How To Prepare the Best CheeseCake
Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as “perfect”, especially for something like cheesecake, for which so many have their own personal favorite.
But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made.
Never mind the sour cream, farmer’s cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes in a mere 30 minutes.
- 128g graham cracker crumbs
- 28g confectioners’ sugar
- 74g melted butter
- 1/8 teaspoon salt
- 454g (2 large packages) cream cheese, at room temperature
- 2 large eggs
- 152g granulated sugar
- 1 teaspoon vanilla extract
- Select a pie pan whose inside top dimension is at least 9, and whose height is at least 1 1/4. Preheat the oven to 350°F.
- Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
- Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
- Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
- Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
- Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the crust 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center.
- Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.
- Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.
How to make cheesecack filling
Next up is the filling of the cheesecake. You want to use room temperature cream cheese to prevent a lumpy cheesecake. I also recommend the full fat stuff for the creamiest cheesecake!
Add some sugar and a little bit of flour to the cream cheese and combine it all together. The flour is a nice little touch to give you a creamier textured cheesecake that isn’t quite so dense. Then you’ve got your sour cream, vanilla and eggs. The sour cream adds great flavor and creaminess and is a must!
When mixing all the ingredients together, you want to be sure to use a lower speed setting and not over mix. It can add more air to the batter, which can lead to cracks. One of cheesecake’s biggest enemies is cracks, so let’s avoid them and steer clear of excess air bubbles.
CAN YOU FREEZE CHEESECAKE?
Generally speaking, cheesecake should be fine when frozen. This is a great cheesecake to freeze since it’s simple and there aren’t any toppings or anything complicated about it. Just make sure you’ve cooled it completely before freezing. Cover it well with a couple layers of clear wrap, then a layer of aluminum foil. When you’re ready to use it, pop it in the fridge to thaw overnight.
HOW LONG DOES CHEESECAKE LAST?
If you freeze this cheesecake, it should be fine for at least a month. If unfrozen, it should be good in the fridge for about 5-6 days. Obviously fresher is better, but one of the things I love about cheesecake is that it makes a great dessert to prep ahead of time. It holds up really well in the fridge and doesn’t dry out or go bad quickly. Sweet!
GREAT BEGINNER CHEESECAKE RECIPE
And that’s it! A simple, easy cheesecake recipe that you can use over and over, change up in all kinds of ways and serve with a multitude of toppings. Not only will you be able to make an amazing homemade cheesecake, but you’ll put The Cheesecake Factory to shame!