The best cheesecake recipe you've ever tried

Preheat your oven to 175 °C fan.

Start with the base for the cheesecake. For this you'll need butter biscuits (e.g. Petit Beurre or other butter biscuits). Put the biscuits in a plastic bag or freezer bag and crush them using a rolling pin. At the same time, melt the butter in a pan.

Once the butter has completely melted, you can mix the butter biscuit crumbs together with the melted butter. Spread it all out in a silicone mold and press the buttery crumbs down nice and evenly with a spoon or fork. Please note that for this recipe you absolutely need a silicone mold, as this cheesecake is baked in a water bath at the end. Pre-bake the base at 175 °C fan for 10 minutes – this makes it even crunchier in the end.

While the base pre-bakes for 10 minutes in the oven, you can already make the cheesecake mixture. For this you'll need a slightly larger bowl. First add the Philadelphia cream cheese and briefly mix it with a hand mixer until it becomes smooth. Careful, don't beat it too long, just until it turns creamy.

Next add the granulated sugar together with the crème fraîche and briefly mix these two ingredients into the cream cheese with the hand mixer as well. Then sieve in the starch and mix it into the mixture with a hand whisk. Now gradually add the four eggs (size M or max. 200 g) to the mixture and carefully fold them in with a hand whisk until incorporated. Don't stir in too much air – otherwise the cheesecake will crack while baking.

Finally, you can now flavour the finished cheesecake mixture to taste, e.g. with the zest of a fresh organic lemon and some natural extract.

The finished mixture now goes into your prepared silicone mold with the already lightly pre-baked base. Pour in the entire amount and spread it out as evenly as possible. Our quantity is perfect for a silicone mold with a 24 cm diameter – for other sizes you can scale the recipe down or up with our recipe converter.

Place the filled silicone mold into an additional cake tin, onto a baking tray with a high rim or into a large casserole dish. Slide the cheesecake into the oven at 175 °C fan and pour hot water into the outer dish – to about halfway up the silicone mold. Slide everything into the oven very carefully. The cheesecake is now baked at 175 °C for approx. 45 minutes.

Once the 45 minutes of baking time are up, switch off the oven and leave the oven door open a crack using a wooden spoon. Simply leave the cheesecake in the oven. This way it can slowly cool down a little with the help of the water bath.

After waiting one hour, you can very carefully remove the cheesecake together with the water bath directly from the oven. Careful, the water is still warm/hot. Also avoid moving too quickly so the water can't slosh into the cheesecake. Then carefully lift your cheesecake out of the water bath with the silicone mold and let the cheesecake stand in the silicone mold for at least 1 hour at room temperature.

After that you can put the cheesecake directly, still in the silicone mold, into the fridge and let it rest there for at least 8 hours. Once your cheesecake has become nice and cold, you can easily release it from the silicone mold, place it on a cake board and serve. I hope you have lots of fun recreating it.