How to Bake a Cheesecake
Learning how to bake a cheesecake might sound intimidating, but it becomes less so once a few basic tasks are mastered. First, make sure your kitchen is stocked with the right tools: A springform pan with a removable side and bottom is key. Also important is a large roasting pan for the water bath during baking. Finally, a wire rack is smart for proper cooling. Once the batter is poured into the springform pan, it's crucial to wrap the pan tightly with aluminum foil before placing it in the large roasting pan. Slowly pour very hot water into the pan, until it reaches about halfway up the foil-covered springform; using a hot water bath allows the dessert to bake more evenly. When the cheesecake has finished baking, carefully run a paring knife between the edge of the cake and the springform pan to loosen it. Besides the water bath, baking a cheesecake "low and slow" (longer cooking time at low-temperature oven) helps prevent cracking on the top of the cheesecake. This common mishap can also occur from over-mixing and not allowing the dessert to completely cool at room temperature before refrigerating. If cracking does occur, a little whipped cream or sour cream topping will disguise it.
-Hey everyone, I'm Judith. Well today, I'll be making one of my favorite desserts, New York Style Cheesecake. So what you'll need. For the crust, a 9 gram cracker bars; 1 tablespoon of sugar; a pinch of salt; and 5 tablespoons of unsalted butte. For the filling, we have 4 packages, about 8 ounce cream cheese, softened; 1-1/4 cups of sugar; 3 large eggs; 3 tablespoons all purpose flour; 1 tablespoon of vanilla extract. Alright, so first of all, let's work on our crust, very simple to do. So, in one of these resealable sandwich bag, let's gonna open it up and put in our graham crackers in this, fantastic; and now for the fun part, let all your stresses out, get a rolling pin and we're just gonna smash that until they form fine crumbs. Think of you [unk]. Fantastic, that's it. That was my workout for the day, wow. So, we've got some lovely fine crumbs in there. So, there you go into our bowl, transfer that, oh smells good. Alright, so that goes in there, and to that we're gonna add in little bit of our salt, and then 1 tablespoon of sugar. Just give that a quick mix. Now, with our 5 tablespoons of butter, we just melted that and we'll put that into our graham crackers too. Stir that in as we get a nice moist mixture, which is gonna be the face of our cheesecake. So, into our 9-inch pan right here, oven-proof pan, we're gonna put in our mixture into the bottom. So, it comes up. I mean obviously everyone likes the different thickness for that crust, but if you can, I want you to come about 1/2 inch thick to the top, and just using your hands, you can flatten that down onto the bottom. Wow, the smell butter and graham cracker is just divine, covering the butter comes up about 1/4 of an inch, 1/2 an inch is looking good. Now, before we make our filling and do the next step. We'll just put some foil here and what we're gonna do is gonna wrap around the edges of the foil onto the remaining glass our pan so that nothing sticks when we put in our cream cheese filling. So, we'll just wrap that around. Alright, that's pretty good, aren't they, fantastic. So, once that is set, we can move on with the filling. Alright, so for our cream cheese filling, we have our cream cheese here in the bowl, which we've softened, and I'm just gonna work in batches with this. So it doesn't go everywhere. We're gonna get our electric mixer here and on the set, we're gonna get that softened down, perfect, and then we're gonna add in the remaining cream cheese. It should be nice and thick. It should be quite hard to mix up, fantastic. I love the consistency of that whipped cream cheese. So, to that, we're gonna add in our sugar, our remaining sugar there, and on those speed, we're gonna whip that up, and if necessary obviously, just get the sides of your cream cheese into the bowl just gonna be quite tough to work with, work that. Let's begin. Now, to this, we're gonna add 1 egg a time, we have 3 eggs. So, 1 at a time, we're gonna whisk in to the cream cheese mixture. So, that's looking more like the desired consistency that we want. So, last but not the least, let's add in our vanilla extract and a beautiful flavor and our flour in there and 1 last whisk. Let's get back our crust and our pan that we prepared before and all we gonna do now is quite simply put that beautiful cream cheese mixture on the top of our crust. So, we've got all our lovely mixture now onto the top of our crust. That is looking good. You can get a spatula if you want just to lay it flat, smooth it down, fantastic. So, now for the cooking, we're gonna get a large roasting pan, and we're gonna fill it with hot water to cover up to half, to get up to half of our pan. So, it's gonna come filled to half of our pan, and we're gonna put that in the oven at 325 degrees Fahrenheit for about an hour. After, it's been there for about an hour, we're gonna turn it off, leave the oven door open and let it cool there for about another 30 minutes. We'll take out the cheese cake and let it cool completely, before we put in the refrigerator, and usually leave it in the Frigidaire overnight. Leave it as long as possible, so it sets and gets nice and cold. So, that now is ready to go into the oven. Okay, so we've taken our New York Style Cheesecake from out of the refrigerator that has set now to be nice and cool and ready to serve up. This is one of my favorite dessert and I'm sure you're gonna enjoy too. That's how you make New York Style Cheesecake
What You'll Need
- 9 graham cracker boards (4 crackers each)
- 1 tablespoon sugar
- pinch salt
- 5 tablespoons unsalted butter
- 4 8 ounce packages cream cheese, softened
- 1 1/4 cups sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
Step By Step
Heat oven to 325 degrees .
Place graham crackers in large resealable plastic bag and crush with a rolling pin. Transfer crumbs to small bowl and add sugar and salt. Stir in melted butter until all crumbs are evenly moistened. Transfer crumbs to 9-inch springform pan and press onto bottom and 1/2 inch up sides (step A, below). Place sheet of extra-wide heavy-duty foil on countertop; place pan in center and fold foil up around pan (step B).
In large bowl, beat cream cheese until smooth. Add sugar and beat on low speed until blended. Add eggs, one at a time, beating well after each. Beat in flour and vanilla. Pour filling into crust. Place cheesecake in large roasting pan and fill pan with enough hot water to come halfway up side of springform pan (step C).
Bake cheesecake at 325 degrees for 1 hour. Turn oven off, prop door open and let cool in oven for 30 minutes. Remove from oven and cool completely. Refrigerate overnight. To serve, release and remove side of pan before slicing.
With your fingers, press crumb mixture into bottom and slightly up side of springform pan.
Fold heavy-duty foil around outside of pan to form a watertight seal.
Place cheesecake in large roasting pan; fill pan with hot water until it comes halfway up side of springform pan.
Per Serving: cal. (kcal) 349, Fat, total (g) 25, chol. (mg) 109, sat. fat (g) 15, carb. (g) 26, fiber (g) 0, pro. (g) 6, sodium (mg) 241, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet