The Best Cheesecake Recipe

Howdy Foodies!As a professional baker, I(Tasty Tales Foods owner) can attest to the fact that cheesecake is a classic dessert that never goes out of style. With a creamy filling made from cheese, eggs, and sugar, and a crispy graham cracker crust, it's no wonder why this dessert has stood the test of time.

But don't let its popularity fool you - cheesecake is also a versatile dessert that can be customized to suit any occasion. Want to add a little extra indulgence? Try a chocolate or caramel cheesecake. Looking for something seasonal? A pumpkin or cranberry cheesecake is sure to be a hit.

One of my favorite things about making cheesecake is the opportunity to get creative with the toppings. From fresh fruit and whipped cream to chocolate chips and cookie crumbles, the possibilities are endless. Just be sure to save room for seconds!

And now, for a cheesecake joke: Why did the cheesecake go to the doctor? Because it was feeling a little blueberry. (I'll see myself out.)

In all seriousness, if you're looking for a delicious and impressive dessert, cheesecake is always a crowd-pleaser. So break out your springform pan and get baking! 

Ingredients

• 500 grams cream cheese
• 100 grams sugar
• 3 eggs
• 75 grams butter, at room temperature (or softened)
• 150 grams graham cracker crumbs (you can use store-bought or make your own by crushing graham crackers in a food processor)
• 120 ml heavy cream (or half-and-half)
• 1 tsp vanilla extract (optional)

Instructions

1. Preheat the oven to 350 degrees F and grease a 9-inch springform pan with butter or cooking spray.
2. In a food processor, process the graham crackers until they are finely ground (about 1 minute). 
3. Add melted butter and pulse until combined; press into bottom of prepared pan, using your fingers to create an even layer on all sides of pan bottom and sides (you may need more than one batch depending on how large your processor bowl is). 
4. Bake for 10 minutes or until golden brown around edges; remove from oven and cool completely before filling with cheesecake batter as directed below

Tips and Tricks

• Use a spring form pan. A spring form pan is a round cake pan that has a removable bottom. This makes it easy to remove your cheesecake from the oven and cut into slices without worrying about the whole thing collapsing on you.
• Check the internal temperature of your cheesecake before removing from oven, then let cool completely before refrigerating overnight or freezing for later use. The center should be set but still jiggly when done cooking (about 1 hour).
• Add fresh fruit topping after removing from oven and cooling completely!

Variations You Must Try

• Chocolate cheesecake
• Pumpkin cheesecake
• No-bake cheesecake
• Vegan cheesecake

Most Asked Questions 

Q1. Can I use a different type of crust for my cheesecake? 

Yes, you can use different types of crust for your cheesecake recipe such as Oreo cookie crust or a shortbread crust. You can also experiment with different flavor combinations to create a unique and delicious dessert.


Q2. Can I make a cheesecake without a springform pan? 

While a springform pan is the traditional way to make a cheesecake, you can still make one without it. You can use a regular cake pan or pie dish lined with parchment paper, or you can make individual cheesecakes in muffin tins.


Q3. How do I prevent cracks from forming on my cheesecake? 

One of the main reasons why cracks form on cheesecakes is over-baking. To prevent this, make sure to bake your cheesecake until the edges are set but the center is still slightly jiggly. Another tip is to let the cheesecake cool gradually, and avoid sudden temperature changes.


Q4. How long does cheesecake last in the fridge? 

Cheesecake can last up to 5-7 days in the fridge if stored properly in an airtight container or wrapped in plastic wrap. It's best to consume it within the first few days for optimal freshness and flavor.


Q5. Can I freeze cheesecake? 

Yes, you can freeze cheesecake! Wrap it tightly in plastic wrap or aluminum foil, and then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. To thaw, let it sit in the fridge overnight or at room temperature for a few hours before serving.