The Best Cheesecake Recipe
Cheesecake is rich dessert that everyone loves. We’re talking dreamy, decadent, creamy, delicious bliss. It’s no surprise that cheesecake is my favorite dessert. Which is why I don’t make it often. I can’t help myself from eating it. If I know there’s cheesecake in my fridge, that’s all I can think of. However, for your sake, my readers, I made this gorgeous New York Style Cheesecake. Because let’s face it. New York Cheesecake is the best kind.
What Is The Difference Between New York Cheesecake and Regular Cheesecake
New York Cheesecake is more dense, smooth and rich than regular cheesecake. Not to mention that it’s a taller cheesecake. Some would say all other cheesecakes are frauds. Who am I to argue that point.
Graham Crackers – You’ll need some graham crackers to make the crust. Butter – Unless a recipe states otherwise, always use unsalted butter to control the level of added salt. Cream cheese – Our star ingredient! The cream cheese needs to be at room temperature. I love Philadelphia cream cheese and always use it in all my recipes. Sugar – I used granulated sugar to sweeten the cheesecake. Cane sugar will also work. Flour – Everyday all-purpose flour is all you need. Vanilla – For the most flavor use pure vanilla extract. Sour Cream – Use full-fat sour cream for the best taste and texture. Eggs – Use large eggs to add richness and enforce the structure of the cheesecake. Cherry Pie Filling – Any brand of cherry pie filling will work, or use your favorite topping!
This classic cheesecake recipe is super simple! You can easily make the batter while the 15-minute crust bakes in the oven. Then put the two parts together, pop it in the oven, and your work is done!
Preheat The Oven
Before beginning any baking recipe you need to preheat your oven. So turn it on to 325°F (163°C) to get it nice and hot. Then grab a 9-inch springform pan to have ready for the next step. Note, an 8-inch springform pan will not work.
Make The Crust
To begin the crust needs to be made! Add the graham crackers to a food processor and then pulse them a few times until they resemble crumbs. Next, add the melted butter and pulse a few more times. Then transfer the pulsed graham cracker crumbs to a 9-inch springform pan and press the mixture firmly into the bottom of the pan using the bottom of a measuring cup or glass to make it easier. Now, place the pan into the preheated oven and bake the crust for 10 minutes.
Start The Cheesecake Batter
While the crust is baking in the oven you can start making the cheesecake batter. Add the room-temperature cream cheese, sugar, flour, and vanilla extract to a large bowl. Then beat the ingredients together with a mixer on medium-high speed until smooth and there are no visible lumps. Next, mix in the sour cream.
Add The Eggs And Finish The Batter
To complete the batter, add the eggs one at a time and mix them into the batter on low speed until well blended. While doing this you may need to scrape down the sides of the bowl and remix. However, it’s crucial that you don’t overmix the batter. Then pour the batter into the baked graham cracker crust.
Seal The Pan
Before you can put the springform pan into a water bath you need to seal the bottom of it with aluminum foil so that the cheesecake can’t leak out. To do this, cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Now, place the springform pan on top of the foil, fold up the sides, and crimp to cover the bottom of the pan.
Make A Water Bath
To properly bake, you need to make a water bath for the cheesecake. So place the aluminum-wrapped springform pan into a larger roasting pan. Then fill the pan about halfway with boiling water. But make sure it does not go over the foil.
Bake The Cheesecake
To bake, very carefully transfer the cheesecake in the roasting pan to the oven and bake it for 1 hour and 10 minutes. Then check to see if the cheesecake is done by shaking the springform pan. When it’s ready it will be pretty set, but still slightly jiggle in the middle.
Rest In The Oven
Once the cheesecake is done baking, turn off the oven, but leave the oven door open. Then let the cheesecake cool in the oven until it comes to room temperature. This step is done to prevent cracks from forming on top of the cheesecake. As you can see in the picture above, as the cake cools it will shrink a little, but that’s totally normal.
Let The Cheesecake Set
After the cheesecake has come to room temperature you then need to put it into the fridge for at least 4 hours to set. Overnight is even better.
Add The Cherry Topping And Serve
Once the cheesecake has fully set, top it with the cherry pie filling. Then slice it and serve it right away to enjoy!
How To Keep Your Cheesecake From Cracking
Make a water bath. A water bath basically means that you place the springform pan in a large pan such as a roasting pan and fill the roasting pan with hot water. This method is used because cheesecakes thrive in a humid environment and it prevents the cheesecake from cracking. This method also helps to make the cheesecake extremely smooth and creamy. Avoid opening the door while the cheesecake is baking since big cracks are caused by drafts or temperature changes. Do not over bake! This is the biggest cause of cracking. Use a little bit of cornstarch or flour in the cheesecake batter. Not only does this prevent the cheesecake from cracking but it also makes it easier to cut into clean slices. Avoid cooling your cake too fast. A common practice to cool your cake is to let your cake cool in the oven. After it’s done baking, turn off the oven, and open the oven door. Let the cake cool in the oven until it comes to room temperature. Run a thin-bladed knife around the edge of the cake, to make sure it isn’t sticking to the pan. As the cake settles, this can also prevent it from cracking.
What’s The Best Cream Cheese to Use
I prefer using Philadelphia cream cheese whenever I make this cheesecake recipe because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat. Do not use fat free or light cream cheese.
How Do I Know When My Cheesecake Is Done Baking
To check if your cheesecake is done baking, gently shake the pan. If the cheesecake looks nearly set, but the center is still a bit jiggly, it is done. The center will be firm out as the cake comes to room temperature and chills.
More Delicious Cheesecake Recipes To Try
Hawaiian Cheesecake Bites Goat Cheese Cheesecake with Figs Pecan Pie Cheesecake Mini Salted Caramel Cheesecakes Pumpkin Ricotta Cheesecake Salted Caramel Apple Pie Cheesecake Bars Matcha Mini Cheesecakes No Bake Cheesecake Lemon Cheesecake
