Best Cheesecake Recipe
This soft and creamy cheesecake recipe is very sweet with a light and soft texture, all wrapped in a crispy Graham cracker and pecan roasted skin. Getting perfect without making cake is easier than you think and the end result is so beautiful that you almost don't need any toppings!
I love cheesecake but not the solid bricks that you find in some restaurants, for me cheesecake must have a soft texture and a sweet and sharp balance. The crust must have a nice crispness and flavor so I add roasted pecans to the mix and it makes all the difference! Cracked cheesecake is still delicious, but I have all the baking tips below for all of you who want a beautiful, flawless surface.
HOW TO MAKE CHEESECAKE
1. Add Graham crackers, roasted pecans, salt, sugar, and cinnamon to a food processor equipped with an attachment blade. The pulse until it breaks into delicious food.
2. Pour melted butter into it while throbbing. Remove the blade and use the spatula to finish mixing in the butter.
3. Transfer crust to a springform pan. Use a tall glass to tilt it down and sideways. The more you compact the crust, the better it will cut after grilling so it gives a good press. Bake at 350 ° F for about 10 minutes or until the color begins to brown.
4. Cream room temperature cream cheese, granulated sugar and salt together until smooth. I use a stand mixer that is equipped with paddle pads but this can be done with a hand mixer too.
5. Add room temperature sour cream and shake until thoroughly combined then scrape the bowl down.
6. Add eggs and egg yolks one at a time which allows each one to join before adding the next then throwing the vanilla.
7. Sprinkle flour when the mixer is low. Rub the bowl very well and then miix until the dough is completely smooth.
8. Pour the mixture into your baked crust. The contents won't really rise during roasting so you can pour it on top. I wrapped my pan in tinfoil because I was going to bake it in a tub of water but it wasn't necessary. Bake at 350F for 20 minutes then reduce the temperature to 300F and continue baking to 40 minutes. Leave the oven door closed for an hour after baking and then you can remove it from the oven. This cake is the best to cool so if possible make it one day ahead.
Light and soft cheese cake in shredded crispy cracker crackers that taste bad. Getting perfect without toast is easier than you think!
INGREDIENTS
For the edges
For cheese cake
Instructions
For the periphery:
Preheat the oven to 350F.
Add Graham crackers and roasted pecans to the food processor and your pulse until it breaks into small pieces. Add sugar and cinnamon, then pulse until fully mixed. Pour melted butter when the processor pulsates. Remove the blades and use the spatula to mix the butter completely. See the post above for instructions on how to make this without a processor or mixer stand.
Transfer the mixture to your springform skillet and spread our spatula so that the crumbs are spread evenly on the bottom and sideways. Press into a flat layer using a tall glass and really try to tamp the sides to stay in shape after cutting. Bake about 10-15 minutes at 350, or until fragrant and a darker golden color. Remove from the oven, set aside.
To fill:
Add TEMPERATURE ROOM cream cheese to a stand mixer that is equipped with a whisk attachment and mix at medium speed to the cream.
Add sugar and salt to the bowl and mix in the medium until creamy. Scrape the bowl down and stir until it's completely homogeneous.
Add sour cream and vanilla extract, stir well then add eggs and egg yolks one at a time, allowing each to enter before adding the next. Sprinkle flour and keep stirring. Rub the bowl down and stir until it's completely smooth.
Pour the mixture into a 10-inch springform pan wrapped in foil. The dough will not rise at all during this low, slow roasting so you can fill it almost to the top. If you use an 8-inch pan then you will have extra dough for individual / mini cheese cakes, which you can bake in a cupcake paper.
Place a springform skillet in a large roast pan or on a baking sheet (this ensures there are no leaks and is easier to remove from the oven.
Bake at 350 ° F for 20 minutes then reduce the temperature to 300 ° F and bake again for 40 minutes or until the tip of the cake is set but the middle is still unsteady. Turn off the oven but leave the door closed and let the cake rest for an additional hour in the oven. Remove from the oven and cool to room temperature then cover with a towel or paper towel and cool overnight. You can enjoy cheesecake after a few hours of cold, but it is much easier to cut it if you have cooled it overnight.
You can decorate cakes with dollops of whipped cream, berries, or enjoy simple ones.
I love cheesecake but not the solid bricks that you find in some restaurants, for me cheesecake must have a soft texture and a sweet and sharp balance. The crust must have a nice crispness and flavor so I add roasted pecans to the mix and it makes all the difference! Cracked cheesecake is still delicious, but I have all the baking tips below for all of you who want a beautiful, flawless surface.
HOW TO MAKE CHEESECAKE
1. Add Graham crackers, roasted pecans, salt, sugar, and cinnamon to a food processor equipped with an attachment blade. The pulse until it breaks into delicious food.
2. Pour melted butter into it while throbbing. Remove the blade and use the spatula to finish mixing in the butter.
3. Transfer crust to a springform pan. Use a tall glass to tilt it down and sideways. The more you compact the crust, the better it will cut after grilling so it gives a good press. Bake at 350 ° F for about 10 minutes or until the color begins to brown.
4. Cream room temperature cream cheese, granulated sugar and salt together until smooth. I use a stand mixer that is equipped with paddle pads but this can be done with a hand mixer too.
5. Add room temperature sour cream and shake until thoroughly combined then scrape the bowl down.
6. Add eggs and egg yolks one at a time which allows each one to join before adding the next then throwing the vanilla.
7. Sprinkle flour when the mixer is low. Rub the bowl very well and then miix until the dough is completely smooth.
8. Pour the mixture into your baked crust. The contents won't really rise during roasting so you can pour it on top. I wrapped my pan in tinfoil because I was going to bake it in a tub of water but it wasn't necessary. Bake at 350F for 20 minutes then reduce the temperature to 300F and continue baking to 40 minutes. Leave the oven door closed for an hour after baking and then you can remove it from the oven. This cake is the best to cool so if possible make it one day ahead.
Light and soft cheese cake in shredded crispy cracker crackers that taste bad. Getting perfect without toast is easier than you think!
INGREDIENTS
For the edges
- 16 Graham Crackers more if you want thicker skin
- 1 cup 70g pecans, roasted
- 4 tablespoons unsalted 56g butter, melted
- 1/4 cup of sugar 24g
- 1/2 teaspoon cinnamon 1g
For cheese cake
- 2 1/2 pounds of 1.13kg cream cheese, room temperature, 4.5 packages
- 1/2 teaspoon salt
- 1 3/4 cup of 350g sugar
- 2 teaspoons vanilla extract 10 mL
- 5 large eggs, room temperature
- 2 egg yolks
- 3/4 cup sour cream
- 3 tablespoons of all-purpose flour
Instructions
For the periphery:
Preheat the oven to 350F.
Add Graham crackers and roasted pecans to the food processor and your pulse until it breaks into small pieces. Add sugar and cinnamon, then pulse until fully mixed. Pour melted butter when the processor pulsates. Remove the blades and use the spatula to mix the butter completely. See the post above for instructions on how to make this without a processor or mixer stand.
Transfer the mixture to your springform skillet and spread our spatula so that the crumbs are spread evenly on the bottom and sideways. Press into a flat layer using a tall glass and really try to tamp the sides to stay in shape after cutting. Bake about 10-15 minutes at 350, or until fragrant and a darker golden color. Remove from the oven, set aside.
To fill:
Add TEMPERATURE ROOM cream cheese to a stand mixer that is equipped with a whisk attachment and mix at medium speed to the cream.
Add sugar and salt to the bowl and mix in the medium until creamy. Scrape the bowl down and stir until it's completely homogeneous.
Add sour cream and vanilla extract, stir well then add eggs and egg yolks one at a time, allowing each to enter before adding the next. Sprinkle flour and keep stirring. Rub the bowl down and stir until it's completely smooth.
Pour the mixture into a 10-inch springform pan wrapped in foil. The dough will not rise at all during this low, slow roasting so you can fill it almost to the top. If you use an 8-inch pan then you will have extra dough for individual / mini cheese cakes, which you can bake in a cupcake paper.
Place a springform skillet in a large roast pan or on a baking sheet (this ensures there are no leaks and is easier to remove from the oven.
Bake at 350 ° F for 20 minutes then reduce the temperature to 300 ° F and bake again for 40 minutes or until the tip of the cake is set but the middle is still unsteady. Turn off the oven but leave the door closed and let the cake rest for an additional hour in the oven. Remove from the oven and cool to room temperature then cover with a towel or paper towel and cool overnight. You can enjoy cheesecake after a few hours of cold, but it is much easier to cut it if you have cooled it overnight.
You can decorate cakes with dollops of whipped cream, berries, or enjoy simple ones.
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