CHAD'S CHEESECAKE (7 INCH SPRINGFORM)
My friend Chad and I briefly had a little side line business baking cheesecakes. It wasn't very lucrative, but our cheesecake recipe was loved by all. The cost of a good cheesecake does not make it very profitable on a small scale, so we stopped baking them. This recipe is a scaled down version from the 11 inch cheesecake we used...
Provided by Garrison Wayne
Categories Other Desserts
Time 3h55m
Number Of Ingredients 10
Steps:
- 1. Bring some water to boil for a water bath (bain marie). Preheat oven to 350 degrees.
- 2. Butter a 7 inch springform pan. Wrap the pan in 2 layers of heavy duty foil. Scrunch foil down to not exceed the height of the springform pan. Select a square or rectangular baker that the springform pan will fit in. Place a non colored tea towel to lay flat on the bottom of the baking pan. Place prepared springform pan on top of the tea towel.
- 3. Now prepare the batter, by placing all the ingredients in a food processor. Process until smooth and completely blended. Scrape down sides several times.
- 4. Pour batter in prepared springform pan. Pour the boiling water in the lower baking pan to come half way up the springform pan.
- 5. Carefully place in pre-heated oven (350 degrees). Bake for 45 minutes. Reduce heat to 275 degrees and bake for another 45 minutes. Turn off oven and leave the cheesecake in the oven, without opening the door for 2 more hours.
- 6. Remove cake from oven. Remove the cake from the water bath. Sit on counter for 1 hour to cool further.
- 7. Place in the fridge to cool uncovered for 1 hour, then cover with a dome or inverted pan.
- 8. Refrigerate overnight before unmolding and serving. Can be made up to 3 days in advance.
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Gabby Jenneman
[email protected]I've made this cheesecake several times now and it's always a hit. It's the perfect dessert for a special occasion or a simple weeknight treat.
Vicky Stella
[email protected]This cheesecake is a bit more dense than I prefer, but the flavor is still good. I think I would try using a different crust next time.
Supun Klhara
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had. The crust was perfectly graham crackery and the filling was creamy and tangy.
Brayden Kovolyan
[email protected]I've tried many cheesecake recipes over the years, but this one is by far the best. The crust is flaky and buttery, and the filling is creamy and smooth. It's the perfect dessert for any occasion.
Karan Chaudhry
[email protected]This cheesecake is so easy to make and it always turns out perfectly. I love that I can make it ahead of time and it's always ready when I need it.
Kajoll Hussain
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone raved about how delicious it was. The crust was perfectly graham crackery and the filling was creamy and tangy.
Nuru Islam
[email protected]I followed the recipe exactly and my cheesecake turned out perfect! The crust was crispy and the filling was creamy and smooth. I will definitely be making this again.
Mureed Khan
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still good. I think I would try using a different crust next time.
nagito komaeda
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. It's the perfect balance of sweet and tangy, and the crust is always flaky and delicious.
Asad Shab
[email protected]This cheesecake was easy to make and turned out perfectly. I followed the recipe exactly and it came out just as described. I will definitely be making this again.
MVP
[email protected]I made this cheesecake for my family and it was a huge hit! Everyone loved it. The crust was perfectly crunchy and the filling was creamy and flavorful.
Muhammad Shoaib Asghar
[email protected]This cheesecake was absolutely divine! The texture was smooth and creamy, the flavor was rich and decadent. It was the perfect dessert for a special occasion.