Classic Cheesecake
Ingredients
Crust:
- 2 cups gingersnap cookie crumbs*
- 6 Tablespoons Natures Yolk butter – melted
- 1/4 cup granulated sugar
Filling:
- 2 1/4 pounds cream cheese equal to 4 1/2 bricks of Philadelphia cream cheese – room temperature
- 1 1/2 cups granulated sugar
- 5 Natures Yoke Organic Omega-3 eggs – room temperature
- 2 Natures Yoke Organic Omega-3 eggs yolks – room temperature
- 7 Tablespoons all purpose flour
- 1/4 cup heavy cream – room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Instructions
Crust:
- Preheat oven to 350º F.
- Line the bottom of a 10 inch spring form pan with parchment paper.**
- Place all ingredients in a bowl and mix well.
- Pour crumb mixture into prepared springform pan.
- Push crumbs into place evenly.
- Then press gently (not forcefully) with the back of a measuring cup to form a bottom crust (this crust does not go up the sides).
- Bake for 10 minutes.
- Remove from oven and let cool to room temperature.
Filling:
- ALL INGREDIENTS MUST BE ROOM TEMPERATURE.
- Preheat oven to 350º F.
- Prep for water bath – Cover bottom of springform pan with aluminum foil all the way up the sides of the pan. You may need to fold two pieces together to make it wide enough.
- Place into a large metal baking dish or skillet.
- Start to bring a kettle or large pan of water to a boil, enough to fill the pan and come 1/2 way up the sides of the cheesecake pan.
Filling:
- In the bowl of a mixer add in the cream cheese and sugar. Mix on medium speed for about 2 minutes, so the sugar is fulling incorporated. Scrape down the sides of the bowl as needed.
- With mixer on low, add in the eggs and yolks one at a time.
- Raise speed to medium to fully incorporate the eggs and scrape down the sides of the bowl as needed.
- Bring mixer back down to low speed and add the heavy cream, vanilla and lemon juice.
- Gently pour in the flour. Mix well to combine, bringing mixer back up to medium speed. Scrape down the sides of the bowl as needed.
- Pour into prepared pan.
- Gently pour in the boiling water and transfer to the oven.
- Bake for 60 minutes, center should be set.
- Turn off the oven but leave the cheesecake in the oven to come down in temperature slowly. Keep oven door closed at this point.
- After an hour, crack the door open slightly and continue to cool for another 60 min.
- Remove from oven and water bath and let cool to room temperature.
- Refrigerate for minimum 5 hours or overnight.
- When ready to serve, warm a large knife under water, wipe dry and slice. Repeat warming the knife if necessary.
- Top with your favorite topping.
Notes
Topping suggestions:
Raspberry puree – 1 cup of raspberries with 1/4 cup sugar to a pan, bring to a simmer and cook for 7 minutes, stirring often. Once berries are reduced and puree has thickened cool and serve.
Fresh fruit – any seasonal fruit to your liking will do.
Chocolate sauce – store bought or homemade. To make a simple chocolate sauce, heat 1 cup semi-sweet chocolate chips and 1/4 cup heavy cream. Heat until melted and stir to fully combine. Serve warm over the cheesecake.
Caramel Sauce – We bought ours and suggest you choose one that is darker in color and thicker in consistency for the best and richest flavor.
NOTES:
- Store bought, packaged ginger snaps work best for this crust as they are crunchy and will remain crunchy through baking.
- To make the crust only use 1 1/2 cups cookie crumbs, 5 Tbsp of butter and 3 Tbsp of granulated sugar. Bake time will remain the same for the crust.
- Bake cheesecake an additional 5 minutes (or until center is set) before turning the oven
