Today, we're really excited to share with you the best cheesecake recipe ever. It's simple and classic, and you don't even need a water bath! The texture is smooth, rich, and creamy, and it sits on top of a crisp homemade graham cracker crust. Ready to get started?
We've included lots of detailed tips and important info in today's post so you can make the perfect creamy cheesecake every time.
<h3> Must-Know Tips for Baking the Perfect Cheesecake</h3>
<b>Use room temperature ingredients</b>
It's crucial that your cream cheese comes to room temperature before starting your cheesecake. This prevents lumps and ensures a smooth, creamy texture. Also, to ensure all ingredients blend perfectly and achieve the desired result, they should all be at room temperature before you begin.
<b>Take it easy on the eggs</b>
Over-beating your eggs can quickly ruin your cheesecake by affecting its texture and causing cracks. To avoid this, lightly scramble each egg before adding it to your batter. Use a low mixer speed and stir until just combined. After each addition, pause to scrape down the sides and bottom of your mixing bowl for even blending. This careful approach helps maintain the perfect texture for your cheesecake.
<b>Don’t open the oven!</b>
We understand the temptation to check on your beautiful cheesecake, but it's best to wait until it's nearly finished baking before opening the oven door! While you'll need to test for doneness eventually, minimize opening the oven to avoid drastic temperature drops. This helps maintain the baking process and reduces the risk of your cheesecake sinking or cracking.
<b>Free your crust!</b>
Once your cheesecake finishes baking, let it cool for 10 minutes on top of the stove. Then, carefully run a tool around the inside of the springform pan to loosen the crust from the sides.
As your cheesecake cools, it might shrink slightly. If the crust sticks to the pan, it won't contract with the filling, potentially causing cracks in the cheesecake. Freeing the crust from the sides allows it to move naturally with the filling as it cools.
<b>Cool at room temperature before moving to the fridge</b>
We always let our cheesecake come to room temperature before chilling for the best results. To cool it gradually, we place it on top of the oven, the warmest spot in the house, allowing it to gradually cool as the oven does.
This pre-chilling cooling period can take an hour or two, but it’s worth it. An abrupt temperature change, like moving the cheesecake directly from the oven to the fridge, is likely to cause cracks.
<h3>Steps to make cheesecake</h3>
1. In a stand mixer bowl or large bowl (if using a hand mixer), add 32 ounces of cream cheese. Stir until it's smooth and creamy. Be careful not to over-beat, as this can incorporate too much air.
2. Next, add 1 cup of sugar to the cream cheese. Stir again until the mixture is creamy and well combined.
3. Now, add 2/3 cup of sour cream, 1 ½ teaspoons of vanilla extract, and 1/8 teaspoon of salt to the mixture. Stir everything together until well combined. If you're using a stand mixer, remember to pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all the ingredients are evenly incorporated.
4. With the mixer on low speed, gradually add 4 large lightly beaten eggs, one at a time. Stir just until each egg is incorporated before adding the next one. After all the eggs have been added, use a spatula to scrape the sides and bottom of the bowl again to ensure all ingredients are well combined.
5. Pour the cheesecake batter into the prepared springform pan. To prevent leaks, place the springform pan on a cookie sheet lined with foil. This extra layer helps catch any drips during baking.
6. Transfer the springform pan to the center rack of your oven. Bake at 325°F (160°C) for 50-60 minutes. Check for doneness by looking for slightly puffed edges that may have started to turn light golden brown. The center should spring back lightly to the touch but remain jiggly like gelatin. Avoid over-baking to maintain the best texture.
7. After baking, take the cheesecake out of the oven and let it cool on top of the oven for 10 minutes. After this time, use a tool to gently loosen the crust from the inside of the springform pan. This step helps prevent cracks as the cheesecake cools and settles. Keep the ring of the springform pan on; do not remove it yet.
8. Allow the cheesecake to cool for another 1-2 hours, or until it is nearly at room temperature. Then, transfer it to the refrigerator and let it chill overnight, or for at least 6 hours.
Before serving, carefully remove the ring of the springform pan. You can then return the cheesecake to the pan for storage if needed.
Now, enjoy your delicious cheesecake!
EASY Cheesecake Recipe
Video by Preppy Kitchen
Lykkers, we hope you found these tips and instructions helpful for baking the perfect cheesecake!
Happy baking, and enjoy your creamy, delicious cheesecake!
