Recipes  
Cheesecake (The Best)
Cheesecake (The Best)
Open in full-screen mode

Cheesecake (The Best)

5 stars (165) Rate this recipe
Preparation
25 MIN
Cooking
2 H
Cooling
6 H
Servings
16
Share

Ingredients

Crust

Filling

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. 


Crust

  1. In a bowl, combine all the ingredients. Press lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan.
  2. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
  3. Reduce the oven’s temperature to 170 °C (325 °F). 


Filling

  1. In the food processor, combine the sugar and flour. Add the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
  2. Prepare a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan.
  3. Bake in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould. 



Comments

  1. I've made many different cheesecakes throughout the years, yes this one takes some time but it's totally worth it. Hubby always asks for one on special occasions and this is my go to.

  2. Delicious!

  3. Délicieux. Le plus réussi que j'ai fait. Merci.

  4. es ce que je peux remplacer la creme sur par du fromage frais? et es ce la meme quantite?

  5. I consider myself a good baker. I have made many recipes including some of Ricardos and had great success. I have to admit at first when I saw how long I had to bake this I was skeptical but figured I'll try it anyways. Well, this is the worst cheesecake I've ever had. Horrible texture and way overcooked. I usually make the Alton Brown recipe and it's amazing. Decided to try something new and what a mistake. Sorry Ricardo. I love your chocolate cake recipe but this is a fail.

  6. It really is the best. Also I've had to make this in a kitchen with very limited kitchen tools, so it's almost fool proof!!! Thanks so much!

  7. soooooo good

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.