Monday, May 25, 2009

Cheesecake!

Cheesecake
Need a fork? Or maybe a shovel. This is one ginormous piece of cheesecake. And oh boy, was it good. The cheesecake, that is. Personally, I can do without a bunch of fru fru when it comes to cheesecake. But, I wanted to dress a slice up and make it all pretty for you. This one is topped with raspberry, whipped cream, and white chocolate. It’s also the first real grown-up cheesecake I think I’ve ever made. Yay me! (Anyone else, hear London Tipton in their head when they read that? If you didn’t, don’t worry, that means the Disney Channel hasn’t infiltrated your brain.)

The only other kind of cheesecake I’ve made are these itsy-bitsy mini ones. Take a look. You’ll love how easy they are.

Anyway, when it comes to cheesecake, this is how I like mine.

Cheesecake

Plain. Jane. No whipped cream. No whole fruit. Ever. Just dense and delicious. But, on occasion, I don’t mind a little raspberry sauce to touch it. I actually don’t mind fruit flavors at all. I just won’t eat the actual fruit. For instance, on these itsy bitsy mini ones. The cherries had to go. Cherry sauce… fine. Cherries… trash can. I know. I’m weird like that.

But, not totally weird. I do like other cheesecake flavors, like Oreo, chocolate, of course, and just about every other combination from the Cheesecake Factory – as long as it’s served without whipped cream or whole fruit. But, I usually gravitate towards the classic… and then I hope someone else orders a different flavor so I can try it.

And now that I’ve had success, I may just have to do some more experimenting on my own. This was really so easy, I don’t know why I’ve been hesitant to try making one for so long.

Graham cracker crumbs

Start with the crust. Graham cracker crumbs, sugar and melted butter mixed together.

Graham cracker crust

Then press the mixture into the bottom and up the sides of a springform pan.

Cheesecake Filling

Cream cheese, eggs, sugar, sour cream, vanilla, flour, and lemon juice. Dump it in.

And in a little over an hour, voila…

Cheesecake

… cheesecake!

Now, it wasn’t perfect. It did have a crack going through the middle. From what I understand, this can be a common annoyance. You can see a hint of it to the right in this photo. But, that’s ok. You can cover stuff up like that with a sauce, or chocolate, or caramel and nuts, or (gags) whipped cream. Or just go ahead and slice the cheesecake, avoiding any defect.

Raspberry jelly

For the raspberry sauce, I just used some jelly and heated it up until it was thin enough to spread on in a thin layer. Easy!

Here’s the entire recipe if you want to give it a go.

Cheesecake

2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

Optional:
raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate

  • Preheat oven to 325 degrees
  • Combine graham cracker crumbs and sugar.
  • Stir in melted butter until moistened.
  • Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
  • Bake for about 10 minutes. Remove and cool to room temperature.
  • To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
  • On medium low, add eggs one at a time, mixing well with each addition.
  • On low, add sour cream, lemon juice and vanilla just until combined.
  • Bake for about 1 hour and 15 minutes at 325.
  • Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
  • Remove from the oven and let cool completely to room temperature.
  • Hope that it doesn’t crack.
  • Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
  • Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
  • Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
  • Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract (see first photo) shapes on wax paper and let dry.
  • Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
  • Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
  • Top with fresh raspberries and white chocolate decorations.

Enjoy!

Now, before I let you go, I’m curious. How do you roll?
Plain Jane or Fancy Shmancy?

How do you roll?

Or somewhere in between?

601
Nurul Rushdina said...

Hello,I’m from Singapore.I love cheesecake.It is delicious.I would like to learn to do cheesecake.Yum!!!!!!

February 19, 2012 06:02 AM
602
cookaphobic said...

i love to make new things and try new things that is whats so fun about cooking and baking never know if it will come out right or wrong but you have a 2nd try at it.

April 2, 2012 07:54 PM
603
Ash said...

Is it okay to omit the sour cream?

May 23, 2012 11:32 PM
604
Chiara Brancacio said...

My boyfriend is a total plain jane guy when it comes to cheesecake, doesn’t even like different flavors. I like it somewhere in between. (:

June 2, 2012 10:22 PM
605
Laura said...

Fancy Schmancy for me please!!!!!!!!!!
:)

June 29, 2012 08:34 PM
606
emily said...

this is wonderful:)

July 18, 2012 06:02 PM
607
Daphneann said...

I love getting them plain with cherry sauce on the side. Then I eat the sauce then cake.

July 28, 2012 09:32 AM
608
Esme said...

So – Would this be ok if it firmed up for a day instead of overnight? say from 11 to 8 or so? Thanks! Looks delish!

October 6, 2012 11:19 PM
609
Anonymous said...

I’m currently making this as I write this! I made it for Christmas this year and it was a hit :) I tried putting some chocolate in it but plain jane is definitely the way to go!

January 3, 2013 03:48 PM
610
Kim said...

I love cheesecake so much that we had a 7 tier wedding cake that was all cheesecake! Each tier had a different topping…cherry sauce, chocolate sauce, lemon sauce, strawberry, blueberry, raspberry, and plain for the topper. It was absolutely the most beautiful and scrumptious wedding cake I’ve ever seen and we got so many compliments on it.

February 21, 2013 01:55 PM
611
Skylah said...

Hi!
My mother loves cheesecake and she makes it with brown sugar and no whipped cream or any other dressing. But I like mine with a bit of strawberries or raspberries.
:):):):)

March 1, 2013 06:48 PM
612
Lantana said...

I hardly ever get cheesecake, because while it is delicious, I usually lean towards chocolate. However, when I do have it I always get fancy! Your cheesecake looks so amazing!!! I want to snatch it right out of the computer screen!

March 24, 2013 12:03 PM
613
Cupcakegirl12 said...

Fancy Schmancy all the way

March 30, 2013 12:43 PM
614
Lydia said...

Something in the middle for me! I don’t like sauce or chocolate with my cheesecake that much, but I love whole fruit! Especially raspberries.

March 30, 2013 08:56 PM
615
Anonymous said...

I made this cheesecake this weekend and it was the best cheesecake I’ve ever had. Thank you so much for the recipe!!

June 7, 2013 05:00 PM
616
Pat Costello said...

What a pretty and yummy looking cheesecake! Thought I’d chime in with my two cents worth. I had a cheesecake business for many years and have a couple of hints that will almost completely eliminate the problem with cracking that so often happens. First, if you have a food processor, it’s ideal for mixing the filling. You just dump the softened cream cheese, eggs, sugar, flour and melted chocolate (if you’re making a chocolate cheesecake) into the work bowl, pulse then mix continuously until smooth, stopping once or twice to scrape down the sides of the bowl. This not only prevents excess air which can sometimes lead to cracks, but also gives you a perfectly smooth batter with no annoying lumps to deal with. The secret to cooking a cheesecake without a water bath is to use a two step baking process. Start it at 325 degrees for 25 minutes. Then without opening the oven door, lower the temperature to 225 degrees and continue cooking for about an additional hour and fifteen minutes. The cheesecake should lose it’s shiny appearance but still jiggle in the center. It won’t look done so the temptation is to keep cooking until it firms up but don’t do it as it will continue to cook after you take it out of the oven. The exact time for the second part of the baking will vary to some degree based on how accurate your oven is and whether or not you’ve added ingredients that will affect the consistency of the batter. Some things like fruit make the batter a bit looser so they will take longer to set up. Hope all this helps but if all else fails and you end up with a crater on the top of your cake, chill it until firm, dampen your fingers and press the cracks together. Then hide it with strawberries, whipped cream, melted chocolate, etc. No one will ever be the wiser!

June 16, 2013 01:10 AM
617
Tanja Schuurman Robinson said...

Plain Jane….-ish, I like it plain with a sour cream topping & a couple fresh berries on top.

July 28, 2013 03:35 AM
618
Sim said...

Yum!! I wish i had any sour cream left. I would be making it right now if not for that. But definitely on my list to try out and very very soon. Cheesecake is my fav. I can have it any way. Plain dressed up with chocolate or fruit sauce. No fruit for me too. at least not with cheesecake and whipped cream is a definite no, no. Thanks for the wonderful recipe. I have been looking for one that doesn’t have too many ingredients and easy to whip up.

October 3, 2013 06:22 PM
619
Kaitlyn said...

I like mine in between. Nothing to fancy, but I do like some whipped cream on mine. I have had the Reese’s cheesecake from the Cheesecake Factory and it’s really good.

October 10, 2013 07:00 PM
620
tisha said...

I don’t have a spring form pan but I heard I could use a 9×13 pyrex dish and its would be fine. Plus I’d rather it be cut from the pan. But I’m making it right now and it cracked in a couple places. Is that bad? And should it be brown on top?

October 15, 2013 09:26 PM
621
Cupcakegirl said...

Fancy schmancy all the way baby

November 9, 2013 11:01 PM
622
Monna said...

It won’t crack if you turn the oven off when it is time and leave the oven door open. After an hour take it out of the oven. Be sure not to over cook.

November 16, 2013 02:20 PM
623
Silvia said...

Subbed 1, 8oz of cheese for puréed pumpkin and added pumpkin pie spice. ThAnksgiving day bliss!! Great recipe!

December 1, 2013 01:52 PM
624
ALRAKNAM said...

What should I do if I want to make the small individual size cheesecakes with the graham cracker crust. What adjustments will I need to make? How many can I bake at one time. What part of the oven should I bake them. Will they still need to bake as long since the won’t be as thick as the one baked in a springform pan. I just found your blog and I really want to try this recipe. I already have all of the ingredients, except I have to bake about 20 individual cheesecakes. I know that I will have to bake them in batches. Please give me your opinion and any advice that can help me to get on the right track. Thanks in advance.

December 17, 2013 04:30 AM
625
April said...

I made this cheesecake 5 times between Thanksgiving & Christmas and it turn out perfect every time except the first time. The first time, I followed the recipe exactly and used an electric mixer and it cracked. Since then, I mix everything by hand and I mix the 5 eggs together and add them a little at at time. I use room temperature ingredients and I make it at least 2 days in advance of eating and it’s perfectly amazing! Thank you for sharing!

December 24, 2013 08:46 PM
626
J said...

Can I make this on a pie tart with a removable bottom instead of a springform pan? :)

February 8, 2014 12:01 AM
627
Momma Jen said...

Put an overproof bowl filled with water in the oven below or behind the cheesecake during the baking process and you will avoid cracks.

February 22, 2014 07:58 AM
628
Emily said...

Fancy Schmancy!

June 18, 2014 03:13 AM
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