Discover the ultimate cheesecake recipe with a smooth, creamy filling and perfect graham cracker crust. Easy to follow steps for a dessert that impresses every time.
Best Cheesecake Recipe – Creamy, Rich, and Delicious
Description
There are so numerous original cheesecake fashions out there, but I suppose this is the stylish cheesecake form because it comes out so rich, delicate, and smooth, melting in your mouth with every heavenly bite. You can also feel free to serve it your way and theme it for a vacation or go for it with a rich chocolate ganache.
Creamy cheese: use room temperature cream cheese (preferably full fat).
sour cream: contributes vital moisture and helps to soften the texture of cheese.
Eggs: How else can you create that perfect texture that is simultaneously entirely creamy and silky and exquisitely light and fluffy.
Sugar: for the ideal sweetness balance.
Lemon juice: the flavors meld together because of the contrast in acidity.
Graham cracker crust: The buttery, crunchy texture of a graham cracker cheesecake.
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Crust Recipe
Cheesecake Recipe
Instructions
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Crust
Set oven temperature to 350°F. Using a spatula, combine the melted butter, granulated sugar, and graham cracker crumbs in a medium-sized bowl until the mixture is coarse and gritty. Line a 9- or 10-inch pan with the mixture and press it down. Ensure that the mixture in the pan is compact and well packed. Give the crust a 7–8 minute prebake.
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Cheesecake
1. Set oven temperature to 350°F. Using a handheld mixer set to medium-high speed, beat the room-temperature cream cheese and granulated sugar in a large bowl until the mixture is smooth and creamy, about 2 minutes. Beat in the lemon juice, vanilla extract, and sour cream until well blended. One by one, add the eggs while operating at medium speed. Stop mixing the batter after adding the last egg. The biggest error you can make while making cheesecake is over-mixing.
2. Get the water bath ready. Bring a kettle of water to a boil, then cover the roasting pan you want to use for your cheesecake by about 1 inch. Pour the batter over the crust in the springform pan covered with aluminum foil
while the water preheats. After inserting the pan into the larger roasting pan, fill it with boiling water, and bake it.
3. Bake cheesecake for about 55 to 70 minutes, or until it is almost set in the middle. After turning off the oven, keep the door slightly ajar. After letting the cheesecake sit in the water bath for an hour, let it cool.
4.
Take the oven and water bath out after an hour, and then let the food cool completely at room temperature. Let the cheese cool for the entire night. The following day, use a knife to release the cheesecake and be sure to make clean, precise slices between each slice by dipping the knife into warm water. Top with your favorite topping—chocolate, fresh berries, or a mixture of berry coulis.
Recommended Equipment
- Amount Per Serving
- Calories 379kcal
- % Daily Value *
- Cholesterol 87mg29%
- Sodium 784mg33%
- Potassium 332mg10%
- Total Carbohydrate 46g16%
- Dietary Fiber 1g4%
- Sugars 35g
- Protein 18g36%
- Vitamin A 440 IU
- Vitamin C 1 mg
- Calcium 365 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
