Savor the creamy, dreamy goodness of this Taste of Home cheesecake recipe that’s bound to steal the show at any gathering. Simple yet sophisticated, this dessert is your ticket to becoming the star baker among your friends and family.
Why This Recipe Works
- Perfect Balance: The combination of cream cheese, sugar, and vanilla creates a flawless flavor profile that’s rich but not overpowering.
- Crust Perfection: A graham cracker crust that’s buttery and crisp provides the ideal foundation for the creamy filling.
- Baking Technique: Slow baking in a water bath ensures a smooth, crack-free surface every time.
- Versatility: Easily adaptable with various toppings and mix-ins to suit any taste.
- Crowd-Pleaser: Universally loved, this cheesecake is guaranteed to impress at any event.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by combining the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then let it cool. Tip: For an extra crisp crust, chill it in the fridge while you prepare the filling.
Make the Filling
In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla, beating until fluffy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream and heavy cream until the batter is smooth. Tip: Avoid overmixing to prevent air bubbles that can cause cracks.
Bake the Cheesecake
Pour the filling over the crust. Wrap the outside of the pan with aluminum foil to prevent water seepage. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F for about 1 hour and 30 minutes, or until the center is almost set.
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and water bath, then cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight. Tip: This gradual cooling process helps prevent cracks.
Serve and Enjoy
Once chilled, carefully remove the cheesecake from the pan. Slice with a sharp knife dipped in hot water for clean cuts. Serve plain or with your favorite toppings.
Tips and Tricks
Creating the perfect cheesecake is an art, and here are some pro tips to elevate yours. First, ensure all ingredients are at room temperature to avoid lumps. Second, use a water bath to bake the cheesecake evenly and prevent cracks. Third, resist the urge to open the oven door during baking, as sudden temperature changes can cause the cheesecake to fall. For a smoother top, run a knife around the edge of the cheesecake after baking to separate it from the pan. Lastly, patience is key; allowing the cheesecake to chill thoroughly ensures the best texture and flavor.
Recipe Variations
- Chocolate Swirl: Melt some chocolate and swirl it into the batter before baking for a marbled effect.
- Fruit Topped: Top with fresh strawberries, blueberries, or a fruit compote after chilling.
- Pumpkin Spice: Add pumpkin puree and spices to the batter for a seasonal twist.
- Lemon Zest: Incorporate lemon zest and juice for a refreshing citrus flavor.
- Caramel Pecan: Drizzle with caramel sauce and sprinkle with toasted pecans before serving.
Frequently Asked Questions
Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to avoid breaking it.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when shaken. It will firm up as it cools.
Can I freeze cheesecake?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to a month. Thaw in the refrigerator overnight before serving.
Summary
This Taste of Home cheesecake recipe is a foolproof way to create a decadent dessert that’s sure to impress. With a creamy filling, buttery crust, and endless customization options, it’s perfect for any occasion.
