CLASSIC CHEESECAKE
If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.
Provided by Alison Roman
Categories cakes, custards and puddings, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram
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niladri somrat
[email protected]This recipe looks too complicated.
Bad AZ Trucker
[email protected]I'm not sure how this recipe will turn out.
Brenda Miller
[email protected]This looks like a great recipe!
Martina Burke
[email protected]I'm going to have to try this recipe!
Dan Devis
[email protected]This recipe seems too complicated.
Danushka Deshan
[email protected]I'm not sure about this recipe.
Ax Limon
[email protected]This looks delicious!
alim akando
[email protected]I'm going to try this recipe!
Julia Mey
[email protected]Yum!
Andrea Thomas
[email protected]Wow!
Isaiah Rodger
[email protected]This cheesecake was a bit disappointing. The crust was soggy and the filling was too dense. I think I would have liked it more if I had baked it for a shorter amount of time.
bat cat
[email protected]This cheesecake was delicious! The crust was flaky and buttery, and the filling was creamy and smooth. I loved the graham cracker flavor. I would definitely make this cheesecake again.
hafiza hina
[email protected]This cheesecake was a bit too sweet for my taste. I would have preferred a more tart filling. The crust was also a bit too thick for my liking.
Ranjit Batth
[email protected]This cheesecake was so easy to make, and it turned out beautifully. The crust was golden and crispy, and the filling was creamy and smooth. I loved the hint of lemon in the filling. I will definitely be making this cheesecake again.
Jana Janan
[email protected]This cheesecake was amazing! I loved the creamy texture and the rich flavor. The crust was also perfect. I would definitely make this cheesecake again.
Malak ALZORO
[email protected]This cheesecake was a disaster! The crust was soggy and the filling was grainy. I don't know what went wrong, but I will definitely not be making this recipe again.
Faseeh Butt
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he'd ever had. I was really happy with how it turned out, too. The crust was crispy and the filling was creamy and smooth. I would definitely make t
Soshi Chowdhury
[email protected]This cheesecake was a bit too dense for my taste. I prefer a lighter, fluffier cheesecake. The flavor was also a bit bland. I think I would have liked it more if I had added some lemon zest or vanilla extract to the filling.
Abdullah Ghyiass
[email protected]I've made this cheesecake several times now, and it's always a hit. It's so easy to make, and it always comes out perfect. The crust is flaky and buttery, and the filling is creamy and tangy. I love serving it with fresh berries or a dollop of whippe
Enrique Saunders
[email protected]This cheesecake was absolutely divine! The texture was creamy and smooth, and the flavor was perfectly balanced. I loved the graham cracker crust, which added a nice crunch to each bite. I would definitely recommend this recipe to anyone looking for