Classic Cheesecake with Shortcrust Pastry and Lattice Icing: A Timeless Dessert

Step-by-Step Instructions

1. Make the Pastry Base

• In a bowl, rub the flour, butter, and sugar together with your fingertips until it resembles breadcrumbs.

• Add the egg yolk and cold water, mixing gently until a dough forms.

• Wrap in cling film and chill for 30 minutes.

2. Prepare the Base

• Roll out the chilled pastry and line the bottom of a springform pan.

• Prick lightly with a fork, then bake at 350°F (175°C) for 10–12 minutes until lightly golden. Allow to cool slightly.

3. Mix the Filling

• Beat the cream cheese until smooth. Add sugar, eggs (one at a time), vanilla, and sour cream. Mix until silky.

• Pour the filling over the baked shortcrust base.

4. Bake the Cheesecake

• Bake at 325°F (160°C) for 45–55 minutes, until the center is just set but still slightly wobbly.

• Turn off the oven, crack the door open, and let the cheesecake cool slowly to prevent cracks.

5. Add the Lattice Icing

• Mix powdered sugar, milk, and vanilla until smooth and pipeable.

• Using a piping bag, pipe diagonal lines across the cooled cheesecake, then repeat in the opposite direction to create a lattice pattern.

6. Chill and Serve

• Refrigerate for at least 4 hours or overnight. Slice and serve chilled.

Tips for Success

• Chill the pastry: It keeps the base crisp and prevents shrinkage.

• Don’t overmix the filling: Too much air can cause cracks.

• Decorate just before serving: The lattice icing looks best fresh.

• Add a twist: Sprinkle with lemon zest or drizzle with berry compote for extra flavor.

Final Thoughts

The Classic Cheesecake with Shortcrust Pastry and Lattice Icing is proof that sometimes the old-fashioned way really is the best. With its buttery crust, creamy filling, and elegant finish, it’s a dessert that feels timeless and special. Whether you’re baking for a celebration or just indulging in a sweet moment, this cheesecake will never disappoint.