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Everything you need to know about making cheesecake, from crust to filling to baking. Look no further for a creamy and ultra-smooth cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. cheesecake is creamy, silky, and smooth and very mouthwatering. Let us introduce to this fabulous recipe.
- Nonstick cooking spray: for greasing
- Graham cracker: 200 g
- Sugar: 2 cups 400 g
- Unsalted butter: 5 tbsp (melted)
- Cream cheese: 905 g (room temperature)
- Heavy cream: ½ cup 120 mL
- Sour cream: 2 cups 460 g
- Flour: 5 tbsp
- Kosher salt: 1 pinch
- Vanilla bean: 1
- Eggs: 4 large eggs
- Boiling water: for baking
- Mixed berry: for serving
How to Prepare
First step: Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
Second step: In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
Third step: Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
Forth step: Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
Fifth step: Once cool, line the sides of the springform pan with parchment paper.
Sixth step: In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
Seventh step: Add the heavy cream and beat to incorporate. Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
Eighth step: Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy. Pour the cream cheese mixture into the cooled crust.
Ninth step: Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water. Gently transfer the baking dish to the oven and bake for 1 hour.
Tenth step: Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour. Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
Eleventh step: Cover the pan with plastic wrap and transfer to the refrigerator overnight. Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
Twelfth step: Top with fresh berries, if desired. Dip a knife into hot water for clean slices, then slice and serve. Enjoy!