A classic cheesecake recipe is always a delight. This simple version provides a delicious result in a fraction of the time with easy-to-follow steps.

INSTRUCTIONS:

1. Start by preheating your oven to 350° F (180°C) and set that aside. In a medium bowl, mix the vanilla wafer crumbs and butter until the mixture is moistened.
2. Place this in a 9-inch springform pan and press it with your fingers or the bottom of a glass, forming an even layer. Bake this for 8-10 minutes until it is golden brown and set it aside to cool.
3. Next, you’re ready to make the filling. In a mixer fitted with a paddle attachment, beat cream cheese until it is lump-free and smooth, about 1-2 minutes. Add in the sugar and blend until combined.
4. Beat in the eggs one at a time so it’s fully incorporated and then add cream, vanilla extract and lemon zest and mix until it’s smooth.
5. Finally, pour the batter over the cooled crust and spread it evenly.
6. At this point, you can either bake the cake in a 375°F (190°C) water bath, or without one in a 425°F (220°C) oven for about 10 minutes, followed by a lower temperature of 225°F (110°C) for about an hour.
7. When the cheesecake is finished, it needs to cool completely to room temperature.

Making this classic cheesecake is a breeze. It only requires a few simple ingredients and a moderate amount of time and patience. Not only is the recipe delicious, it also makes a great presentation piece.

The ingredients come together harmoniously to create a creamy texture, with a hint of lemon zest to brighten the flavor. The crunchy base is perfect for the creamy topping, helping to balance out the richness. The result is a tasty treat that your guests will love.

FAQ:

Q. What kind of wafer crumbs do I need for this recipe?
A. Vanilla wafer crumbs are best for this recipe, as their sweet flavor complements the other ingredients perfectly. You can easily pulse them in a food processor or blender until they become a finely ground texture.

Q. How long should I refrigerate the cheesecake?
A. We recommend refrigerating the cheesecake for at least 4 hours, or preferably overnight. This will ensure that the filling has time to set before cutting into it.

Q. Do I have to use the topping?
A. No, you don’t have to use the topping. The cheesecake is still delicious without it.

Creamy Crunchy Cheesecake Delight

0 from 0 votes

Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Easy

Yield

1

9-inch cake

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Chill Time

4

Hours

Total time

1

hour 

40

minutes

A classic cheesecake recipe is always a delight. This simple version provides a delicious result in a fraction of the time with easy-to-follow steps.

Ingredients

• CRUST

• 1 1 and 1/2 cups of vanilla wafer crumbs

• 1/4 cup 1/4 unsalted butter, melted

• CAKE

• 4 packs 4 (32 ounces) full-fat cream cheese, room temperature

• 1 cup 1 sugar

• 4 large 4 eggs, room temperature

• 1/2 cup 1/2 heavy cream

• 2 teaspoons 2 pure vanilla extract

• Grated lemon zest from 1 lemon (optional)

• Topping (optional)

• 1 cup 1 heavy whipping cream

• 1/4 cup 1/4 powdered sugar

• 1 teaspoon 1 pure vanilla extract

Directions

• Start by preheating your oven to 350° F (180°C) and set that aside. In a medium bowl, mix the vanilla wafer crumbs and butter until the mixture is moistened.
• Place this in a 9-inch springform pan and press it with your fingers or the bottom of a glass, forming an even layer. Bake this for 8-10 minutes until it is golden brown and set it aside to cool.
• Next, you’re ready to make the filling. In a mixer fitted with a paddle attachment, beat cream cheese until it is lump-free and smooth, about 1-2 minutes. Add in the sugar and blend until combined.
• Beat in the eggs one at a time so it’s fully incorporated and then add cream, vanilla extract and lemon zest and mix until it’s smooth.
• Finally, pour the batter over the cooled crust and spread it evenly.
• At this point, you can either bake the cake in a 375°F (190°C) water bath, or without one in a 425°F (220°C) oven for about 10 minutes, followed by a lower temperature of 225°F (110°C) for about an hour.
• When the cheesecake is finished, it needs to cool completely to room temperature.