Cheesecake is one of the most decadently sinful dessert there is.
It’s not really a cake, but rich cheese & egg custards. That being the case, they need special attention to certain details to ensure you get a wonderful result.
- Cheesecake needs proper timing at low heat. This process avoids cracked, dry tops, shrinking & edges over-baked, which might be the result of over-mixing & over-baking.
- It’s best to keep the temperature around 300 – 325 degrees F.
- You need to monitor the temperature & baking time as the cake should still quiver in the center a bit when the pan is nudged.
- It takes a while for a cheesecake to completely set in a moist, warm location.
- It’s important to grease the bottom & edges of the baking pan prior to baking the crust or pouring in the filling.
How to Bake Cheesecake:
One of our favorite Cooking with Kimberly fans is John Manikaros, and he’s been requesting a good cheesecake recipe. Well, John, this cheesecake recipe is just for you. ~ Kimberly Turner
My basic cheesecake recipe for an 8 or 9 inch round pan. Using a spring form pan is best.
Type: Cake Recipe
Serve with: syrup &/or fruit
Prep Time: 25 min
Cool Time: 2 hrs
Refrigerator Time: 12 – 24 hrs
Bake Time: 45 – 55 mine
Yields: 1 cheesecake; Serves: 12 – 14
- 1 1/2 tbsp butter
- 1/3 cup graham cracker crumbs
- 2 lbs or four 8 oz pkgs creamed cheese
- 4 large eggs + 2 egg yolks
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- Coat the bottom & sides of an 8 – 9 inch spring form pan with butter & sprinkle with graham cracker crumbs. Set aside.
- In a large mixing bowl, beat softened creamed cheese until smooth – about 50 seconds.
- Scrape down bowl sides and add sugar to creamed cheese mixture, and beat until creamy.
- Add 4 eggs + 2 yolks, one at a time, and beat after each egg addition.
- Add on low speed until barely mixed, sour cream, heavy cream, vanilla extract & lemon zest.
- Pour & scrape filling into prepared pan, and set it on a large, wide piece of aluminum foil. Fold up the sides of foil carefully. * Tips: Be sure not to tear or cover top. I like to use 2 pieces of foil to be sure the cheesecake is safe from water leaking into the cake.
- Set the foiled pan into a larger pan that’s also deeper than the one holding your cheesecake batter. * Tip: You can use a roasting pan or larger baking dish.
- Put this large pan into the oven & place foil protected cheesecake batter pan into the large roaster or other large pan.
- Pour enough boiling water into the roaster or larger pan to reach no higher than half the height of the cheesecake pan.
- Bake until edges are set, but cake is still jiggly when pan is nudged – about 45 – 55 min.
- Turn off heat & leave cake in the oven. Prop oven door slightly open using a wooden spoon or folded towel, and allow cake to cool off for about 1 hr.
- Place on cooling rack & let sit for another hour before un-molding.
- Cover & keep refrigerated for 12 – 24 hrs prior to serving.
- To serve, drop fresh, hulled strawberries, sliced or whole, onto serving plate. Drizzle with berry juices & top with a dollop of whipped cream. * Tip: Cherry pie filling is an alternative if you’re in a pinch for fruit.
I’d like to think that cheesecake is no longer a scary thing to try and make at home. Plus, it’s simply, decadently delicious!
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I hope you enjoy this Dessert Recipe on Cooking with Kimberly. Until next time…
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