Cheesecake Recipe
User Reviews
5
Cheesecake Recipe
Description
The Cheesecake Recipe starts with a crust of graham cracker crumbs mixed with melted unsalted butter and sugar, pressed into a springform pan and baked to develop a slightly crisp base. The filling blends room temperature cream cheese with sugar, salt, vanilla extract, and lemon juice for a mildly tangy and sweet profile. Eggs are incorporated slowly, maintaining a smooth batter without lumps. Sour cream is added last to contribute moisture and a creamy texture.
The cheesecake is baked in the prepared crust and cooled gradually to avoid cracking and maintain a dense yet soft structure. The use of a whisk attachment during mixing aids in fully incorporating ingredients without over aerating. The final dessert boasts a velvety surface and a clean, slightly tart finish balanced by the sweet crust.
Ideal for serving chilled, this cheesecake can be sliced neatly with a warmed knife for clean edges. Gradual cooling is emphasized to prevent cracks. The recipe suggests precautions for pan preparation and mixing techniques to achieve a consistent texture, making it suitable for home bakers seeking a classic cheesecake.
Tips include using a non-stick or lightly greased springform pan and gently tapping to remove air bubbles before baking. Cooling gradually rather than refrigerating immediately helps prevent cracks at the top.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (180g)
- ¼ cup butter melted, unsalted
- 2 tablespoons granulated sugar
For the Filling:
- 3 (8-ounce/227g) blocks cream cheese room temperature
- 1 cup granulated sugar (200g)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract (10mL)
- 1 teaspoon lemon juice
- 3 large egg room temperature
- ½ cup sour cream room temperature (120g)
Instructions
For the Crust:
- Preheat the oven to 350F.
- In a medium bowl, combine the cracker crumbs, melted butter, and sugar. Stir together until the mixture feels like wet sand. Pour into a 9-inch springform pan. (If your pan isn’t non-stick, you can lightly spray it with baking spray before adding the crumb mixture.) Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. Place on a baking sheet.
- Bake for 10 minutes. Remove from the oven and let cool while making the filling.
For the Filling:
- Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the whip attachment. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, vanilla, and lemon juice. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.
- With the mixer on medium-low speed, add in the eggs one at a time. Stop and scrape down the bowl between additions. Once the eggs are well combined, mix in the sour cream until well incorporated. Pour the batter into the cooled crust.
- Bake for 15 minutes. Reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days before serving. (If refrigerating for several days, loosely cover after the cheesecake is fully chilled.)
Notes
- Use a whisk attachment to blend the cream cheese filling thoroughly and avoid lumps.
- Lightly grease or spray the springform pan to prevent sticking if it's not non-stick.
- Tap the pan gently before baking to remove air bubbles for a smooth surface.
- Allow the cheesecake to cool gradually to prevent cracks; avoid placing it directly into the refrigerator.
- For clean slices, warm a sharp knife in hot water, dry it, then wipe between cuts and rewarm as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 120mg | 40% |
| Sodium | 317mg | 13% |
| Potassium | 126mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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