AuthorHeather WallaceCategorycheesecake lOveDifficultyIntermediateThe search for the perfect cheesecake is over!
Some cheesecake recipes can be too dense, too soft, too rich, lumpy, have too many flavors going on...or not enough flavor. Not to mention the deep cracks that appear in the middle of your hard work. I have the perfect recipe that fixes all of these problems. Here are a few tips to remember when making cheesecake:
While some small cracks are ok, the deep cracks in the middle of a cheesecake are due to temperature and the rate at which your cheesecake heats up. To avoid the large cracks make sure your eggs and cream cheese are at room temperature. This also will ensure a smooth lump free texture. Slowly cool down the cheesecake by leaving in a cracked oven that has been turned off for 30 minutes to an hour after cooking, then let cool on a wire rack for 1 hour before placing in the fridge. A few small cracks around the edge is ok- don't worry. After all, you are putting a raspberry puree on the top that will cover any small cracks.
Cooking in a water bath also allows the cake to stay moist and will also keep the cake from cracking and drying out. Just be careful not to splash the water everywhere when placing the pan into the oven. My tip is to place in the oven before adding the water-less chance of spills...however you will want to make sure that you do it quickly so you don't lose the heat from your preheated oven.
When you place your cooked cheesecake into the fridge to chill don't place any plastic wrap over it until it is fully cooled so that you don't have any condensation that forms on the top of the cheesecake...if you do have any condensation or wetness that occurs you can take a paper towel and carefully blot the top to soak up the water.
Remember these tips and they will result in a perfect, show-stopping dessert!
Preheat your oven to 350 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.
Place 1 packet of graham crackers, 1/2 teaspoon of ground cinnamon and 1 tablespoon of sugar in a food processor and pulse until finely ground. While the processor is running, drizzle in 4 tablespoons of melted butter and continue processing until well-mixed.
If you don't have a food processor you can always put the graham crackers in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set.
Let crust cool on a wire rack while you make the filling.
Pour 1/3 cup of boiling water over 8 ounces of chopped white chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stirring.
Whisk the chocolate and water until thoroughly blended and smooth. Set aside.
While the chocolate cools, beat 4 bricks (24 ounces) of room temperature 1/3 less fat cream cheese in a blender, add 3/4 cup sugar and 1 tablespoon of flour and mix until blended.
Add 3 room temperature eggs and 1 room temperature egg yolk, one at a time, processing thoroughly between each one.
[i]It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.[/i]
Stir in 1/4 teaspoon salt, 2 teaspoons of vanilla extract and 1/4 teaspoon of almond extract.
While blender is running, drizzle in the lukewarm chocolate and continue blending until creamy and all lumps are gone; scraping the bottom of the bowl several times. Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".
Pour the filling over the cooled crust and smooth the top.
Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about half way up the cheesecake.
Carefully transfer to preheated oven and bake at 350 degrees F for 55-60 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.
Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.
Remove from oven and cool on a wire rack for one hour, then refrigerate for at least six to eight hours but is best chilled overnight. Do not remove the ring of the spring form pan while chilling.
Before serving, allow the cake to sit at room temperature for one hour.
Puree 2-six ounce cartons of raspberries with 1/4 cup of sugar in a food processor, strain through a mesh strainer to remove seeds. If you don't have a food processor you could use a blender until berries are pureed.
Pour puree into a measuring cup, if the puree doesn't equal 1 cup add enough water to make 1 cup.
Whisk 2 teaspoons of cornstarch into puree in a non reactive saucepan. Bring puree to a simmer over medium heat stirring constantly for 1 1/2-2 minutes until thickened. Set aside.
Remove sides of springform pan, running a knife around edges again so the cake doesn't stick.
Pour hot topping onto cake and spread evenly to the edges. Refrigerate for an hour to set the topping.
Finish off by arranging 2-six ounce cartons of raspberries on top of the cheesecake.
Once all your raspberries are arranged on top finish off by lightly dusting with powdered sugar.
Ingredients
Directions
Preheat your oven to 350 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.
Place 1 packet of graham crackers, 1/2 teaspoon of ground cinnamon and 1 tablespoon of sugar in a food processor and pulse until finely ground. While the processor is running, drizzle in 4 tablespoons of melted butter and continue processing until well-mixed.
If you don't have a food processor you can always put the graham crackers in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set.
Let crust cool on a wire rack while you make the filling.
Pour 1/3 cup of boiling water over 8 ounces of chopped white chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stirring.
Whisk the chocolate and water until thoroughly blended and smooth. Set aside.
While the chocolate cools, beat 4 bricks (24 ounces) of room temperature 1/3 less fat cream cheese in a blender, add 3/4 cup sugar and 1 tablespoon of flour and mix until blended.
Add 3 room temperature eggs and 1 room temperature egg yolk, one at a time, processing thoroughly between each one.
[i]It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.[/i]
Stir in 1/4 teaspoon salt, 2 teaspoons of vanilla extract and 1/4 teaspoon of almond extract.
While blender is running, drizzle in the lukewarm chocolate and continue blending until creamy and all lumps are gone; scraping the bottom of the bowl several times. Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".
Pour the filling over the cooled crust and smooth the top.
Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about half way up the cheesecake.
Carefully transfer to preheated oven and bake at 350 degrees F for 55-60 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.
Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.
Remove from oven and cool on a wire rack for one hour, then refrigerate for at least six to eight hours but is best chilled overnight. Do not remove the ring of the spring form pan while chilling.
Before serving, allow the cake to sit at room temperature for one hour.
Puree 2-six ounce cartons of raspberries with 1/4 cup of sugar in a food processor, strain through a mesh strainer to remove seeds. If you don't have a food processor you could use a blender until berries are pureed.
Pour puree into a measuring cup, if the puree doesn't equal 1 cup add enough water to make 1 cup.
Whisk 2 teaspoons of cornstarch into puree in a non reactive saucepan. Bring puree to a simmer over medium heat stirring constantly for 1 1/2-2 minutes until thickened. Set aside.
Remove sides of springform pan, running a knife around edges again so the cake doesn't stick.
Pour hot topping onto cake and spread evenly to the edges. Refrigerate for an hour to set the topping.
Finish off by arranging 2-six ounce cartons of raspberries on top of the cheesecake.
Once all your raspberries are arranged on top finish off by lightly dusting with powdered sugar.