Saturday, May 17, 2014

Homemade Creamy Cheesecake

Creamy Cheesecake


2 c.  Finely ground graham crackers (about 30 squares)

1/2 tsp.  Ground cinnamon

1/2 c.  Butter, melted (1 stick)


4- (8) oz. Blocks cream cheese, room temperature

1 c. Sugar

4 Eggs room temperature

1 1/2 tsp.  Vanilla extract

1 c. Sour cream


Strawberry Glaze that I bought at the store.  Chocolate Covered Strawberries drizzled with chocolate.

Directions:  Preheat oven 325*

 Preparing crust: In a mixing bowl, combine the crust ingredients together until evenly moistened, lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray, firmly press the mixture over the bottom and 1-inch up the sides of the pan, and Refrigerate the crust while preparing the filling  

Preparing filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps, Gradually add the sugar and beat until creamy, 1 - 2 minutes every so often scrape down the sides of the bowl, add the eggs 1 at a time, continue to slowly beat until combined. Stir in the vanilla now the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula, or pound it on the counter lightly to get any air bubbles out.

Preparing water bath: Set the spring pan on a double piece of aluminum foil and fold up the sides this will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan or a 1 inch cookie sheet, I warm up my water in the microwave before I pour it into the bottom of the cookie sheet. Pour water into the roasting pan or a 1 inch cookie sheet until the water is about 1 inch or halfway up the sides of the cheesecake pan, I place the cookie sheet in the oven first then add the water just a little at a time then place the cheesecake in the center and add more water if needed.

Preheated oven is at 325*, you need to decrease the oven to 300 bake the cheesecake for 1 hour & 20 min. The cheesecake should be a beautiful golden brown and jiggle; it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let it cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheesecake with a thin knife that has been dipped in hot water and wiped dry after each cut. Enjoy just as it is creamy or add your favorite toppings. I cut into the cheesecake before it was completely firm, I couldn't wait.


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