I have tried a lot of cheesecakes, and not a single one compares to this Cheesecake with Sour Cream Topping. Can’t wait to try this but I have a question: with my standard cheesecake recipe (which has a tendency to crack), I usually add a sour cream, a little sugar, a little vanilla topping. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Swirl a hefty helping of lemon curd on top and decorate with fresh raspberries. https://www.southernliving.com/food/entertaining/creamy-cheesecake-recipes Or find a friend and borrow one. Thank you so much for sharing it! I’ve never tested this recipe with anything but cream cheese so, I have no idea. halves is plural, like two halves. By Georgina Kiely – Digital food editor, bbcgoodfood.com, Magazine subscription – save 44% and get a cookbook of your choice. Loved this cheesecake, it was probably the best cheesecake I have ever made! A decadent make-ahead dessert that’s zesty, chocolatey and crunchy – basically everything we want from our end-of-meal treat. Your guess is as good as mine. Just wondering…, How long would i need to bake it for a tiny springform pan? Bonus points for this recipe not needed a water bath. To me, classic cheesecake … The only “issue” I had was with the crust. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Try grinding vanilla wafers or vanilla Oreos. […] am 100% tempted to make this cheesecake. This is the best Cheesecake we’ve ever had! This freezable cheesecake is easy to make and won’t take all day. This is by far the easiest and best Cheesecake recipe I have used. The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. It turned out fabulous! https://www.allrecipes.com/recipe/236064/our-best-cheesecake A moderate speed. These easy recipes include chocolate, berry, citrus and boozy cakes. This make-ahead, no-bake malt chocolate cheesecake is the ultimate cheat’s dessert. My tweaks: I was skeptical when I saw this recipe because it seemed like I’ve attempted some in the past that were similar to this but the would always crack. Save my name, email, and website in this browser for the next time I comment. I wish I could post a picture of how great it turned out as it really was the only one I’ve made that didn’t crack. Yum! No unnecessary browning around the edges. I, too, have ruined good cheesecake with a water-bath gone wrong and always thought there had to be a good method for foregoing the whole thing. Only problem so far, I have made it 3 times in 3 weeks! Join thousands of readers & get easy recipes via email for FREE! When the cheesecake is done, I add the topping then bake an additional 5 minutes. For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy … Thanks Lauren for all the amazing recipes you share! I tried this for the first time back in April during the pandemic lockdown and it was great. Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Secondly, it was very soft and soggy, almost like the butter was separating from the crumbs. Made this and it turned out perfectly! Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. I'm Lauren--a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get. amazing!!! O my word how easy this was. Usually low fat makes it thinner. And so worth the time! The filling was superb, but the crust to me was a little sweeter than I would have liked, so I think I’ll try less sugar next time. I’ve made cheesecakes for years and none have ever turned out as perfect as this one. I think when you cut into a cheesecake, it should look as if it has a crumble to it but should stay together when you cut smaller pieces off with a fork. Would digestives work? Did you use the thicker crust directions in the recipe card notes? I’m down found anyone that could make it like that again. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did. Me too, my first one and it was truly amazing. I made this recipe and it’s absolutely perfect! Girl, I have no idea. Put simply, this recipe kicks hind-end. Like I mentioned above, you only need SEVEN simple ingredients for this recipe. Not too fast, not too slow. It turned out beautiful. Since this recipe does not call for a water bath, no foil is needed! does anyone know what i did wrong? My family requests this all the time and said tastes better than a real bakery one. I can’t thank you enough for your recipe ❤️❤️. It still tastes great and had a great consistency, didn’t crack. Lemon cheesecake is a pud we can never resist. Let’s kick off with a perfect marriage of two of our favourite desserts: Bakewell cheesecake. Will make over and over again. Thank you. It is so good I am making another one this weekend… this is my favorite cheesecake by far.. thanks so much.. My 10yr old daughter was craving Cheesecake. Prepare the sour cream topping: Place sour cream in a medium sized bowl, stir in the powdered … If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes. Here’s how I’ve dealt and adjusted my recipe to ensure these three things don’t cause any issues: Looking for even more mouth-watering desserts? LOVED this cheesecake. This cheesecake is perfect. You’ll just have to adjust the crust by using gluten free cracker crumbs or cookies to keep the cheesecake gluten free. No cracks. My husband doesn’t like traditional cake for his birthday so I made this cheesecake and it was a hit. Lauren’s Latest – a food and lifestyle blog for busy parents, featuring family-friendly, tried and true recipes. Bake for 30 minutes at 325 degrees. I think those would be best. Is this cheesecake creamy or more dense & crumbly? I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. I’m very very very impressed. All the struggle to make a perfect cheesecake with NO cracks. I’m trying again and I forgot to buy the cream cheese. Yes, you need a water bath for a 6 inch cheesecake. A few modifications made with spectacular results: https://www.epicurious.com/recipes-menus/best-cheesecake-recipe-ever-article However, my 6 inch cheesecake … Your recipe was the first cheesecake one I’ve tried, precisely for the same reason you created this one. Try my pumpkin cheesecake: https://laurenslatest.com/pumpkin-cheesecake/. I never tested them in muffin tins! Made it for my husband’s 42nd birthday last night, and he declared it the best he’s ever eaten! Preheat oven to 350 degrees. This looks fantastic and I can’t wait to try it! This baked beauty can be decorated to suit your artistic chocolate talents and will go down a treat at any dinner party. https://thesuburbansoapbox.com/the-very-best-new-york-cheesecake-recipe I just made this the other day and it really lives up to the hype! Super simple, but plan to be home most of the day when you make it. Should I use the same quantity of digestives as graham crackers? Not only did I test this recipe a bunch of times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Piped lemon curd into, and swirled within the batter for a little eye catching design. Omg! Thanks for the recipe! Just a little lemon cuts through the sweetness of this vanilla-spiked New York cheesecake. Best Cheesecake Toppings. No one cared that the slices were not picture perfect because it tasted so good. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking. I made this exactly as written. She said that it was an indication cheesecake was made properly. Thank you Lauren for the most perfect cheesecake. This recipe is based off of my 9 inch cheesecake recipe. Thanks in advance! Seven simple ingredients. Most amazing recipe ever, everyone I made it for said it was the best cheesecake they’ve ever had (and they’re picky)!! sounds like a lovely recipe but you neglect to write how long it should bake at 325 degrees before reducing the heat to 250. . The extra-decadent holiday cheesecake you love in December may pale in comparison to a fruity, no-bake dessert in August. No need for another cheesecake recipe ever! You're currently on page 1 Page 2 Next; Chocolate hazelnut ice cream cheesecake. Have you tried this before? Thank you! followed the instructions verbatim and this cheesecake turned out perf! That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. I followed the recipe *except* I did cut it all in half since it’s just far too much cheesecake for us here at home – even considering my pregnancy cravings! Refrigerate until chilled completely (6 hours to overnight). There is a BLOG and a recipe… read the recipe step 7… 325 for 30 … 250 for 45, I have the recipe of an outstanding restaurant. Thank you so much! This Recipe turned out great instead of using sour cream I used plain yogurt. This boozy Tia Maria cheesecake definitely has the wow factor. Most disappointing comments are the ones where folks that haven’t tried the recipe tell you what they would do differently Tell us how this recipe that we all came to read worked for you instead. Top it with whipped cream or chocolate sauce, caramel or fruit – this is the best versatile cheesecake recipe! I used gluten free chocolate chip cookies for the crust and it is 100% the best cheesecake I’ve ever made. Yes, as long as its not too thick and you bake it completely first. Ok, I tried it. I can not find sour cream in my country what is a good substituto? Looking forward to making this again, but full portion next time. Mine is browned all across the top. She said this was the best cheese cake she’s ever tasted. hope to get more recipes from you thank you . Have you ever incorporated any add ins to this recipe? I’ve never been much of cheesecake fan (made it for my husband), but I must say it is amazing…I’ve been converted into a fan! Try monk sugar since it’s super sweet with ZERO sugar in it. Rich, creamy, perfectly baked cheesecake couldn't be easier. I have made this cheesecake exactly as the recipe was written a couple if times and each time it turns out perfectly! She is now throwing out her recipe and putting this one in its place! I followed this recipe to a T and guess what? It features a crunchy peanut cookie base, creamy peanut filling and peanut brittle topping, just for the triple-nut thrill of it. It outter portion was set up perfectly. The best baking pan for this cheesecake recipe is a 9-inch springform pan and don’t have a suggestion for an optional pan to use instead. Thank you Lauren! I’m kind of craving peanutbutter cheesecake with chocolate ganache. You can definitely halve the recipe, but I’m not quite sure what size baking pan you would use. I think that would fix your issues. My children were very skeptical to eat cheesecake as they had never had it before. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. There were no cracks and it tasted delicious! I was able to get the slides out if the springform but it was difficult. I followed this recipe exactly how it is written and it came out absolutely perfect!!! I made this recipe last weekend and it turned out perfectly! I bet you’ll find the same thing, too. Whether you're looking for no bake, new york style, cheesecake bars, cheesecake bites, it's all here. The Best Keto Cheesecake Ever Ingredients. My mom is 83 years old and looooooves cheese cake, and has made many cheese cakes in her 83 years. I halved the recipe since it was just for my husband and myself, and used Greek yogurt instead of sour cream, and it still tasted delicious! It is light and fluffy, yet creamy and decadent at the same time. 30 ratings 4.5 out of 5 star rating. First cheesecake I ever made! You can do this! I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. I made this recipe today for Thanksgiving and OMG. The hardest part is keeping track of the different timings while baking. No jiggly questionable center. ), so I’d say for my half recipe I probably shaved off 1/4 – 1/3 of each of the cook times. Literally perfect. Mine came out a little sour. Can I do that with this recipe? I have never made a cheesecake before. This blueberry swirl cheesecake is made in a tray and can easily be cut up into bars. I once bought a cheesecake from a local expert, best I ever had. I agree. Been doing a lot more baking at home since the quarantine was put into effect, and my husband and I made this recipe last night for my birthday “cake”. It was a lot easier than I ever thought cheesecake could be. Excellent recipe producing excellent cheesecake! Thank you for sharing! First time ever making a cheesecake and it was absolutely amazing! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Add sugar, eggs, … Once defrosted, cut into slices and serve. I am not familiar with swerve. I’ve made cheesecake (a dozen at a time) for a high-end hotel in Scottsdale AZ for years, always using water baths and always getting mixed results. I think your cheesecake might crack because either you’re cooling it too quickly or pulling it out of the hot oven to add the topping and throw it back in the oven is messing with the temperature too much. With that recipe, you don’t need a water bath because it’s wide enough that the middle bakes evenly enough with the top. We are definitely saving this recipe to make again soon! We’re trying out lots of your recipes right now. There were NO CRACKS, and it looked beautiful (honestly it’s probably magazine worthy)! I think that the sour cream is key and what makes a cheesecake DELICIOUS. Thanks again! First cheesecake I have ever made that came out literally, PERFECT! I love this recipe. Whether you prefer baked or fridge-set, we’ve got a recipe to satisfy fruit fans, chocolate lovers or those craving a twist on the traditional. Thanks . This was the very first cheese cake I have ever made. Thanks for sharing this recipe. No water bath. Our 5-star rated baked lemon cheesecake is a simple but decidedly impressive dessert. On the side I made a blueberry compote with grapefruit juice, and used this to top the cheesecake. This is the best recipe I’ve found for the richest and creamiest New York-style cheesecake that I’ve ever made. 64 shares. There is not a single thing I would change. If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! This homemade cheesecake is perfect every single time—no cracks (and no water bath! I have a great recipe but this one is simpler. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. The inner 4 inches was still a little soft. Lauren The recipe is also really well written and super easy to follow! First time ever making cheesecake and it turned out perfect!! I like to dip my knife in water between each slice to get really clean-looking pieces. It was the envy of some seasoned bakers when I showed it off! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. I’ve made other cheesecake recipes and I love yours the most. I followed directions EXACTLY as written and it turned out perfectly! This Classic Cheesecake Recipe has a graham cracker crust and a smooth and creamy filling. It is very delicious!! Scrape the sides and bottom of the bowl and mix again briefly. It was super easy to do and came out amazing! The best cheesecake recipe is a matter of opinion—but also of circumstances. This information will not be used for any purpose other than enabling you to post a comment. You can click here for her original recipe: The Best Keto Cheesecake. Use almond or amaretto biscuits for a flavoursome and crunchy base, then soft cheese, soured cream and cherries as a creamy filling that isn’t too sweet. I’m trying to understand & not be rude..If the best restaurant recipe doesn’t use sour cream, why would you? Splurge and get the springform pan. Our chocolate orange cheesecake is a guaranteed crowd-pleaser. Thank you for the AWESOME recipe! Quick question- when I first mix the cream cheese with the sour cream/sugar before the eggs go in, what hand mixer speed should I use? For thanksgiving, I’d like to make it with pumpkin, ideas on how much I should add? The cheesecake was out of this world. The only hangup was my fault because I was only able to allow it to refrigerate for 2 1/2 hours. https://www.apartfrommyart.com/.../the-worlds-best-cheesecake-recipe Your email address will not be published. If there are a few small lumps, try to fold in using the rubber scraper. I wouldn’t recommend adding a topping to my cheesecake for the reasons stated above. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. I wouldn’t necessarily equate crumbly cheesecake to good cheesecake but I understand the sentiment. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat … 1st time making a cheesecake, and all I can say is WOW!!! Make the full recipe,cut in half,then freeze half,I can’t taste difference. The Best Cheesecake Recipes on the internet right here! I would like a shortbread crust…does it work with this recipe? It’s delicious and easy to make. You are welcome to try! Thanks in advance! As far as water bathes we need the moisture so it won’t dry out as for leakage put the spring pan in a slightly larger regular pan place it in the water bathe no water in your cake. Being in quarantine, I’ve been teaching her how to bake, so we decided to try and make one together. My 6 year old granddaughter said it was amazing <3Possibly, the best cheesecake I've ever made. We've rounded up 10 indulgent, creamy cheesecake recipes to satisfy your sweet tooth, featuring baked and chilled desserts, flavour ideas and easy options. Yes! Georgina Kiely – Digital food editor, bbcgoodfood.com. Nope, none of those things are required or necessary for this recipe. *. It didnt have much of a peanutbutter flavor though. I made it for my boyfriend’s birthday and he said it was one of the best he has ever eaten. I am going to be making this and wanted to know I only have 32 ounces of cream cheese (4 packs of 8oz) I don’t have the 40 ounces of cream cheese so I know I have to change the measurements of the rest of the ingredients…how much would all the other ingredients would measure up to? Going to be subscribing to Lauren’s latest. Please read my disclosure policy. Is this true? Added zest of lemon and 2 tbsp lemon juice (lemon flavor was not very perceptible but it was nice in the background, tanginess was excellent but I don’t know whether it was actually tangier than the original), I can’t wait to experiment with more flavors on your awesome recipe. You may need to look up low fat recipes…Sorry to say, Low fat things have more water in them so it could be a problem, Ive baked with swerve before and had awesome results with regular cake, so just my opinion, but I think it would probably be fine. Been making this recipe for years! Thanks for this! Me and my five recipe-testing readers proved otherwise. I was wondering, do you think adding a little PB2 (powdered peanutbutter) to the batter would turn out ok? They gave it two thumbs up! SO GOOD. Simply delicious. I have not tested this recipe with any topping because in my opinion its not needed. It not only wasted your time but it wasted that perfectly good food! How do you make cheesecake without cream cheese. Thank you! I can’t tell you how many cheesecakes I’ve attempted over the years. I will however add more graham cracker/butter for a thicker crust, not because it necessarily needs it, but because I love a good thick crust. That is the ONLY change I will make, and only because my family likes more crust. Bake 7 minutes. We were super pleased with the results. So nicely described and look mouthwatering. All you’ll have left to do on the night is take it out from the fridge and bask in the praise. Follow the recipe exactly and it’ll be perfect! Maybe a 6″ springform pan? I’m thinking I needed to bake it longer or let it cool longer. I followed your recipe exactly and it turned out perfect. https://newengland.com/.../cakes-frostings/the-worlds-best-cheesecake I have been making Cheesecakes a long time all types of combinations many many have had and love them. Just wondering how long would you say the cream cheese needs to sit out to come to room temp? Jump to Recipe Print Recipe Jump to Video. I tweaked it because I can’t leave well enough alone, but nothing that would mess with the ratios. It totally sucks. It’s too bad I had not stumbled upon these techniques then. And it is the most perfectly beautiful un-cracked and delicious cheesecake that I have ever made. Only 7! I’ve been watching you test this recipe and had to try it. Can I substitute labneh for cream cheese? And now, I am passing out the recipe. You can definitely put this into a 10-incher, but definitely won’t fit into an 8. This is my foolproof recipe for the most delicious New York Cheesecake. Thanks for a wonderful recipe that I plan to use many times! Taste was perfect, and just a little crumbly. Haha I was confused, too. I love love loved this recipe! Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Used ginger snap crumbs instead of graham. I have been making cheesecakes my whole life and this is the first one that did not crack. I followed the recipe to a T with the exception of thr refrigeration time due to massive time restraints. But as long as you bake it according to the directions I think it should work? I’m not sure what would cause the butter to separate from the crust. No cracking ever. By submitting this comment you agree to share your name, email address, website and IP address with Lauren's Latest. Thanks. Can I reduce the amount of cream cheese? Let us know in the comments below…, Subscription offer: save 44% and receive a brand-new cookbook. I ordered a non-springform style cheesecake pan because I have discovered that I hate springforms. COPYRIGHT 2020 LAUREN'S LATEST, ALL RIGHTS RESERVED |, at room temperature (5-8 oz. Also the knife trick for cutting is a game changer! If it’s literally crumbly, it has been over baked. I could detect a slight difference, but my family could not! The ultimate indulgence for peanut butter fans. Best Ever Cheesecake Recipe: How to Make It | Taste of Home i did everything as said and it cracked once it was cooling in the oven slightly opened. Totally book-marking this page though – thank you Lauren! Very rich and since it is just the two of us due to the pandemic, I will freeze half of it. Every.single.one looked great. Do you bake the crust the same amount of time if you are using Nilla Wafers? If you want a showstopping berry dessert to feed a crowd, our white chocolate and berry cheesecake is a winner. Don’t have graham crackers. The BEST recipe out there! Did you mean you forgot the sour cream? This post may contain affiliate links. About 5 inches in diameter. Here are a few classic ideas: and for more ideas be sure to check out all of my other cheesecake recipes here! Question: how do you keep the top of your cheese and so White and light in color? One slice will transport you straight to a diner in the Big Apple and the texture will keep you coming back for more. Friends, I have tested and re-tested this amazing Cheesecake Recipe to make sure it was the absolute best and we are there! The pointers given in the article how to make a perfect cheesecake are really helpful. Cheesecake is a time-consuming, somewhat expensive dessert to make. Yes, you absolutely can! She used the would halve correctly. All the specific directions for this cheesecake recipe are in the recipe card below. But not giving you any guarantees. Also can swerve sugar substitute be used instead of sugar? It might well have been the best cheesecake I’ve ever had. Thanks for posting this recipe on line. Halfing the recipe is spelled half. Please be safe and stay well!!! There is no need to wrap the springform pan in aluminum foil at any point during this recipe, correct? This is my second time to make this cheesecake. You may consider a “no-bake” cheesecake a cheesecake… Do I need to line the springform pan with parchment paper or spray it with pam/butter? Somewhere in the middle! Scroll down to the printable recipe card at the bottom of the post for all the specific directions. Join thousands of subscribers and get easy recipes via email for FREE! This was so delicious! Love this place recipe. Can it be made lower fat with low-fat cream cheese and sour cream? Pour over a drizzle of coulis and plate up a slice of raspberry and blueberry dessert heaven. I wanna make a perfect cheescake.. What’s your favourite cheesecake flavour? correct! But your recipe calls for sour cream. This recipe is a definite keeper! https://www.olivemagazine.com/guides/best-ever/best-cheesecake-recipes What is the purpose of pointing out someone’s spelling mistake? Silly question: can I halve this recipe and still obtain the same great results? If ever there was a dessert for chocolate addicts with a flair for the dramatic, this double chocolate cheesecake is it. This best cheesecake recipe is awesome just as it is, but if you are having a party, it is fun to serve some toppings alongside it! Can I do it with out the cream cheese? . https://www.tasteofhome.com/collection/top-10-cheesecake-recipes These simple but impressive desserts always go down a storm. As much as I love cheesecake, I’ve never published a classic cheesecake recipe. First, un-mold cheesecake from the springform pan. Join the thousands of Lauren's Latest subscribers and get the latest recipes as they're posted! It’s official – visitors to bbcgoodfood.com absolutely love a cheesecake, and we’re with you all the way. 30 min at 350 and 45 min at 325? This is literally the best cheesecake recipe ever. I was wondering if you could make a key lime version of this same recipe. What adjustments should I do if I want to make mini cheesecakes instead of a whole pan? Ensure you get the best biscuit crumb possible for your cheesecake with help from our easy biscuit base video. Place into the freezer uncovered for about 4 hours or until its mostly solid. Thank you Lauren, now I’m check out your other recipes! Follow my directions and it is simply fail-proof! Best cheese cake ever! WOWOWOWOWOW. I added a heaping 1/3 c of PB2. Decorate as desired. Used a 7” springform pan, which was perfect for halving the recipe. In a large bowl, beat cream cheese until smooth. Foil is meant to protect the cheesecake if you were baking in a water bath. There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. I have not made cheese cake in a long time ( the last time it did not set all the way through). What do you think?? It was a first time for both of us. Thank you!!! Subbed 8 oz ricotta for 1 brick of cream cheese (I had already bought the ricotta before hunting a recipe) Absolutely LOVE this recipe. If you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. Thanks! Cheesecake batter is normally naturally gluten free. This is the BEST EVER….thank you and thanks to all of you out there sharing your cheesecake experiences. You should check your accuracy before correcting someone. Best cheesecake recipe ever! Have you done a variation like this before? Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Wow… I really am trying to scroll past this comment. Will be very full! I especially love the addition of … The secret to the best cheesecake is to never use sour cream or ricotta. Just cream cheese and maybe 1/4 cup of heavy cream if mixing in certain flavors, I disagree with you. packages; 2 1/2 lbs total). It should eat moist, as if you wouldn’t need a drink. Smooth and creamy and it cut beautifully. An American-style sweet, it has a biscuit base, smooth coffee and rum filling, a light dusting of cocoa and crunchy Ferrero Rocher topping. I tried using exact cook times and imo they tasted overdone. I used heavy cream and yogurt – perfection. It will stay good for up to 3 months in the freezer. It’s one of the best cheesecakes I’ve ever had! It’s a perfect thing to bake while stuck inside during shelter-in-place, when you don’t have anywhere else to go and don’t mind hanging out near your oven. She did a fantastic job with this one. If so, how? Pour filling into the center of the graham cracker crust and gently smooth the top. This recipe for cheesecake has been in my family for nearly a century--and is by far is the BEST Cheesecake recipe ever! I’m sure it would be delicious but I can’t guarantee it wouldn’t crack. help!!! Hi Lauren. Classic cheesecake doesn’t have to be hard or time consuming to make! Mix again until incorporated. I totally agree. Start by making the Added pecan bits to the crust (this was seriously awesome) Simply wonderful, I dumped all my other cheesecake recipes, What can I use instead of graham crackers? First of all, I will make it thicker next time. I am thrilled to be sharing this recipe with you today. Let's talk for a minute about the cream cheese — a very important ingredient in cheesecake. That was a comment by Laurel, a random commenter, not Lauren . In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. To serve, open springform pan and remove collar. All the specific directions for this cheesecake recipe are in the recipe card below. I didn’t want to mess with the water bath. None of us even added any toppings because we were well pleased with the flavour of the cheesecake all on its own. To defrost, simply unwrap and transfer to a plate. Thanks so much for sharing!! Thanks for continuing to post them on Instagram. Perfection! It’ turned out beautiful! Should I remove some of the cream cheese?? See here: Actually Perfect Chocolate Chip Cookies, The Best Homemade Brownie Recipe, *AMAZING* Peach Cobbler, Easy Cannoli Recipe, The Best Homemade Cinnamon Rolls, and Ultimate Banana Pudding Recipe. And use a blender instead of a mixer? And I’m not sure a blender would work as this mixture is very thick. Amazing! With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. . HOLY […], My granddaughter is not a cake fan but LOVES cheesecake and requested it for her 16th birthday. Cheesecake is my favorite, it is so soft and creamy to eat, probably the best dessert you can think of plus the amount of flavours you can add to it. Neeti. Dip a sharp knife into hot water, wipe off any excess water and slice. Try it and tell us how it is!! If I cook this using a muffin sized portions, would the times for each Fahrenheit still apply? You can do better. Perfectly smooth no cracks and cooked just right. Hello, this recipe looks lovely and I’m planning to make it for my husband’s birthday. Can I make this recipe with a store bought pie crust? It is a dream!! I haven’t tested it with low fat ingredients or sweetener. Added guava paste to the batter (between sugar and sour cream stage). I followed each of your steps and it was so easy. And type of cream cheese I use one from Walmart 80 cent a block not to salty excellent I usually use of brands they are perfect ……Enjoy ! Hence, we present a cheesecake for every month of the year. ), creamy texture, and the best flavor. Delicious & creamy, it’s just perfect! Everyone keeps asking for it. A creamy pudding with a splash of fruity compote to cut through the sweetness will always be a great combo in our book. It taste awesome. You’ll love how easy it really is to make – and how amazing it is. This post may contain affiliate sales links. Absolutely amazing cheesecake! The BEST! I’ve made it several times with consistent results each time. For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in … I just made this cheesecake and it turned out perfect. https://www.delish.com/.../recipes/a58084/easy-classic-cheesecake-recipe https://www.bbcgoodfood.com/howto/guide/our-best-ever-cheesecake-recipes I would go 1/4 less then stated above. The original and best. There’s always been peanut butter, sprinkles, blueberry swirls, Snickers cheesecake, pumpkin, lemon, red velvet, or Nutella.That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake. I made it with 1/2 regular sugar and 1/2 monk fruit. Like raspberry puree or could you take half of the cheesecake batter and add some cocoa powder to make a marble cheesecake? ⭐️⭐️⭐️⭐️⭐️. I haven’t made that variation. Can I incorporate fruit such as whipped bananas into the recipe? Next time I may double the crust portion of the recipe since I’m a crust kind of guy. It’s a good way to get inspiration for meal planning. Still amazingly delicious and will make again! This recipe is the BEST one out there & there was NO CRACKS, which makes it even better! Made this today and used greek yogurt in place of the sour cream. Most important, my granddaughter and everyone else at the celebration LOVED it! I will have to have another go when it arrives. Cheesecake, Cheesecake Recipe, classic cheesecake, NY Style. Make sure you’ve covered the basics by watching our beginner’s video tutorial, which shows you how to make an amazingly creamy baked cheesecake. Remove from oven and set aside. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. I’ll echo the others: this is really the best! Place oven racks in the center of the oven. If you are looking for a cheesecake recipe that will WOW, this is it! Make our best no-bake cheesecakes the day before a party for effortless entertaining. Hello Lauren, So, don’t give in to those other online recipes that call for water baths. Y’all, their cheesecakes looked just as good as mine did with no cracks! This will be the only recipe I will use since I didn’t have to change a thing! Next time, I will double the crust. Not Plain Cheesecake. Cheesecake is a perfect candidate for freezing! No cracks just wonderful! That said, the only tricky part was ‘guesstimating’ the cook times for each temperature setting (I did not alter temps! Cover gently with plastic wrap and transfer to the fridge to defrost. Moral of the story? She said it was even better than any we’ve had in restaurants,and I agree! The cheesecake turned out great, yielding more than enough to share with my in-laws! Followed the recipe EXACTLY with a little extra mixing to ensure a smooth batter. I mostly followed the instructions: I doubled the crust so it would go all the way up the sides of … Meanwhile, prepare your filling. I followed the recipe exactly as written and it was PERFECT. You know that episode of “Friends” where Rachel and Chandler devour a cheesecake off of the floor of a New York City …