Best Cheesecake Ever

 

This is a classic cheesecake! We have lots of tips and tricks to help you make the best cheesecake ever.

Looking for the perfect cheesecake recipe? Describing a recipe as "perfect" takes a bit of restraint, especially for something like a cheesecake, for which everyone has their personal preference.

This is a classic cheesecake with graham cracker crust and tops. So it is rich, dense, and light at the same time, and serves a small army. But beware! Just when you think you've done enough for your gathering, a lot of people will go back for seconds that you can't leave a piece.

My young friend Harry and I worked together on this cake and made some minor changes to the basic recipe. We have thickened the Graham cracker crust at the bottom and prevented it from riding sideways. We also top the cake with creamy pork cream topping and serve it with tangy bright raspberry sauce.

Why bake the best cheesecake in a water bath?

In this recipe, you have to wrap the cheesecake well in aluminum foil and bake it in a water bath - which means simply put the wrapped cheesecake in a roasting pan or other large dish and have a few inches of steam in the outer pan. Adding water.

Why do you go through all this fuss? Here's why:

• Moisture: Your oven has a very dry environment, which forms a layer on the outside of everything that is being cooked. This is usually a good thing, but with cheesecake, we want the top to be soft - not crusty. The water bath adds moisture to the air, creates a humid environment, and prevents the cake from drying out or cracking.
• Even, stable heat: to get the texture of perfectly creamy, velvety cheesecake, we want to control the cooking rate as much as possible. We don't want eggs and milk to cook too fast or too slowly. Dipping the pan in a water bath helps us achieve this goal.
• Great tip: Instead of wrapping your pan in layers of foil, which can cause occasional tears and leaks, try this tip. Simply Recipes Reader 
• Quantina: Buy a cheap disposable aluminum pan and wrap it around your cheesecake.
• Why if you don't want to use a water bath? Of course, that's fine! However, you risk more cracks in the top of your cheesecake and some dry texture.

How to Know When Your best Cheesecake is Done Baking

When the baking is done, the outer ring of your cheesecake should look slightly puffy and set, but the inner circle should still move a bit, as after the Jell-O is set.

• Underdone best Cheesecake: Continue baking if the outer ring is still light or if the middle ring gives you more stirring (as if there is still liquid under the surface) than hesitation. If you continue to bake and check the cheesecake every five minutes or so.
• Overcooked cheesecake: If the center looks puffy or you see cracks, move on to the next step in cooling the cheesecake immediately. Some golden spots or small spots will not affect the taste of your cheesecake.

What to do if your Cheesecake cracks.

• As soon as the cheesecake is formed, cracks are a sign that your cheesecake is slightly overcooked or that you skipped the water bath. Cracks that appear after cooling are a sign that your cheesecake has cooled a little too quickly.
• But cracks are not a sign of failure, nor do they mean that your cheesecake will not taste good. They are mostly cosmetic. Covering the surface of the cheesecake with sour cream or some other topping will do a good job of covering them up.

Serve your cheesecake cold or at room temperature.

• Cheesecake is meant to be served cold or at room temperature, mainly because it acquires its velvety, silky texture only after it has cooled and is fully set.
• If you cut cheese into a cake while it is still hot in the oven, the texture will be very strong and somewhat like custard, and you will be disappointed that you did something wrong. It only takes time to cool down!
• Serve your cheesecake directly from the refrigerator, or let it rise to room temperature before serving. If you prefer to heat your cheesecake, I recommend serving it with hot sauce or heating individual slices in the microwave.

How long does cheesecake last?

• You can prepare cheesecake up to three days before you intend to offer it. Place it in a springform mold, cover, and refrigerate until serving time. Wait for the sour cream or any other topping to be added.
• The leftovers will be refrigerated for about five days.
• You can also freeze the cheesecake for up to a month for the best taste.

Ways to top your cheesecake

Try a drizzle of hot chocolate or caramel sauce on a piece of your cheesecake. Or be fruit - cook a few cups of frozen berries with a few tablespoons of sugar until it becomes a jammy sauce.

How to make the Best Cheesecake

Ingredients:

For the crust:

• 1 3/4 cup (230 grams) Graham cracker crumbs (approximately 15 grams from cracker)
• 2 tablespoons sugar
• A pinch of salt
• 4 tablespoons plus 1 teaspoon (60 grams) unsalted butter (leave a pinch of salt if using salted butter), melted

To fill:

• 2 pounds (900 grams) of cream cheese, at room temperature
• 1 1/3 cups (270 grams) of sugar
• A pinch of salt
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 2/3 cup sour cream(160ml), at room temperature
• 2/3 cup heavy cream (160ml)

For the sour cream topping:

• 2 cups (475 ml) sour cream
• 1/3 cup (35 grams) powdered sugar
• 1 teaspoon vanilla extract

For the raspberry sauce:

• 12 ounces (340 grams) of fresh raspberries.
• 1/2 cup (100 grams) sugar cup sour

Method

prepare the crust

1, Preheat oven to 350 F:

Preheat the oven to 350 ° F (175 ° C) with the rack in the lower third of the oven.

2, Follow Graham Cracker Mix with sugar, salt, butter:

So stir the graham crackers in a food processor or blender until finely ground. Pour into a large bowl and mix with sugar and salt. Stir in the melted butter.

3, Press the graham cracker crumbs under the springform pan.

All you have to do is use a 9 "x 2-3 / 4" round springform pan. Using your fingers, press the pieces gently, until the bottom of the pan forms a nice uniform layer of pieces, perhaps a slight increase along the inner edges of the pan.

4, Bake crust:

Place the pan on a baking sheet and bake at 350 ° F (175 ° C) for 10 minutes. To remove from the oven and allow to cool. So reduce oven temperature to 325 ° F (160 ° C).

When the crust is cooling, you can move on and start filling. In the next step, wrap the pan in foil and wait for the crust to cool.

5, Triple wrap pan in heavy-duty foil:

Prepare a springform pan so that water does not get into it during cooking. So place a large 18 inch by 18 inch square of heavy-duty aluminum foil on the flat surface.

Place the springform pan in the center of the sheet. Gently fold the edges of the foil around the pan. Be sure to do this gently, so that you do not make any holes in the sheet. If there is a hole, water will enter the pan and destroy the crust

You press the foil around the edges of the pan. Place the other large square of foil under the pan, and repeat, gently folding the sides of the foil around the pan and pressing the foil against the pan.

To be safe three times, repeat with the third layer of the heavy-duty sheet. Gently crush the top of the sheet sheets around the top edge of the pan.

Make cheesecake

1, Beat the cream cheese, then add the sugar and beat:

Cut the cream cheese into pieces and place it in an electric mixer bowl attached to the pedal attachment. Mix for 4 minutes on medium speed till smooth, soft, and creamy. So add sugar and beat for another 4 minutes.

2, Mix salt, vanilla, then eggs, then sour cream:

Add salt and vanilla, mix until just combined. Add the eggs, one at a time, and mix at low speed for 30 seconds after each addition. Remember to scrape the sides of the bowl, and scrape off any thick pieces of cream cheese that have stuck to the bottom of the mixer that failed to add the paddle attachment.

 Add the sour cream and mix over medium heat until smooth.

3, Add heavy cream:

Add heavy cream and mix on low speed till added.

4, Prepare pan and boiling water:

Place the foil-wrapped springform pan in a large, upside-down frying pan. Prepare 2 liters of boiling water.

5, Insert the filling into the pan:

Pour the cream cheese into the springform pan at the bottom of the graham cracker. So smooth the top with a rubber spatula.

6, Place in the oven:

Place the roasting pan with the springform pan on the bottom rack in the oven.

7, Be carefully pour the hot water into the roasting pan:

Carefully pour the hot water into the roasting pan to make a water bath for the cheesecake, without touching the hot oven, until the water reaches the springform pan, about 1 1/4 inches. (Alternatively, you can add water before putting the pan in the oven, whichever is easier for you.).

Fill the pan with water to make the best cheesecake recipe.

8, Bake in the preheated oven:

So bake at 325 ° F (160 ° C) for 1 1/2 hours.

9, Turn off the oven and let the cake cool inside:

Close the oven and open the oven door 1 inch. Allow the cheesecake to cool in the oven, as the oven cools for another hour. This light cooling thing will help prevent the cake surface from breaking.

10, Refrigerate cheesecake:

Carefully cover the top of the cheesecake with foil so that the cheese does not touch the cake. So refrigerate for at least 4 hours, or overnight.

Finish the cheesecake and serve.

1, Prepare sour cream topping:

Place the sour cream in a medium-sized bowl. So add powdered sugar and vanilla, and stir until smooth. Then cool until you are ready to serve the cake.

Note: This recipe makes a very sour cream topping for thick toppings and some extra to spoon on individual pieces of cheesecake if desired. If you want a thin layer of topping and no extra for serving, cut the cream topping ingredients in half.

2, Prepare raspberry sauce:

You can put raspberries, sugar, and water in a small saucepan. Use potato juice to mash raspberries. Heat over medium heat, stirring for about 5 minutes, until the sauce thickens. Remove from heat, set aside, and allow to cool.

3, Prepare cheesecake to serve:

• Take the cheesecake out of the fridge. Then remove the foil from the sides of the pan, and place the cake on your cake serving dish. Remember to run a blunt knife between the edge of the cake and the pan.
• Dory suggests, that we've successfully used a hairdryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift the sides.
• Spread on top with sour cream mixture. Serve individual slices of plain or drizzle with raspberry sauce or sauce of your choice.

Nutrition Facts:

468	CALORIES
35g	FAT
33g	CARBS
7g	PROTEIN