The keys to making a great cheesecake are making sure the ingredients are at room temperature, that you don’t over-mix the batter, that you bake at a low temperature, and let cool completely. This recipe is a classic and easy enough for a beginner baker to make with success!
- 120 mins
- 15 servings
For the Cheesecake
- 4 8-ounce packages cream cheese (room temperature)
- ¼ cup cake flour
- 1 ¼ cups sugar
- 4 eggs (room temperature)
- 1 egg yolk (room temperature)
- 2 ½ cups heavy cream (room temperature)
- 1 tablespoon Rodelle Vanilla Paste
- Optional: garnish of fresh berries or homemade whipped cream.
To Make the Cheesecake
Note: you want the ingredients to be well mixed, but not over beaten. If too much air is beaten into the batter, the cake will puff like a souffle as it bakes, and then fall dramatically and crack as it cools. Overbeating can also result in a thin batter that doesn't rise.
- Heat oven to 300 F. Grease a 10-inch springform pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until creamy, about 30 seconds, on medium speed. Scrape the sides of the bowl and beater well.
- Gradually add the sugar and flour, until smooth creamy, about 1 – 2 minutes. Beat in the vanilla paste. Beat in the eggs, one at a time, just until incorporated, scraping the sides of the bowl and beater after each addition.
- On low speed, beat in the cream until just incorporated.
- Scrape the batter into the pan and bake for 90 minutes, or until set.
- Let the cake cool in the pan before unmolding. Top with cooled compote, then cover and refrigerate at least six hours before serving.
- Garnish with fresh berries.
Photography by The Mindful Hapa.