Classic cheesecake

Based on 202 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
180
min.
Resting

Ingredients

Servings:-16+
525 g cream cheese
6 sheets gelatin
150 ml water
150 g oat cookies
100 g butter
3 tbsp lemon juice
vanilla bean
300 g yogurt
75 g sugar
75 ml raspberry sauce
200 g berries (e.g. raspberries, blueberries, blackberries)
1 sprig fresh basil (for serving)
Metric
Imperial

Utensils

  • bowl
  • freezer bag
  • rolling pin
  • small pan
  • large bowl
  • spatula
  • round baking form
  • whisk or handmixer with beaters
  • knife
  • whisk
  • small saucepan
  • cake platter

Nutrition per serving

Cal
206
Protein
4 g
Fat
14 g
Carb
15 g
  • Step 1/10

    Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.
    • 6 sheets gelatin
    • 150 ml water
    • bowl

    Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

  • Step 2/10

    Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
    • 150 g oat cookies
    • freezer bag
    • rolling pin

    Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

  • Step 3/10

    Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a large bowl, pour in melted butter, and stir until combined.
    • 100 g butter
    • small pan
    • large bowl
    • spatula

    Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a large bowl, pour in melted butter, and stir until combined.

  • Step 4/10

    Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.
    • round baking form

    Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

  • Step 5/10

    Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.
    • 3 tbsp lemon juice
    • vanilla bean
    • 300 g yogurt
    • 525 g cream cheese
    • whisk or handmixer with beaters
    • large bowl
    • knife

    Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.

  • Step 6/10

    Add soaked gelatin with the water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat.
    • 75 g sugar
    • whisk
    • small saucepan

    Add soaked gelatin with the water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat.

  • Step 7/10

    Quickly add gelatin to the cream cheese mixture. Stir well to combine.

    Quickly add gelatin to the cream cheese mixture. Stir well to combine.

  • Step 8/10

    Pour batter into baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

    Pour batter into baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

  • Step 9/10

    Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.
    • cake platter
    • knife

    Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.

  • Step 10/10

    Drizzle cake with raspberry sauce. Top with fresh berries and basil. Enjoy with a cup of tea or coffee!
    • 75 ml raspberry sauce
    • 200 g berries (e.g. raspberries, blueberries, blackberries)
    • 1 sprigs fresh basil

    Drizzle cake with raspberry sauce. Top with fresh berries and basil. Enjoy with a cup of tea or coffee!