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the best baked cheesecake

10 of almost 30 closest search results for keyword the best baked cheesecake by the administrator of realrecipesus.fun will make you happy.

image of Our Best Cheesecake | Allrecipes

Our Best Cheesecake | Allrecipes

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!.
From: www.allrecipes.com

Servings Per Recipe: 16

Calories:

341.4

% Daily Value *

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


image of Creamy Baked Cheesecake | Allrecipes

Creamy Baked Cheesecake | Allrecipes

EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain..
From: www.allrecipes.com

Servings Per Recipe: 10

Calories:

596.4

% Daily Value *

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


image of The Best Cheesecake Recipe Ever | Epicurious

The Best Cheesecake Recipe Ever | Epicurious

Jun 20, 2018 · The Three Cities of Spain Cheesecake is the best cheesecake recipe, period. It was the first cheesecake I ever baked, straight out of my mom's fresh copy of the November 1999 issue of Gourmet ...Published in Gourmet Magazine in 1999, the Three Cities of Spain cheesecake recipe is the best cheesecake recipe we've ever tried. Here's why..
Keyword: cheesecake, cream cheese, cake, birthday, kid-friendly, dessert, bake, gourmet
From: www.epicurious.com

The Three Cities of Spain Cheesecake is the best cheesecake recipe, period. It was the first cheesecake I ever baked, straight out of my mom's fresh copy of the November 1999 issue of Gourmet magazine. I've tried a handful of other cheesecakes since then, some which have failed me. But I keep coming back to the Three Cities of Spain Cheesecake, and now I don't see why I'd ever stray again.

I'm not the only one who thinks this cheesecake is perfect. One hundred thirty six and counting Epicurious readers have left comments on the recipe. "Wow! This is the best cheesecake I have ever had. Perfect recipe. Wouldn't change a thing," writes SHELLYV1 from Dayton, OH. Some of our readers even think it helped them in their love life. SHARIDONBRENPAIGE from New York City says she "made this years ago for my boyfriend... he's now my husband!"

I loved the recipe so much that as soon as I moved into my first apartment, I bought a copy of The Gourmet Cookbook. I couldn't imagine living in a kitchen where I wouldn't be able to pull that big yellow bible off the shelf and open it to the page for Three Cities of Spain Cheesecake. Ten years later, my copy has some nice greasy finger prints on that page.

And yet it had been a couple years since I'd actually baked my beloved cheesecake. So last week I pulled up the recipe and made it for my coworkers.

As I baked my way through the recipe again, I remembered how much I love the simplicity of the measurements: 3 whole packages of cream cheese, 4 eggs, 1 cup sugar, 1 tsp. vanilla. You could memorize this recipe. Also great: the fact that the crumb crust recipe gives you flexibility about what kind of cookie to use (I use mi-del gluten-free gingersnaps), and it doesn't need to be pre-baked.

Another unnecessary step this recipe cuts out: the water bath. Many cheesecake recipes call for wrapping your cheesecake pan tightly in foil and setting it in a hot water bath in the oven to help it cook more evenly. What a pain in the butt. Our hero the Three Cities of Spain Cheesecake doesn't require such fuss. (You should, however, follow the instructions to place the cheesecake on a rimmed baking sheet. It's a lighter filling than some cheesecakes, so it will puff up a bit as it bakes, and a few drips could spill over and onto your oven floor.)

The recipe says to bake it "until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken." which will feel like the cake is not done yet. A lot of reviewers on the recipe page say they bake theirs for longer. But you should not; you should trust that visual indicator. The cake will continue to set as it cools and if you bake it until it's no longer slightly wobbly you'll miss out on the wonderfully moist creaminess it's supposed to have.

I started doubting all my claims that this was the best cheesecake ever when I pulled it out of the oven at just the right amount of wobblyness and watched in horror as one crack became three cracks wrenching open the surface of my cake. But I had forgotten what the greatest gift of this recipe really was: the sour cream topping that not only balances the flavor and texture of the cake, but also serves the purpose of hiding every single crack. I popped my smooth-surfaced cake back into the oven for the ten minutes it takes the sour cream topping to set, then let it chill overnight.

Every person I fed this cake to agreed: it's heavenly. So now I am fully comfortable in my confidence that it's the only cheesecake recipe anybody needs. In fact it's probably time I memorize it. And it's probably time you try it out, too—it's the easiest cheesecake recipe I've ever seen, and that sour cream topping will make the cake, and you, look good.


image of The Best Cheesecake Recipe | No Water Bath! - Lauren's Latest

The Best Cheesecake Recipe | No Water Bath! - Lauren's Latest

Literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. The only recipe you'll ever need!.
From: laurenslatest.com

This post may contain affiliate sales links. Please read my disclosure policy.

This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail-proof!

But Seriously, This Is The *BEST* Cheesecake Recipe

Friends, I have tested and re-tested this amazing Cheesecake Recipe to make sure it was the absolute best and we are there! I am thrilled to be sharing this recipe with you today. Not only did I test this recipe a bunch of times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did.

Why Do Cheesecakes Crack?

There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt and adjusted my recipe to ensure these three things don’t cause any issues:

Air Bubbles

When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. How do we do this? Crack all four eggs into a bowl and whisk with a fork before adding them into the cheesecake batter. Then, stir in the eggs last and mix until they are just incorporated. Then before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible.

Lumps in the Batter

Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. Also, be diligent in scraping the sides of the bowl. You want to ensure the cheesecake batter is lump-free before adding in the eggs.

Baking and Cooling

Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly. Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.

Looking for even more mouth-watering desserts? See here: Actually Perfect Chocolate Chip Cookies, The Best Homemade Brownie Recipe, *AMAZING* Peach Cobbler, Easy Cannoli Recipe, The Best Homemade Cinnamon Rolls, and Ultimate Banana Pudding Recipe.

Why Water Baths SUCK

Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food!

So, don’t give in to those other online recipes that call for water baths. Me and my five recipe-testing readers proved otherwise. You can do better.

Cheesecake Ingredients

Like I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake.

How to Make Easy Cheesecake | Directions

If you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below.

Step 1: Make the Graham Cracker Crust

Stir graham cracker crumbs, sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350-degree oven. Set aside to cool.

Step 2: Make the Cheesecake Filling

Stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps.

Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand.

Step 3: Remove Air Bubbles

Tap bowl on the counter for 30-45 seconds to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference.

Step 4: Bake the Cheesecake (without a water bath!)

Pour batter into graham cracker crust, smooth the top and bake. Bake at 325 degrees, reduce heat to 250 to finish cooking. Keep the oven door closed this entire time!

Let cheesecake sit in the hot oven with the oven closed for 30 minutes before cracking the door and letting it continue cooling for another hour. Remove from oven and bring cheesecake to room temperature.

Do I Have To Use a Springform Pan?

The best baking pan for this cheesecake recipe is a 9-inch springform pan and don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8.

Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one.

I’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you.

Step 5: Refrigerate & Serve

Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge.

When you’re ready to serve, cut into slices, top with any desired toppings (see notes below) and enjoy!

Storing Your Cheesecake

Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.

In the Fridge

After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week.

In the Freezer

If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! First, un-mold cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer.

To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve.

Tasty Cheesecake Toppings

Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:

For more ideas be sure to check out all of my other cheesecake recipes here!

Love Cheesecake? Try These Sweet Treats:


image of The Best Cheesecake Recipe - Sugar Spun Run

The Best Cheesecake Recipe - Sugar Spun Run

Today I'm so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required! Includes VIDEO..
From: sugarspunrun.com

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy

Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!!  The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust. 

I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe! 

The Perfect Cheesecake Recipe

This cheesecake recipe has been a long time coming.

For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the perfect version. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Finally, here we are.

Oh, and we are skipping the water bath! I’ve always found them to be largely unnecessary with cheesecakes. Cook yours on a low temperature and follow my tips below and you’ll have a perfectly creamy and crack-less cheesecake without all the hassle of a water bath.

Other tested/perfected classics to try: my Pound Cake, Chocolate Cake, and Carrot Cake, (to name just a handful).

Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!) Use room temperature ingredients

It’s important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.

Take it easy on the eggs

Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined. Be sure to pause after each addition and scrape down the sides and bottom of your mixing bowl.

Don’t open the oven!

I know how tempting it can be to want to check on your perfect, beautiful cheesecake, but wait until it’s finished baking (or close to it) before opening the oven door! Yes, you will have to test for doneness at some point and there’s a real possibility it will need more time in the oven, but minimize opening the oven as much as possible.

Opening the oven door can drastically reduce the temperature of your oven, which will slow the baking process and might cause your cheesecake to sink or crack.

Free your crust!

Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the springform pan to loosen the crust from the sides.

As your cheesecake cools, it may to shrink a bit. If the crust is stuck to the pan, your crust won’t give but your cheesecake will (leaving you with cracks). Free the crust from the sides so it can contract with your filling as needed.

Cool at room temperature before moving to the fridge

I always let my cheesecake come to room temperature before chilling. For bests results, let it cool as gradually as possible. I put mine on top of my oven (the warmest spot in my house) so it can gradually cool off as the oven does.

This pre-chilling cooling period can take an hour or two, but it’s worth it. An abrupt temperature change (moving the cheesecake directly from oven to fridge) is likely to make it crack.

How to Store Cheesecake

Cheesecake should always be stored chilled in the refrigerator. When I’m ready to store mine, I’ll usually replace the springform ring and then cover the top with foil.

Cheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot/humid!).

Can I Freeze Cheesecake?

Yes, you can freeze your cheesecake! Fortunately, this cheesecake recipe actually freezes very well. To freeze, first allow your cheesecake to cool on the stovetop and in the fridge as instructed. Once it’s chilled, you can freeze by wrapping thoroughly in plastic wrap and then wrapping in foil. Cheesecake will keep in the freezer for several months.

To thaw, transfer to the fridge and let it thaw there overnight.

Here’s a great source for more information on freezing cheesecake, including suggestions if you’d like to freeze by the slice.

Other Cheesecake Variations You Might Like:

Treat yourself to a FREE E-BOOK!


image of Easy Classic Baked Cheesecake | RecipeTin Eats

Easy Classic Baked Cheesecake | RecipeTin Eats

This is an easy classic baked cheesecake recipe, with a video tutorial so you can see just how easy it really is!.
From: www.recipetineats.com

This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. A couple of little but important tips makes this an easy Cheesecake recipe – I think you’ll be surprised! 

Also, don’t miss the new Strawberry Cheesecake!

BAKED CHEESECAKE – MADE EASY!

This is an easy Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that’s made easy with a few key tips that make all the difference.

I think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes.

You don’t need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you’ve nailed it!). And it’s definitely easier than making pastry.

The risk of failure with baked cheesecakes is lower. There’s no rising agent, no gelatine to set it. If the surface cracks (but it shouldn’t, with my tips! 🙂 ), just hide it under icing sugar and/or a pile of berries – or the biscuit crust cracks a bit.

See? How would anyone know if the surface is cracked?? 😉

Easy Cheesecake recipe tips

Here are my tips to make this classic baked Cheesecake stress free and easy for you to make:

Easy Cheesecake recipe tips (cont’d) What this Baked Cheesecake tastes like

The Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton – like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy – unless you use gelatine like in this No Bake Mango Cheesecake.

On the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a mousse. Like this famous Japanese Cotton Cheesecake on my mother’s website, RecipeTin Japan.

This one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It’s sweet but not overly so. I have more of a savoury than sweet tooth so I don’t enjoy extremely sweet desserts too much.

And lastly, a little touch of lemon zest just gives it that perfect finishing tough.

All those words to describe the cheesecake. I should have just said – THIS IS DARN DELICIOUS!!! – Nagi x

More Cheesecake recipes Classic Baked Cheesecake recipe – made easy! Watch how to make it

This is the Strawberry Cheesecake recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce.

Life of Dozer

The recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top.

I was extremely cranky with him. Yet look at him, eyeing the cheesecake!  He still thinks he’s going to get some!!! Not a chance Dozer, not a chance!!!


image of Classic Cheesecake Recipe - Sally's Baking Addiction

Classic Cheesecake Recipe - Sally's Baking Addiction

Look no further for a creamy classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath..
From: sallysbakingaddiction.com

Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Not Plain Cheesecake

As much as I love cheesecake, I’ve never published a classic cheesecake recipe. There’s always been peanut butter, sprinkles, blueberry swirls, Snickers cheesecake, pumpkin, lemon, red velvet, or Nutella. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.

To me, classic cheesecake is creamy, silky, and smooth. My cheesecake recipe is not quite as dense as New York cheesecake, but boasts equal richness and is just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!

While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about her.

Preparing my cheesecake recipe is rather simple– it’s baking the cheesecake that could result in a flop. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.

How to Make Classic Cheesecake

You only need a few basic staple ingredients for this cheesecake recipe.

And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter, hardly the way we want to start!

How to Make a Graham Cracker Crust

Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter and granulated sugar from my original graham cracker crust recipe by 1 Tablespoon each. I find this crust remains a little more crunchy. Make sure you pack the crust in very tight and pre-bake it to help prevent any sogginess.

I like to use the bottom of a small measuring cup to pack the crust tightly into the springform pan. Speaking of, you’ll need a 9 or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.

How to Make a Cheesecake Water Bath

I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask? I actually wrote an entire post about a cheesecake water bath years ago. I figured it’s time for an update and a video tutorial, so here goes nothing!

Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it. I can’t say enough how valuable it is!

Cooling & Chilling Cheesecake

Another way to help prevent cheesecake cracks is to initially cool it inside the oven. You can see me do this in the video above. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake– from hot oven to cool counter– so do your best to control the environment by leaving the cheesecake inside. Does this make sense?

After the cheesecake cools in the oven for 1 hour, place it on the counter to cool. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.

Want to skip the baking and cooling process? Try my no-bake cheesecake instead.

4 Tips for Perfect Cheesecake

To summarize, here are some tricks I discussed:

Cheesecake Toppings

Enjoy your velvet-rich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit, so I made a simple raspberry sauce. You can also top with homemade lemon curd, chocolate ganache, salted caramel, strawberry topping, or homemade whipped cream. Get creative or keep it simple. Either way, it’s going to impress. (And you’d totally eat it off the floor… Chandler and Rachel style.)

How to Freeze Cheesecake


image of Best-ever baked cheesecake | Woolworths TASTE

Best-ever baked cheesecake | Woolworths TASTE

Cooking Instructions. Preheat the oven to 180°C . Mix the melted butter with the crushed Tennis biscuits and press into a greased 24 cm spring-form tin. To make the filling, beat the cream cheese until smooth and gently mix in the sour cream, eggs, caster sugar, cornflour, vanilla extract and the seeds of the vanilla pod..
From: taste.co.za

Preheat the oven to 180°C .

Mix the melted butter with the crushed Tennis biscuits and press into a greased 24 cm spring-form tin.

To make the filling, beat the cream cheese until smooth and gently mix in the sour cream, eggs, caster sugar, cornflour, vanilla extract and the seeds of the vanilla pod.

Spoon into the tin and bake for 30 minutes.

Switch off the oven, leaving the cake inside for 2 hours before removing it from the tin.

To make the macerated strawberry topping, bring the sherry and sugar to the boil. Add the halved strawberries (or chopped fruit of your choice) and allow to cool.

Serve the cheesecake topped with the cooled strawberries.


image of The Best Baked Vanilla Cheesecake Recipe   VIDEO

The Best Baked Vanilla Cheesecake Recipe VIDEO

This Vanilla Cheesecake is super creamy and not as heavy as traditional baked cheesecake thanks to a good dose of sour cream! Includes step by step VIDEO.
From: www.thereciperebel.com

This Vanilla Cheesecake is super creamy and not as heavy as traditional baked cheesecake thanks to a good dose of sour cream or Greek yogurt — it’s soft and luscious and perfect with fresh berries! Includes step by step recipe video.

So I actually can’t remember the last time I made a baked cheesecake.

I make no bake cheesecake all the time, and mini cheesecakes, and cream cheese stuffed coffee cakes… but a baked cheesecake? That’s at least 3-4 blocks of cream cheese (expensive!) and a few hours of baking, prepping, water bathing and coddling before refrigerating until thoroughly chilled. Not usually my idea of a good time.

But I do love a good baked cheesecake, and when I saw The Ultimate Cheesecake in the April edition of Canadian Living, I was intrigued. Could it be?!?! They also promised a perfect, crackless baked cheesecake with no water bath. That definitely spoke to this busy mom’s heart.

But I had to stay true to my rebellious ways and cut a few corners, and so even though my first cheesecake had one crack along the outer edge, my second cheesecake was totally smooth on top! I’m nearly convinced this has something to do with baking the cheesecake at such a low temperature.

I had never made a cheesecake with soooooo much sour cream. FOUR CUPS of sour cream baked in!

The second time I made it, I used 0% plain Greek yogurt for a boost of protein. The sour cream or yogurt gives this cheesecake a more delicate, more luscious texture than any baked cheesecake I’ve ever had.  I love that about this cheesecake recipe — some baked cheesecakes can be so thick and heavy.

Using sour cream in the cheesecake will give it a little more tang than using yogurt will, but I love how it complements a dollop of sweetened whipped cream and some fresh summer berries! Choose whichever you prefer — sour cream or Greek yogurt.

And if your berries aren’t quite as sweet as you like, simply slice them and toss them in a bowl with a teaspoon of sugar and let sit for 20 minutes until they start to release some of their juices. They will go beautifully with this cheesecake!

Tips and Tricks for Making the Best Vanilla Cheesecake:

Watch the recipe video down below and see how easy it is to make!


image of How To Make Perfect Cheesecake - Step-by-Step Recipe | Kitchn

How To Make Perfect Cheesecake - Step-by-Step Recipe | Kitchn

Here's a step-by-step recipe for creamy, no-fail cheesecake. We explain water baths, best ingredients, and all the smartest tips for perfect cheesecake..
From: www.thekitchn.com

Storage: Leftovers will keep refrigerated, uncovered to avoid condensation building up, for several days.

Alternative crusts: Substitute the graham cracker crumbs with 1 1/2 to 2 cups of any other crushed cookie, including gluten-free cookies. Gingersnaps, chocolate wafers, and butter cookies all make great crusts for cheesecake.

Ideas for Topping Your Cheesecake:


image of The Best EASY Cheesecake Recipe | Step-by-Step | Cookies ...

The Best EASY Cheesecake Recipe | Step-by-Step | Cookies ...

Sep 07, 2019 · Here’s how to tell if your cheesecake is done baking once you check it: The outside should be set, while the inside should jiggle ever so slightly. This means it’s done. If you bake the cheesecake long enough that the center is set, it is over baked. Over baking ALSO causes cracking, which is what you’re trying to avoid.This easy, beginner friendly cheesecake recipe makes perfect cheesecake every time! Learn how to make cheesecake using a water bath method..
From: cookiesandcups.com

This Easy Cheesecake Recipe comes out perfect cheesecake every time! Make creamy, smooth cheesecake baked in a homemade graham cracker crust.

I’ve included tons of information that will show you how to make cheesecake using a SIMPLE water bath method that’s totally beginner friendly!

Looking for a no-bake cheesecake? You might also like my favorite No-Bake Cheesecake Recipe!

An Easy Cheesecake Recipe Perfect for Beginner Cheesecake Makers!

Cheesecake is one of those recipes that can be intimidating but it doesn’t have to be. Making cheesecake at home can be super simple with the right technique and attention to detail. In this post I’m going to show you how to make the best old-fashioned cheesecake ever with step-by-step instructions.

There is nothing complicated about this recipe, which is just the way I like it. What you will end up with is creamy cheesecake and a buttery, delicious graham cracker crust.

What’s even better about this recipe, is once you’ve tried it, you will see that it’s totally open to be adapted. You can change the crust, or mix in fun things like cookie dough, or swirl it with caramel or fudge. It’s truly the last cheesecake recipe you will need. (Update: I even created a chocolate cheesecake based on this recipe after so many requests, so make sure to check that out, if chocolate is your thing!)

What’s in this Cheesecake?

Let’s start with a quick look at the ingredients for this cheesecake recipe. (See the recipe card at the bottom of this post for amounts.)

There is nothing complicated here! Simple ingredients often make the most amazing desserts. Here’s what you’ll need:

For the graham cracker crust:

For the cheesecake filling:

How to Make a Cheesecake

So are you ready to make cheesecake? I’m breaking down all the easy steps for you…Let’s do this!

Step 1: Bring Your Ingredients to Room Temperature

The first thing you will need to do before you make this recipe is take all your ingredients out a few hours before you plan on making your cheesecake. The way to ensure the cheesecake will bake perfectly is for everything to be at room temperature! I know this can be annoying, but trust me…I want you to succeed!

Step 2: Make Your Graham Cracker Crust

For this classic cheesecake recipe, we are sticking with the standard graham cracker crust. Make sure your graham cracker crumbs are finely ground. You can use a food processor or blender to do this.

Then mix your crumbs with melted butter, granulated sugar, and a little kosher salt.

Press this into the bottom and halfway up the sides of a 9- inch springform pan. I use the bottom of a glass to do this step.  A springform pan is a necessity when making cheesecake. The sides are easily removed and your cheesecake will be perfectly intact.

I like to pre-bake my crust. I have found that pre-baking lends a crispier, sturdier graham cracker crust. It only bakes for 8-10 minutes, and you can also do this step in advance!

Step 3: Make Your Cheesecake Filling

Like I said, make sure that all of your ingredients are at room temperature. Not only will this ensure it bakes perfectly, it will also prevent your cheesecake batter from being lumpy. If you try and mix the filling up with cream cheese that isn’t quite room temperature, you will get lots of lumps. A few lumps is perfectly fine, too many lumps will change the texture.

Another huge tip is to NOT over mix the cheesecake. Over mixing will incorporate too much air into the filling and cause it to crack as it’s baking. Over baking will also cause cracking too, but we will get to that in a minute.

You will need 4 packages of cream cheese for this cheesecake recipe.

Just spread the cheesecake filling on top of the crust and smooth it out using a spatula or an offset spatula.

Step 4: Bake Your Cheesecake

Baking the cheesecake is where most people start to feel intimidated. There are a lot of stories out there about how hard it is to make a cheesecake, mostly because cheesecake is traditionally baked in a water bath. But I’m here to tell you: baking a cheesecake in a water bath is EASY! You just have to follow my simple technique below.

Why are cheesecakes baked in a water bath? Because with cheesecake the goal is to bake it slowly and evenly without browning or cracking the top. A water bath lets you  insulate your cheesecake so that the outside doesn’t bake too quickly. It also helps keep the oven moist. End result: perfectly baked, moist cheesecake that is all kinds of creamy deliciousness!

How to Bake a Cheesecake in a Water Bath – Easy Method!

First, DOUBLE wrap the bottom of your pan in foil. You bake a cheesecake in a water bath, and the foil is just a preventative measure so water doesn’t leak in and cause your crust to get soggy!

Then find a baking pan that is bigger than your cheesecake pan and fill it about 3/4- inch deep with very hot water. I use my half sheet pan, but you can use any shape pan, as long as your spring form pan fits inside!

Now, carefully place your cheesecake into the oven and allow it to bake for 60 -70 minutes. Don’t open your oven constantly. I know it’s tempting to see how the cheesecake is baking, but opening the oven can reduce the oven temperature and interfere with the baking process. Wait until the 60 minute mark before you check your cheesecake.

Here’s how to tell if your cheesecake is done baking once you check it: The outside should be set, while the inside should jiggle ever so slightly. This means it’s done. If you bake the cheesecake long enough that the center is set, it is over baked. Over baking ALSO causes cracking, which is what you’re trying to avoid.

But please, if you do get a little cracking, all is not lost! This is when you break open a can of cherry pie filling and turn that cheesecake into a cherry cheesecake!

Step 5: Chill Your Cheesecake How long does it need to chill?

Allow the cheesecake to cool at room temperature for about an hour. THEN cover the pan with foil and it will need to chill in the refrigerator for at least 6 hours, but preferably overnight.

When you’re ready to enjoy your hard work, remove the cheesecake from the refrigerator. If any condensation has built up on top of your cheesecake, just take a paper towel and dab the moisture off. Then slice it and enjoy the fruits of your labor!

Tips for the Best Homemade Cheesecake

So what have we learned today? Here is a quick rundown of my tips for the best homemade cheesecake:

Cheesecake FAQs How Do I Know When My Cheesecake is Done Baking?

When your cheesecake is done baking the outside will be set while the inside will jiggle ever so slightly. This means it’s done. If you bake your cheesecake too long it will look puffy or cracked.

What Do I Do if My Cheesecake Cracks?

All is not lost if you see a crack in your cheesecake! Usually this is just a cosmetic thing. To fix it you can top your cheesecake with whipped cream, or with cherry pie filling. The crack will be hidden and your cheesecake will still taste amazing!

How Do I Store a Cheesecake?

Cheesecake can be stored in the fridge for up to 5 days. Keep it in the springform mold to hold its shape and cover it with saran wrap until you plan to serve it. Wait to add your toppings, if any, until you serve it.

Can I Freeze Cheesecake?

Yes! To freeze your cheesecake allow it to cool completely on the stovetop and set in the fridge. Then you can freeze it by wrapping it in a couple layers of plastic wrap, plus a couple layers of tin foil. Cheesecake will keep in the freezer for a few months. When you are ready to eat your cheesecake, transfer it to the fridge to thaw overnight.

Have Fun Making Homemade Cheesecake!

I hope this tutorial has helped you feel extra confident in your next cheesecake adventure! This easy cheesecake recipe will be one you make for years to come. Once you’re comfortable making this homemade cheesecake recipe you can get fancy and add your own flavors and add-ins!

More Cheesecake Recipes to Try:


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