Description
Fluffy Baked Cheesecake
A hint of citrus transforms this classic cheesecake into a refreshing masterpiece!
Ingredients:
500g cream cheese
190g sugar
4 eggs
200ml heavy cream
1 tsp lemon juice
1 tbsp lemon zest
1 tbsp cornstarch
Steps:
Preheat oven to 180°C (350°F).
Whisk cream cheese and sugar until fluffy.
Add eggs and beat until well incorporated.
Mix in heavy cream, lemon juice, and zest.
Fold in cornstarch to thicken the batter.
Bake in a springform pan for 50-60 minutes.
Chill and serve with lemon slices.
#LemonZestCheesecake
Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake every time.
- Prepare the Pan: Grease a 9-inch springform pan and line the bottom with parchment paper. This prevents sticking and ensures easy release.
- Bring Ingredients to Room Temperature: This is crucial. Take the cream cheese, eggs, and heavy cream out of the fridge at least 1 hour before starting. Room-temperature ingredients blend smoothly, preventing a lumpy batter.
- Cream the Base: In a large bowl, use an electric mixer on medium speed to beat the cream cheese until completely smooth, about 2 minutes. Gradually add the sugar and continue beating for 3-4 minutes until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Over-beating at this stage incorporates too much air, which can cause cracking.
- Add Wet Ingredients & Zest: With the mixer on low, slowly pour in the heavy cream, then the lemon juice. Finally, add the lemon zest and mix until just uniform.
- Fold in Cornstarch: Sift the cornstarch over the batter. Using a spatula, gently fold it in until no dry streaks remain. Avoid vigorous mixing.
- Bake: Pour the batter into the prepared pan. Place it on the middle rack of your preheated 180°C (350°F) oven. Bake for 50-60 minutes. The edges should be set, but the center should still have a slight, gentle jiggle.
- Cool Slowly: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent dramatic sinking and cracking.
- Chill: Remove the cheesecake from the oven, run a knife around the edge to loosen it, and let it cool completely at room temperature. Then, refrigerate for at least 6 hours, preferably overnight, before serving.
Serving Suggestions
This versatile cheesecake pairs beautifully with a variety of toppings. For a classic touch, serve with fresh lemon slices or a dollop of lightly sweetened whipped cream. A vibrant berry compote made from raspberries or blueberries adds a lovely contrast. For an elegant finish, drizzle with a simple lemon curd or a dusting of powdered sugar and edible flowers.
How-to Summary
Bring all ingredients to room temperature. Beat cream cheese and sugar until fluffy. Mix in eggs one by one on low speed. Stir in cream, lemon juice, and zest. Gently fold in cornstarch. Bake at 180°C (350°F) until set at the edges with a wobbly center. Cool slowly in the oven with the door ajar, then chill thoroughly before serving.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh? Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice often contains preservatives that can impart a slightly metallic taste.
Why did my cheesecake crack? Rapid temperature change is the most common cause. Avoid over-beating the batter (which adds too much air) and always cool the cheesecake gradually in the turned-off oven.
Can I make this without a springform pan? A springform pan is essential for this recipe as it allows for clean removal. A regular cake pan will not work.
How do I know when it’s done baking? The cheesecake is done when the edges are puffed and set, but the center (about a 3-inch circle) still jiggles slightly when the pan is gently shaken. It will firm up as it chills.
How long will it keep in the fridge? Properly covered, this cheesecake will stay fresh and delicious for up to 5 days in the refrigerator.
Common Mistakes to Avoid
- Using Cold Ingredients: This leads to a lumpy, uneven batter that won’t bake properly.
- Over-mixing After Adding Eggs: This incorporates excess air, leading to rising and subsequent cracking as it cools.
- Opening the Oven Door During Baking: A sudden drop in temperature can cause the cheesecake to fall and crack.
- Skipping the Slow Cool: Letting it cool in the turned-off oven is a non-negotiable step for a crack-free surface.
- Cutting Before Fully Chilled: Slicing into a cheesecake that hasn’t set overnight will result in a messy, soft slice.
Conclusion
This Fluffy Baked Cheesecake, with its bright hint of citrus, is a stunning yet achievable dessert. By following the detailed steps, respecting the process of bringing ingredients to temperature and cooling slowly, and avoiding the common pitfalls, you are guaranteed a creamy, smooth, and perfectly textured cheesecake. The refreshing lemon flavor makes it a standout treat for any occasion, sure to impress your guests with both its taste and professional appearance.
