Name: Cheesecake Recipe
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 16
Ingredients: 2 cup graham crackers; 1/2 cup butter (unsalted, melted); 40 oz cream cheese (softened, at room temperature (5 packages of 8 oz each)); 1 cup sugar (granulated); 3 tbsp all-purpose flour; 1 tbsp vanilla extract; 1 cup sour cream; 4 large eggs; 19 fl oz cherry pie filling ((1 can))

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This Cheesecake Recipe is the only recipe you’ll ever need for Cheesecake. A dreamy, decadent, rich, smooth and utterly delicious cheesecake topped with cherry topping! This really is what cheesecake dreams are made of!

CHEESECAKE

Cheesecake is rich dessert that everyone loves. We’re talking dreamy, decadent, creamy, delicious bliss. It’s no surprise that cheesecake is my favorite dessert. Which is why I don’t make it often. I can’t help myself from eating it. If I know there’s cheesecake in my fridge, that’s all I can think of.

However, for your sake, my readers, I made this gorgeous New York Style Cheesecake. Because let’s face it. New York Cheesecake is the best kind.

WHAT IS THE DIFFERENCE BETWEEN NEW YORK CHEESECAKE AND REGULAR CHEESECAKE

New York Cheesecake is more dense, smooth and rich than regular cheesecake. Not to mention that it’s a taller cheesecake. Some would say all other cheesecakes are frauds. Who am I to argue that point.

HOW TO MAKE THE BEST CHEESECAKE

While it may seem like cheesecakes are complicated to make, they really aren’t. With my tips, you can rest assured that you’ll end up with a perfect cheesecake all the time.

There are really only two parts to making cheesecake. The crust and the cheesecake batter. The crust is super simple to make. You need graham crackers and butter. Pulse them together in a food processor, then press firmly onto the bottom of your pan. Bake for 10 minutes.

In a New York cheesecake you need lots of cream cheese. I used five packages of cream cheese. The other ingredients are sugar, flour, vanilla, sour cream and eggs. Beat the cream cheese first until it gets to be nice and smooth and there are no lumps.

Add the rest of the ingredients, except the eggs and continue beating. Add the eggs one at a time and avoid over mixing, as too much air could get into the cake.

HOW TO KEEP YOUR CHEESECAKE FROM CRACKING

Make a water bath. A water bath basically means that you place the springform pan in a large pan such as a roasting pan and fill the roasting pan with hot water. This method is used because cheesecakes thrive in a humid environment and it prevents the cheesecake from cracking. This method also helps to make the cheesecake extremely smooth and creamy.

Avoid opening the door while the cheesecake is baking since big cracks are caused by drafts or temperature changes.

Do not over bake! This is the biggest cause of cracking.

Use a little bit of cornstarch or flour in the cheesecake batter. Not only does this prevent the cheesecake from cracking but it also makes it easier to cut into clean slices.

Avoid cooling your cake too fast. A common practice to cool your cake is to let your cake cool in the oven. After it’s done baking, turn off the oven, and open the oven door. Let the cake cool in the oven until it comes to room temperature.

Run a thin-bladed knife around the edge of the cake, to make sure it isn’t sticking to the pan. As the cake settles, this can also prevent it from cracking.

WHAT’S THE BEST CREAM CHEESE TO USE FOR CHEESECAKE

I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat. Do not use fat free or light cream cheese.

HOW DO I KNOW WHEN MY CHEESECAKE IS DONE BAKING

To check if your cheesecake is done baking, gently shake the pan. If the cheesecake looks nearly set, but the center is still a bit jiggly, it is done.The center will firm out as the cake comes to room temperature and chills.

TIPS TO MAKE THE BEST CHEESECAKE

Always use ingredients that are at room temperature. Especially when it comes to the cream cheese. If your cream cheese is at room temperature, it’s a lot easier to mix and won’t leave lumps.

Do not add the eggs until the end. Make sure your cream cheese is mixed thoroughly and it’s as smooth as possible. Add the eggs at end one at a time. They hold air inside the batter which could cause cracks in your cheesecake.

Do not open the oven door while the cheesecake is baking. It’s difficult but if you want to see how your cheesecake is doing, use the oven light to peek inside.

Do not over bake!

Cool the cheesecake until it comes to room temperature. Cover tightly with plastic wrap and refrigerate overnight, or at least 4 to 8 hours.

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