This recipe for Classic Cheesecake is incredibly smooth and creamy, with a homemade graham cracker crust. I’ve included a range of helpful tips to ensure perfection every time. You can also get creative with different topping options to personalize this delicious dessert.
Indulge in a smooth and creamy Classic Cheesecake Recipe with a homemade graham cracker crust. Achieve perfection every time with helpful tips included in this post. Personalize your cheesecake with a variety of delectable topping options.
Don’t be intimidated by making cheesecake – it’s not too difficult. I’m sharing all the details, including how to make the perfect graham cracker crust and prevent cracks. Plus, I have plenty of tips I’ve learned over the years. And don’t forget about the toppings – I’ve included several options so you can customize your cheesecake just how you like it!
To create a delectable cheesecake, craft a homemade graham cracker crust. Need assistance? No worries – I have a straightforward tutorial on how to make one here. Follow these steps for my signature graham cracker crust:
- Add melted butter and use your hands to ensure that all graham cracker crumb mixture are fully moistened. Perfectly moistened graham cracker crumbs are essential for the success of this recipe.
- You can combine pre-made graham cracker crumbs with sugar to simplify this recipe. No need to crush them yourself!
- To create the perfect crust, firmly press the crust mixture into a springform pan. I recommend using the bottom of a measuring cup to ensure even and consistent pressure. This technique will produce a perfectly shaped crust for your delectable creation.
- After 10 minutes of baking, allow the crust to cool briefly.
INGREDIENTS
After baking your graham cracker crust, it’s time to prep the filling. Gather all the necessary ingredients and prepare to create a delicious masterpiece.
- When it comes to creating the perfect cheesecake, there’s one ingredient that reigns supreme: cream cheese. Specifically, you’ll need 32 ounces of full-fat cream cheese – that’s equivalent to four 8-ounce blocks. It’s important to note that using blocks of cream cheese is essential for achieving the desired texture and flavor, so steer clear of cream cheese spreads in tubs. Trust us, your taste buds will thank you.
- The addition of sour cream to cream cheese filling creates a creamier texture. Opt for full-fat sour cream for the best result.
- This cheesecake contains a precisely measured cup of granulated sugar, perfectly balancing sweetness with tanginess.
- The recipe includes a couple of teaspoons vanilla extract which imparts a lovely vanilla flavor.
- To make this recipe, you’ll need four large eggs. Before adding them to the mix, I recommend lightly beating them in a medium-size bowl A. Then, add them on low speed at the end until just combined. This will ensure the perfect texture for your dish.
To create the perfect cheesecake filling, follow these simple steps
Begin by beating the cream cheese until smooth. Add the sour cream and mix until well combined, scraping down the sides of the medium-sized bowl. Incorporate the sugar and pure vanilla extract until fully combined. Your cheesecake filling is now ready to use.
After mixing the first four ingredients, set them aside. Lightly beat your eggs, one at a time, to avoid incorporating too much air into the cheesecake filling. This is important because too much air equals cracks in your cheesecake. To prevent this issue, mix the beaten eggs on low speed until they are combined.
Once eggs are added, incorporate them into the filling mixture using a rubber spatula. Turn the filling a few times to ensure even distribution and full incorporation. This step is crucial for a perfectly combined and delicious filling.
HOW TO PREPARE THE BATH OF WATER
Once you’ve whipped up the cheesecake filling, it’s time to prepare the water bath. Why bother with a hot water bath, you ask? Well, it’s a tried and true method for adding moisture to the oven and ensuring that your cheesecake bakes evenly. Plus, it helps to reduce the risk of unsightly cracks on the surface. For a step-by-step guide to prepping your 9-inch springform pan for a hot water bath.
Wrap the springform pan in foil to prevent water from leaking into the pan. Place the wrapped pan into an oven bag for extra reassurance. Fold the oven bag down the sides of the pan. Smooth out the cheesecake filling in the pan and remove air bubbles with a toothpick. Add 1 inch of boiling hot water to a large roasting pan. Carefully place the wrapped springform pan into the roasting pan.
Once the cheesecake is done baking, it’s best to let it cool in the oven
This allows for a gradual reduction in temperature, preventing cracks from forming on the surface. An overnight chill in the refrigerator is also recommended before serving, as it allows the flavors to develop and set fully. Remember, patience is key when it comes to baking a delicious cheesecake.
After prepping the cheesecake, place it in the oven to bake for 60-65 minutes. You’ll want to watch for the edges to set and the center to remain slightly jiggly. Once done, turn off the oven, crack the door, and let it sit inside for another hour to finish baking and gradually cool down. This will ensure a perfectly baked and delicious cheesecake.
After an hour, please take out the cheesecake and let it cool to room temperature. Once cooled, refrigerate it for 5-6 hours before slicing. For best results, let it chill overnight.
Prevent your cheesecake from cracking with these tips
Start by ensuring all ingredients are at room temperature. Mix the ingredients on low speed to avoid incorporating too much air. Use a water bath during baking to keep the temperature even. Let the cheesecake cool slowly in the oven with the door slightly open. Chill the cheesecake for at least four hours before serving. Follow these steps for a perfectly smooth and crack-free cheesecake.
To avoid unsightly cracks in your cheesecake, follow these tips. Firstly, make sure your ingredients are at room temperature before mixing. Secondly, don’t overmix the batter. Finally, bake your cheesecake in a water bath to help regulate the temperature. By following these simple steps, you can ensure a perfectly smooth and crack-free cheesecake every time.
To avoid air in the filling and cracks in your cheesecake, lightly beat the eggs first. Next, mix them in on low speed until just combined. Remember, overmixing can lead to unwanted outcomes. Keep it simple and delicious!
To ensure a perfectly baked cheesecake, don’t forget the water bath. This step is crucial as it adds moisture to the oven, resulting in an evenly baked cheesecake. Skipping this step can lead to an unevenly cooked dessert, which no foodie wants.
To achieve the perfect cheesecake, avoid overbaking it. I recommend baking it for 60-65 minutes at 325°F. You’ll know it’s ready when the edges are set and the center slightly jiggles.
Cracks in cheesecakes or sinking can occur due to sudden temperature changes. To prevent this, allow the cheesecake to cool in the oven with the door open for one hour after baking. This will help maintain the cake’s structure and prevent any unsightly blemishes.
There are various options available for topping your cheesecake
You can go for a classic fruit topping like strawberry or blueberry or other fresh fruit. Alternatively, try a chocolate ganache or caramel sauce for a richer flavor. Consider adding crushed cookies or nuts to your topping for a unique twist. The possibilities are endless regarding cheesecake toppings, so don’t be afraid to get creative!
| Preparation time | Cooking time | Calories | Feeds |
| 45 Minutes | 70 Minutes | 256 | 12 People |
Responses