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Chicago Cheesecake
Chicago Cheesecake is a traditional American recipe for the classic Chicago-style cheesecake, a baked cream cheese on a pastry crust that's baked to be firm on the outside but fluffy on the inside. The full recipe is presented here and I hope you enjoy this classic American version of: Chicago Cheesecake.
prep time
45 minutes
cook time
80 minutes
Total Time:
125 minutes
Additional Time:
(+cooling)
Serves:
8
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesUSA Recipes
Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter.
Ingredients:
For the Crust:
65g unsalted butter, softened and cut into chunks
20g icing sugar
1/8 tsp vanilla extract
65g plain (all-purpose) flour
pinch of salt
For the Filling:
500g cream cheese, softened (or you can use my
home-made cream cheese recipe to prepare your own)
100g granulated sugar
2 tbsp finely-grated lemon zest
3/4 tbsp plain (all-purpose) flour
1/8 tsp salt
80ml (1/3 cup) sour cream
3/4 tsp vanilla extract
1 medium egg yolk
2 medium eggs
Method:
Pre-heat your oven to 175C (155C fan/350F/Gas Mark 4). Grease your deep cake tin (about 24cm diameter) and set aside until needed.
For the shortcrust-style crust: Beat together butter and sugar together in a mixer on medium speed until light and fluffy. Add the vanilla extract and mix again until combined.
Sift in the flour and salt then beat on low speed until just combined. Press the resultant crust evenly into the base of the pan. Refrigerate until firm, about 30 minutes.
Prick the base of the chilled crust several times with the tines of a fork, transfer to your pre-heated oven and bake for about 20 minutes, until golden. Remove from the oven and transfer to a wire rack to cool completely.
For the filling: Pre-heat your oven to 175C (155C fan/350F/Gas Mark 4).
Beat the cream cheese on medium-low speed to break it up and soften it. Add half the sugar and the lemon zest and beat on medium-low speed until combined.
Now beat in the remaining sugar, flour, and salt until combined (about 1 minute).
Mix the vanilla extract with the sour cream then add to the above batter and beat to combine. Add the egg yolk and beat for one minute.
Nos add the eggs, one at a time, beating well to combine after each addition.
Set the cake tin on a rimmed baking tray to catch any spill. Pour the filling onto the cooled crust, place in your pre-heated oven and bake for 50-60 minutes or until the cheesecake is firm around the edges and just barely jiggles in the centre.
Once done, transfer the cheesecake to a wire rack and allow it to cool for 3 hours, then wrap tightly with clingfilm (plastic wrap) and chill in the fridge for at least 3 hours.
Carefully unmould the cheesecake and serve
