MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE
Make this creamy, decadent dessert, then add zest with new flavors.
Provided by USA WEEKEND Pam Anderson
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
- Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
- Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
- Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 23.9 g, Cholesterol 135 mg, Fat 25.3 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 15.3 g, Sodium 212.9 mg, Sugar 17.4 g
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Bradley Petersen
[email protected]I didn't like this cheesecake. It was too dense and the flavor was bland.
NJEI LAURA AKOICHOU
[email protected]This cheesecake is a bit too rich for my taste, but it's still very good.
Cleo S. Kuhlmann
[email protected]This cheesecake is amazing! I've never had a better one.
Rm Pradeep
[email protected]I love this cheesecake! It's so easy to make and it always turns out perfect.
Lee Reyes
[email protected]This cheesecake is so rich and creamy. It's perfect for a special occasion.
Jassisaur
[email protected]I've made this cheesecake several times and it always turns out great. It's my go-to recipe for special occasions.
Muhammad Yahaya Muhammad
[email protected]This cheesecake was a hit at my party! Everyone loved it. It was so easy to make and it turned out perfect.
A Hussain
[email protected]I'm not a big fan of cheesecake, but this one was really good! The texture was perfect and the flavor was amazing. I would definitely recommend this recipe.
Danii Raaj
[email protected]This cheesecake is divine! It's so smooth and creamy, with a perfect balance of sweetness and tartness. The crust is also amazing - buttery and flaky. I will definitely be making this again!
amos Mumbi
[email protected]I've been looking for the perfect cheesecake recipe for years, and this is it! The cheesecake was rich and creamy, with a perfect graham cracker crust. My family loved it!