Tamara’s Ultimate Cheesecake

Most cheesecakes I’ve made over the years have been dense and rich to the point where one slice is plenty. This one is different. Tamara’s recipe produces something lighter and more delicate, almost closer to a Japanese-style cheesecake in texture, and it’s a dessert where you find yourself going back for a second slice without quite realizing you made the decision.

The custard powder and gelatin in the filling are what set this apart from a standard New York-style cheesecake. They contribute to a texture that wobbles just slightly and has a softness to it that feels almost airy compared to what you might be used to. The butter cookie crust is simpler than a graham cracker base and has a slightly more refined flavor that suits the lighter filling.

Cooling gradually in the oven after baking is an important step here, not one to rush through. It prevents the top from cracking and lets the texture set properly before you move the cheesecake to the fridge. The sour cream topping, spread on in the last few minutes of baking, sets into a thin, smooth layer that finishes the whole thing cleanly. Plan ahead with the chilling time because four hours is really the minimum, and overnight is better if you can manage it.

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How to Make Tamara’s Ultimate Cheesecake

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Prepare the Cookie Crust and Mix the Cream Cheese Filling

Crush the butter cookies finely and combine with sugar and melted butter.

Press into the bottom of a 9 or 10-inch springform pan and bake at 395F for 5 minutes.

While the crust bakes, beat the eggs with sugar and vanilla until fluffy, then gradually add cream cheese, custard powder, gelatin, vegetable oil, and milk. The mixture will be runny.

Pour over the crust and return to the oven.

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Bake, Add Sour Cream Topping, and Cool Gradually

Reduce the oven to 350F and bake for 50 to 60 minutes.

Mix the sour cream with sugar and vanilla and spread over the top of the cheesecake, then return to the oven for another 5 to 10 minutes.

Turn off the oven and leave the cheesecake inside for 10 minutes, then slightly open the door for another 10 minutes.

Cool at room temperature, then refrigerate for at least 3 to 4 hours before serving.

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Print

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