Most plain cheesecakes have the same basic ingredients. These may vary in amounts according to the baker and of course, the size of the springform pan.
I was always intimidated by this complicated-sounding dessert using a special pan but I finally broke through my fears. My, oh my, it is actually one of the easiest desserts to make once you get the hand of the pan.
In this cheesecake, I think it is the baking and mixing directions that make it so luscious. I found it originally on @cookerofdeliciousness. I was impressed by the outcome of my first two cheesecakes, this will be my go-to for all time. I added more sugar, of course. I altered some of the directions that I found worked better for me.
Momma would have never made this or any cheesecake because this one is left in the oven for several hours. Her oven could not be occupied that long with a dessert. She had supper to make!
The graham cracker crust is the standard crust that you bake for 7-8 minutes and remove from the oven. In this case, you bake the crust at 350 degrees and after removal from the oven, immediately reduce the heat to 325 degrees.
It is so important for ingredients to be at room temperature. I like to take my ingredients out at least three hours before and if know I am going to bake them first thing in the morning, I will take them out the night before.
The cream cheese should be beaten for several minutes and the bowl should be scraped down because lumps may be stuck in the bottom. Sometimes it looks creamy on the top but it is still lumpy on the bottom. It should be totally creamy and not just on top! Then add the sugar slowly by pouring in a thin stream while the mixing is running. After all of the sugar is added, place on high speed to fully incorporate the sugar. Again, scrape the sides and bottom.
Vanilla and sour cream can be added at this time and beaten. Lastly will be the beaten eggs. Pour them in slowly and beat until no eggs are visible. Again scrape sides and bottom and give one more whirl.
Place several cloths on the counter or hot pads. Take your mixing bowl, and tap for at least 30 seconds to remove air bubbles. You will actually see the bubbles come to the surface. Pour into your crust. Your 9-inch pan will be full.
Bake at 325 degrees for 30 minutes. Set your timer.
Reduce heat to 250 degrees and bake for 45 minutes. Set your timer.
Turn off the oven and leave it in the oven for 3 hours. It may be still warm.
Unlatch the springform pan. Lightly cover with foil.
Refrigerate for several hours or overnight.
Top with your favorite toppings. That can be mixed fruit or chocolate drizzle, chopped-up candies, you name it.
HAVE FUN!
CHEESECAKE DELIGHT
Rich dessert with smooth and creamy texture
Ingredients
CRUST
- 1 1/4 cups crumbs
- 5 tablespoons sugar
- 6 tablespoons melted butter
FILLING
- 5 8-oz packages Philadelphia Cream Cheese, room temp
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 5 eggs, whisked with fork
Instructions
CRUST
Preheat oven to 350 degrees. Lightly spray a 9-inch springform pan with nonstick spray
Whisk crumbs and sugar with a fork.
Add melted butter and stir until all crumbs are moistened.
Press into the bottom of the pan.
Bake 8 minutes.
Turn heat down to 325 degrees. Remove and set aside.
FILLING
Beat all cream cheese on high (must be room temp) for about 5-6 minutes. It will be smooth and creamy. Scrape down sides and bottom often.
Slowly add sugar and when it is all added, continue beating for about 3-4 minutes.
Add vanilla and sour cream. Scrape down the sides and bottom.
Add beaten eggs and beat only until you can no longer see the egg. Be sure to scrape down the sides and bottom and if the mixture needs a final beating, give it a quick beat.
Put some heavy washcloths or thick hot pads on the counter. Tsp the bowl with batter on the counter for 30-45 seconds to release most of the bubbles. DO NOT SKIP THIS STEP.
Bake 30 minutes at 325 degrees. Reduce heat to 250 degrees and bake another 45 minutes. Leave in the oven for 3 -4 hours.
Remove. Release the handle on the pan. Wrap in foil lightly and refrigerate. It may still be warm. That is okay.
Refrigerate for several hours or overnight. Top with your favorite topping or eat as is!
Enjoy.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 633Total Fat: 50gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 214mgSodium: 443mgCarbohydrates: 38gFiber: 0gSugar: 36gProtein: 10g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“The capacity to learn is a gift; the ability to learn is a skill; the willingness to learn is a choice.”
-Brian Herbert