Bake the cheesecake in the oven at 395 degrees Fahrenheit with top and bottom heat. The baking time will depend on your preferred texture: about 35 minutes for runny, 40 minutes for creamy, and 45 minutes for fully cooked. Every oven cooks slightly differently, so your exact baking time may vary.
Once cooked and the top is golden brown, turn off the oven and let the cheesecake cool inside with the door slightly open.
When the cake has cooled noticeably, remove it from the oven and let it cool on the counter until it reaches room temperature. Transfer it to the refrigerator and chill for at least 3 hours, or ideally overnight.
Notes
Flavors: The traditional version of the cheesecake is very simple. You can customize the flavor of the cheesecake by adding vanilla extract, lemon zest (about 2 tablespoons), or other ingredients, but this will not be authentic.
Cheese: Philadelphia cream cheese is traditional, but you can use any neutral cream cheese or even mascarpone.
Mixing: There’s no need to mix the ingredients in any specific order or be extra cautious with the mixing. You can mix all the ingredients together at once, but make sure they are well combined and smooth. I prefer to mix the eggs and sugar first, then add the rest.
Parchment paper: You need to line the springform pan with parchment paper that is taller than the pan, so the cheesecake will not overflow while baking.
Continue Reading in next page
ADVERTISEMENT
