Classic Baked Cheesecake

There are countless recipes for a classic baked cheesecake online; just search for "baked cheesecake" and you'll see. Still, I decided to share the winning recipe I always make, the one that never disappoints: it's easy to make and works even for beginners.

You'll agree with me that nothing beats a Saturday morning, after a tough week, with a simple, delicious baked cheesecake, a hint of vanilla and a creamy texture.

Before you start

• Take the eggs and cheeses out of the fridge about 40 minutes before you start.

• Drain any liquid from the cheeses.

• I used a 9½-inch (24 cm) pan.

• Line the bottom of the pan with parchment paper and wrap the pan in 2 layers of aluminum foil so the water doesn't seep into the cake.

• Line the sides of the pan with parchment paper too.

  

Ingredients

• 500 g Israeli white cheese (or quark).
• 225 g cream cheese (I used a 25% fat cream cheese; brick cream cheese such as Philadelphia works well).
• 5 large eggs.
• 200 g sugar (1 cup).
• 1 teaspoon vanilla extract.
• 10 g instant vanilla pudding mix, such as Jell-O (1 tablespoon).
• 30 g cornstarch (3 tablespoons).
• A pinch of salt.

Instructions

1. Heat the oven to 350°F (180°C).

2. Fill a baking pan halfway with water and put it in the oven (the water in the pan creates steam).

3. Separate the eggs into whites and yolks.

4. In a bowl, whisk the yolks with 100 g of the sugar (½ cup) until well combined.

   

5. Add the vanilla extract and whisk again.

   

6. Add the cheeses and whisk until even, then add the cornstarch and vanilla pudding mix and whisk well.

   

7. In a clean, dry mixer bowl, whip the whites with a pinch of salt for about 2 minutes, until small bubbles form.

8. Stop the mixer, add the remaining 100 g of sugar (½ cup) and whip until the mixture is fluffy and stable, but not too stiff.

9. Add the whipped whites to the cheese mixture a little at a time, folding them in with a spatula.

10. Pour the batter into the pan and set it inside the pan of hot water (careful, it's hot).

11. Bake for about 15 minutes at 350°F (180°C).

    

12. After 15 minutes, lower the oven to 320°F (160°C) and bake for about an hour.

13. Turn off the oven and leave the cake inside for another hour.

14. Then cover the cake and put it in the fridge overnight.

15. The next day, release the pan, peel off the parchment from the sides and cut into wedges.

16. You can dust the top with a little powdered sugar.

17. And that's it: you have an amazing baked cheesecake!

Good to know

• Use good-quality vanilla extract.
• You can also add a little lemon zest to the batter.
• Store the baked cheesecake in the fridge, well covered.