Cheesecake recipe:
- 4 blocks cream cheese
- 4 large eggs
- 1 cup of sugar
- 1 cup of sour cream
- Vanilla extract, salt to taste
Graham cracker crust (butter & blended crackers), press into pan. Bake at 350 for 8 mins.
Everything room temperature. Beat together cream cheese and sugar until smooth. Add sour cream, salt, vanilla, taste batter. Adjust as necessary. Add eggs one at a time and do not over mix. Final few mixes done by hand.
Set oven to 325F.
Prep for water bath. Boil kettle. Wrap spring form pan in a million layers of tin foil. Pour batter onto crust. Tap the pan. Use tooth pick and pop bubbles – this takes time. Once you think you're done – you're not. Place in large pan. Add large pan to oven, pour water in large pan. About 1 inch in height.
Bake at 325 for 88 mins. Once bake is complete prop open oven door slightly for one hour. Then remove cake from water bath. Leave on counter until room temp. Refrigerate overnight. Top with whatever topping you desire.
This method has made the perfect cheesecake every time. No cracks, a beautiful smooth & shiny finish.
by RankNFile17
6 Comments
That shine! Looks so delicious
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Its perfect my moms birthday is fast approaching, wanna do this also, Thank you for sharing the recipe, its look delicious.
So pretty. 🤩 my mom’s favorite too will try for holidays!!
This looks amazing. I have never made cheesecake before so forgive me for asking but do you wrap the springform pan in lots of foil to prevent the water getting into it for the water bath? What type of pan do you use to put the springform pan into? Thank you for sharing the recipe! Maybe I can try it sometime.