Making a classic baked cheesecake is a delightful culinary experience. A step-by-step guide on how to create a creamy and delicious baked cheesecake:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C). Place the rack in the center position.
2. Prepare the Springform Pan:
- Grease a 9-inch (23 cm) springform pan. You can also line the bottom of the pan with parchment paper for easy removal later.
3. Make the Crust:
- In a bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
4. Press the Crust:
- Press the graham cracker mixture firmly onto the bottom of the prepared pan to create an even crust.
5. Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
6. Add Sugar and Vanilla:
- Gradually add 1 1/4 cups of granulated sugar and the vanilla extract to the cream cheese. Mix until the sugar is fully incorporated.
7. Add Eggs:
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix; just mix until combined.
8. Add Sour Cream and Heavy Cream:
- Gently fold in the sour cream and heavy cream until the mixture is smooth and creamy.
9. Pour the Filling:
- Pour the cream cheese filling over the graham cracker crust in the springform pan.
10. Tap to Remove Air Bubbles:
- Tap the pan gently on the counter-top to remove any air bubbles.
11. Bake:
- Place the springform pan on a baking sheet and bake in the preheated oven for about 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
12. Cool:
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracking.
13. Refrigerate:
- Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to allow it to set.
14. Serve:
- Once fully set, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve.
15. Optional Toppings:
- Top the cheesecake with your choice of fruit compote, chocolate ganache, whipped cream, or fresh berries.
16. Enjoy:
- Serve and enjoy your homemade baked cheesecake! It's creamy, decadent, and sure to impress.
Remember that patience is key when making cheesecake. Avoid overmixing the filling and allow it to cool and set properly for the best results. Happy baking!