Cheesecake is a great dessert to serve at parties, but it can be intimidating to make. You need to bake it gently in a water bath, and there is always the risk that the surface will crack or fall while the cake cools. But with a few tips and tricks, a creamy, crack-free New York-style cheesecake is totally doable, even for beginners.
For the perfect cheesecake, you will need a few key ingredients: Graham cracker crumbs or vanilla wafers (or any type of cookie crust is fine too), heavy cream, sour cream, eggs, sugar, and vanilla extract. The addition of sour cream and eggs help the cheesecake to bind and not crack while baking, and it adds a richness and tanginess that helps the texture stay smooth and melty. The addition of sour cream and vanilla extract also help the cheesecake to taste delicious.
The sour cream and vanilla are then mixed into the softened cream cheese, and finally, the eggs are whisked in one at a time. This simple recipe is the base for any number of different toppings, so you can have a different cheesecake for every occasion!
When making the filling, it is important to use full-fat brick-style cream cheese and not the whipped cream cheese you find in the tub. Using low speed and only mixing until the ingredients are just combined is crucial. Too much beating can create air bubbles in the batter, which will crack the surface of the cheesecake as it rises during baking. It’s also important to pause and scrape down the sides of the bowl several times while adding the eggs. For more info https://www.cheesecake.cz/
To avoid cracks, be sure to use a high-quality, pure vanilla extract. Using imitation vanilla will result in a flat and dull cheesecake. This cheesecake is also a great candidate for freezing. It will last up to three months if it is well-wrapped and stored in the freezer. It can be frozen either in the pan or unmolded and wrapped separately, but it is best to freeze it if you plan to serve it by the slice.
If you have a springform pan with leaky seams, cover it in two layers of foil before baking to prevent water seeping in and damaging the cheesecake. It is also a good idea to wrap the entire springform pan with foil before adding the water bath, so that the seams are completely sealed.
The key to a successful cheesecake is to allow it to cool completely before removing it from the oven and serving. This ensures that the center will be nice and firm, and it gives the outside of the cheesecake a chance to mellow out and develop a lovely golden brown color. If you are worried about the cheesecake becoming too mellow, you can always top it with a fruity jam or fresh berries before serving.