Cheesecakes have long been celebrated for their rich, creamy texture and decadent flavor. If you’re aiming for a cheesecake with a smooth top and a cloud-like consistency, this recipe is your answer. Not only is it delectable, but it’s also simple to make. Let’s embark on this culinary journey together, and don’t forget to spread the love by sharing this recipe with friends and family.
For the Crust:
- Graham crackers (alternatively, Oreos or digestive biscuits)
- Toasted pecans
- Sugar, as needed
- Butter, melted (with some extra if needed)
For the Filling:
- Room-temperature cream cheese
- Sugar (amount can be adjusted to taste)
- Pinch of salt
- Sour cream
- Vanilla extract
- Eggs and additional yolks
- Whipped cream
- Fresh berries
- Preparing the Crust: Begin with the crust by processing your Graham crackers (or your choice of cookie) in a food processor. Depending on your desired crust thickness, adjust the quantity of crackers. Incorporate toasted pecans and sugar, then blend until the mixture achieves a fine crumb texture. Introduce melted butter, ensuring the mixture can be shaped into a ball. If too dry, add more butter.
- Transfer your crust mixture to a baking pan, evening it out. Use a cup or glass to press the mixture towards the edges, ensuring uniform thickness. Bake in an oven preheated to 350°F (175°C) for about 10-15 minutes or until the crust turns a darker golden hue. Remove and set aside.
- Crafting the Filling: In a mixing bowl, whisk your room-temperature cream cheese until it achieves a creamy texture. Introduce sugar and salt, blending until the mixture is smooth. Add sour cream, vanilla extract, and subsequently, the eggs and extra yolks one by one. Finally, fold in the flour, mixing until the batter is completely smooth.
- Pour the batter into your previously prepared crust. Note: the batter doesn’t rise significantly, so you can fill nearly to the top. Place the pan on a baking sheet or in a large roasting pan to prevent leaks and ease removal from the oven.
- Bake at 350°F (175°C) for 20 minutes. Then, reduce the temperature to 300°F (150°C) and continue baking for an additional 40 minutes. The cake should have a set edge but retain a wobbly center. Turn off the oven, leaving the cheesecake inside for an additional hour. Once done, cool to room temperature, cover, and refrigerate overnight.
- Serving: Garnish with whipped cream and fresh berries, or savor its plain, creamy goodness.
This cheesecake is a perfect blend of creamy richness and delightful sweetness. Whether it’s a special occasion or just a regular day, this dessert is bound to impress. Adjust the sugar as per your taste preference, and feel free to experiment with different crusts. Share your creations and feedback, and let the world enjoy this heavenly dessert!