How to Make a Cheesecake with Cream Cheese
Cheesecake is a beloved dessert known for its rich and creamy texture. Cream cheese is the key ingredient that gives cheesecake its decadent flavor. In this article, we’ll guide you through the steps on how to make a delicious cheesecake with cream cheese, from preparing the crust to the final garnishes.
There are 9 Effective Steps to Make a Cheesecake with Cream Cheese
Ingredients
Before you start, make sure you have all the necessary ingredients for your cheesecake.
For the Crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- For the Filling:
- 4 packages (32 oz) of cream cheese, softened
- 1 1/4 cups of granulated sugar
- 1 tsp of vanilla extract
- 4 large eggs
- 1 cup of sour cream
- 1/4 cup of all-purpose flour
Equipment
To make a cheesecake with cream cheese, you’ll need the following equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Aluminum foil
- Baking sheet
- Food processor (optional for crushing graham crackers)
Preheat the Oven
Preheat your oven to 325°F (163°C) and position the rack in the middle of the oven.
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of the 9-inch springform pan to form an even crust.
- Place the pan in the refrigerator while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
- Gradually add the sugar and vanilla extract while continuing to beat the mixture.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and flour until the batter is smooth and creamy.
Assemble and Bake
- Remove the crust from the refrigerator and wrap the bottom of the springform pan with aluminum foil to prevent any water from leaking into the pan during the baking process.
- Pour the cheesecake filling over the crust in the pan.
- Place the springform pan on a baking sheet and put it in the preheated oven.
Water Bath (Optional)
For extra creamy and crack-free cheesecake, you can use a water bath. Place a larger pan filled with hot water on the lower oven rack while the cheesecake is on the upper rack.
Bake and Cool
- Bake the cheesecake for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for about an hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, but overnight is best for optimal flavor and texture.
Garnish and Serve
- Before serving, you can garnish your cheesecake with fresh fruit, whipped cream, chocolate shavings, or any other toppings of your choice.
- Run a knife around the edges of the cheesecake to loosen it from the pan before removing the springform ring.
FAQs
Can I use any type of cream cheese for making cheesecake?
It’s highly recommended to use full-fat, brick-style cream cheese for making cheesecake. The most popular brand for cheesecake is Philadelphia cream cheese, but any good-quality cream cheese will work. Avoid using low-fat or spreadable cream cheese, as they contain more moisture and can negatively impact the texture and consistency of your cheesecake. Stick to brick-style, full-fat cream cheese for the best results.
Can I substitute graham crackers for the crust in a cheesecake recipe?
Yes, you can substitute graham crackers for the crust in a cheesecake recipe. Graham crackers are a popular choice, but you can also use other cookies like digestive biscuits or even chocolate cookies, depending on your preference. To make the crust, crush the cookies and mix them with melted butter and a bit of sugar. The basic ratio is about 1 1/2 cups of cookie crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter for a 9-inch cheesecake. Press this mixture into the bottom of your springform pan, and you’re good to go!
How do I prevent cracks in my cheesecake when baking?
Cracks in cheesecakes can be prevented by taking a few precautions:
Avoid overmixing:
Overmixing the cheesecake batter can incorporate too much air, leading to cracks. Mix only until the ingredients are combined.
Use a water bath:
Baking your cheesecake in a water bath can help regulate the temperature and prevent cracking. Wrap the springform pan in aluminum foil to prevent water from seeping in.
Don’t overbake:
Overbaking can cause the cheesecake to crack. The edges should be set, and the center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.
Cool gradually:
After baking, cool the cheesecake gradually. Turn off the oven, crack the door, and allow it to cool inside the oven for an hour before moving it to room temperature. Then refrigerate it for several hours or overnight before serving. Gradual cooling prevents sudden temperature changes that can lead to cracks.
Conclusion
Making a cheesecake with cream cheese is a delightful culinary experience. By following these step-by-step instructions, you can create a creamy, delectable cheesecake that will impress your family and friends. Enjoy your homemade cheesecake!