The Ultimate Creamy Baked Cheesecake

Some cheesecakes look beautiful but turn out dense and heavy, while others collapse the moment they leave the oven. This classic baked cheesecake is everything a holiday cheesecake should be: tall, creamy, airy, and rich without feeling overly heavy. With a few simple tricks, you can achieve that bakery style texture and beautiful rise right at home.

Classic Tall and Creamy Shavuot Cheesecake

Ingredients

26 oz (750 g) 5% white cheese
8 oz (250 g) cream cheese
1 container sour cream
1 1/4 cups sugar
1 packet vanilla sugar
Zest of 1 lemon
5 eggs, separated
4 tablespoons cornstarch
Pinch of salt

Instructions

Preheat the oven to 325°F (160°C).

In a large bowl, combine the white cheese, cream cheese, sour cream, sugar, vanilla sugar, and lemon zest until smooth and creamy. Add the egg yolks one at a time, mixing gently after each addition. Add the cornstarch and stir just until incorporated.

In a separate bowl, beat the egg whites with a pinch of salt until soft, stable peaks form. Be careful not to overbeat. Gently fold the egg whites into the cheese mixture in several additions to keep the batter light and airy.

Pour the batter into a tall round baking pan lined with parchment paper and lightly greased.

Place a small oven safe pan filled with boiling water on the bottom rack of the oven. The steam helps the cheesecake bake gently, stay moist, and reduces the chances of cracking or sinking.

Bake for about 1 hour and 15 minutes. The edges should look set while the center still has a slight wobble.

Once baking is complete, turn off the oven and leave the cheesecake inside with the oven door slightly open for about 20 minutes. This gradual cooling process helps prevent collapsing.

Remove the cheesecake from the oven and allow it to cool completely. Refrigerate for at least 6 hours, preferably overnight, before serving.

Tips for the Perfect Baked Cheesecake

Use room temperature ingredients for the smoothest batter and best texture.

Do not overbeat the egg whites. Overly stiff egg whites can lead to cracks and sinking.

Bake at a lower temperature for a more even bake and a creamier texture.

Do not skip the pan of boiling water in the oven. The added moisture makes a noticeable difference.

Avoid opening the oven door during baking, since sudden temperature changes can cause the cheesecake to collapse.

If the center still jiggles slightly when the cheesecake comes out of the oven, that is perfectly normal. It will continue to set as it chills in the refrigerator.