Just the mention of the word “cheesecake” makes your mouth water. Cheesecake is one of the most decadent desserts but sadly, not many people know how to make it properly. This does not mean that you cannot learn how to make this blissful dessert in time for the holidays. Wouldn’t be nice to show your family and guests your baking skills? The year is about to end and if you still want to accomplish one important resolution, then learning how to make delicious cheesecake is the best way to seal the deal.
The best news about making a cheesecake is that all ingredients are readily available not only in your home but also at a store close by. Furthermore, all you need is a complete list of ingredients, step by step guide, time, passion and dedication. The one thing you need to know before learning how to bake a cheesecake is that there are so many flavors one can make. They include chocolate, pumpkin, chocolate cappuccino, marbled pumpkin, vanilla bean, easy sour cream, white chocolate raspberry, caramel macchiato and many more.
In this guide, you will learn how to make a simple cheesecake. Remember, this tutorial is just a guide. You can try out some of the cheesecake flavors mentioned above for a greater dessert.
a. One cup of sugar
b.One cup of sour cream
c.One cup of heavy cream
d.Quarter cup of flour
e.Two teaspoons of vanilla extract
f.16 ounce cream-cheese
a. Quarter cup of light brown sugar
b.Half a cup of melted butter
c.Half a teaspoon of vanilla extract
d.One and a half cup of crushed graham crackers. You can also opt for honey graham crackers if you are looking for an exceptional taste
Preparation time – 20 minutes
Cook/bake time – 1 hour
Take a clean bowl, combine all crust ingredients and stir together until all crumbs have been coated evenly. Use a fork for better results. Proceed to press the mixture at the bottom of a spring form pan. Make sure that the crumbs are compact.
Place the mixture in the refrigerator until you have prepared the cheesecake filling.
Making of the Cheesecake filling
The second procedure you are going to accomplish is the making of the cheesecake filling. To ensure that your final cheesecake filling is not crumbly, you need to select the right pan. The best pan for a smooth crumble-free cake is the spring form pan. The pan is designed in form of a round cake and has a removable bottom. The whole pan is held together by a sprung collar. Use the spring form pan with the already prepared crust. Start the oven and preheat it to between 320 to 350 degrees. Remember to line up the pan with parchment paper or aluminum foil.
Start by cutting the cream-cheese into large chunks and place it in the bowl of your mixer. Fit the electric-mixer with the paddle attachment in order to get the creamiest texture. Whip the mixture with an electric-mixer at low or medium speed. Do this for a total of four minutes. Continue with the process until the final mixture has no chunks and its creamy. Scrap the mix from the sides of the bowl. This is important as large chunks of cream-cheese do get stuck on the sides and bottom of the bowl. Add the sour cream, add the heavy-cream and blend them together.
Proceed by pouring the rest of the ingredients into the bowl one at a time. Set the electric-mixer at low-speed until you achieve a creamy mixture with no lumps. Before adding an ingredient, make sure that the previous one is fully incorporated into the mixture. (Useful tip – ensure a period of 4 minutes elapses before adding another ingredient) Between every addition, you need to scrap the sides of the bowl. Pour the mixture into the pan and proceed to tap the pan on a hard surface. This helps to remove any air bubbles. You can save a quarter cup of the mixture for later use.
Pour the mixture into the pan with the crust and place it in the oven. Bake it in the oven for a period of one hour. You can also prepare a water bath. Pour two quarts of water to boil and once it has boiled, place it in a roasting pan. Ensure it attains a halfway level up the side of your spring form pan. This will help you give the cake a water bath helping it to cook without cracking the crust.
Turn your oven off, crack its door open and let the cheesecake cool for an hour. Remove the pan and run a sharp knife or spatula on the inside rim of the spring form pan. This helps to release the cheesecake and prevent cracking as it cools. Place it on the counter to cool. You can store it in the refrigerator overnight and when ready to serve, remove it from the pan and let it sit out for half an hour before you serve.