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Introduction
Cream cheese cake, often simply called “cheesecake,” is a dessert that has stood the test of time, loved for its rich, creamy texture and delicate flavor. With its buttery graham cracker crust and smooth filling, this classic treat remains a favorite at gatherings and celebrations. Let’s dive into what makes this dessert so irresistible, along with the secrets to baking the perfect cheesecake every time.
Ingredients
For the Crust:
1 ½ cups of finely crushed graham crackers
¼ cup of granulated sugar
½ cup (1 stick) of melted, unsalted butter
For the Cheesecake Filling:
32 ounces (4 packages) of full-fat cream cheese, softened to room temperature
1 cup of granulated sugar
1 teaspoon of pure vanilla extract
4 large eggs, at room temperature
⅔ cup of sour cream
2 tablespoons of all-purpose flour
Step-by-Step
Prepare the Crust:
Preheat the oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
Press the mixture evenly onto the bottom of a 9-inch springform pan, creating a firm crust. Bake for 10 minutes, then set aside to cool.
Create the Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth, using a hand or stand mixer. Blend in the vanilla extract.
Add the eggs one at a time, mixing at low speed just until incorporated. Stir in the sour cream and flour until the mixture is uniform and creamy.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake and Cool the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake for 60-70 minutes, or until the outer edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for one hour. This gradual cooling process helps to prevent cracking.
Afterward, refrigerate the cheesecake for at least 4 hours, or ideally overnight, to achieve the best texture.
Serving and Storage Tips
Serving: Serve slices chilled or at room temperature, garnished with fresh berries, chocolate shavings, or caramel drizzle. A heated knife will slice through the cake more smoothly.
Storing: Cover and refrigerate leftover cheesecake for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to 3 months. Thaw frozen slices in the fridge before serving.
Tips for Cheesecake Success
Use Quality Ingredients: Opt for full-fat cream cheese and high-quality vanilla extract for the richest flavor.
Room Temperature Ingredients: Allowing cream cheese and eggs to come to room temperature makes the filling smoother and helps prevent lumps.
Avoid Overbaking: The center of the cheesecake should have a slight jiggle when you remove it from the oven; it will firm up as it cools.
Cooling Techniques: Cracking can be minimized by allowing the cheesecake to cool gradually in the oven and then in the fridge.
Health Benefits of Cheesecake Ingredients
While cheesecake is a calorie-dense dessert, it does contain beneficial nutrients:
Cream Cheese: Rich in calcium and protein, cream cheese provides essential nutrients in each bite.
Eggs: A great source of protein, vitamins D and B12, and choline, which supports brain health.
Sour Cream: Adds a tangy flavor and brings in some probiotics that are beneficial for digestion.
Nutritional Information per Slice (Based on 12 Slices)
Calories: 400
Total Fat: 30g
Saturated Fat: 18g
Carbohydrates: 30g
Sugars: 22g
Protein: 7g
Sodium: 280mg
Variations and Substitutions
Read more on next page
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