Creamy Custard Cheesecake

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🧁 Creamy Custard Cheesecake

📖 Description

Creamy Custard Cheesecake is the ultimate indulgent dessert—silky smooth, rich, and delicately sweet with a melt-in-your-mouth custard texture. Unlike dense New York–style cheesecake, this version is lighter and creamier thanks to the addition of eggs and cream, giving it a luxurious custard-like finish. Perfect for special occasions, holidays, or when you want a show-stopping dessert with minimal fuss.

📝 Ingredients

For the Crust

  • 200 g (about 2 cups) graham cracker or digestive biscuit crumbs

  • 100 g (½ cup) unsalted butter, melted

  • 2 tbsp sugar (optional)

For the Custard Cheesecake Filling

  • 600 g (24 oz) cream cheese, softened

  • 1 cup (200 g) granulated sugar

  • 3 large eggs, room temperature

  • 1 cup (240 ml) heavy cream

  • ½ cup (120 ml) sour cream or plain Greek yogurt

  • 1 tbsp cornstarch (optional, for extra stability)

  • 1 tbsp vanilla extract

  • 1 tsp lemon zest (optional, for freshness)

  • Pinch of salt

👩‍🍳 Instructions

1️⃣ Prepare the Crust

  1. Preheat oven to 160°C (325°F).

  2. Mix biscuit crumbs with melted butter and sugar.

  3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.

  4. Bake for 10 minutes, then set aside to cool.

2️⃣ Make the Custard Filling

  1. Beat cream cheese until smooth and lump-free.

  2. Gradually add sugar and mix gently (avoid over-beating).

  3. Add eggs one at a time, mixing on low speed.

  4. Stir in cream, sour cream, vanilla, lemon zest, salt, and cornstarch.

  5. Mix just until combined and silky.

3️⃣ Bake

  1. Pour filling over cooled crust.

  2. Place the pan in a water bath (pan inside a larger tray filled halfway with hot water).

  3. Bake for 60–70 minutes, until edges are set and the center gently jiggles.

  4. Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.

4️⃣ Chill

  • Refrigerate for at least 4 hours, preferably overnight, before serving.

🍽 Servings

  • Serves: 10–12 slices

💡 Tips for Perfect Custard Cheesecake

  • ✔ Always use room-temperature ingredients

  • ✔ Mix on low speed to avoid air bubbles

  • ✔ A water bath prevents cracks and ensures creamy texture

  • ✔ Chill overnight for the best flavor and clean slices

  • ✔ Slice using a warm knife (wipe between cuts)

🥗 Nutritional Information (Per Slice – Approximate)

  • Calories: 420 kcal

  • Fat: 30 g

  • Saturated Fat: 18 g

  • Carbohydrates: 32 g

  • Sugar: 24 g

  • Protein: 7 g

  • Calcium: 12% DV

(Values may vary based on ingredients used)

🌟 Health & Lifestyle Benefits

  • 🧀 High in calcium – supports bone health

  • 🥚 Good protein source – from eggs and dairy

  • 🍰 Emotionally satisfying – a rich dessert can curb overindulgence

  • 🥛 Can be adapted with low-sugar or low-fat alternatives

❓ Q & A

Q: Can I make this cheesecake without a water bath?
A: Yes, but the texture may be slightly firmer and more prone to cracking.

Q: Can I freeze custard cheesecake?
A: Absolutely! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Q: Why is my cheesecake too soft?
A: It may need more chilling time, or the center was underbaked.

Q: Can I add flavors?
A: Yes! Try chocolate swirls, caramel, fruit purée, or matcha powder.

Q: Is custard cheesecake the same as Japanese cheesecake?
A: Not exactly—Japanese cheesecake is airy and sponge-like, while custard cheesecake is creamy and rich.

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