Cheesecake
Cheesecake can be a pretty daunting dessert, but it doesn't have to be! In my experience, as long as you let the ingredients come to room temperature before attempting to work with them it is actually not too difficult. The result is just as delicious, and super customizable to your tastes! Adapted from Cookies and Cups: https://cookiesandcups.com/perfect-cheesecake/.
Active Time: 40 min
Total Time: 8 hr
Ingredients
Crust
> 15 full graham crackers
> 3/8 cup butter
> 1/4 cup granulated sugar
> 1/2 tsp kosher salt
Cheesecake
> 4 packages cream cheese
> 1 cup granulated sugar
> 1/2 cup creme fraiche
> 2.5 tsp vanilla
> 3 eggs
Instructions
1. Preheat oven to 350 degrees F. In a food processor, blend graham crackers until finely ground. Mix the crumbs together with the butter (melted), sugar, and salt until fully mixed.
2. Place and press the crumbs against the bottom of a 9-inch springform pan. Bake for around 8-10 minutes.
3. Meanwhile, in a separate bowl mix the cream cheese and sugar until smooth and incorporated. Then add the creme fraiche and vanilla, and mix. Add the eggs, one at a time, and mix until the egg becomes fully incorporated. Pour the filling over the crust and spread evenly.
4. Double wrap the bottom and sides of the springform pan with aluminum foil. Then place the springform pan into a water bath. The water should be a little less than 1 inch deep.
5. Bake for 60-70 minutes, or until the center is almost set (the center will still jiggle but the edges will be set).
6. Run a knife around the rim of pan to loosen the cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
7. Release the sides of the springform pan, slice, serve, and enjoy! I like to serve with some fresh raspberry sauce.
Notes/Tips:
> It is absolutely crucial that you let the cream cheese, creme fraiche, and eggs come to room temperature before attempting to work with them. They will be so much easier to mix and incorporate when at room temperature.
> Heavily pressing down the graham crumbs and pre-baking the crust are both important steps to ensuring a sturdy, crisp texture on the crust.
> One issue that you might run into is the cheesecake cracking. There are many preventive measures you can take, such as baking in a water bath (which allows for a more even, gentle heating), not over-baking, and not over-mixing in the third step. Honestly, I think the slice in the picture above is a little over-baked.
> This recipe is for the classic cheesecake, but there is plenty of opportunity for customization. I like to top my cheesecake with raspberry sauce, but you could just as easily incorporate it into the cheesecake itself. Or with any other berries. Or with chocolate, lemon, expresso powder, peanut butter, the possibilities are endless.