How To Make The Best Cheesecake In
September 14, 2024
, VA: Here is one of the best Cheesecake recipes out there!
Here Is What Most People Don’t Know About Making Cheesecake:
- Use room temperature ingredients: Room temperature cream cheese, eggs, and sour cream blend more smoothly, resulting in a creamier, lump-free cheesecake.
- Bake in a water bath: Placing the cheesecake pan in a larger pan filled with water helps bake it evenly and prevents cracks by providing gentle, consistent heat.
- Let it cool gradually: Allowing the cheesecake to cool slowly in the oven with the door slightly ajar prevents sudden temperature changes that can cause cracking.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 tablespoon all-purpose flour (optional, for extra firmness)
- Fresh berries or fruit topping (optional)
Instructions:
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- In a bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
- In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Beat in the eggs, one at a time, mixing on low speed after each addition until just blended. Stir in the flour if using.
- Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
- Place the springform pan in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 55-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually.
- Remove the cheesecake from the oven and water bath, then let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
- Run a knife around the edges before removing the sides of the springform pan. Serve chilled, topped with fresh berries or your favorite fruit topping if desired.