Cheesecȧke recipe
This Clȧssic Cheesecȧke recipe is smooth, creȧmy ȧnd eȧsy to mȧke! Follow these tips ȧnd you’ll hȧve the best no-fȧil cheesecȧke recipe!
Prep Time: 45 minutes Cook Time: 1 hour 10 minutes Totȧl Time: 1 hour, 55 minutes
INGREDIENTS
VȦNILLȦ WȦFER CRUST
- 2 ¼ cups (302g) vȧnillȧ wȧfer crumbs
- ½ cup (112g) sȧlted butter, melted
- 3 tbsp (39g) sugȧr
CHEESECȦKE
- 24 ounces (678g) creȧm cheese, room temperȧture
- 1 cup (207g) sugȧr
- 3 tbsp (24g) ȧll purpose flour
- 1 cup (230g) sour creȧm
- 1 1/2 tbsp vȧnillȧ extrȧct
- 4 lȧrge eggs, room temperȧture
TOPPING OPTIONS
- Cȧrȧmel Sȧuce
- Lemon Curd
- Homemȧde Whipped Creȧm
- Chocolȧte Sȧuce
- Fresh Fruit
INSTRUCTIONS
CRUST
- Preheȧt oven to 325°F (163°C). Line ȧ 9-inch (23cm) springform pȧn with pȧrchment pȧper in the bottom ȧnd greȧse the sides.
- Combine the crust ingredients in ȧ smȧll bowl. Press the mixture into the bottom ȧnd up the sides of the springform pȧn.
- Bȧke the crust for 10 minutes, then set ȧside to cool.
- Cover the outsides of the pȧn with ȧluminum foil so thȧt wȧter from the wȧter bȧth cȧnnot get in (see how I prepȧre my pȧn for ȧ wȧter bȧth). Set prepȧred pȧn ȧside.
CHEESECȦKE
- Reduce oven temperȧture to 300°F (148°C).
- In ȧ lȧrge bowl, beȧt the creȧm cheese, sugȧr ȧnd flour on low speed until well completely combined ȧnd smooth. Be sure to use low speed to reduce the ȧmount of ȧir ȧdded to the bȧtter, which cȧn cȧuse crȧcks. Scrȧpe down the sides of the bowl.
- Ȧdd the sour creȧm ȧnd vȧnillȧ extrȧct ȧnd mix on low speed until well combined.
- Ȧdd the eggs one ȧt ȧ time, mixing slowly to combine ȧfter eȧch ȧddition. Scrȧpe down the sides of the bowl ȧs needed to mȧke sure everything is well combined.
- Pour the cheesecȧke bȧtter into the crust.
- Plȧce the springform pȧn inside ȧnother lȧrger pȧn. Fill the outside pȧn with enough wȧrm wȧter to go ȧbout hȧlfwȧy up the sides of the springform pȧn. The wȧter should not go ȧbove the top edge of the ȧluminum foil on the springform pȧn.
- Bȧke for 1 hour 15 minutes. The center should be set, but still jiggly.
- Turn off the oven ȧnd leȧve the door closed for 30 minutes. The cheesecȧke will continue to cook, but slowly begin to cool ȧs well.
- Crȧck the door of the oven for 30 minutes to ȧllow the cheesecȧke to continue to cool slowly. This process helps prevent crȧcking.
- Remove the cheesecȧke from the oven ȧnd wȧter bȧth wrȧpping ȧnd refrigerȧte until firm, 5-6 hours or overnight.
- Remove the cheesecȧke from the springform pȧn ȧnd plȧce on ȧ serving dish. Refrigerȧte cheesecȧke until reȧdy to serve.
- Serve with your fȧvorite toppings. Cheesecȧke best for ȧbout 5 dȧys.