Perfect Cheesecake Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Perfect Cheesecake" recipe we have found so far.

Perfect Cheesecake
Recipe Information

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Total Time: 10 Hours, 0 Minutes
Recipe Yields: 12
Cuisine:
Ingredient Tags:

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs from 12 whole crackers
  • 6 Tbsp unsalted butter melted
  • 1 Tbsp granulated sugar

For the Cheesecake:

  • 2 1/4 lb cream cheese room temperature (4 1/2, 8-oz packages)
  • 1 1/4 cups granulated sugar
  • 6 large eggs room temperature
  • 1/4 cup sour cream
  • 1/2 Tbsp vanilla extract

Instructions

How to Make Cheesecake Crust:

  1. Press crumbs into a 9″ springform pan, going up the sides slightly. Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.

  2. Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Perfect Cheesecake:

  1. Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.

  2. Reduce speed to medium and add eggs one at a time, letting them incorproate between each addition and scrakping down the bowl as needed.

How to Bake Cheesecake in a Water Bath:

  1. Boil a pot of water (boil more than you think you’ll need to ensure there’s enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about half-way up the sides of the springform pan (1 1/2″ to 2″ of water).

  2. Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-70 minutes or until center of cheesecake wobbles slightly when you tap the pan.

  3. Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.

     

Nutrition Facts

Calories 510                    Calories from Fat 351
                                             % Daily Value*
Fat 39g                                           60%
Saturated Fat 21g                         131%
Cholesterol 192mg                         64%
Sodium 378mg                               16%
Potassium 176mg                             5%
Carbohydrates 34g                         11%
Fiber 1g                                            4%
Sugar 27g                                       30%
Protein 9g                                       18%
Vitamin A 1454IU                            29%
Calcium 112mg                               11%
Iron 1mg                                            6%

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