One of the things I wanted to learn how to do this year was to make a proper, baked cheesecake. For some reason I had assumed it was fairly difficult, but after successfully making one I’ve learned that it’s not hard at all! Just take some patience and money. By the time I bought the pan and all the ingredients I’m pretty sure it cost me at least $40. Yikes. But it was delicious, so worth it? Yep!
So here is my version of a New York style cheesecake
- 4 blocks of cream cheese, room temperature
- 1 cup sugar
- 1 tablespoon of cornstarch
- 1/3 teaspoon salt
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 3 eggs + 1 egg yolk
- 2 cups of crushed graham crackers
- 5 tablespoons of butter + a little extra for greasing the pan, room temperature
Other stuff you need
- 9 inch springform pan
- electric mixer
- roasting pan or other pan that’s big enough to fit the springform pan. I used a cookie sheet
Preheat the oven to 350°F and get your springform pan ready by rubbing some of the butter on the inside of the pan. Then take 2 pieces of foil and wrap it tightly around the outside of the pan.
Melt the butter and mix it into the crushed graham crackers until it sticks together slightly. If it doesn’t hold together then add water 1 tablespoon at a time until it does.
Pour the mixture into the buttered pan and press it down with the bottom of a glass or your hands until it it’s even.
Bake the crust for about 10 minutes or until it just starts to brown. When it’s done take it out and let it cool on a cooling rack.
Next grab a large mixing bowl and mix the cream cheese, sugar, cornstarch, and salt together with the mixer. Scrape down the sides of the bowl with a spatula once in a while.
Still mixing, on low speed, mix in the eggs and yolk one at a time.
Use a spatula to scrape down the sides again and stir the batter a few times. It should be looking creamy and thick.
Pour all of the batter over the cooled crust and spread it evenly.
Get out the other pan and put the cheesecake in the center of it. Boil some water and slowly pour it into the empty pan until there’s about an inch of water. I used a cookie sheet so I only had about 1/2 an inch of water in it, but it still worked fine.
Bake the cheesecake for 50-60 minutes at 350°F. If there’s some golden brown spots on top that’s totally fine, but don’t let it get too dark or crack.
Once time is up turn off the oven and open the oven door a bit. Leave it there for an hour.
After the hour take the cake from the oven, remove from the water pan, unwrap the foil, and move the pan to a cooling rack until it cools completely. Run a thin knife around the edge of the cake to make sure it doesn’t stick to the pan.
When it’s cooled put the cake in the fridge and leave it there, uncovered, overnight.
When you’ve waited what feels like forever and you’re ready to eat all the cake… wait even longer ;) Take it out of the fridge and let it sit out for about 30 minutes before cutting in to it.
Take the springform pan off and slice away! Leftovers (if you have any) can be kept in the fridge uncovered for about a week. I’m also told you can freeze individual slices, but I haven’t tried it. Our leftovers didn’t last that long…
I made 3 different toppings for it, cherry, salted caramel, and peanut butter so I’ll be sharing those recipes soon too!