Thursday, January 14, 2010

The Best Cheesecake Recipe

1 1/2 C graham cracker crumbs
1/4 C melted butter
1/2 t ground cinnamon
1/4 C sugar

4 (8 ounce) packages cream cheese
1 1/2 C white sugar
3/4 C milk
4 eggs
1 C sour cream
1 T vanilla extract
1/4 C all-purpose flour

1.Pre-heat oven to 325 F.

2. Mix graham cracker crumbs, melted butter, ground cinnamon and sugar in a bowl. These obviously comprise the crust and you want to press this mixture down onto the bottom of a well-greased (bottom and sides) 9-inch springform pan. I thought the crust looked quite thin when I did that so I doubled mine. Also, I substituted the sugar with some coco sap sweetener (available at the Echo Store) I had lying around. But not for the next step.

3. In a large bowl, mix the cream cheese and sugar until smooth. Gradually add the eggs one by one then add the sour cream, vanilla extract, and flour. It is crucial to note that all ingredients have to be at room temperature and to remember not to handle the mixture too much. I did all this with a wooden spoon, nothing else. I was a little concerned when the flour went in because I thought it looked a little lumpy but just try to get everything blended nicely without overworking it and it will be fine.

4. Pour above mixture into the springform pan and pop it in the oven with bain marie. Bain marie is when you have water in the lower rack. Some people would put the springform pan in a bigger pan filled with water. I don’t think it makes a world of difference so whatever floats your boat.

5. And now, the part that, I think, tips the scale from good cheesecake to The Best Cheesecake. Ever. - bake for 1 hour and then forget about it. The recipe states that it has to cool in the oven, bain marie and all, for about 5 hours.


magi said...

Good Post! Very informative, glad that you are going to continue writing things like this!

Bain Maries

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