Making a classic cheesecake without a springform pan might seem challenging, but with a few simple techniques, you can achieve a creamy, perfectly set dessert in a regular baking dish. This method is ideal if you don’t have a springform or want a more rustic presentation that’s just as impressive and delicious.
Ingredients
- 200g (7 oz) digestive biscuits or graham crackers, crushed
<75g (5 tbsp) unsalted butter, melted
<600g (21 oz) cream cheese, softened
150g (¾ cup) granulated sugar
2 teaspoons vanilla extract
3 large eggs
200ml (¾ cup) sour cream or full-fat Greek yogurt
A pinch of salt
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed biscuits with the melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch (23 cm) square or rectangular baking dish, using the back of a spoon or the bottom of a glass to create an even layer. Chill in the refrigerator for 15-20 minutes to set.
- Preheat the oven: Set your oven to 325°F (160°C). This moderate temperature helps prevent cracks and ensures even baking.
- Make the filling: In a large bowl, beat the softened cream cheese with the sugar and vanilla until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, fold in the sour cream or Greek yogurt and a pinch of salt until fully combined.
- Bake the cheesecake: Pour the filling over the chilled crust, spreading it evenly. Place the dish in the center of the preheated oven and bake for about 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool in the dish for about 30 minutes at room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Serve: Once chilled, slice into squares or rectangles and serve directly from the dish. For cleaner slices, run a knife dipped in hot water before cutting each piece.
Tips
- Substitutions: You can use gluten-free biscuits for a gluten-free crust or replace sour cream with Greek yogurt for a tangier flavor.
- Prevent cracks: Avoid overbaking and don’t open the oven door during the first 30 minutes of baking. A water bath isn’t necessary but can help if you’re concerned about cracks.
- Storage: Keep the cheesecake refrigerated and covered for up to 3 days. For longer storage, freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 1 month.
- Presentation: For a more polished look, run a knife dipped in hot water around the edges before serving. You can also top with fresh fruit, fruit compotes, or whipped cream.
Serving Suggestions
Serve this cheesecake plain, or top it with fresh berries, fruit sauces, or a dusting of powdered sugar. It pairs beautifully with a cup of coffee or a glass of dessert wine. For a more decadent touch, add chocolate shavings or caramel drizzle on top.
Variations
For different flavor profiles, consider mixing in lemon zest or orange zest into the filling before baking. You can also swirl in fruit preserves or chocolate ganache before baking for a marbled effect. To make a no-bake version, omit the eggs and bake at a lower temperature for a shorter time, then chill until set.
Storage and Reheating
Refrigerate the cheesecake in an airtight container for up to 3 days. To serve, slice cold directly from the fridge. If you prefer it warmer, gently reheat individual slices in the microwave for 10-15 seconds, but note that reheating may soften the texture slightly. For best results, consume within 24 hours of reheating.
Frequently Asked Questions
Can I make this cheesecake without eggs?
Yes, you can omit the eggs and replace them with an extra ¼ cup of sour cream or Greek yogurt to maintain moisture and creaminess. The texture will be slightly softer but still delicious.
What if I don’t have a rectangular dish?
A 9-inch round baking dish or a square pan of similar size works well. Just ensure the crust and filling are spread evenly. The baking time remains similar, but check for doneness by the jiggle test.
How do I prevent cracks in my cheesecake?
Cracks often occur from overbaking or rapid temperature changes. Bake at a moderate temperature, avoid opening the oven during baking, and let the cheesecake cool slowly in the oven with the door slightly ajar for the first 30 minutes after baking.
Can I freeze this cheesecake?
Yes, you can freeze slices wrapped tightly in plastic wrap and foil for up to one month. Thaw in the refrigerator overnight before serving. Freezing may slightly alter the texture but it remains tasty and convenient.
Is it okay to use cream cheese substitutes?
While traditional cream cheese yields the best texture, you can try using mascarpone or ricotta for a different flavor and texture. Adjust sweetness accordingly, as these cheeses vary in richness and moisture.
How long does it take to chill the cheesecake properly?
For optimal results, refrigerate the cheesecake for at least 4 hours, but overnight is best. This allows the filling to fully set, making slicing easier and ensuring the best creamy consistency.
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