Heavenly-Perfect Cheesecake

“Some people think destiny is something you cannot escape, such as death or a curdled cheesecake, both of which always turn up sooner or later.” 

Lemony Snicket.


Cooking, like everything else in this life, you have to feel it. Not everyday you feel inspired or in the mood to do certain things, like for example, a dessert. In my case, a heavenly-perfect, mouth-watering Cheesecake.

It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made.


Last christmas, me and my husband went to Colombia to be with my family. On christmas eve, we always get together to put a little extra pounds after a gigantic dinner and, of course, dessert. It’s kind of tradition…

Paul wanted to have cheesecake and I offer to make it. Well, to make a long story short, it was not what I expected.

This past Sunday, everything went as it should. Don’t know if the position of Saturn in the sky or some cosmic event had something to do with it, but every bite of this cheesecake tasted like heaven (or at least that’s how I imagine heaven taste).


C    is for the Calories that I exonerate
H   is for the Happiness I embrace
E    is for Each slice that adorns my dinner plate
E    is for Every indulgence of its taste
S    is for magnificent Satisfaction
E    (when I don’t share) is for the Envious reaction
C    is for Confiscating the very last piece
A    is the grade I give to this Amazing feast
K    is for the Kismet of this phenomenon
E    is for Empty (sigh!!!) when my slice is gone

Because everything in life gets better with cheesecake!


Perfect Cheesecake Recipe


2 cups (475 ml) of honey cracker crumbs (from a little less than 2 packages)

1/2 cup (68 gr.) walnuts or pecans

2 tablespoons beet sugar

5 tablespoon (70 gr.) unsalted butter, melted

Pinch of ginger (or cinnamon, or both)

Pinch of salt

Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don’t create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

Preheat oven to 350°F, with rack in lower third of oven.

Pulse the graham crackers in a food processor or blender until finely ground; add nuts and ginger. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter. Put all the graham cracker crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil.

Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.


4 cups (904 gr.) cream cheese, room temperature

1 2/3 cup (235 gr.) beet sugar

1/4 (32 gr.) cup cornstarch

2 teaspoons vanilla

2 extra large eggs

3/4 cup (175 ml) heavy cream

2 tablespoon lemon juice

Cut the cream cheese into chunks and place in the bowl of an electric mixer, along with 1/3 cup of sugar and cornstarch. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the rest of the sugar, salt and vanilla, and beat on high. Add the eggs, one at a time, beating for one minute after each addition. On a low speed, add the heavy cream, lemon juice and lemon zest (optional) without mixing too much. Remember to scrape down the sides of the mixer bowl.

Pour into crust and bake at 325°F for 1 hour + 10 minutes. The center should barely jiggle when it is done. Once finished, shut oven off, but leave cake inside the oven with the oven door open until it cools. Place in the fridge at least 4-6 hours before serving.

Tip: When baking the cheesecake, place a pan with water beneath.



2 thoughts on “Heavenly-Perfect Cheesecake

  1. Wow, looks amazing, Laura! Cheesecake is my absolute favorite, so I will definitely try this recipe. Maybe I’ll make it for the family at Thanksgiving. Also, I totally loved your Cheesecake poem, made me laugh out loud. 🙂

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