Israili grocery stores that import it or have the “equivalent” (not as good) US copy, I think the name brand is Norman’s, very hard to find where I live. I find if I mix 2% Greek yogart with whole Greek yogart it is similar to the 3%-5% givina levana in Israeli style cheese cakes.


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