Cheesecake Recipe
User Reviews
5
Cheesecake Recipe
Description
The Cheesecake Recipe begins by preparing a graham cracker crust combining fine crumbs, sugar, and melted butter which is pressed evenly into a springform pan and baked briefly to form a solid base with slight crunch. Once cooled, the oven temperature is reduced to prepare for baking the filling in a water bath that helps to cook it evenly and prevent cracking.
The filling blends soft cream cheese and sugar until smooth, then incorporates eggs gradually to maintain a creamy texture. Sour cream and heavy cream add richness and moisture while vanilla extract enhances flavor. Once combined, the mixture is poured over the crust and baked carefully, resulting in a dense, velvety cheesecake with a slight tang and smooth consistency.
This dessert is best served chilled after refrigeration to set fully. It keeps well up to four days in the refrigerator and can be frozen for longer storage without compromising texture significantly.
Notes include techniques for crushing graham crackers finely with a food processor or rolling pin, bringing eggs to room temperature quickly via a warm water bath, and oven rack placement to minimize top browning. These steps help ensure a smooth, evenly baked cheesecake with an optimal crust texture.
Ingredients
For the Crust:
- 2 cups (240g) graham cracker crumbs from about 16 sheets
- 3 Tbsp (40g) granulated sugar
- 6 Tbsp (85g) unsalted butter melted
For the Cheesecake Filling:
- 4 (8 oz) pkgs. cream cheese softened through or at room temperature (preferably Philadelphia
- 1 1/4 cups (250g) granulated sugar
- 4 large egg at room temperature
- 3/4 cup (176g) sour cream
- 1/2 cup (120ml) heavy cream
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Make the crust: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.
- Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one HERE - affiliate link).
- Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees***.
- Bring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake.
- Make the cheesecake filling: add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula.
- Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.
- Blend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.
- Prepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat.
- Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides.
- Place roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.
- Bake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.
- Remove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.
- Cut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping.
Notes
- Crush graham crackers finely using a food processor or rolling pin for an even crust texture.
- Bring eggs to room temperature by placing them in warm water for 10 minutes to help prevent filling curdling.
- Position the cheesecake one rack below center in the oven to reduce excessive browning on top.
- Store cheesecake in the refrigerator for up to 4 days or freeze for up to 2 months for extended freshness.
User Reviews
Overall Rating
5
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