This is the recipe I use for cheesecakes. I’m doing this more for posterity; it’s been a while and this blog is a good way to keep track of details I might forget.
Shortbread Crust
- 1 Cup Flour
- ½ Cup Butter
- ⅓ Cup Icing Sugar
- ⅛ Teaspoon Salt
Cheesecake Filling
- 1 Kg Cream Cheese
- 1 ½ Cup Sugar
- 1 Cup Sour Cream
- ½ Cup Whipping Cream
- ¼ Cup Flour
- 1 Tsp Vanilla
- 4 Eggs
Making the Crust
In a bowl, add the flour, sugar, and salt. Mix them.
Add in the butter, and mix until the combination starts to become a paste.
Put the mixture in a pan. Use your fingers to spread the crust evenly, and a little up the sides. Poke holes with a fork, and then insert into the freezer.
Making the Filling
In a bowl, add the sugar and cream cheese.
Mix them until there’s no more loose sugar left.
Add in the whipping cream. Then start adding the eggs, mixing well after each one is inserted. Then add the sour cream, flour, and vanilla.
At this point it’ll be chunky from the pieces of cream cheese. I use an immersion blender to turn it into a uniform goo.
I set the oven to 350 F. I pull the pan out of the freezer and pour the mix into it.
I wait for the oven to heat up to reach temperature and insert the pan. I bake it for 1 hour, or until the top has started to turn a nice golden colour. I then leave it in with the oven turned off for another few hours before putting it in the fridge overnight (or five hours.)
Note: To avoid cracking like above, I started putting in a pan with water in it in the oven when I insert the cheesecake. I remove the pan with the water after 30 minutes of baking.
Comments
5 responses to “Cheesecake Recipe”
*First*
Looks yummy!
And it’s a little random, but I have a memory of reading/hearing that if you let the cream cheese reach room temperature it does something that may or may not be better for the end product. Tina might be able to confirm/deny this…
And yay for commenting!
Pointers are definitively welcome. I did pull the cream cheese straight out of the fridge, which doesn’t sound now like it was the best of things.
*wipes a tear of pride from her eye* He’s right!
You might find that if you let the cream cheese come to room temp, you will not need to mix it as long. The mixing puts air into the batter, which causes the cake to rise and then collapse, which leads to cracking. Also having your eggs at room temp will help the proteins relax, which will also lead to a smoother product. (when baking traditional cake, allowing eggs and milk to warm prevent tunnelling)
The water bath does two things – it adds humidity to the air in the oven, and it ensures even cooking. Alton Brown has all kinds of sciency things to say about cheesecake that I found very interesting!
All that said, I am 100% certain your cheesecake is PHENOMENAL, and I would be happy to eat it any day, any time. It is my favourite “cake”.
Nicely done Jeremy. 😀
I had never heard of tunnelling before reading your reply. That’s really good to know; I had never considered the repercussions of mixing too much. I also didn’t know Alton Brown did an episode that covered cheesecakes. I really need to catch up!
I love cheesecakes too. It’s up there with ice cream cakes and apple hand pies for desserts I can never get enough of.
Speaking of which, you said it’s your favourite cake – is it also your favourite after-dinner dessert? What about you Jeremy? What’s your favourite post-meal dessert?
All other readers are also welcome to answer. 🙂
My favourite after dinner dessert is more dinner…I will always pick more dinner over dessert. I prefer savoury to sweet, so if it’s in the evening and I’m feeling snackish, chips or popcorn are high on the list, but every now and then coconut ice cream is a nice treat 🙂