Cold Cheesecake (Classic, Creamy)

Preparing the springform pan: use a 24 cm diameter springform pan. Line the bottom with a circle of baking paper (trace the bottom and cut it out). Leave the sides of the springform pan unlined with paper so that the batter has something to cling to.

Crush the biscuits: pour 300 g of cookies into a large ziplock bag and remove excess air. Seal the bag and roll it with a rolling pin using vigorous motions until you achieve fine crumbs about 1–3 mm in size (they should resemble wet sand). Alternatively, use a food processor on short pulses, being careful not to blend too long to avoid making too fine a flour.

Melt the butter: transfer 150 g of butter to a small saucepan and melt over low heat, stirring until it is liquid and smooth. Set aside for 2 minutes to cool — it should be warm, not hot.

Combine the cookie crumbs with the butter: transfer the crushed biscuits to a large bowl, pour in the melted butter, and mix with a wide spoon or your fingers (being careful of the heat) until the mixture is uniform and resembles damp sand. Check: when squeezed in your hand, the mixture should hold together — if it crumbles, add a tablespoon of melted butter.

Forming the base: transfer the cookie mixture to the prepared springform pan and spread it evenly. Use the bottom of a glass or measuring cup to firmly press the base and achieve a level surface; the edges do not need to be high — about 7–8 mm thick. After pressing, the surface should be compact and slightly shiny from the butter.

Prepare the cheese: take 800 g of cream cheese out of the fridge 10–15 minutes before use to reach room temperature. Place it in a large bowl and mix with a mixer using flat beaters (starting on low speed) for 1–2 minutes to soften the cheese and break up any lumps.

Add powdered sugar and vanilla: to the softened cheese, add 120 g of powdered sugar and 5 g of vanilla extract. Mix on medium speed for 2–3 minutes until the mixture is smooth and free of visible sugar crystals. The mixture should be creamy, heavier than whipped cream, but smooth.

Whip the cream: pour 250 ml of 30% cream into a chilled bowl and beat with a mixer on medium speed until soft peaks form (about 2–3 minutes). Soft peaks mean that the cream holds its shape, but the tips slightly droop — do not whip to stiff peaks, as it will be difficult to combine with the cheese mixture.

Prepare the gelatin for use (gelling agent): pour 12 g of gelatin into a bowl, add 60 g of cold water, and mix well. Set aside for 5–10 minutes until the gelatin swells and forms a thick jelly-like preparation (this is the blooming stage).

Dissolving gelatin: after it has bloomed, pour in another 60 g of hot, but not boiling water (temperature around 60°C) into a bowl. Stir vigorously for 10–20 seconds until the gelatin is completely dissolved and becomes completely clear. Set aside to cool for 2–3 minutes — it should be slightly warm (about 35–40°C), not hot.

Tempering gelatin and combining with the mixture: take 2–3 tablespoons of the cheese mixture (blended cheese with sugar) and slowly pour in about 2 tablespoons of melted, slightly cooled gelatin, mixing quickly to temper the gelatin. Then pour this tempered mixture back into the rest of the cheese mixture, blending slowly until combined (30–45 seconds).

Add lemon juice: to the cheese mixture with gelatin, pour in 30 g of fresh lemon juice and blend briefly (15–20 seconds). Check the taste: the mixture should be slightly tangy, which balances the sweetness. If you want a stronger flavor, add a maximum of another 5–10 g of juice.

Combining with whipped cream: gently fold in 250 ml of whipped cream into the cheese mixture in 2–3 batches using a wide spatula. Movements: folding, from bottom to top, until the mixture is uniform and free of streaks of cream. The mixture should have a smooth, fluffy consistency and a slightly shiny surface.

Pouring the mixture onto the base: pour the prepared cheese mixture evenly onto the chilled base in the springform pan. Use a spatula to smooth the top. The ideal height of the cheesecake is about 3–4 cm of mixture above the base in a 24 cm springform pan.

Chilling: place the cheesecake in the refrigerator for at least 4 hours, preferably overnight (8–12 hours). The filling should be completely set — when touched, the surface should be firm and not runny. The longer it chills, the better the texture and flavor.

Cutting and serving: before cutting, warm the knife by immersing it in hot water, dry it with a paper towel, and make the first, confident cut with a slight sawing motion. Between pieces, reheat the knife. Serve chilled (refrigerator temperature), cut into 10 equal pieces.

Decorating with fresh fruit and sauce (optional): just before serving, arrange 200 g of fresh fruit in the center and on the sides of the cheesecake or drizzle with a thin layer of 100 g of raspberry sauce. If you are using warm sauce, let it cool to room temperature before drizzling. Do not add the fruit to the cheesecake more than 30 minutes before serving to prevent it from releasing juice.