This recipe delivers a luxuriously rich and velvety baked cheesecake, nestled in a buttery, crumbly shortcrust pastry. Unlike a New York-style cheesecake, which relies heavily on sour cream for its tangy notes, this recipe focuses on the pure, smooth flavor of cream cheese, enhanced by a touch of lemon zest and vanilla. The result is a dessert that is both decadent and comforting, with a beautifully golden top and a melt-in-your-mouth texture. The shortcrust pastry base is a perfect contrast to the creamy filling, providing a delightful crunch and a buttery flavor that complements the cheesecake beautifully.
This recipe is designed to be baked in a rectangular tart pan, making it easy to slice into neat, square portions as shown in the image. The simple elegance of the finished product makes it ideal for a variety of occasions, from a casual family dessert to a more formal gathering. The cheesecake is at its best when chilled for a minimum of 6-8 hours, which allows the flavors to meld and the texture to firm up to that perfect, sliceable consistency. It’s a classic for a reason—its timeless appeal lies in its simplicity and the high quality of its ingredients, which shine through in every bite.
Ingredients:
For the Shortcrust Pastry:
- 2 1/4 cups (270g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, cold and cubed
- 1 large egg
- 2-3 tablespoons cold water
For the Cheesecake Filling:
- 4 (8-ounce) packages (904g) full-fat cream cheese, softened to room temperature
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from 1 medium lemon)
- 1/4 teaspoon salt
- 1 cup (240g) full-fat sour cream, at room temperature
- 4 large eggs, at room temperature
Instruction:
Step 1: Prepare the Shortcrust Pastry
- In a large bowl or the bowl of a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse or whisk to combine.
- If using a food processor, add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. If making by hand, use a pastry blender or your fingertips to cut the butter into the flour mixture until small, pea-sized pieces of butter remain.
- Add the egg and pulse or mix until just combined. The mixture will still be crumbly. Add the cold water, 1 tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
- Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling process is crucial for a flaky, tender crust.
Step 2: Blind Bake the Pastry Crust
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to a rectangle slightly larger than your tart pan (approximately 11×15 inches for a 9×13 inch pan).
- Carefully transfer the dough to a 9×13 inch rectangular tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
- Line the dough with parchment paper and fill it with pie weights, dried beans, or uncooked rice. This is called blind baking and it prevents the crust from puffing up and ensures a crisp, flat base.
- Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden and appears dry. Let the crust cool completely on a wire rack before adding the filling. Reduce oven temperature to 325°F (165°C).
Step 3: Prepare the Cheesecake Filling
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps. This step is vital for a silky-smooth cheesecake. Scrape down the sides and bottom of the bowl as needed.
- Add the granulated sugar, all-purpose flour, vanilla extract, lemon zest, and salt. Beat on low speed until just combined. Scrape down the bowl again. The flour helps to stabilize the cheesecake and prevent cracking.
- Add the sour cream and mix on low speed until fully incorporated.
- Crack the eggs into a separate small bowl and whisk them gently. With the mixer on low, add the eggs one at a time, mixing only until each egg is just incorporated. Be careful not to overmix the batter once the eggs are added, as this can introduce too much air and cause the cheesecake to crack during baking.
Step 4: Bake the Cheesecake
- Pour the prepared cheesecake filling into the cooled, blind-baked crust. Use a rubber spatula to smooth the top.
- Bake at 325°F (165°C) for 50-60 minutes. The cheesecake is done when the edges are set and lightly golden, but the center still has a slight jiggle to it (like Jell-O). It will continue to cook as it cools.
- Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight. The extended chilling time is essential for the cheesecake to firm up properly and for the flavors to fully develop.
Step 5: Serve
- Carefully remove the cheesecake from the tart pan. A pan with a removable bottom makes this process very easy.
- Slice into neat, square portions as shown in the image using a sharp knife. For clean slices, wipe the knife with a damp cloth and dry it between each cut.
- Serve chilled, either plain or with your favorite toppings like fresh berries, a fruit coulis, or a dollop of whipped cream. Store any leftovers in the refrigerator, covered.