Classic Cheesecake

A few weekends ago, Chris and I took a little getaway to the Atlanta, GA area. For lunch one day, we each chose a piece of cheesecake from The Cheesecake Factory. (Yes... that was our complete lunch... we were livin' on the wild side.) He chose the Coconut Cream Pie cheesecake and I inhaled the Lemon Raspberry Cream cheesecake. YUUUUUMMMMMMM!!!! The key behind Cheesecake Factory's cheesecake is their amazingly delicious base which they then flavor in over 30 different ways. I have created my own version of a delicious Classic Cheesecake base which can be adapted to multiple different flavorings. The ingredients to a good cheesecake are basic and simple: cream cheese (full fat), sour cream, sugar, heavy cream, eggs, vanilla, salt, cornstarch, and a graham cracker crust. 

First, preheat your oven to 425 degrees and place a large roasting pan on the middle rack. The roasting pan needs to be large enough to hold your 10 inch springform pan and will later be filled half-way up with boiling water. 

The graham cracker crust is made by processing about 20 graham crackers in a food processor. (About 2-2 and 1/2 cups of crumbs) Mix the crumbs with 2 Tablespoons of sugar and 1/2 cup of melted butter. Press this mixture into the bottom and half-way up the sides of a greased 10-inch springform pan.

Place the pan into your freezer to keep it chilled until the filling is mixed.

Don't judge my freezer people.... yours is not much different and you know it.... At least the door closes.

Next, place your softened cream cheese into the bowl of a stand mixer along with 1/2 cup of the sour cream.

Do you guys have one of these mixer attachments? I love how the rubber edge helps to scrape down the sides of the bowls. It is called the flex-edge beater attachment. I do still have to occasionally pause the mixer to scrape the bottom but this helps the process a ton!

Mix the softened cream cheese and sour cream for 1-2 minutes until smooth and creamy. It is VERY important that you are using room temperature ingredients in this recipe. Otherwise, you will end up with a lumpy cream cheese mixture. Next, add in 1 and 3/4 cup of sugar, 2 Tablespoons of cornstarch, 3 teaspoons of vanilla, 1/4 cup of heavy cream and 3/4 teaspoon of salt. Mix on low speed just until combined. Scrape down the sides of the bowl as necessary. 

In a small bowl, lightly beat your eggs. If your eggs are very large, use four. If they are average size, use five. Turn the mixer on low and gradually add in your eggs, mixing until just combined. At this point, you do not want to over-beat your cheesecake mixture. 

Remove your springform pan from your overly crowded freezer and wrap the bottom and sides in aluminum foil. You will be baking your cheesecake in a water bath so you do not want the water to leak through. I may have gone overboard. I believe I used 5 pieces of aluminum foil but, by George, I was determined to not have leakage! You can also use a crock-pot liner bag but I was fresh out of those. 

In either a tea kettle or a pan on the stove, boil about 6-8 cups of water. Carefully place your cheesecake into the preheated roasting pan and pour the boiling water into the roasting pan until it come about half-way up the sides of the springform pan. Don't let the idea of a water bath overwhelm you. I am definitely not a culinary expert and even I can handle this. (Buuut... I may have slightly burned my hand... so do be careful.) 

Close the oven door and allow the cheesecake to bake at 425 degrees for 15 minutes. Then, turn the temperature down to 350 degrees and bake for another 50-55 minutes. While you are waiting.. go drink some coffee or fold laundry. No... just go drink coffee. In my case, I had to go clean this up: (It has definitely been our week for spilling things around here... a cup of coffee, a glass of sweet tea, a WHOLE CANISTER OF SUGAR!!!)

When your timer goes off, check your cheesecake by carefully giving your cheesecake a gentle shake. The cheesecake should be set but only to the point that it still give you a wobble in the center... or jiggle. Whichever awkward verb you prefer... Unfortunately, I have yet to find a mathematical measurement for "jiggle" so you will have to make that judgement yourself. I do know that if the top of your cheesecake is turning brown, it is baking for too long.

Turn your oven off but leave your cheesecake sitting in the oven with the oven door cracked for about 30-45 minutes. You want the cheesecake to be cooled enough that you can remove it from the oven with your bare hands. If you immediately remove the cheesecake from the oven, the drastic change in temperature can cause the top of the cheesecake to crack. It may still crack anyways but come on people... does it really matter??!!! I will not discriminate my cheesecakes based on cracks. Cracks or no cracks, every cheesecake is beautiful to me and I have no problem stuffing it in my mouth. And here it is waiting on me....

Once cool enough, remove the pan from the oven and roasting pan, remove the foil, and place the cheesecake on a cooling rack. Carefully run an offset spatulla or small knife around the edges of the cheesecake.

Let the cheesecake cool for another 30 minutes on the rack.

When the cheesecake comes to room temperature, mix together your ingredients for the sour cream topping: 1 cup of sour cream, 1/8 cup of sugar, 1/8 cup of heavy cream, 1/4 teaspoon of vanilla, and a pinch of salt. Spread it over the cheesecake in a thin layer.

Cover with plastic wrap and transfer to the refrigerator. Let it cool in the refrigerator for at least 2 hours or overnight in the springform pan.

When ready to serve, remove from the refrigerator and gently release it from the springform pan. 

Place it on a serving plate and serve with the topping of your choice. I have included the recipe for an unbelievable Caramel Pecan Topping. Warm a knife in hot water to get the cleanest cut on your cheesecake. Here are some other topping ideas: a fruit sauce such as strawberry, blueberry, or raspberry; chocolate or caramel sauce; lemon curd.

For the Caramel Pecan Topping: Toast 2 cups of pecan halves in a 325 degree oven for 10 minutes. In a saucepan, combine 1/2 cup of brown sugar, 4 Tablespoons of butter, 1/3 cup of heavy cream, 2 Tablespoons of light corn syrup, and a pinch of salt. Bring to a bubble and add the pecans. Take the pan off of the heat. As the mixture cools it will also thicken. Enjoy on top of your slice of Classic Cheesecake.

Classic Cheesecake Recipe:

Ingredients:

Crust:

2-2 and 1/2 cups of graham cracker crumbs (about 20 graham crackers)

2 Tablespoon sugar

1/2 cup (1 stick) butter, melted

Filling:

5 8pz pkgs of full-fat cream cheese, softened to room temperature

1/2 cup sour cream

1 and 3/4 cups of sugar

2 Tablespoons cornstarch

3/4 teaspoon salt

3 teaspoons vanilla

5 eggs (4 eggs if they are extra large)

Sour Cream Topping:

1 cup sour cream

1/8 cup sugar

1/8 cup of heavy cream

1 teaspoon vanilla

a pinch of salt

Instructions:

1. Preheat your oven to 425 degrees and place a roasting pan on the center rack. Bring 6-8 cups of water to boil on your stovetop.

2. Crush graham crackers in a food processor. Mix with 2 Tablespoons of sugar and 1/2 cup of melted butter. Press into the bottom and half-way up the sides of a greased, 10-inch springform pan. Place the pan into your freezer to keep the crust chilled until the filling is mixed.

3. For the filling, mix the room temperature, softened cream cheese and sour cream in a stand mixer for 1-2 minutes until smooth and creamy. Next, add in the sugar, cornstarch, vanilla, and salt. Mix on low speed just until combined. Scrape down the sides of the bowl as necessary. In a small bowl lightly beat your eggs. (If your eggs are very large use four. If they are average size, use five.) Turn the mixer on low and gradually add in your eggs, mixing until just combined. At this point, you do not want to over-beat your cheesecake mixture. 

4. Remove your springform pan from your freezer and wrap the bottom and sides securely in aluminum foil, or place pan in a crock-pot liner bag. Pour your cream cheese filling into your crust. Carefully place your cheesecake into the preheated roasting pan and pour the boiling water into the roasting pan until it come about half-way up the sides of the springform pan. Close the door. Bake at 425 degrees for 15 minutes and then reduce the heat to 325 degrees for another 50 minutes.

5. When your timer goes off, check your cheesecake by carefully giving it a gentle shake. The cheesecake should be set but only to the point that it still give you some wobble in the center. If it is still very loose, check it in 5 minute increments. When done, turn your oven off but leave your cheesecake sitting in the oven with the oven door cracked for about 30-45 minutes. Remove the pan from the oven, remove the foil, and place the cheesecake on a cooling rack. Carefully run an offset spatula or small knife around the edges of the cheesecake.

6. In a small bowl, mix the sour cream, sugar, heavy cream, vanilla, and salt for your sour cream topping. When th cheesecake has come to room temperature, spread the filling on top. Cover with plastic wrap and transfer to the refrigerator. Let it cool for at least 3 hours or overnight. When ready to serve, remove from the refrigerator and gently release it from the springform pan. Place it on a serving plate and serve as-is or with a topping of your choice. (See the recipe below for a decadent Caramel Pecan Topping.)

Caramel Pecan Topping:

Ingredients:

2 cups of pecan halves

1/2 cup of brown sugar

4 Tablespoon of butter

2 Tablespoons of light corn syrup

A pinch of salt

Instructions:

1. Toast 2 cups of pecan halves in a 325 degree oven for 10 minutes. In a saucepan, combine 1/2 cup of brown sugar, 4 Tablespoons of butter, 1/3 cup of heavy cream, 2 Tablespoons of light corn syrup, and a pinch of salt. Bring to a bubble and add the pecans. Take the pan off of the heat. As the mixture cools it will also thicken. Enjoy on top of your slice of Classic Cheesecake

I hope this Classic Cheesecake becomes a regular dessert at holidays and family gatherings! I pray it brings your family much joy!

John 3:16 - "For God so loved the world that He gave His only begotten Son, that whosoever believeth in Him should not perish but have everlasting life."