I have a love/hate relationship with cheesecake. I love to eat it but baking a cheesecake pisses me off. Once I figured out the secret to an amazing cheesecake my life hasn’t been the same. I know you’ll agree. Feel free to enter this cheesecake in your local county fair and be prepared for stardom!!
When I was growing up my Mom made the best cheesecake I ever had in my life. When she threw it on the table it gave a thud as if she dropped a cylinder block on the table. It was dense yet creamy and delicious! Everyone loved it.
I’ve tried to recreate it without my Mom’s recipe because according to her, “I don’t know where the hell that recipes at and I’m not digging to find it.”
I think this recipe comes pretty damn close to Mom’s. Not quite as dense but creamy as hell!! I love it and quite proud of it. Of course, I will never even come close to my Mom’s cheesecake but it will have to suffice. Because not even I’m going to dig through that house to find that recipe.
The one problem I kept having with my cheesecakes is they kept becoming a souffle in the oven. I had read and read about the oven temperature. You have to bake it at a low temp. You need to bake it on a Thursday. Turn your oven off, keep the door closed and let it sit for a two hours and thirteen minutes before removing from the oven. Otherwise it’s garbage. Everyone had a theory as to why your cheesecake souffléd. From research, trial and error and a whole lot of cursing. I finally got my cheesecake fool-proof.
What I learned:
1. All your ingredients should be room temperature. I let all my ingredients sit out for a minimum of 4 hours.
2. You don’t want any air in your mix. I don’t use any mixer or beaters or stuff like that. I mix my cheesecake batter with a spatula. The less you work
your mix the better.
I like to let my cheesecake batter sit overnight. This isn’t necessary, it’s more a preference. Who wants to take two days to make a cheesecake? I get it. You don’t have to do this. I also like to let my cookie dough rest overnight. These are just things that I think make the end result a little bit better but not anything that people will notice. But I do. It’s all in the mind. And man, do I got some things going on up there. Wow!
One thing I can agree on with everything that I had read about cheesecake. Baking your cheesecake at a low temperature. I bake my cheesecakes low and slow. Always! If a recipe says to bake a cheesecake over 300 degrees, I’m immediately skeptical.
“Opinions are the cheapest commodities on earth. If you are influenced by opinions when you reach decisions, you will not succeed in any undertaking.”
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This recipe makes 1 – 9 inch Cheesecake
Graham Cracker Crust
140g graham cracker crumbs
35g soft butter
-work graham crackers and butter together until combined and your graham crackers hold together when squeezed in your hand
-pat graham crackers into your greased pan
-bake in a 275 degree oven for 10 minutes
-set aside to cool while making the cheesecake mix
446g cream cheese
100g sour cream
200g heavy cream
1 piece vanilla bean, split and seeds scraped out or 3g vanilla extract
2 count whole eggs
All ingredients at room temperature
-combine cream cheese, sour cream, sugar and vanilla until nice and smooth.
-add eggs and cream and mix until fully combined
-strain mix into pan
Bake at 275 degrees for 1 hour and 30 minutes
**I know, I know vanilla beans can be a hard find and when you find them the price will hurt. You can easily replace with 3g vanilla extract. No one will be the wiser.