Our grandmother's cheesecake

Introduction

Some recipes are inherited through gestures more than written notes. This family cheesecake keeps that spirit: mix gently, bake softly and respect resting time.

In our bakery version we add lemon for brightness and balance against the dairy richness. It is a calm celebration cake: elegant and ideal for sharing.

Hero Stats

• Prep time: 35 minutes
• Bake time: 50 minutes
• Total time: 2 hours 50 minutes
• Difficulty: Medium
• Yield: 12 servings

Ingredients

Biscuit base

• 220 g baked biscuit crumbs (2 cups)
• 95 g melted butter (6 1/2 tablespoons)
• 1 pinch salt

Cheese filling

• 750 g full-fat cream cheese (26 oz)
• 180 g sugar (3/4 cup + 2 tablespoons)
• 3 large eggs
• 200 ml heavy cream, 35% fat (scant 1 cup)
• 20 g cornflour (2 tablespoons)
• Zest of 1 lemon + 1 tablespoon lemon juice
• 1 teaspoon vanilla

Optional topping

• Homemade berry jam
• Fresh raspberries or blueberries

Step-by-step instructions

1. Preheat oven to 160°C (320°F). Line a 22 cm (9-inch) springform tin.
2. Mix crumbs, butter and salt. Press into base and bake 10 minutes.
3. Beat cream cheese and sugar on low speed until smooth.
4. Add eggs one by one without over-aerating.
5. Dissolve cornflour in cream, then add with lemon and vanilla.
6. Strain mixture for extra-silky finish if desired.
7. Pour into crust and tap gently to release bubbles.
8. Bake 45-50 minutes: edges set, centre still lightly wobbly.
9. Turn oven off and leave inside 30 minutes with door ajar.
10. Cool to room temperature and chill at least 6 hours.
11. Unmould with a thin knife and decorate before serving.

Baker's tips

• Do not whip aggressively; excess air causes cracks.
• Use room-temperature ingredients for smooth mixing.
• Long chilling gives creamy texture and clean slices.
• Add topping right before service for best finish.
• Freeze wrapped slices for up to 1 month.

Variations

• Extra lemon cheesecake: add 1 extra teaspoon zest.
• Almond cheesecake: replace 40 g biscuit with ground almond.
• Seasonal cheesecake: serve with roasted autumn figs.

Troubleshooting

• Cracked top: too much air or oven too hot.
• Grainy texture: cold cream cheese not fully incorporated.
• Crust falls apart: not enough butter or weak compaction.
• Centre too soft: insufficient chill time.