CLASSIC CHEESECAKE
If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.
Provided by Alison Roman
Categories cakes, custards and puddings, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram
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zar wali
[email protected]I'm going to make this cheesecake for my husband's birthday. I hope he likes it!
daniyal zain
[email protected]This cheesecake recipe looks easy enough even I could make it.
Tanaka Leon
[email protected]Thanks for sharing this recipe! I'm always looking for new cheesecake recipes to try.
Sazan Karkee
[email protected]This cheesecake is on my to-bake list. It looks like the perfect dessert for my next party.
Kaniyah Richardson
[email protected]I'm not a big fan of cheesecake, but this one looks really good.
Christine Wood
[email protected]This cheesecake looks delicious! I can't wait to try it.
Ma Asik mia
[email protected]Can this recipe be made ahead of time?
Rasool Shah Rasooli
[email protected]How many people does this cheesecake serve?
Dejen Meges
[email protected]I would love to try this recipe, but I don't have a springform pan. Any suggestions?
MR RASEL KHAN
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
sheikh adeel
[email protected]I'm not sure what went wrong, but my cheesecake turned out a complete disaster.
Nessa
[email protected]The cheesecake didn't turn out quite as I expected. The texture was a bit grainy.
Brooke Bigham
[email protected]This cheesecake was a bit too sweet for my taste, but it was still a good recipe.
Laxmi Niraulabaral
[email protected]I've made this cheesecake several times now and it's always a hit. It's my go-to recipe for any special occasion.
Takara Kim
[email protected]This is the best cheesecake recipe I've ever tried. It's so easy to make and always turns out perfect.
Mdalamin Mdalamin
[email protected]The cheesecake was so creamy and decadent. I will definitely be making this again.
Prabin Bam
[email protected]My first attempt at making a cheesecake and it turned out great! The instructions were easy to follow and the result was delicious.
MdRasel Khin
[email protected]This cheesecake was a huge hit at my party! Everyone loved it and asked for the recipe.