THE CHEESECAKE

Name: THE CHEESECAKE
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 4 8oz blocks of cream cheese, room temperature; 1.5 cups sugar; 1 tbsp Vanilla; 1 tsp salt; 2 TBSP cornstarch; 1 stick of butter, room temperature; 1 pint of sour cream, room temperature; 5 eggs, room temperature (add one at a time); Splash of lemon juice (optional); Graham crackers; Brown sugar; Butter

21 steps

Prep:30minCook:1h 30min

HOW TO KNOW WHEN YOUR CHEESECAKE IS DONE BAKING: When finished the outer ring should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set. Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there’s still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so. Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, then immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won’t affect the flavor of your cheesecake.

Updated at: Thu, 17 Aug 2023 12:33:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories842.8 kcal (42%)

Total Fat66 g (94%)

Carbs53 g (20%)

Sugars46.6 g (52%)

Protein12.2 g (24%)

Sodium722.5 mg (36%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4 x 8 ozcream cheese

room temperature

1 ½ cupssugar

1 Tbspvanilla

1 tspsalt

1 stickbutter

room temperature, add one at a time

Instructions

Graham Cracker Crust

Step 1

Crush graham crackers until crumbs (can also put them through the chopper)

Step 2

Mix in brown sugar to graham crackers

Step 3

Melt butter and add to graham cracker mixture

Step 4

Put parchment paper in pan and pour graham crackers in

Step 5

Tamp down graham crackers until even all around pan

Step 6

Bake in oven for 30 min

Step 7

Let cool and its ready for cheesecake mixture to be poured in

Cheesecake Mix

Step 8

Lay out all cold ingredients ahead of time to bring them up to room temperature before mixing cheesecake

Step 9

Beat cream cheese with electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy.

Step 10

Add the sugar, beat for 4 minutes more.

Step 11

Add the salt and vanilla, beating after each addition.

Step 12

Add the eggs, one at a time, beating on medium low speed for one minute after each addition.

Step 13

Add the sour cream, beat until incorporated.

Step 14

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Step 15

Heat the oven to 325°F (160°C).

Step 16

Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula

Step 17

Place the roasting pan with the springform pan in it, in the oven, on the lower rack.

Step 18

Carefully pour the hot water into the roasting pan (without touching the hot oven), until the water reaches halfway up the side of the springform pan, about 1 1/4 inches.

Step 19

Bake at 325°F (160°C) for 1 1/2 hours.

Step 20

Turn off the oven. Crack open the oven door 1-inch, and let the cake cool in the oven for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

Step 21

Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.