Classic Cheesecake

Okay, let's talk about a dessert that is everybody's favourite. Classic Cheesecake is one of the most delicious and classy desserts ever. Cheesecake can be one of the most unpredictable desserts as well. But, not to worry, here you will see a recipe that shows you how to make a cheesecake 🙂

WHAT TO REMEMBER WHEN MAKING A CHEESECAKE

• It is very important for the dairy ingredients to come to room temperature. Leave your cream cheese and the sour cream out of the fridge the night before.
• Always use the block of cream cheese, NOT THE TUB!
• The most important thing to remember when making a cheesecake is to let it take its time. Slowly but surely is the key here! We need to allow the cheesecake to bake for at least an hour and a half.
• Baking a cheesecake is very different from baking a cake. Cheesecake needs a humid oven to bake slowly. We need a water bath to create this hot sauna for our cheesecake. I place my spring pan in a dry brownie pan and place the pan in a larger pan filled with boiling water.
• Cheesecake will crack on top or sink in the middle if baked on high or fast or with no water bath!

FAQ

• Can I wrap the bottom of the springform pan in aluminum foil? Yes, you can. Wrapping the bottom of the pan in aluminum is another method to protect the bottom of the cheesecake. I like the double-pan method myself.
• What happens if I use a tub of cream cheese? Tub cream cheese is designed for spreading and is not firm enough to make cheesecake.
• Why is my cheesecake cracked? Any cheesecake, including Classic Cheesecake, cracks when baked too fast and hot. One of the reasons that we built the water bath is to bring the oven temperature down and create humidity inside the oven.

How To Make The Classic Cheesecake

• Preheat the oven to 350° F.
• Use a food processor to grind the Graham crackers. Combine graham cracker crumbs, cinnamon, salt, sugar, and melted butter in a bowl. Mix until well combined and spread evenly in a 10-inch springform pan. Using the bottom of a glass or measuring cup, press down on crumbs to the bottom of the pan and about ½ inch up the sides of the pan.
• Bake crust in the preheated oven until set, about 10 minutes. Remove the crust and set aside to cool. Reduce oven temperature to 325° F.

See Perfect Cheesecake Hacks For The Best Result

• Prepare the water bath by putting the springform pan in a dry brownie pan, then place the brownie pan inside a larger pan. Set aside.
• Using the paddle attachment, beat the cream cheese until smooth, creamy and lump-free.
• Add sugar, sour cream, flour, and heavy cream and beat until smooth and lump-free.
• Switch to the rubber spatula, and lightly beat the eggs with vanilla extract. Add the beaten eggs and gently mix everything. Do not incorporate too much air into the mixture.

• Pour the cheesecake batter over the crust and place carefully into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan; adjust as necessary. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
• Bake the cheesecake for 65 to 75 minutes or until the sides appear solid and the center is jiggly. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 hours; the center will continue to cook slowly.
• Crack open the oven door and keep the cheesecake inside for one more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and thoroughly chilled.
• When ready to remove the cheesecake from the pan, ring a kitchen towel under hot water and wrap it around the pan; this will warm up the butter around the cheesecake and make the release easier. Then, run the tip of a pairing knife around the top and open the pan's lock. Do not push the knife all the way to the bottom; only its tip should run around the cheesecake.
• Dust the top with powdered sugar and decorate with some fresh fruit.

See more cream cheese baked goods ideas,

Chocolate Oreo Cheesecake,

Cream Cheese Pound Cake,

Cheesecake will stay fresh for up to Ten days if it is covered with cling wrap.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe