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Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
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. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full! (Source: laurenslatest.com)
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4. Cream the room temperature cream cheese, sugar and salt together until smooth. I’m using a stand mixer fitted with a paddle attachment but this can be done with a hand mixer as well. (Source: preppykitchen.com)
7. Sprinkle in the flour while the mixer is running on low. Scrape down the bowl really well and then miix until the batter is totally smooth. Place in the fridge for 30 minutes to chill. 8. Place the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix on
Beat the cream cheese and sugars until completely smooth.
If you’re cursed with cracking then bake in a water bath and leave that oven closed for an hour after turning off and before removing. Slow and steady wins the race for a nice smooth uncracked cheesecake.
Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.
Start off with really room-temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth. (Source:
Bake in a water bath and leave that oven closed for an hour after turning off and before removing. Slow and steady wins the race for a nice smooth uncracked cheesecake.
To make the filling: Mix together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
I know how tempting it can be to want to check on your perfect, beautiful cheesecake, but wait until it’s finished baking (or close to it) before opening the oven door! Yes, you will have to test for doneness at some point and there’s a real possibility it will need more time in the oven, but minimize opening the oven as much as possible.
Oh, and we are skipping the water bath! I’ve always found them to be largely unnecessary with cheesecakes. Cook yours at a low temperature and follow my tips below and you’ll have a perfectly creamy and crack-less cheesecake without all the hassle of a water bath. (Source: sugarspunrun.com)
sugarspunrun.com)Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the springform pan to loosen the crust from the sides.If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! First, un-mold cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove the springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer. (Source:
Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
Look no further for a creamy and ultra-smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
As much as I love cheesecake, I’ve never published a classic cheesecake recipe. 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.
To me, classic cheesecake is creamy, silky, and smooth. My cheesecake recipe is not quite as dense as New York cheesecake, but boasts equal richness and is just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!
This post may contain affiliate sales links. Please read my disclosure policy. (Source: laurenslatest.com)
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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It’s important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.
Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand. (Source:
Preparing my cheesecake recipe is rather simple– it’s baking the cheesecake that could result in a flop. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath. (Source: sallysbakingaddiction.com)
You only need a few basic staple ingredients for this cheesecake recipe. Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirls!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice. (Source:sallysbakingaddiction.com))
Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter and granulated sugar from my original graham cracker crust recipe by 1 Tablespoon each. I find this crust remains a little more crunchy. Make sure you pack the crust in very tight and pre-bake it to help prevent any sogginess.
Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it. I can’t say enough how valuable it is!
Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust.
New York cheesecake is my husband’s favorite dessert. In fact, the first time I met my future mother-in-law over 20 years ago, she told me the way to Michael’s heart was through his stomach – and that whenever she wanted him to do anything as a child, she bribed him with a slice of NY cheesecake. A traditional lady she may be, but I got the message loud and clear: learn to make a good cheesecake! I’ve shared several cheesecake recipes with you — an Italian-style ricotta cheesecake, a pumpkin cheesecake, cheesecake bars, and even Baileys cheesecake marbled brownies – but this authentic New York-style cheesecake is my most requested. (Source: www.onceuponachef.com)
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I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe!
For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the perfect version. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Finally, here we are. Yes, you can freeze your cheesecake! Fortunately, this cheesecake recipe actually freezes very well. To freeze, first allow your cheesecake to cool on the stovetop and in the fridge as instructed. Once it’s chilled, you can freeze by wrapping thoroughly in plastic wrap and then wrapping in foil. Cheesecake will keep in the freezer for several months. (Source:
Be sure to check out my step-by-step video below the recipe!
I have not tested this recipe in a convection oven. For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam (Source: sugarspunrun.com)
Anyone who has made cheesecakes probably has had issues with cracks forming on the surface as the cake bakes. This happens because the cake is cooking quicker towards the edges, while the center is still liquidy. AKA the center is not rising with the edge of the cake, and so the cracks develop. Bake at a lower temperature for a longer time. Doing this will gradually warm the filling and cause less uneven expansion and cracking.
Eat it! it still Tastes great and is so easy to cover with extra dollops of whipped cream or candied pecans! You can also make a traditional sour cream topping by whisking together 1 pint sour cream, ¼ cup sugar and 2 tsp. pure vanilla extract. Spread over the cake once slightly cooled and bake another 10 minutes at 325F. If you’re making this topping and the cake has cracked then you can let the cake cool in the oven for 20 minutes after baking then raise oven temp to 325F, spread topping on and bake 10 minutes. Allow to cool completely and chill overnight before removing from pan.
This cheesecake recipe is AMAZING plain but a big dollop of whipped cream is always welcome. Mix 1/2 to 1 cup or whipped cream with two tablespoons-1/4 cup powdered sugar and a splash of vanilla extract until soft peaks form then add dollops onto each piece or pipe dollops along the edge with a star tip.
A light and creamy cheesecake in a crunchy graham cracker pecan crust that's beyond delicious. Getting the perfect no crack bake is easier than you think!
Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream. (Source: preppykitchen.com)
Never mind the sour cream, farmer's cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT'S easy! (Source: www.kingarthurbaking.com)