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How to Bake Cheesecake

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 Tips:

  • StrawberryCheesecake-PDCheesecake 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

Ingredients:

Instructions:

  1. Coat the bottom & sides of an 8 – 9 inch spring form pan with butter & sprinkle with graham cracker crumbs. Set aside.
  2. In a large mixing bowl, beat softened creamed cheese until smooth – about 50 seconds.
  3. Scrape down bowl sides and add sugar to creamed cheese mixture, and beat until creamy.
  4. Add 4 eggs + 2 yolks, one at a time, and beat after each egg addition.
  5. Add on low speed until barely mixed, sour cream, heavy cream, vanilla extract & lemon zest.
  6. 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.
  7. 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.
  8. Put this large pan into the oven & place foil protected cheesecake batter pan into the large roaster or other large pan.
  9. Pour enough boiling water into the roaster or larger pan to reach no higher than half the height of the cheesecake pan.
  10. Bake until edges are set, but cake is still jiggly when pan is nudged – about 45 – 55 min.
  11. 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.
  12. Place on cooling rack & let sit for another hour before un-molding.
  13. Cover & keep refrigerated for 12 – 24 hrs prior to serving.
  14. 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!

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

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I hope you enjoy this Dessert Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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