classic cheesecake
No Image
Things to remember: If cream cheese is too cold, or the ingredients are at varying temperatures, they will not incorporate well and it will crack when baking. If the cheesecake cools too quickly, it will crack. The cheesecake is still cooling as it refrigerates overnight. If it is covered, any residual heat leaving through the top of the cheesecake will collect as condensation which could drip onto the top of the cake and cause it to emulsify. Always use a clean, hot, dry knife for cutting and serving.
►
yield
12 serving(s)
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For classic cheesecake
-
2 lbcream cheese
-
1 csugar
-
3/4 csour cream
-
2-3 Tbspbuttermilk
-
1lemon
-
1 tspvanilla extract
-
1 pinchsalt
-
2 Tbspall purpose flour
-
3eggs
-
1egg yolk
How To Make classic cheesecake
-
1Pre-bake graham cracker crust in 9" springform pan. I don't have a recipe for this, I just feel it out.
-
2Preheat oven to 325°F and allow all ingredients to come to room temp. This is vital for allowing everything to incorporate.
-
3With beaters or paddle attachment, mix the cream cheese until smooth. Add sugar and continue mixing until smooth.
-
4In a separate bowl, mix together the sour cream, juice from lemon, and salt. Add buttermilk until mixture equals 1 cup. Add to cream cheese with vanilla and mix until smooth.
-
5Sift in flour; mix.
-
6Mix the eggs in by hand until incorporated. The more vigorously you mix the eggs, the more air you create in your batter. The more air in your batter, the more bubbles and cracks you will have in the baked product.
-
7Bang bottom of bowl on countertop a few times to jostle the batter and let rest for a couple of minutes to allow any bubbles to rise to the surface. Pour into springform over crust.
-
8Bake in waterbath for 1 hour, or until the edges are firm and center still wiggles slightly. I like to wrap the bottom of the springform in a layer of plastic wrap and then a layer of foil to prevent any water leeching into the crust.
-
9Remove from water bath (remove foil and plastic wrap, if used) and allow to cool for at least one hour before refrigerating. Refrigerate uncovered overnight before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT