Looking for a simple yet delicious cheesecake recipe that will impress your family and friends? Look no further! This easy baked cheesecake combines a buttery, crumbly base with a creamy, zesty filling that's sure to delight. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and foolproof. With common ingredients and minimal prep time, you’ll have a delectable dessert ready in no time. Let's dive in and create this delightful cheesecake that’s perfect for any occasion!
Homemade cheesecake
You can never go wrong with cheesecake. Ever. And this particular, easy recipe for a classic cheesecake is one I got from my mom, so that’s how I know it’s one of the best recipes around. (Thanks, mom!)
Usually many recipes for cheesecake require water baths (setting a pan of hot water in the oven) and a lot of steps are involved, however the recipe I am sharing is less airy because you DON’T need a water bath. Phew. Guys, it’s also a mouth-wateringly delicious recipe that isn’t complicated to make either. Let's call that a win, shall we?
In addition, you only need one bowl to make this easy cheesecake, although it also has a base and a filling. But hey, you only need to wash one bowl?? Count me in.
Tips for Making the Perfect Israeli-Style Baked Cheesecake
Gevina Levana Substitutes
If you can’t find gevina levana (a soft white cheese popular in Israel), use a good-quality sour cream or cream cheese. Ensure the consistency is smooth and creamy.
Room Temperature Ingredients
Bring your eggs, butter, and dairy products to room temperature before mixing. This ensures a smoother batter and even baking.
Proper Mixing
Mix the ingredients for the base and filling just until combined. Overmixing can lead to a dense base and a tough filling.
Baking Tin Prep
Grease your baking tin well to prevent sticking. You can also line the bottom with parchment paper for easier removal.
Even Base Layer
When flattening the base in the baking tin, use the back of a spoon or your hands to ensure it’s even. This helps the base bake uniformly.
Avoid Cracks
To prevent cracks in the cheesecake, avoid overbaking. The center should still have a slight jiggle when you remove it from the oven. It will set fully as it cools.
Cooling Process
Let the cheesecake cool gradually. Turn off the oven and leave the door slightly ajar for about an hour before removing the cheesecake. Then cool it completely at room temperature before refrigerating.
Refrigeration
For the best texture and flavor, refrigerate the cheesecake for at least 4 hours or overnight before serving. This allows the flavors to meld and the cheesecake to firm up.
FAQS
For an authentic Israeli-style cheesecake, gevina levana is ideal. If you can't find it, sour cream or cream cheese are excellent substitutes.
Yes, cheesecake actually tastes better when made in advance. Prepare and bake the cheesecake, then refrigerate it for at least 4 hours or overnight to allow it to set and develop flavor.
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.
Fresh fruit, fruit compote, a dusting of powdered sugar, or a drizzle of honey all make excellent toppings. Choose toppings that complement the lemon zest in the filling for a harmonious flavor.
Yes, a springform pan can also be used. Just ensure it’s well-greased, and consider wrapping the bottom with aluminum foil to prevent any leaks.
Properly stored in an airtight container, your cheesecake should last up to 5 days in the refrigerator.
Yes, you can adjust the amount of sugar in both the base and the filling to suit your taste preferences. Just keep in mind that altering the sugar can slightly affect the texture and consistency.
Other cake recipes to try:
If you are looking for other types of cheesecake recipes, I have shared a few amazing recipes already! Take a look at the Festive Cheese Tart Recipe, the Individual Crumb Cheesecake recipe or the easy and quick Raspberry Sour Cream Bread . You can’t go wrong with any of the delicious recipes I’ve shared! OR, you can even whip them all up to enjoy!
Bake this easy cheesecake today!
Craving a dessert that's both easy to make and irresistibly delicious? This Israeli-style baked cheesecake is your answer! With a buttery, crumbly base and a creamy, zesty filling, this cheesecake is the perfect balance of flavors and textures. Using simple, everyday ingredients, you can whip up this delightful treat in no time. It's especially perfect for Shavuot celebrations, where dairy dishes are traditionally enjoyed. Whether you're celebrating a special occasion or simply indulging your sweet tooth, this cheesecake will impress everyone at the table. Don't wait—get baking and enjoy a slice of heaven today!
Baked Cheesecake With Crust
Ingredients
For the base:
- 1 egg
- ¾ cup (150 grams) melted butter
- 2 tablespoon milk
- 2 cups flour
- 1 teaspoon baking powder
- ½ cup sugar
Instructions
- Set the oven to 180°C / 350°F with the fan.
- In a mixing bowl, mix all the base ingredients well.
- In a greased baking tin (9x13), flatten the base and set aside.
- In the same mixing bowl, mix all the filling ingredients well.
- Pour on top of the base.
- Bake the cake for 30-35 minutes.
- Have a piece and enjoy!
Video
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