Written By: Grace Wang
A cheesecake dessert is not just a treat; it’s an experience: a delicate balance of sweet, creamy, and crumbly that makes your taste buds sing. Yet the great thing about cheesecake is that it’s deceptively simple.
My love affair with cheesecake began when I was young, watching my grandmother whip up a batch in her tiny kitchen. She always made it look so easy, like she had some sort of secret cheesecake magic. Years later, I’ve realized that the secret isn’t magic—it’s patience, precision, and a whole lot of love (okay, maybe a little bit of magic too).
First things first: the crust. A cheesecake without a crust is like a party without music—it’s just not the same. We’re talking about a buttery, golden crust that crumbles just enough to give you that satisfying bite but still holds the cheesecake together. I like to use graham crackers for that classic flavor, but feel free to experiment. Oreos and ginger snaps are some other possibilities.
Now, the filling. This is where the magic happens. Cream cheese, sugar, eggs, and vanilla—these are the basic ingredients, but when they come together, they are simply magic. However, before you start make sure your cream cheese is at room temperature. This ensures a smooth, lump-free filling. After all, no one likes a lumpy cheesecake.
Mixing the filling requires a delicate touch. You don’t want to overmix it, or you’ll end up with a dense, heavy cheesecake. Instead, aim for that perfect balance between well-mixed and airy.
Once your filling is ready, pour it over your crust with the reverence it deserves. Then comes the baking. Here’s where things get a little tricky. Cheesecakes are temperamental—they don’t like to be rushed. A sudden temperature change could lead to cracks, and no one wants a cracked cheesecake. Though, if it does crack, don’t stress. That’s what toppings are for!
Speaking of toppings, this is where you can get creative. Fresh berries, a drizzle of chocolate or caramel, a dusting of powdered sugar—whatever you like.
After baking, the hardest part is waiting for the cheesecake to cool and set. Cheesecake needs time to chill in the fridge and firm up. A good six hours should do it, but overnight is even better.
And there you have it, a cheesecake that’s sure to impress. Just remember, cheesecake isn’t just a dessert—it’s a journey. And like all good journeys, it’s best enjoyed with a little bit of humor, a lot of love, and, of course, a fork.
Full Recipe:
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs (10 full sheets)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Filling:
4 (8-ounce) packages of cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
2/3 cup sour cream
2/3 cup heavy cream
Instructions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of your prepared pan. Use the bottom of a glass or measuring cup to press it evenly. Bake for 10 minutes, then let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the vanilla extract, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Finally, add the sour cream and heavy cream, and mix until just combined.
Pour the filling into your cooled crust, smoothing the top with a spatula. Place the springform pan into a larger baking pan, and pour boiling water into the larger pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
Bake for 1 hour and 15 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Chill the cheesecake in the fridge for at least 6 hours (or overnight, preferably). Once it’s fully set, remove it from the springform pan and place it on your serving dish. Add your favorite toppings or serve it plain!
Enjoy every bite, and don’t forget to share (or not—we don’t judge).
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