Cheesecake is one of my all time favorite desserts – both to make and to eat! Don’t be deterred by the amount of steps, it is a relatively simple process. You will need to plan ahead, as the cheesecake does need a lot of time to cool and to set in the fridge overnight before enjoying. But that means one less thing to think about when preparing dinner!
INGREDIENTS:
For the crust:
1 1/2 cups graham cracker crumbs (about 12 whole graham crackers)
5 tablespoons butter, plus more for coating the pan
For the filling:
2 pounds full-fat cream cheese
1 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk
DIRECTIONS:
- Take 2 pounds cream cheese out of their wrappers and let sit at room temperature while you prepare the crust.
- Arrange a rack in the lower-middle position of the oven and preheat the oven to 350°F.
- Use your fingers to coat a small amount of butter all over the bottom and sides of a 9-inch or 10-inch springform pan.
- Place the graham cracker crumbs in a medium bowl. Melt 5 tablespoons butter and stir into the crumbs until they’re evenly moistened. Transfer the crumbs into the pan and press evenly into the bottom, not up the sides. Use a flat bottom cup to press down firmly, if needed.
- Bake the crust in the oven until it is fragrant and just starting to brown around the edges, about 8 to 10 minutes.
- Let the crust cool on a wire rack before you prepare the filling, at least 30 minutes.
- Place the cream cheese, 1 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternately, you can use a hand mixer). Mix on medium-low speed until the mixture is creamy, thick, and smooth, about 5 minutes (looks a bit like frosting at this point). Scrape down the beater and the sides of the bowl with a spatula.
- Add 1/2 cup sour cream and 1 teaspoon vanilla extract and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl again. With the mixer on medium-low speed, beat in 3 large eggs and 1 large egg yolk one at a time, waiting until the previous egg is completely mixed before adding the next one.
- With the spatula, stir the whole batter a few times by hand, scraping the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don’t worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won’t affect the finished cheesecake.
- Wrap the outside of the springform pan with the prepared crust with aluminum foil (use one large piece or two pieces in the shape of an “x”). Pour in the cheesecake filling.
- Place the pan in a roasting pan or other baking dish big enough to hold it. Bring about 8 cups of water to a boil and pour the water into the roasting pan so it goes about halfway up the sides of the springform pan, being careful not to splash any water onto the cheesecake. Carefully place the roasting pan in the oven.
- Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will take 50 to 55 minutes; cakes in a 9-inch pan will take 55 to 60 minutes. The cheesecake is done when the outer 2 to 3 inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.
- Leave the cheesecake in the oven. Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour.
- Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack, about 1 1/2 hours.
- Chill the cheesecake, uncovered, for at least 4 hours or up to 3 days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don’t rush it!
Recipe from: Kitchn
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