This Cheesecake is a delicious and creamy dessert made with cream cheese (like Philadelphia) and fresh cream. It’s perfect for those who enjoy a rich yet simple dessert. The velvety texture of the cheese blends perfectly with the softness of the cream, while the cornstarch gives the cake a nice, smooth density. With a bit of vanilla powder for extra aroma, this cheesecake is ideal for any occasion, whether it’s a special dinner or a casual afternoon treat with friends and family.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8-10
Ingredients:
- 3 eggs
- 200 g sugar
- 500 g cream cheese (such as Philadelphia)
- 250 g fresh cream
- 30 g cornstarch
- Vanilla powder (1 packet)
Instructions:
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Prepare the Ingredients:
- Preheat your oven to 170°C (340°F).
- Grease a 18-20 cm round cake pan and line it with parchment paper.
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Prepare the Cream Cheese Mixture:
- In a large bowl, whisk the 3 eggs with 200g of sugar until the mixture becomes light and fluffy.
- Add the 500g of cream cheese and 250g of fresh cream and mix until smooth.
- Sift the 30g of cornstarch into the mixture and add the vanilla powder. Stir until everything is fully combined and smooth.
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Pour the Mixture into the Cake Pan:
- Pour the cheesecake mixture into the prepared cake pan, smoothing the top with a spatula.
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Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 50-60 minutes or until the top is lightly golden and the center is set but still slightly wobbly.
- If the top gets too brown, cover it with aluminum foil and continue baking until done.
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Cool the Cheesecake:
- Once baked, let the cheesecake cool to room temperature for about 30 minutes, then transfer it to the fridge and chill for at least 3 hours or preferably overnight.
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Serve:
- Once chilled, remove the cheesecake from the fridge and carefully remove it from the pan.
- Slice the cheesecake into portions and serve. You can garnish it with fresh berries, a drizzle of chocolate, or a light dusting of powdered sugar for extra flavor.
Nutritional Facts (Per Serving):
- Calories: 300-350
- Protein: 6g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 1g
- Sodium: 250mg
Origins and Popularity of Cheesecake:
The cheesecake is a classic dessert with ancient origins in Greece, where it was originally made with fresh cheese and honey. Over the centuries, the recipe has evolved, and in modern times, cheesecake is often made with cream cheese and a variety of fillings. The American-style cheesecake, with its rich and creamy texture, is the most popular version worldwide. This particular recipe uses a rich, creamy cheese base with fresh cream, offering a lighter but still indulgent version of the classic dessert.
Why You’ll Love This Recipe:
You’ll love this cheesecake because it’s delicate, creamy, and full of flavor. The cream cheese and fresh cream create a soft, velvety texture, while the cornstarch helps it set to the perfect consistency. The vanilla powder adds a lovely aroma, making each bite incredibly satisfying. It’s easy to make, and the flavor is rich and indulgent, making it perfect for any occasion.
Health Benefits of Cheesecake:
While this cheesecake is a rich dessert, it offers some nutritional benefits:
- Cream cheese provides a good amount of protein and calcium, important for bone health.
- Fresh cream offers healthy fats that are essential for the absorption of vitamins like vitamin A.
- The cornstarch adds minimal calories but helps achieve the desired texture, making it a great thickener without adding much sugar.
Serving Suggestions:
- Serve this cheesecake with a fruit compote or fresh berries for added sweetness and color.
- Pair it with a cup of coffee or green tea to balance the richness of the cake.
- For a decadent touch, drizzle the top with some chocolate sauce or a caramel syrup.
Tips:
- Make ahead: This cheesecake can be prepared in advance and stored in the refrigerator for up to 2-3 days. It actually tastes better the next day as the flavors have time to meld.
- Substitute the sugar: You can use a sugar substitute if you’re looking for a lower-calorie version of this cheesecake.
- Bake in a water bath: To prevent cracking, you can bake the cheesecake in a water bath by placing the cake pan inside a larger pan filled with hot water during baking.
Variations to Try:
- Chocolate Cheesecake: Add melted dark chocolate into the cheesecake mixture for a chocolatey twist.
- Berry Cheesecake: Top the cheesecake with fresh berries like strawberries, raspberries, or blueberries.
- Lemon Cheesecake: Add the zest of one lemon to the mixture for a zesty, refreshing flavor.
Conclusion:
This Cheesecake with Cream Cheese and Fresh Cream is the perfect dessert for anyone who loves a creamy, rich treat. It’s easy to make, with simple ingredients that come together to create a luscious, indulgent cake. Whether you’re making it for a special occasion or just for a delicious treat, this cheesecake is sure to become a favorite in your home.
Frequently Asked Questions (FAQs):
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Can I make this cheesecake without eggs?
Yes, you can use a vegan egg substitute like flaxseed or chia eggs in place of the eggs, though the texture may change slightly. -
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 2 months. Thaw it in the fridge before serving. -
Can I use a different type of cheese?
Yes, you can substitute the cream cheese with ricotta, mascarpone, or even Greek yogurt for a different flavor and texture.
Enjoy your Cheesecake with Cream Cheese and Fresh Cream and delight in every creamy, dreamy bite!