Ingredients:
1.25 kg cream cheese, softened at room temperature
400g granulated sugar
Zest of 2 limes
1 vanilla pod (or 1 teaspoon vanilla extract)
5 whole eggs
2 egg yolks
60g thick cream
2 tablespoons all-purpose flour
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a 9-inch (23cm) springform pan by greasing the bottom and sides lightly with butter or non-stick cooking spray.
- Prepare the Crust: You can use your favorite crust recipe or opt for a classic graham cracker crust. Press the crust mixture into the bottom of the prepared springform pan. Refrigerate while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using a hand mixer or a stand mixer fitted with the paddle attachment.
- Add Sugar and Flavorings: Gradually add the granulated sugar to the cream cheese, beating until well combined and the mixture becomes light and fluffy. Add the lime zest scraped from 2 limes. Slice the vanilla pod in half lengthwise, scrape out the seeds, and add them to the cream cheese mixture. Alternatively, you can use 1 teaspoon of vanilla extract.
- Incorporate Eggs: Add the whole eggs, one at a time, mixing well after each addition. Then add the egg yolks, one at a time, and mix until fully incorporated.
- Add Cream and Flour: Gently fold in the thick cream until well combined. Sprinkle the flour over the mixture and fold it in until just incorporated. Be careful not to overmix.
- Pour into the Pan: Pour the cheesecake batter into the prepared springform pan over the chilled crust. Smooth the top with a spatula to ensure an even surface.
- Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Cooling Process: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps prevent cracking. Then, remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Serve: Once fully chilled and set, carefully remove the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings, such as fresh fruit, fruit compote, whipped cream, or chocolate sauce.
Storage: Leftover cheesecake can be stored covered in the refrigerator for up to 5 days. Enjoy!
This classic cheesecake is sure to impress with its creamy texture and delicious flavor! Recipe by Satguru Singh
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