Recipes » Signature cheesecake
Back in high school, I was known specifically for this cheesecake. I brought it to French class one day, and then I got endless requests to bring it again. It's pretty standard as far as ingredients go, though.
Author: Seth Price
Date published: 10 February 2017
Prep time: 20 minutes
Cook time: 1 hour
Yield: 1 cheesecake (8–10 servings)
All values are approximate and calculated from package labelling of ingredients. Serving size: 1 slice (⅛ cheesecake)
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Unsaturated Fat 1g
Total Carbohydrates 29g
Dietary Fiber 4g
- 150g (about 8 sheets) Graham crackers, crushed
- 35g unsalted butter, melted
- 1 large egg white
- 30g cane sugar
- Pinch salt
- Pinch ground cinnamon
- 350g neufchâtel cheese, softened
- 350g cream cheese, softened
- 75g confectioner's sugar
- Pinch salt
- 2 large eggs
- 2 large egg yolks
- 120mL crème fraïche (or sour cream)
- 20g all-purpose flour
- 1T vanilla extract
- Drop almond extract
- Some orange zest, finely grated
- Preheat oven to 150°C (300°F, gas mark 2).
- Stir together graham crackers, sugar, salt and cinnamon. Add butter and egg white and stir till more-or-less homogenous. Press mixture evenly into the bottom of a 20cm (8in) springform pan.
- Bake on center rack till barely brown, or about 10 to 12 minutes. Remove from oven and set aside to cool.
Filling (and the cake itself)
- Preheat oven to 180°C (350°F, gas mark 4).
- Combine neufchâtel and cream cheeses with sugar and salt; beat with an electric mixer till smooth. Add eggs and yolks, one at a time, beating well after each addition. Fold in remaining ingredients till well-combined (but do not overmix). Pour batter over crust; smooth top and free any large bubbles.
- Bake—in a water bath, if you worry about cracking—on center rack till top is golden with a slight “ring” near the edges: about 35 to 45 minutes. Crack the door of the oven and let gradually cool for 1 hour; transfer to wire rack (in pan) and let completely cool for at least 3 hours.
- Dust top with confectioner's sugar to prevent sticking, and cover with aluminium foil. Refrigerate for at least 6 hours, preferably overnight.
- Let cheesecake sit about 20 to 30 minutes at room temperature before serving.