Baked by an introvert cheesecake

The Best Cheesecake Recipe - Baked by an Introvert

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Learn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every single time.

It’s no secret, I love cheesecake. Who doesn’t? I love the process of making it.

But, even more than that, I love eating it. I can’t resist a thick, creamy homemade cheesecake full tangy vanilla flavor on a buttery graham cracker crust. It’s phenomenal with raspberry sauce.

Nutella cheesecake is by far my most favorite. It’s wildly popular! If you end up making it then, I suggest also giving this cappuccino cheesecake and butterfinger cheesecake a try!

I often get asked what my secret is when it comes to making cheesecake. So today I’m sharing my favorite tips and tricks for cheesecake perfection.

I’ll discuss each little step, every ingredient, and how to avoid those pesky cracks.

Why this cheesecake recipe works

Quality ingredients make all the difference! Choose a full-fat brick cream cheese from a top brand. Philadelphia cream cheese is what I use most.
My technique for folding the eggs in at the very end eliminated excess air in the batter. This helps prevent the cheesecake from cracking.
A low baking temperature and water bath are used to create the creamiest texture you’ve ever had.

Ingredients

Graham crackers: The crust is made from graham cracker crumbs but you could use vanilla Oreos or vanilla wafers also.
Sugar: Granulated white sugar is in the crust and the filling.
Butter: Melted butter is the “glue” the holds the crust together.
Cream cheese: Full-fat brick-style cream cheese is best! Don’t try to use the whipped stuff in plastic containers.
Sour cream: Heavy cream or plain Greek yogurt work for this recipe also.
Vanilla extract: Choose a high-quality pure vanilla extract.
Eggs: Give a smoother texture.

How do you make a cheesecake from scratch?

The most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture.

Personally, I like to use Philadelphia, but any good quality cream cheese will do. And make sure it’s full-fat. Cheesecakes are not meant to be “light”.

If you want to reduce calories, try making mini cheesecakes instead. This way you can easily control the portion size.

Step 1: Make the crust

Combine melted butter with sugar and graham cracker crumbs. The crumbs should resemble wet sand.

Press the mixture into the bottom of the pan and about an inch up the sides. Make sure press it firmly to build a tight, firm crust.

Bake the crust for about 10 minutes then let it cool completely before adding the filling.

Step 2: Make the filling

This recipe contains 4 8-ounce packages of cream cheese, but that’s not the only thing it needs.

Most of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields velvety texture.

I also add 4 eggs to hold everything together. It’s important not to whip too much air into the batter once the eggs are added.

Excess air in the eggs will cause the filling to rise during baking. As the cheesecake cools, it will deflate. This is what causes those ugly cracks in the top.

Use stand mixer fitted with the paddle attachment or a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy.

Scrape down the sides and bottom of the bowl. Beat in the sugar, sour cream, and vanilla until well combined.

Then, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula.

Pour the batter into the cooled crust.

Step 3: Prepare a water bath

A water bath creates steam inside the oven which helps cook the cheesecake without drying it out. It’s a method I swear by but it can be tricky.

I get so many emails from people who ruined their cake because water seeped into the pan.

The trick to keeping the water out is to wrap the pan in aluminum foil that is extra wide. Look for 18-inch wide heavy-duty foil.

For an extra layer of protection, you can also set the pan inside an oven bag and roll the sides down to meet the top of the pan.

Fill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole thing in the oven.

Use this free download to get a printout of how to properly use a water bath and prevent leaks.

Step 4: Cook and cool

Always cook on the lower third rack of the oven. This helps keep the top from getting too brown before the cheesecake has cooked through.

And cook just until the outer edge has set, but the center is still jiggly and looks wet. This takes about 1 hour but it could take a little longer depending on your oven.

Another way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the oven off and leave it in the oven with the door closed for 1 hour.

Remove it from the water bath, run a knife around the outside edge to loosen it from the pan, and let the it cool to room temperature.

Always plan ahead

Cheesecake needs to be refrigerated for at least 4 hours for it to finish setting up. I prefer to let my cheesecake chill overnight. The texture seems to turn out best this way.

So be sure to allow ample time to make and chill before serving it. You will be disappointed if you cut into the cheesecake too soon.

If you take these steps into consideration, I promise you will have the best homemade cheesecake you’ve ever had!

Tips for making the best cheesecake recipe

Begin with room temperature ingredients. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe.
Don’t incorporate air into the eggs by beating them in with a mixer. Instead, gently fold the eggs in at the very end by using a silicone spatula.
For the creamiest texture, be sure to use a water bath.
After the cheesecake bakes for an hour, turn off the oven and let it sit inside for another hour.

More homemade cheesecake recipes you’ll love

Oreo Cheesecake
No-Bake Cheesecake
Strawberry Cheesecake
Triple Chocolate Cheesecake

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Ingredients

For the Crust

2 cups (198 g) graham cracker crumbs, about 16 whole crackers
¼ cup (50 g) granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake

32 ounces (908 g) cream cheese, softened
1 ⅓ cups (267 g) granulated sugar
1 cup (227 g) sour cream, room temperature
1 tablespoon vanilla extract
4 large eggs, room temperature, lightly beaten

Instructions

Make the Crust

Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. SEE NOTE 1.
Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the Cheesecake

Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. SEE NOTE 2.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan just before serving. Garnish with berries and/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.

Notes

You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It's not completely necessary but does make it easier to clean the pan.
Oven temperatures can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.

Prevent a soggy cheesecake! Read my helpful tips for a leakproof water bath.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Pure Vanilla Extract
Silicone Spatula
9-inch Cheesecake Pan
Stand Mixer

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 412Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 151mgSodium: 556mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 20g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

How to make Apple Pie Cheesecake Recipe

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Recipes
Apple Pie Cheesecake Recipe

Apple pie cheesecake is made with rich creamy cheesecake topped with apple pie filling. top it off with whipped cream and pie crust cutouts.

By Baked By An Introvert

Adjust Servings :

0.17 cup Vanilla wafer crumbs
1/50 cup Granulated sugar
0.42 tablespoon Unsalted butter, melted
2 ounce Cream cheese, softened
0.06 cup Granulated sugar
1/25 cup Sour cream, room temperature
0.08 tablespoon Vanilla extract
1/50 teaspoon Salt
1/4 Large eggs, room temperature, lightly beaten
0.29 cup Peeled and diced apples
0.08 tablespoon Lemon juice
0.33 tablespoon Unsalted butter
1/50 cup All purpose flour
0.06 cup Apple cider
1/50 cup Granulated sugar
1/50 cup Light brown sugar, packed
0.08 teaspoon Ground cinnamon
1/50 teaspoon Ground nutmeg
1/100 teaspoon Salt
1/25 can Pie crust, or you use store bought
0. 17 tablespoon Milk
0.17 tablespoon Coarse sugar
can Homemade whipped cream, or you can use store bought

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Current Totals

Fat
28g
Protein
8g
Carbs
34g
Fiber
2g

MacroNutrients

Carbs
34g
Protein
8g
Fiber
2g

Fats

Fat
28g

Vitamins & Minerals

Calcium
88mg
Iron
1mg
Vitamin A
203mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
25mcg
Vitamin B12
< 1mcg
Vitamin C
2mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
18mg
Manganese
< 1mg
Phosphorus
121mg
Selenium
14mcg
Zinc
< 1mg

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What dessert will you cook? (recipe included) - Tricky - tests for girls

Oh, how many sweets there are in the world! And every one is delicious! Don't know how to make a choice? Struggling with the question "What to cook"? I will help you!

Question 1.

To begin with, let's decide what we will cook our dessert in.

Naturally, it will be baking, which means we will cook in the oven.

Deep-frying

Pan-frying

Electric waffle iron

Other

Question 2.

Good. Now let's knead the dough. What kind of flour do we need?

Wheat

Almond

Rye

Let's take oat bran instead of flour

Let's do without it altogether)

Question 3.

Great. Now we need to add some dairy / fermented milk product. In the refrigerator now we have milk, cottage cheese, sour cream and kefir. What do you choose?

Milk

Cottage cheese

Kefir

Sour cream

There will be neither one nor the other, neither the third nor the fourth in the recipe!

Umm...can I have some water?

Question 4.

We have decided on milk. Now let's decide on spices and additives.

I think baking powder will suffice.

Vanilla extract

Vanilla

Agar-agar (vegetable substitute for gelatin, which is obtained from red and brown algae)

My dessert will have a little bit of everything, like many dessert recipes, but be sure to add food coloring.

Cinnamon/Powdered Sugar

Sugar, Sugar, Sugar Egg

Question 5.

While our ingredients are being mixed together, let's discuss the design of our dish.

I want everything to look nice, like in a cafe or restaurant. Decorate the dessert with berries, mint leaves, syrup.

Sprinkle our creation with powdered sugar at the end.

I don't think we have to do anything with him. It in itself looks beautiful and unusual, which does not need additional decoration.

You can decorate everything with grated chocolate at the end)

Be sure to decorate everything with cream, with some berries or fruits.

Fruit will decorate the whole thing, and it will be even tastier with them.

Question 6.

Now we choose the next ingredient in our dessert. Fruits or berries?

Fruit

Berries

There will be no fruits or berries in the recipe itself. We'll add it later as a decoration.

Question 7.

What fruits?

Melon/Apple/Pear/Cherry

Lemon/Mango/Tangerine/Persimmon

I chose a different answer

Question 8.

What berries?

Currant (any) / Blackberry / Raspberry / Blueberry / Gooseberry

Strawberry / Strawberry / Watermelon / Mulberry / Barberry

I chose another answer

Question 9.

Well, our dessert is almost ready. Do we need to send it to the refrigerator?

Yes, it needs to be infused and cooled properly.

Better - send it to the freezer!

No, this is not required at all.

It is possible, but unless the dish is spoiled and/or soaked. So it is not necessary to do so.

Question 10.

Well. Final touch. Do we need to add any ingredient to complete the design?

Maple syrup

A couple of scoops of vanilla ice cream

Let's add some component to the dessert as a decoration. Both beautiful and perfectly combined

Well, where without cream

Berries/fruits

No. Do not need anything.

More tests:

Baked pumpkin cream soup with curry and a culinary section in the morning show - Life

Introverts are introverts: I really like communication, but in doses. This weekend - 3 birthdays: why not charm? And here I am, you know, tired! Physically, because I cooked a lot of sweets. Morally, because that's the kind of person I am: a lot of communication at once in great concentration - and I become aggressive and gloomy. Here I just need to make myself a couple of days of silence - this is enough to return to the wrapper of an adequate person. In special cases, I don’t feel like talking to anyone at all, but just immerse myself in myself and do something =) But it’s not the time, because the holidays are ahead, and I want to have time oh so much! But there will still be New Year holidays, and therefore there will be a couple of weeks on the front lines.

In the meantime, news: in the morning show “Rankova Kava” last week a culinary column “Vdoma smachnishe” (“It's tastier at home”) began to appear. Three episodes have already been released, in which we cooked with a pumpkin. It was the most aromatic pumpkin cream soup, marinated pumpkin and pumpkin latte .

Tomorrow I'll be filming the next 6 episodes if lighting problems don't get in our way like they did last week, which caused the shoot to be cancelled. And there are so many delicious things in the plans! I will definitely post the video.

I also decided this week that I don’t need extra nerves, and I’ll postpone the main work until some kind of stability with the light, because last week I didn’t even manage to bake even a loaf of bread, and only by some inexplicable miracle I managed to bake biscuits for two cakes for the holidays and custard shu for my brother. And although I thought that this week would be a rest week, today I was convinced that it still wouldn’t be, because a bunch of other tasks immediately appeared that I constantly put off. I would also like to bake gingerbread cookies and stollen ... And today for the third time I made marshmallows, which did not quite work out, but this only means that you still need to rest. Especially since I'll be getting ready for a master class at “DvaCoffe” on Sunday , where we will assemble a gingerbread house , we will solemnly place it where we are allowed to, we will stuff a candle inside and we will come to drink the most delicious coffee, admire the house throughout the New Year holidays.

Bye bye recipe pumpkin cream soup with baked vegetables from one issue and, of course, video.

800 ml stock (chicken, vegetable, chickpea)
400-450 grams pumpkin pulp
2 large potatoes
1 onion
1 carrot
head of garlic
1 tsp tomato paste
100 ml cream 15% fat
0.5-1 tsp depending on the degree of curry seasoning desired spiciness
paprika, salt, pepper to taste
a little vegetable oil
hard cheese and herbs for serving

Cut vegetables into cubes, onion into 4 pieces, and peel the garlic. Drizzle vegetables with vegetable oil and bake until soft.

Transfer the vegetables to a saucepan, pour over the broth, add the tomato and spices, and boil for 5 minutes, then beat with a blender. Add cream and heat through but do not bring to a boil.

Pour the soup into bowls, top with grated cheese and fresh herbs.

By the way, do you know how puree soup differs from cream soup? Cream or sour cream always goes into the composition of cream soup.

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