Title: Classic No-Fail Cheesecake
Introduction:
Welcome to a delectable journey through the art of making the perfect Classic No-Fail Cheesecake. This recipe, brought to you from the delightful kitchen of Preppy Kitchen, encompasses the sheer joy of creating a rich, creamy, and smooth cheesecake paired with a buttery, crunchy graham cracker crust. No water bath needed, this recipe guarantees a perfect cheesecake every single time. Let's dive into the steps that will guide you to making your new family favorite dessert!
Ingredients:
🍪 1 1/2 cups (180g) Graham cracker crumbs
🍫 Alternative: Equal amount of Biscoff or Speculoos cookies, crumbled
🥄 2 tablespoons Granulated sugar
🧈 1/4 cup (65g) Unsalted butter, melted
🥚 3 (8oz each) blocks Cream cheese, room temperature
🎂 1 cup (200g) Granulated sugar (for filling)
🥄 2 teaspoons Pure vanilla extract
🥛 1 cup (240g) Sour cream, room temperature
🥚 3 large Eggs, room temperature
🧂 Pinch of Salt
🍓 Fresh berries (for serving, optional)
🍨 Whipped cream (for serving, optional)
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes plus chilling time
Equipment: 9-inch springform pan, stand mixer or hand mixer, mixing bowls
Servings: 10-12
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together graham cracker crumbs and 2 tablespoons of granulated sugar.
- Pour in the melted butter and mix until you achieve a wet, sandy texture.
- Press this mixture into the bottom of a 9-inch springform pan, creating an even layer and pushing some of it about an inch up the sides.
- Bake the crust in the preheated oven for 15 minutes, or until set. You will be able to smell when it's ready. Remove from oven and let cool.
- To create the filling, add the room temperature cream cheese to the bowl of your stand mixer (fitted with a paddle attachment) or a large mixing bowl (if using a hand mixer).
- Blend the cream cheese on medium-low speed until creamy, ensuring not to incorporate too much air to avoid cracks.
- Gradually add 1 cup of granulated sugar and continue mixing until well incorporated.
- Stir in the vanilla extract, followed by the sour cream and a pinch of salt, mixing until just combined.
- One at a time, add in the eggs, mixing well after each addition but not overmixing.
- Once your filling is smooth with no lumps, pour it into the cooled crust.
- Lower the oven temperature to 325°F (165°C) and bake the cheesecake for approximately 1 hour, or until the edges are set and the center is still slightly wobbly.
- Turn the oven off, prop open the oven door, and let the cheesecake cool slowly in the oven for about 1 hour to prevent cracking.
- After the cheesecake has cooled, cover it and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, top with whipped cream and fresh berries if desired.
Cooking Tips:
- All ingredients should be at room temperature to ensure a smooth filling.
- Don't rush the mixing process; slow and steady wins the race against cracks.
- Allow the cheesecake to cool gradually to prevent sudden temperature changes that can cause it to split.
This delicious recipe is courtesy of Preppy Kitchen and their wonderful YouTube channel which you can find at https://www.youtube.com/@PreppyKitchen. For more amazing recipes and cooking inspiration, make sure to subscribe and check out John Kanell's cookbook for a myriad of simple and satisfying meals.
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YouTube channel - Preppy Kitchen: https://www.youtube.com/@PreppyKitchen
Classic No-Fail Cheesecake