Traditional cheesecake recipe

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Put the digested cake into a fresh-keeping bag or sealed container, mash it with a rolling pin, add melted butter and stir evenly

Traditional cheesecake recipe
Level: Easy
Yield: 8 servings


Cream Cheese 133g
Sour cream 104g
Fresh cream 111ml
Granulated sugar 89g
Eggs (whole eggs) 40g
yolk 15g
Corn starch 3 tablespoons
lemon juice 1 and 1/2 tablespoons
Digest biscuits 90g
Salt free butter 35g


  • Put the digested cake into a fresh-keeping bag or sealed container, mash it with a rolling pin, add melted butter and stir evenly.

  • Fill the baking mold and compact it; Refrigerate for more than 30 minutes.

  • Place the cream cheese at room temperature in advance and stir smoothly with a rubber scraper. (if it is cold, this step and subsequent steps can be operated with hot water).

  • Add sour cream and continue stirring.

  • Add sugar and stir with an egg beater.

  • Then add egg yolk, whole egg, lemon juice, fresh cream (added in 2-3 times) and corn starch. Stir well before adding the same.

  • Then pour the cheese paste into the baking pan; Wrap tin foil on the baking mold and put it into the baking pan; Fill the baking pan with hot water.

  • Preheat to 180 ℃ in advance and bake for 15 minutes; Then turn to 170 ℃ and continue to bake for 35-40 minutes.

  • Take it out and cool it a little. Refrigerate it in the refrigerator. A party on ice is more delicious. When eating, demould and cut into pieces.


1. For a 6-inch, use the 133 group of data; Do 7-inch and 180 group of data; Do other sizes and convert them according to the data in brackets.

2. About baking temperature and time. The temperature in the steps is given in the book. You can adjust it according to your own oven.

3. With regard to coloring, under normal circumstances, coloring can be completed according to the step temperature. However, the even drop oven is very weak, and the baked products are white according to the steps (if you like white skin! There is no problem at all, you can end ~ ~), so after 50 minutes of baking, I rise to 200 degrees (if you find that the 200 degree firepower is not enough to color, then turn it up a little), and bake for 10 minutes to color (turn off the fire when you get the color you are satisfied with). During this period, you'd better stay by the oven and don't burn.

4. For the amount of biscuits digested, if the normal data is converted to 6 inches, 75g biscuits and 30g butter should be used. However, I personally like the 90g thickness, so I choose by myself.

Nutrition Facts

Per Serving ( 125 g ) :
calories401 calories
carbohydrate32 g
cholesterol69 mg
fat28 g
fiber0.5 g
protein6.9 g
saturatedFat12 g
sodium548 mg
sugar27 g
transFat0 g


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