Classic Cheesecake Recipe – Smooth and Airy, Delicious and Creamy – Cheesecake with Strawberry Jam

preparation:

Prepare the crust: Preheat the oven to 160°C.

Crush the biscuits into fine crumbs, add the melted butter and mix until combined. Press into the bottom of a 23cm springform tin.

Bake for 7-8 minutes, then set aside while you prepare the filling.

Set the oven to 150°C.

Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating to combine after each addition. Don’t beat too much. Add the vanilla extract, sour cream, whipping cream, salt and beat until smooth.

Add cornstarch and lemon zest, beat until incorporated; don’t beat too much.

Bake the cheesecake: Place the pan on a large piece of foil and fold the foil over the sides of the pan. Pour the filling over the crust, place the form in a larger baking pan.

Fill the baking pan with enough hot water to come halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center moves slightly.

Turn off the heat and leave it in the oven for another hour. Let cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.