I love to make cheesecake but always found my cheesecake to be a little dry. I have a favorite recipe that I used but it never seemed like restaurant quality. On a copycat site I read that The Cheesecake Factory bakes cheesecake in a waterbath but forgot about it and couldn't find it again. I found a recipe that explains the cooking method very well. Even if you don't use the recipe exactly, try the method I found on Baking 911.com!! Prep time and baking time is approximate. The website did not offer a cooking time. I guess you have to watch it and know your oven.
Provided by MSZANZ
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
- Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
- Press firmly onto the bottom of the pan.
- Set aside and preheat the oven to 325°F.
- In the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
- Scrape and add the sugar, beat on low speed until smooth.
- Scrape the bowl.
- Add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
- Scrape the bowl well and combine.
- Scrape the bowl well to ensure even mixing, you should have a smooth batter.
- Pour into the pan, all the way to the top and set the pan into a larger pan.
- Set in the oven and then pour the hottest tap water into the outer pan.
- This is a water bath.
- Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
- Don't worry, it will firm up when it cools.
- You don't want to overbake this cake, this will cause cracking and a dry texture.
- Remove from the outer water pan and set on a level surface and cool until room temperature.
- Then place in the refrigerator overnight.
- When you are ready to remove the cake from the pan, have the plate ready that you want to use.
- A board covered in plastic wrap is ok, too.
- If using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
- Keep the pan turning so you don't overheat.
- Then, turn pan over onto the plastic covered board and hold both at an angle.
- Tap the edge firmly on the counter until you feel the cake release it's seal.
- Turn out onto the board and immediately turn over onto the plate.
- Store the cheesecake in the refrigerator.
- If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.
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Amiee Patterson
[email protected]This cheesecake is divine! It's the perfect balance of sweet and tangy, and the crust is to die for.
Shanxqueen
[email protected]I don't recommend this recipe. It's not worth the time or effort.
Abbas Talib
[email protected]This recipe is way too complicated. There are way too many steps and ingredients involved.
Tunji Silva
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out at all. It was a complete waste of time and ingredients.
Sydeb Ahmed
[email protected]I followed the recipe exactly and my cheesecake turned out terrible. It was cracked and the texture was grainy.
Chidera Obula
[email protected]This cheesecake is okay. It's a bit too dense for my taste and the crust is a little dry.
Yolanda Bobe
[email protected]I'm not a huge fan of cheesecake, but this one is pretty good. It's not too sweet and the crust is nice and crispy.
Hafsa Cheema
[email protected]This cheesecake is perfect for a party or potluck. It's easy to make ahead of time and it's always a crowd-pleaser.
Nana Fosu
[email protected]I wasn't sure how I felt about the graham cracker crust, but it actually pairs really well with the cheesecake filling.
shaha jaml Shah
[email protected]This cheesecake is a bit dense, but I like it that way. It's very satisfying and rich.
M atifgujjar M atifgujjar
[email protected]I love that this recipe uses a water bath. It helps to ensure that the cheesecake cooks evenly and prevents it from cracking.
aitebiremen joseph
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect dessert for a special occasion.
Businge Patrick
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of cheesecake, but I'm so glad I did. This cheesecake is amazing! It's not too sweet and the crust is perfect.
Buster Bvumawaranda
[email protected]This is the best cheesecake I've ever had. The texture is so smooth and creamy, and the flavor is out of this world.
Dorah Sisi
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's a favorite of my family and friends.
brian ronaldo
[email protected]This cheesecake is a classic for a reason. It's creamy, rich, and has a perfect graham cracker crust. I love that it's baked in a water bath, which helps to prevent cracking.