What’s in this Cheesecake?
Let’s start with a quick look at the special components of this cheesecake recipe. (See the recipe card at the bottom of this post for amounts.)
There is nothing complicated here! Simple components often make the most amazing cakes. Here’s what you’ll need:
For the graham cracker crust:
- graham crackers
For the cheesecake filling:
- cream cheese
- sour cream
- vanilla extract
How to Make a Cheesecake
So are you ready to get a cheesecake? I’m cutting down all the simple steps for you…Let’s do this!
Step 1: Bring Your Ingredients to Room Temperature
The first thing you will need to do before you make this method takes all your components out a few hours ere you plan on making your cheesecake. The way to ensure the cheesecake will bake supremely is for everything to be at room heat! I know this can be irritating, but trust me…I want you to succeed!
Step 2: Make Your Graham Cracker Crust
For this standard cheesecake recipe, we are sticking with the usual graham cracker crust. Make sure your graham cracker particles are finely ground. You can use a food processor or blender to do this. Then mix your particles with melted butter, granulated sugar, and an abrupt kosher salt.
Press this into the base and halfway up the sides of a 9- inch springform pan. I use the bottom of a glass to do this step. A springform pan is a necessity when making cheesecake. The sides are easily separated and your cheesecake will be well intact.
I like to pre-bake my crust. I have found that pre-baking lends a crispier, sturdier graham cookie crust. It only bakes for 8-10 minutes, and you can also do this step in progress!
Step 3: Make Your Cheesecake Filling
As I said, compose sure that all of your components are at room temperature. Not only will this ensure it bakes perfectly, but it will also prevent your cheesecake slugger from being lumpy. If you try and mix the filling up with cream cheese that isn’t quite a room warmth, you will get lots of lumps. A few lumps are perfectly fine, too many lumps will exchangethe texture.
An extra huge tip is to NOT over-mix the cheesecake. Over mixing will consolidate too much air into the heart and cause it to crack as it’s tempering. Besides baking will also cause crackling too, but we will get to this in a bit.
You will need 4 packages of cream cheese for this cheesecake recipe.
Just spread the cheesecake custard on top of the crust and decrease it out doing a spatula or an offset spatula.
Step 4: Bake Your Cheesecake
Baking the cheesecake is wherever most people start to feel afraid. There are a lot of myths out there about how hard it is to make a cheesecake, often because cheesecake is traditionally baked in a liquid bath. But I’m here to tell you: baking a cheesecake in a liquid spray is EASY! You just have to picket my easy technique beneath.
Why are cheesecakes cooked in a water bath? Because with cheesecake the goal is to bake it gently and evenly out browning or cracking the top. A water shower lets you insulate your cheesecake so that the outside doesn’t bake too quickly. It also helps cache the oven moist. End result: perfectly baked, moist cheesecake that is all classifications of creamy deliciousness!
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