CLASSIC CHEESECAKE
I could talk about cheesecake forever and I’ve got some stories for sure! The best was when I was rolling a speed rack full of cheesecakes across a busy street and hit a pothole in the parking lot. All of those springform pans of cheesecake experienced a new type of spring. They flung off the rack and all over the parking lot! As I watched my work splatter across the ground I couldn’t find any words. I just stood there and laughed. What else was I supposed to do? And what's the best method for cleaning this up? My coworker scooped them up with a snow shovel.
Lesson learned: Michigan potholes aren’t just dangerous for your car, they destroy cheesecakes too.
I would love to know how many cheesecakes I have made over the years. Hundreds for sure, maybe a thousand? With each cheesecake I continue to learn little tricks to make the process easier and faster. Once you master the technique, you can have a lot of fun changing the flavors. Here's what you need to know.
10 tips for making the perfect cheesecake
1. Flip the bottom of the springform pan upside down. This will not cause any negative effect when baking and the pan is still just as secure. What this does is make it a lot easier to remove the cheesecake from the bottom of the pan when you are ready to serve. The bottom has a small lip around the outer edge, which makes it hard to pop the cheesecake off. By inverting the bottom, you have a smooth surface to easily slide a large metal spatula across when removing the completed cheesecake.
2. The food processor is the BEST method for making the cheesecake. I use it to make my own graham cracker crumbs and the filling comes out perfectly lump-free every single time. The cream cheese does not need to be room temperature when using the food processor either. Still scrape down the sides of the food processor frequently.
3. If using a stand mixer to make the filling, make sure all of the ingredients are room temperature and scrape down the sides of the bowl frequently to avoid lumps. Don’t go faster than medium speed, otherwise too much air will be whipped in and your cheesecake will be mousse-like. Always use the paddle attachment, not the whisk.
4. Lightly butter the inside of the springform ring. This will keep the cheesecake from adhering to the ring when you unlatch the pan. The sides of the cheesecake will be perfectly smooth and free of divots.
5. Before unlatching the springform pan, run a butter knife under hot water, dry the knife and carefully run it along the edges of the cheesecake to help release it from the sides of the pan.
6. Bake cheesecake on a rimmed baking sheet with about 2 cups of water. The steam helps keep the cheesecake from drying out and cracking. Wrap the springform with aluminum foil to avoid letting any water in. Do not cover the top with foil when baking. Condensation will collect and drip across the cheesecake’s surface.
7. Make sure the cheesecake has been thoroughly chilled before unlatching the pan.
8. Cheesecake freezes beautifully. They can be frozen in or out of the springform pan. Make sure they are wrapped very well with plastic so you don’t end up with ice crystals on the surface of the cheesecake.
9. Slicing can be tricky. Use a large, sharp chefs knife when ready to cut. Heating the knife and wiping it clean after each cut is critical. For a truly professional look, cut the cheesecake while it is frozen.
10. When making individual mini cheesecakes, bake the cheesecake in a parchment lined 9x13 pan. Once cooled, move to the freezer. Lift the parchment and the frozen cheesecake out of the pan. Move to a cutting board and cut into bite-sized squares before it thaws.
CLASSIC CHEESECAKE
CRUST
1 ¼ cups graham cracker crumbs
2 Tablespoons granulated sugar
6 Tablespoons butter, melted
FILLING
24 ounces cream cheese
3 eggs
1 cup granulated sugar
1 ½ teaspoons vanilla extract
1 cup sour cream
Preheat oven to 350°F.
To make the cheesecake crust: Combine graham cracker crumbs, granulated sugar and melted butter. The mixture should be just hydrated enough to hold together when pressed. Assemble the springform pan with the bottom upside-down. Press the graham cracker crust mixture evenly and firmly across just the bottom of the pan. Place the pan on a rimmed baking sheet.
Bake for 10 minutes or until the crust is lightly browned and somewhat set. Allow the crust to cool for a few minutes before filling. Lower the oven temperature to 325°F.
To make the cheesecake filling: Place the cream cheese and granulated sugar into the food processor. Blend until smooth. The cream cheese does not need to be room temperature when using the food processor method. Add the 3 eggs and vanilla extract, blend until smooth and scrape down the sides of the food processor. Blend again for a few seconds to remove any lumps. Finish by blending in the sour cream. Scrape down the sides again and process for a few more seconds. The mixture should be completely smooth, evenly mixed and free of lumps.
Double wrap the outside of the springform pan with aluminum foil and lightly grease inside the ring of the pan with butter. Pour the cheesecake filling into the pan. Gently shake to remove any air bubbles and even out the surface of the cheesecake.
Place the cheesecake onto a rimmed baking sheet. Pour about 2 cups of water onto the baking sheet to create a steam bath. Transfer to the oven.
Bake at 325°F for 50 – 60 minutes.
Check the cheesecake’s progress frequently and adjust the oven temperature if needed. When done baking, the cheesecake should look firm and only lightly browned. Jiggle the pan slightly to test that the cheesecake has properly set.
Remove from the oven and allow to cool at room temperature, about 1 hour. Once cool, transfer the cheesecake to the refrigerator to chill thoroughly. This will take a few hours. After the cheesecake has been chilled, carefully unlatch the springform pan. If there is some resistance, run a butter knife along the inside of the springform ring to loosen the edges and then unlatch the pan. Using a large flat spatula, lift the cheesecake from the bottom of the springform pan and transfer to a platter.
Store covered in the refrigerator until ready to serve.
Cheesecake can be stored in the refrigerator for up to 5 days or frozen up to 3 months.
CHANGE IT UP
When pouring the cheesecake batter into the springform pan, marble in melted chocolate, Nutella, jam or caramel.
The crust can be made with any flavor graham crackers or crushed cookies.
