Cheesecake

 

Cheesecake is a beloved dessert with a creamy, rich filling typically made from cream cheese, eggs, and sugar, all atop a buttery graham cracker crust. There are many variations of cheesecake, but here’s a classic recipe for a baked New York-style cheesecake:

Ingredients

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 32 oz (900g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240g) sour cream, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons all-purpose flour (optional, for stability)
• 2 teaspoons lemon juice (optional, for a slight tang)

For the Topping (Optional):

• 1 cup (240g) sour cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

• Preheat your oven to 325°F (160°C).
• In a medium bowl, combine the graham cracker crumbs and sugar.
• Stir in the melted butter until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan, using the back of a spoon or the bottom of a measuring cup to compact it.
• Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
• Add the sugar and beat until well combined.
• Add the sour cream, vanilla extract, flour (if using), and lemon juice (if using). Mix until smooth.
• Add the eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing to prevent incorporating too much air into the batter.
• Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the Cheesecake:

• Place the springform pan on a baking sheet and bake in the preheated oven for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent the top from cracking.
• After an hour, remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides of the pan. Let it cool completely at room temperature.

4. Chill the Cheesecake:

• Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.

5. Prepare the Topping (Optional):

• In a small bowl, mix together the sour cream, powdered sugar, and vanilla extract until smooth.
• Spread the topping evenly over the chilled cheesecake before serving, or serve it on the side.

6. Serve:

• Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
• Slice with a clean, sharp knife, wiping the knife between cuts for neat slices.
• Serve plain or with your favorite toppings, such as fresh berries, fruit compote, caramel sauce, or chocolate ganache.

Tips:

• To avoid cracks in your cheesecake, ensure all your ingredients are at room temperature before mixing, and avoid overmixing the batter.
• Baking the cheesecake in a water bath can help it bake evenly and reduce the risk of cracks. Wrap the bottom of the springform pan in foil to prevent water from seeping in, and place the pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
• If you do get cracks, they can easily be covered with a topping like sour cream or fruit.

Enjoy your homemade cheesecake!