Hi everyone! How are you all? Hope you are all doing great. Alhamdulillah, I'm doing well too. Today, I'm going to share a very delicious dessert recipe with you all. Cheesecake is loved by everyone, young and old. Especially, kids love sweet treats a lot. So, I thought I'd share the cheesecake recipe with you. Let's get started! 😊
Here's a simple cheesecake recipe:
The base provides the crunch that balances the creamy filling.
Graham Crackers (or Digestives): Crushed into fine crumbs.
Unsalted Butter: Melted to bind the crumbs together.
Sugar: A small amount (granulated or brown) to sweeten the base.
Pinch of Salt: To enhance the flavor.
This is the heart of the cheesecake. For the best results, ensure these are at room temperature before mixing.
Cream Cheese: Usually full-fat blocks (like Philadelphia brand).
Granulated Sugar: To sweeten and provide structure.
Sour Cream (or Heavy Cream): Adds moisture and a slight tang.
Eggs: These act as the thickening agent; add them one at a time.
Vanilla Extract: For that classic aroma and flavor.
Lemon Juice/Zest: A small amount helps brighten the heavy fats.
All-purpose Flour (or Cornstarch): Optional, but helps prevent the cake from cracking.
While cheesecake is great plain, these are the most common additions:
Fruit Compote: Strawberry, blueberry, or cherry sauce.
Sour Cream Layer: A mix of sour cream, sugar, and vanilla baked for a few minutes at the end.
Whipped Cream: For decoration.
Chocolate Ganache: For a richer, modern twist.
Essential Kitchen Tools
Springform Pan: A pan with sides that can be removed.
Electric Mixer: To get the batter perfectly smooth.
Large Roasting Pan: Used for a water bath (bain-marie) to keep the cake moist and crack-free.
Phase 1: Preparing the Crust
Crush: Pulse the graham crackers in a food processor until they reach the consistency of fine sand.
Combine: In a medium bowl, mix the crumbs with melted butter and sugar until the mixture resembles wet sand.
Compress: Press the mixture firmly into the bottom of a springform pan. You can use the bottom of a measuring cup to ensure it is even.
Pre-bake: Bake the crust for 8–10 minutes at 350°F (175°C) to set it. Let it cool completely.
Phase 2: Making the Filling
Cream: Using an electric mixer, beat the room-temperature cream cheese and sugar together until smooth and aerated.
Incorporate: Add the sour cream, vanilla, and lemon juice. Mix on low speed to avoid introducing too many air bubbles, which cause cracks.
Add Eggs: Add the eggs one at a time, mixing just until combined.
Note: Overbeating the eggs is the most common reason cheesecakes puff up and then collapse.
Pour: Pour the batter over the cooled crust and smooth the top with a spatula.
Phase 3: The Baking Strategy (The Water Bath)
Insulate: Wrap the outside of your springform pan tightly in several layers of heavy-duty aluminum foil to prevent water from leaking in.
Submerge: Place the pan into a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan. This is called a Bain-Marie.
Bake: Bake at a low temperature (usually around 325°F / 160°C) for 60–90 minutes.
Phase 4: The Cooling Process (The Secret to Success)
The Wobble Test: The cheesecake is done when the edges are set but the center still has a slight jiggle (like gelatin).
Gradual Cooling: Turn off the oven and crack the door open slightly. Let the cake sit inside for one hour. This prevents the "thermal shock" that causes cracking.
Chill: Remove from the oven, let it reach room temperature, then refrigerate for at least 6 hours (preferably overnight) to allow the structure to set.
I hope you enjoy today's recipe. I am signing off for now. Allah Hafez!🤍🧀🍰
