Gordon Ramsay Cheesecake Recipe

This easy and delicious cheesecake recipe is perfect for any occasion. With a creamy filling and a buttery graham cracker crust, it’s sure to impress. Made with simple ingredients, it’s a quick and simple dessert you can whip up, whether for a special gathering or just to satisfy your sweet tooth. Enjoy a classic treat with ease!

Ingredients Needed:

Graham Cracker Crust:

• 170g graham cracker crumbs
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar (can substitute white)
• 7 Tablespoons butter melted

Cheesecake:

• 910g cream cheese softened to room temperature
• 200g cup sugar
• 160g sour cream
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs, lightly beaten

How To Make Cheesecake Recipe?

1. Preheat the Oven: Set your oven to 160°C.
2. Make the Graham Cracker Crust: Mix the graham cracker crumbs, sugar, and brown sugar. Add melted butter and mix until combined. Press the mixture into the bottom and sides of a 23 cm springform pan. Set aside.
3. Make the Cheesecake Filling: Beat the cream cheese until smooth. Add sugar and mix well. Stir in sour cream, vanilla extract, and salt.
4. Add the Eggs: Gradually add the beaten eggs, mixing slowly after each one until fully combined.
5. Bake: Pour the cheesecake filling into the crust. Place the pan on a foil-lined cookie sheet and bake for 50-60 minutes, until the edges are golden and the center is slightly jiggly.
6. Cool: Let the cheesecake cool on the counter for 10 minutes. Use a knife to loosen the crust from the pan but don’t remove the ring.
7. Chill: Cool for another 1-2 hours, then refrigerate for at least 6 hours or overnight.
8. Serve: Remove the springform pan ring before serving and enjoy!

Recipe Tips:

• Soften the Cream Cheese: Make sure the cream cheese is at room temperature. Cold cream cheese can cause lumps in the batter.
• Don’t Over-Beat: Beat the cream cheese mixture until smooth but avoid over-beating, as it can lead to cracks in the cheesecake.
• Avoid Over-Baking: Don’t bake the cheesecake too long. The center should be slightly jiggly when done, not firm.
• Let it Cool Slowly: Allow the cheesecake to cool gradually at room temperature before refrigerating to prevent cracks.

How To Store Leftovers?

• Refrigerate: Cool the cheesecake to room temperature. Once cooled, cover it and store it in the fridge for up to 5 days.
• Freeze: Wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 321 kcal
• Total Fat: 22.5 g
• Saturated Fat: 14.4 g
• Cholesterol: 88 mg
• Sodium: 200 mg
• Potassium: 163 mg
• Total Carbohydrate: 25.5 g
• Dietary Fiber: 0.7 g
• Sugars: 19.5 g
• Protein: 5.5 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Baked Rspberry Cheesecake Recipe
• Gordon Ramsay Lemon Meringue Cheesecake Recipe
• Gordon Ramsay Lemon Cheesecake Recipe