Creamy Cheesecake
Prep Time:
Cook Time:
30 Min
1 Hour 25 Min
Serves:
15 Servings
Level:
Beginner
This is a delicious New York style cheesecake recipe. I used to be afraid of making cheesecake because I felt like it was only the advanced and professional bakers that could make a good cheesecake. I tried a few recipes over the years and always over-baked the cheesecake and got a large crack in the middle. I left it alone for a long time and then decided to come back to it. I have come to realize that you do not need to be a professional to make a perfect cheesecake. All you need is the right recipe and directions. Anyone can be successful with this recipe! It is creamy and has the perfect texture. It has the right amount of sweetness to it to make this recipe go with any kind of topping. I could eat the whole cheesecake by myself! My husband’s favorite dessert is cheesecake, so he is pretty picky. He loved this one! I promise, if you will follow the instructions for this recipe, you will be able to make the perfect cheesecake for a few dollars instead of buying one. Your family and friends will be so impressed with your baking abilities! I hope you love this recipe as much as we do!
Preparation:
1. Preheat the oven to 375°F.
2. In a small mixing bowl combine the Graham Cracker Crumbs, Sugar, and the melted Butter. Stir them until they are mixed well. Then place them in the bottom of the springform pan. Press them down evenly on the bottom, but make the edges a little thicker so that the crust comes up higher on the edges. Click here for the springform pan that I use and love.
3. Bake for 7 minutes. Remove from the oven and let it cool. Reduce the temperature to 325°F.
4. In a large mixing bowl mix the Cream Cheese until it is very smooth and has no lumps.
5. Add the Sugar and mix it until it is smooth and creamy.
6. Add the Sour Cream and the Vanilla and mix them in well.
7. Add the Eggs and mix them in well.
8. Pour the cheesecake mixture into the springform pan. Spread it evenly.
9. Place the cheesecake pan in aluminum foil and then place it in a larger pan that has about an inch of water in it. I have tried making cheesecakes without the hot water bath and the cheesecake will often crack. I have never had a cheesecake crack on top when cooking it in a hot water bath. Trust me on this one. It is annoying, but it works!
10. Bake the cheesecake at 325°F for 1 hour and 25 minutes. When it is done baking it will still be a little jiggly in the middle. It will set up as it cools.
11. Remove the cheesecake from the oven and let it cool in the water bath for about an hour. Then remove it and let it sit on the counter for another hour. Then place the cheesecake in the fridge to let it cool completely.
12. With a sharp knife cut around the edges of the cheesecake pan.
13. Serve and enjoy! You can use any toppings you enjoy.
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Having trouble with this recipe? Please leave a comment below or feel free to email me!
Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find:
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