Randy Chandler
Cheesecake is a simple dessert to make, with most recipes requiring fewer than 10 ingredients. The most common ingredients are cream cheese, eggs, sugar, sour cream, vanilla, and graham crackers for the crust. The first step in making a cheesecake is to make the crust by combining graham cracker crumbs, melted butter, and sugar. The next step is to make the filling by beating together the cream cheese, sugar, sour cream, vanilla, and eggs. The batter is then poured into the crust and baked. It is important to avoid over-baking the cheesecake, as this can cause it to crack. Once the cheesecake is baked, it should be allowed to cool slowly to prevent cracking and to achieve a creamy texture.
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What You'll Learn
Choosing a crust: Oreo, graham cracker, or vanilla wafer
The crust is an important component of a good cheesecake. While some recipes call for a graham cracker crust, others might suggest an Oreo or vanilla wafer crust. Each type of crust has its own unique flavour and texture that can complement the cheesecake filling.
An Oreo crust is a great option if you're looking for a chocolatey twist to your cheesecake. It pairs well with a variety of cheesecake flavours, including classic vanilla, chocolate, and even fruit-based cheesecakes. To make an Oreo crust, you'll need to finely crush the Oreo cookies, removing any cream filling. You can then mix the crushed cookies with melted butter and sugar to create a crumbly texture that can be pressed into your pan.
Graham cracker crusts are a classic choice for cheesecakes. They offer a sweet and buttery flavour that complements the tanginess of the cheesecake filling. To make a graham cracker crust, you'll need to crush the crackers into fine crumbs, either by pulsing them in a food processor or placing them in a plastic bag and rolling over them with a rolling pin. Combine the crumbs with melted butter, sugar, and a pinch of salt, stirring until well incorporated. Press the mixture into your pan firmly and evenly to create a dense and chewy base.
Vanilla wafers can also be used to create a delicious and fragrant crust for your cheesecake. Similar to the graham cracker crust, you'll need to crush the vanilla wafers into fine crumbs and mix them with melted butter. This crust provides a subtle vanilla aroma and a sweet flavour that enhances the overall taste of the cheesecake.
When choosing a crust, consider the overall flavour profile you want to achieve. Oreo crusts provide a bold chocolate flavour, while graham cracker and vanilla wafer crusts offer more subtle sweetness. The texture of the crust is also important—a well-packed crust will create a dense and chewy base, while a loosely packed one will result in a crumbly texture. Experiment with different crusts and find the one that best suits your taste preferences and the specific cheesecake recipe you're creating.
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Preparing the crust: Combine crumbs, sugar, butter, and salt
Preparing the crust is a crucial step in making a good cheesecake. You'll need four ingredients: crumbs, sugar, butter, and salt. Graham crackers are a popular choice for the crumbs, and you can either buy pre-crumbled graham cracker crumbs or pulse the crackers in a food processor until they're finely ground. If you're making the crumbs yourself, you'll need about 13 crackers to make 1 1/2 cups of crumbs.
Once you have your crumbs, it's time to combine them with the other ingredients. In a large bowl, mix together the graham cracker crumbs, sugar, and salt. Stir everything together until it's well combined. Then, add in the melted butter. The butter acts as a binder, holding the crust together and giving it a rich, buttery flavour. Use a fork to mix the butter into the dry ingredients until everything is well combined.
The mixture will be dry and sandy in texture. At this point, you can add any additional spices or flavours you'd like to include in your crust. For example, you could add a pinch of cinnamon or nutmeg for a spiced crust, or mix in some cocoa powder for a chocolatey twist.
Once your crust mixture is ready, it's time to transfer it to your prepared cheesecake pan. Press the mixture into an even layer along the bottom of the pan, using your fingers or the back of a spoon. Then, use a measuring cup or another flat-bottomed object to pack the crust down firmly. This step is important, as it helps create a dense, chewy base for your cheesecake.
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Preparing the filling: Mix cream cheese, sugar, eggs, and vanilla
Preparing the filling is a crucial step in making a good cheesecake. Here's a detailed guide on how to do it:
Firstly, get your cream cheese to room temperature. This will ensure it mixes smoothly without any lumps. Place the cream cheese in a large bowl or the bowl of a stand mixer. Start beating the cream cheese at a medium-low speed until it becomes smooth and creamy. Be careful not to over-beat, as this will incorporate too much air into the mixture.
Now it's time to add the sugar. Gradually add the sugar to the cream cheese, stirring continuously until it is fully incorporated and the mixture is once again smooth and creamy.
The next step is to add the eggs. It is important that the eggs are at room temperature as well, so they combine seamlessly. Add the eggs one at a time, mixing slowly and gently after each addition. Scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are well combined.
Finally, add a touch of vanilla extract. A small amount of high-quality vanilla extract will enhance the flavour of your cheesecake. Beat the mixture again at medium-low speed until everything is combined, smooth, and creamy.
Your cheesecake filling is now ready to be poured over the prepared crust. Remember to pour the batter evenly and smooth the top before placing it in the oven.
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Baking: Avoid temperature changes and over-baking
To make a good cheesecake, it is important to avoid temperature changes and over-baking.
Firstly, make sure your oven is preheated to the right temperature. The ideal temperature for baking a cheesecake is 325F (160C). Once the cheesecake is in the oven, do not open the oven door during baking. A change in temperature can cause the cheesecake to fall in the middle or bake unevenly.
Secondly, do not over-bake your cheesecake. Over-baking will affect the texture and cause the cheesecake to become rubbery. The cheesecake is baked enough when the outside is set but the centre is still slightly loose and jiggly. This should take around 50-60 minutes, but the exact time will depend on your oven and the size of your cheesecake.
Thirdly, allow the cheesecake to cool slowly. After removing the cheesecake from the oven, leave it to cool in the oven with the door closed for about 30 minutes. Then, crack the oven door and let it cool down gradually. This gradual cooling process helps to avoid cracking. Once the cheesecake has cooled completely, run an offset spatula or a thin knife between the bottom of the cheesecake and the pan to loosen it.
Finally, do not subject the cheesecake to abrupt temperature changes after baking. Do not move the cheesecake directly from the oven to the fridge, as this can cause it to crack. Instead, let it cool on top of the oven for at least 10 minutes, then transfer it to a wire rack to cool to room temperature. Only then should you place it in the fridge, where it should be stored chilled.
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Cooling and storing: Cool slowly, then chill or freeze
Cooling a cheesecake slowly is essential to prevent cracking and to allow it to firm up. After removing the cheesecake from the oven, let it cool on top of the oven for 10 minutes. Then, use a knife to gently loosen the crust from the inside of the springform pan to prevent cracks as the cheesecake continues to cool.
After this, leave the cheesecake in the oven with the door closed for about 30 minutes. Then, open the oven door halfway and let the cheesecake cool down gradually for another 30 minutes. This gradual cooling process helps to avoid cracking.
Before placing the cheesecake in the fridge, run a knife around the edge to ensure it doesn't stick to the sides. Cheesecake should always be stored chilled in the refrigerator. To store, replace the springform ring and cover the top with foil. Cheesecake should not be left out at room temperature for more than four hours.
Yes, you can freeze your cheesecake! To freeze, first allow your cheesecake to cool on the stovetop and in the fridge. Once chilled, wrap it thoroughly in plastic wrap and then foil. It will keep in the freezer for several months. To thaw, transfer it to the fridge and let it thaw overnight.
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Frequently asked questions
Combine graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Transfer the mixture into the prepared cheesecake pan and press the crust into an even layer along the bottom of the pan with your fingers.
You will need cream cheese, eggs, sugar, sour cream, vanilla, and salt. You can also add in some flour or cornstarch to give it a creamier texture and prevent cracks.
To prevent cracking, make sure your cheesecake cools slowly. You can do this by letting it sit in the oven for about 30 minutes after it has finished baking, then cracking the oven door and letting it sit for another 30 minutes. Then, transfer it to a cooling rack.
