Made with a graham cracker crust and an ultra creamy filling, this is sure to become one of your favorite cheesecake recipes. Serves a crowd! Beginning with that thick and buttery graham cracker crust you know and love, topped with a seriously smooth cream cheese filling, and finished off with a fresh strawberry sauce.
The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation. The best type of pan to use for a water bath is a roasting pan or any other large baking pan with sides at least 2 inches high. You need a pan with high edges so you can put enough water into the pan without it overflowing.
The best way to prepare a water bath is to place the wrapped cheesecake pan into the roasting pan, place the pan into the oven, and then — very carefully — add 2 inches of water into the pan. I hope that helps! Yes, of course! Baked cheesecakes freeze great! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag.
This cheesecake will keep, stored properly in the freezer, for two months. To defrost the cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven! Your email address will not be published.
Question…when you refrigerate after running knife and letting sit for another 15 do you leave it in the spring form pan? Do you leave the foil in it? I have same question, after running knife around pan do I take spring form off or before serving.?
This came out perfect and the flavor. This is the best cheesecake I have had thus far. I would suggest wrapping the cheesecake cake pan in a slow cooker liner before wrapping it in foil to ensure that no water seeps in during the baking process.
Thanks for the delicious recipe. I love the slow cooker liner suggestion. Thank you for the tip. Thank you for this suggestion!!! I will be looking for one of those liners. Just want to say that your recipe made me famous with family and friends. Best cheesecake ever!!! I love all the cheesecakes but New York style is my favorite favorite. After it was in the oven baking already of course! This is the only baked cheesecake I have ever made and it rivals anything I have purchased in a store or restaurant.
I had all the ingredients on hand- but my sour cream was older than I thought and looked like a penicillin farm. Substituted that with. I had garnered info from several different recipes and went with this one. So delicious! My family and the neighbors loved it! Can you use a regular pan instead of a spring form? I just have regular glass pie pans. Would that effect the water bath? Thank you in advance.
Hi Amanda. Unfortunately, I do not think this would work in a regular pan. There is too much liquid and it will not cook properly in the glass. I hope you can find a springform pan to make this! Never once used water and it came out delicious. Water got into the aluminum foil and the crust around the outside looks soggy!
I am just sticking it in the fridge now to set. Is it even worth trying, or is it a fail? Hi Kari. However, I have had this issue before and after chilling for the 6 hours it turned out fine.
Btw — did you use multiple layers of heavy duty aluminum foil? I find that method is best for keeping the water out. Try wrapping the springform in a crockpot liner before wrapping it with layers of foil. No water seepage! Works every time. I use multiple layers of foil and tightly encase the foil with two layers of cooking twine.
The same thing happened to me today! Wishing I had just stuck to buying it from the store… I used 5 layers of heavy duty aluminum foil, and water still managed to seep into the springform pan. I let it sit for 8 hours, but it was totally ruined.
My husband understood and appreciated my efforts, but I feel I wasted the entire day. I read another post that said to maybe try filling a pan with water and placing it on the lower rack, with the springform pan on the rack above. If I ever am brave enough to attempt this again, I will avoid placing the springform pan in the water.
Hi Hannah. I can only imagine your disappointment. A quick question: Did you wrap the foil all the way up the sides of the pan at every angle? The foil should go to the top of the pan and tuck over slightly.
Hi I find that not wrapping foil around spring form pan and not using a water bath works great for me!! Beasuse the last cheese cake I made used hot water in a oven safe large glass measuring pitcher, placed on cookie sheet, under the spring form pan gives enough moister to keep cheese cake from cracking.. No cracks!! Used on this cheese cake, worked wonderfully. Unfortunately my cheesecakes still crack.
I have this recipe in the oven now and it started to crack about halfway through cooking. Any other tips to try? Christine…a pan filled with water on the bottom rack worked well for me also. I can hide the crevasses with sweetened sour cream! I had the Water everytime. I had a Dear Friend to share a tip me. Thats the way over 10 Years with no cracks. Cheesecake Perfect everytime.
That is the way I do it as well … large pan of water on the rack underneath the cheesecake. Perfectly every time! I did this with the pan on the rack below the springform. Filled the roasting pan with water My cheesecake has a huge crack. Totally bummed. I guess the strawberries will help. This is my favorite cheesecake recipe. I set my springform pan in a square silicone baking dish then set it all in a large pan of water.
It comes out perfect. No way for water to get in unless you slosh it lol. If nervous about water bath try this technique that does not require wrapping or tinfoil. Place cheesecake in cold oven. Turn on at degrees. Let bake for 3 hours. Turn oven off and let sit in oven for another hour longer if you want then remove from oven and cover with plastic wrap and chill in fridge.
You should have a creamy white not browned cheesecake with a smooth top and no cracks. A quick question… I see that the crust, filling, and sauce all take sugar, but only the filling specifies granulated sugar… Do all three take granulated sugar?
Thank you so much! Hi there! And on my third cheesecake today! One for me and the other for a friend for easter! Hope she likes it as much as I do. I made this for Easter and water got into the pan.
I was so upset and almost threw the whole thing out. SO happy it turned out OK, Karla! You might also try using a slow cooker liner before the foil. Made this for Easter and everyone went crazy for it.
Have you ever tried this in smaller springform pans? Any tips on adjusting cooking times? Thank you for sharing this recipe! Total win! Wendy, this comment made my day! You want the cheesecakes to have just a little wobble in their centers. Was looking to make this today. Can I substitute whole milk for the heavy cream?? Thanks so much!!! Hi Melissa. Hi I was just wondering… I saw your reply saying that you have never used cream but your recipe calls for cream… should it be something else?
Hi there, i am making this tonight. I have made it before and it is amazing. Everyone always raves about it. Unfortunately, my 9in springform pan has come up missing and all I have is my 10in. Is there a way to add a little more to it to make it work?
Hi Courtnie. Made this for Mothers Day and it was absolute perfection! Covered it with mixed berries and it was such a hit! Thank you for sharing! I followed the instructions step by step and my cheese cake still cracked. Any suggestions as to what I might have done wrong. Just wanted to pop in and let you know that you have 3 more cheesecake fans at the end of a dirt road in New Mexico!
Our daughter who is a graduate student was home for her birthday this weekend and she requested cheesecake. I wanted the best one I could find and yours did not disappoint! Thank you so much for sharing your wonderful recipe. The search for the best cheesecake ever has ended. Now I just need to add an extra leg to my morning walk!
This is quite possibly the best cheesecake recipe Ive used. I added lemon zest and extra vanilla to my cheesecake mix. I also doubled the crust recipe since I like it to go up the sides. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature.
Cover and chill at least 8 hours. Cool cheesecake in closed oven 30 minutes. Because we wanted the height of a traditional New York-style cheesecake, we baked this in a springforn pan with high 3-inch sides.
If you're not sure about the dimensions of your pan, use a ruler to measure the inside of the pan. To prevent cracks and ensure a creamy texture, the cheesecake needs to cool gradually in the closed oven for one hour. I've tried many lower calorie recipes and this is by far the best. Easy to make, dense and very delicious.
I used a graham crust. Also, I used the steam bath method along with opening the oven at the end and there was not once crack on the cake. Presentation was beautiful. This is good, in fact really good, but have to disagree that it is easy to make.
I use a Pillsbury pie crust to save time and this is not my forte. I rarely give 5 stars so this is a great review for me. When taken out of oven I run warm butter knife around edges to prevent from sticking to ring. Made this over the weekend and did a mixture of half cream cheese half quark. Soooo delicious! Betty Dickson. I really liked this recipe. I did add a little more butter to the crust so it would stick to the sides of the pan better.
I used my KitchenAid mixer to mix the filling ingredients but I over beat it the first time I made it and it was too airy. I was more careful the next time and it came out perfect. That time I didn't have a lemon or an orange to zest so I substituted key lime and tangelo zest.
I had to take it out of the oven a little early so I could cook my roast. It cracked a little but not as much as most of my cheesecakes have. I have served it with homemade blackberry sauce and with homemade lemon curd. Both were ever so tasty! My mom wanted a NY style cheesecake for her birthday so I decided to make her one.
Glad I found this recipe. It was easy to make and mine did crack a bit on top but I think that I may have over baked it a little bit. Both my mom and aunt are from NY and they raved about this other friends of my mom could not stop eating it. Will be my go to recipe from now on. Easy to make not a lot of ingredients and light and tasty. Elana P. This is an amazing recipe. It came out perfectly and is the best cheesecake I have ever tasted and that's including any cheesecakes ever purchased in bakeries.
I will definitely be adding this recipe to my favorite cheesecakes list. It's an easy and delicious go-to when you want a quick, basic cheesecake. Looks like a great recipe. Going to make smaller cakes in cupcake pan using this recipe. Plan on freezing them later to have as needed. To take a cheesecake from a 4 inch deep by 9 inch diameter cake pan one has to properly prepare the pan. Melted butter slathered on the inside, then line the bottom of the pan with a parchment paper circle, then line the pan walls with parchment paper.
To depan, after refrigeration, use hot water in a sink to set the chilled cheesecake to float for maybe 15 seconds. Use a cake circle covered with parchment and turn the cake pan over on the circle.
Then with the crust side being up place your serving plate on the crust and invert. A solid cake pan is the answer to non soaked cheesecake. I also omit zest but add 2 extra teaspoons or lemon juice and a half cup more of sour cream. I also like more crust so I double mine in volume using same amount of sugar.
This, if you know anything about c. This is awesome. Anyone complaining about sugar in the crust causing a problem is just can't-bake-blather. I would recommend to anyone that is going to bake cheesecake invest in a 9 inch by 4 inch deep cake pan. Use the water bath. To get a cheesecake out of a cake pan entails pan preparation and a plan f. I've tried many and this is the best.
I've made it about a dozen times and it turns out perfect every time. Rating: 1 stars. This recipe does not work! Sugar in a graham cracker crust turns it into brittle. Everything is off. Rating: 4 stars. I do not follow the directions exactly--I don't put it in a water bath.
I put a pot of water underneath the cooking cheesecake. I'm at high altitude, feet above sea level, so I make modifications based on that. It takes longer to bake. I put a foil top over it so it doesn't get too dark. I make sure I add the eggs last and do not beat them in so much as blend them in.
AIR causes crevices. I usually mess around with the crust, sometimes using crushed hazelnuts or crushed pecans, but it always comes out perfect. The only time I ever had a problem is when I moved to this high altitude area and didn't know to adjust.
0コメント