My Best Cheesecake Recipe

I know that everyone says their cheesecake recipe is the best. I don’t know about yours, but this one is my favorite. Light and fluffy, but rich in flavour. Serve this lovely cheesecake with a spoonful of blueberry sauce on top and enjoy. You’re gonna feel like its your birthday!

I love a good cheesecake. And to be honest, I haven’t met a single person that doesn’t, so far in my life.

Not every cheesecake is a good cheesecake, though. I don’t like if the base is too crispy or soggy. I like it being somewhere in between. 

Also, I think that cream cheese is really important. Often times it is too grainy and stiff and too sour. Flavour and texture can both be unfavourable for its use in cheesecakes.

So I like making cheesecake with cream cheese I have eaten previously, that is not too sour and has more of a creamy  and light texture.

And cheesecake can never reach its full potential if eaten without a sauce. I prefer berry based sauces, but caramel is good as well.

The base

Base is very important and should be slightly crunchy in contrast with the creamy cheese layer, but not too crispy. My favourite choice when it comes to crackers or cookies are Digestive cookies.

You will need to crumble the cookies and combine them with softened butter. Spread the mixture evenly on the bottom of your baking mould and press. I use 20 cm cake mould for this recipe. Refrigerate while preparing cream mixture.

Cheesy middle layer

You are going to need cream cheese, creme fraiche, eggs, sugar, cornstarch, vanilla extract and lemon juice.

It is necessary to mix all the ingredients except eggs. When everything is well combined and creamy, add one egg at a time, mixing continuously. When you’re done, spread the mixture over the cookie base and bake on 160 degrees Celsius or 320 Fahrenheit for about 45 to 50 minutes. Turn the oven off. Open the oven door and leave the cake inside to cool down gradually. 

Once the cake has cooled down, you can spread the topping. 

The topping

I believe that people often miss this top layer and I find it being quite important. It gives some freshness to the cake. 

To prepare the topping, you need creme fraiche, whipping cream, powdered sugar, lemon juice and vanilla extract.

Prepare it topping by mixing all of the ingredients until well combined. Go easy on the whipping cream because the mixture shouldn’t be to fluid, add it gradually.

Refrigerate the cake for at least a couple of hours Overnight would be best.

The sauce

As I already mentioned, sauce is really important and it makes the whole cake jump to a totally different level. 

And it’s really simple to make. All you need to to is take fruit of your liking and cook it shortly with a little sugar, lemon juice and water. Cook until the fruit, or blueberries in this case, start to break down. That will take for about  15 to 20 minutes. In the end, mix cornstarch with a little bit of water and add it to the blueberry sauce. It will help thickening it.

And that’s all. Serve this lovely cheesecake with a spoonful of blueberry sauce on top and enjoy. You’re gonna feel like its your birthday!