Cheesecake Recipe
User Reviews
4.7
Cheesecake Recipe
Description
The cheesecake begins with a base of graham cracker crumbs combined with melted butter and pressed firmly into a springform pan, which is baked briefly to set. The filling combines softened cream cheese, sugar, flour, vanilla extract, and sour cream, beaten until smooth. Eggs are added one at a time to maintain a creamy consistency without overmixing. The wrapped pan is set in a water bath during baking to ensure even heat and prevent cracking.
The cheesecake has a dense, velvety texture with a slightly firm crust. Once cooled, cherry pie filling is spread on top, adding a fruity contrast. This cheesecake suits dessert tables where a classic creamy cheesecake with a fruity finish is desired.
Use a 9- or 10-inch springform pan to accommodate the batter volume correctly. The cheesecake can be refrigerated for up to 3 days or stored in an airtight container for 5 days. For longer storage, freeze slices individually wrapped to preserve quality, and thaw overnight in the refrigerator before serving.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup butter unsalted, melted
- 40 ounces cream cheese softened, at room temperature (5 packages of 8 oz each)
- 1 cup sugar granulated
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 4 large egg
- 19 fluid ounce cherry pie filling (1 can)
Instructions
- Preheat oven to 325°F.
- Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a 9-inch springform pan and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it's much easier.
- Place the pan into the preheat oven and bake for 10 minutes.
- Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream.
- Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust.
- Make a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video)
- Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn't go over the foil.
- Transfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.
- Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks.
- Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.
- Top the cheesecake with the cherry pie filling. Slice and serve.
Notes
- Use a 9- or 10-inch springform pan to fit the batter; an 8-inch pan is too small.
- Wrap the springform pan with aluminum foil to prevent water seeping during the water bath baking.
- Store cheesecake refrigerated for up to 3 days covered in plastic wrap, or up to 5 days in an airtight container.
- Freeze individual cheesecake slices wrapped in plastic or foil inside a freezer bag; freeze up to 3 weeks.
- Whole cheesecakes can be frozen tightly wrapped for up to 6 weeks; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 382kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 107mg | 36% |
| Sodium | 443mg | 18% |
| Potassium | 269mg | 6% |
| Sugar | 19g | 38% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
