Introduction
Cheesecake is a decadent dessert that never fails to impress. With its creamy filling and crunchy graham cracker crust, this classic treat has won the hearts of many. This recipe guides you through creating a rich, velvety cheesecake that is perfect for any occasion. Let’s dive into the ingredients and steps needed to whip up this delightful dessert.
Detailed Ingredients with measures
For the crust:
– 1 ½ cups graham cracker crumbs (about 12 full crackers)
– ¼ cup white sugar
– ½ cup melted butter (salted or unsalted)
For the filling:
– 4 (8-ounce) blocks of full-fat cream cheese, softened
– 1 cup white sugar
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 4 large eggs
– 2 egg yolks
– 3 tablespoons all-purpose flour
Prep Time
Preparation time for this cheesecake is approximately 30 minutes. This includes the time needed to prepare the crust and filling before baking.
Cook Time, Total Time, Yield
Cook time for the cheesecake is around 1 hour and 10 minutes, followed by cooling and chilling time of at least 6 hours. The total time from start to finish is approximately 7 hours and 40 minutes. This recipe yields one 9-inch cheesecake, which can serve 12 to 16 people, depending on portion sizes.
Prepare the crust:
Preheat the oven to 325°F (163°C). Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling with a rolling pin. In a mixing bowl, combine the graham cracker crumbs, ¼ cup white sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, extending slightly up the sides if desired. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while preparing the filling.
Prepare the filling:
Ensure the cream cheese is softened to room temperature to avoid lumps. In a large mixing bowl, beat the softened cream cheese and 1 cup white sugar together until smooth and creamy. Add the 3 tablespoons of all-purpose flour and mix until just combined. Add the eggs and egg yolks one at a time, beating on low speed just until incorporated after each addition to prevent overmixing. Stir in the sour cream and vanilla extract until the mixture is smooth and well combined.
Assemble and bake:
Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any air bubbles. Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan into a larger roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath. Bake in the preheated oven for approximately 1 hour and 10 minutes, or until the edges are set and the center still has a slight jiggle.
Cool and chill:
Turn off the oven and crack the oven door open. Leave the cheesecake inside for 1 hour to cool gradually. Remove the cheesecake from the oven and water bath, and let it cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set completely.
Serve:
Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan. Slice and serve as is, or top with your favorite fruit compote, caramel sauce, or whipped cream. Enjoy your delicious homemade cheesecake!
Detailed Directions and Instructions
Prepare the crust:
– Preheat the oven to 325°F (163°C).
– Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling with a rolling pin.
– In a mixing bowl, combine the graham cracker crumbs, ¼ cup white sugar, and melted butter until the mixture resembles wet sand.
– Press the mixture firmly into the bottom of a 9-inch springform pan, extending slightly up the sides if desired.
– Bake the crust for 10 minutes, then remove from the oven and allow it to cool while preparing the filling.
Prepare the filling:
– Ensure the cream cheese is softened to room temperature to avoid lumps.
– In a large mixing bowl, beat the softened cream cheese and 1 cup white sugar together until smooth and creamy.
– Add the 3 tablespoons of all-purpose flour and mix until just combined.
– Add the eggs and egg yolks one at a time, beating on low speed just until incorporated after each addition to prevent overmixing.
– Stir in the sour cream and vanilla extract until the mixture is smooth and well combined.
Assemble and bake:
– Pour the filling over the cooled crust in the springform pan.
– Gently tap the pan on the counter to release any air bubbles.
– Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water from seeping in.
– Place the wrapped pan into a larger roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath.
– Bake in the preheated oven for approximately 1 hour and 10 minutes, or until the edges are set and the center still has a slight jiggle.
Cool and chill:
– Turn off the oven and crack the oven door open. Leave the cheesecake inside for 1 hour to cool gradually.
– Remove the cheesecake from the oven and water bath, and let it cool to room temperature on a wire rack.
– Once cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set completely.
Serve:
– Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan.
– Slice and serve as is, or top with your favorite fruit compote, caramel sauce, or whipped cream.
Notes
Crust variation:
– You can substitute graham cracker crumbs with other cookies like Oreos or digestive biscuits for different flavors.
Cheesecake texture:
– For a creamier texture, make sure all the ingredients are at room temperature before mixing.
Baking time:
– Ovens may vary, so keep an eye on the cheesecake after the first hour.
Cooling tip:
– Cooling the cheesecake in the oven helps prevent cracks on the surface.
Serving suggestions:
– Consider garnishing with fresh fruit, chocolate shavings, or nuts for added flavor and texture.
Cook techniques
Crushing Grahams
Use a food processor or a rolling pin to crush graham crackers into fine crumbs for an even texture in the crust.
Mixing Crust Ingredients
Combine graham cracker crumbs, sugar, and melted butter in a bowl until it resembles wet sand, ensuring all crumbs are evenly coated.
Pressing the Crust
Firmly press the crust mixture into the bottom of the springform pan, creating an even layer that extends slightly up the sides if desired.
Baking the Crust
Bake the crust in a preheated oven for 10 minutes to set before adding the filling.
Softening Cream Cheese
Ensure the cream cheese is at room temperature to avoid lumps in your filling for a smooth texture.
Mixing Filling Ingredients
Beat the softened cream cheese and sugar until smooth, then gently add flour, eggs, and sour cream, mixing on low to prevent overmixing.
Water Bath Technique
Wrap the springform pan in aluminum foil and place it in a larger roasting pan with hot water to keep the cheesecake moist during baking and prevent cracks.
Cooling Gradually
Turn off the oven and crack the door to allow the cheesecake to cool slowly, preventing sudden temperature changes that might lead to cracks.
Chilling the Cheesecake
Refrigerate the cheesecake for at least 6 hours, preferably overnight, to ensure it sets properly before serving.
FAQ
Why is my cheesecake cracking?
Cracking can occur due to rapid temperature changes, overmixing the batter, or baking too long. Slow cooling and a water bath can help prevent this.
Can I use low-fat cream cheese?
While low-fat cream cheese can be used, it may alter the texture and creaminess of the cheesecake. Full-fat is recommended for the best results.
How should I store leftover cheesecake?
Leftover cheesecake should be covered and stored in the refrigerator for up to 5 days. It can also be frozen for longer storage.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. It tastes even better after chilling for a day or two.
What toppings can I use?
Popular toppings include fruit compote, caramel sauce, chocolate ganache, or whipped cream, depending on your preference.
Conclusion
This cheesecake recipe is a classic delight, combining a buttery graham cracker crust with a rich and creamy filling. The balance of cream cheese, sour cream, and eggs results in a velvety texture that melts in your mouth. Allowing the cheesecake to chill overnight enhances its flavor and texture, making it the perfect dessert for any occasion. Whether served plain or adorned with toppings, this cheesecake is sure to impress.
Classic Fruit Topping
Top your cheesecake with a fresh fruit compote made from strawberries, blueberries, or raspberries. The acidity and sweetness of the fruit will complement the rich cheesecake beautifully.
Chocolate Ganache Drizzle
Melt chocolate and cream together to create a luscious ganache. Drizzle it over the cooled cheesecake for a decadent addition that chocolate lovers will adore.
Caramel Swirl
Incorporate caramel sauce into the cheesecake filling before baking, creating a delightful swirl throughout. Alternatively, drizzle caramel sauce on top before serving for extra indulgence.
Lemon Zest and Juice
Add a refreshing twist by incorporating lemon zest and a touch of lemon juice into the filling. This will add brightness and a delightful tang to your cheesecake.
Nutty Crust Variation
For a different flavor and texture, substitute half of the graham cracker crumbs with crushed nuts such as pecans or walnuts. This adds an extra layer of flavor to the crust.
Seasonal Spices
Incorporate spices like cinnamon, nutmeg, or pumpkin spice into the filling to create a seasonal twist for holidays or special occasions, giving your cheesecake a warm flavor profile.
