It helps to use a water bath technique for this cheese cake, it always seems to turn out creamier and there are usually no cracks at the top of the cheesecake. I admit it has been a while since I have made a cheesecake, but I always remember using this method. It's usually a never fail for me.
Graham cracker crust
Prep time: 10 min.
Ingredients:
1 1/2c. graham cracker crumbs
1/2c. sweetened coconut
1/3c. sugar
1/2 stick of melted butter
9 inch spring form pan
Water bath
Tinfoil
1 kettle of hot boiling water
1 large roasting pan
Heat the oven up to 325 degrees F.
Spray the cheesecake pan with non-stick coating just to ensure the cheesecake doesn’t stick to the pan.
Mix together the dry ingredients for the crust until buttery and crumbly.
Press the crumbs into the pan with the bottom of a glass or cup.
I do like a little crust on the sides, just less than halfway up.
To prepare for the water bath technique,
use 2 large pieces of tinfoil, wrap them around the bottom and fold the foil up the sides of the spring form pan.
Sit the prepared spring form pan in the center of the roasting pan. Then set aside. I don’t like a strong cheesecake so I only use 2 packages of cream
Cheesecake filling
Prep time: 15 min.
Bake time for cheesecake is 1 hour at 325 degrees F.
(always make sure fats and eggs are room temp)
Ingredients:
2 packages of softened cream cheese
1/2c. sour cream
3 eggs
1/4c. heavy cream
1 1/2c. granulated sugar
1 zest of 1 lemon
2 tsp. vanilla
1 juice of half a lemon
In a stand-mixer beat the cream cheese until smooth.
add sugar, eggs and keep beating. (remembering to scrape down the sides occasionally to ensure the ingredients get incorporated into the mixture well).
Add the lemon zest, juice, vanilla, cream, sour cream and vanilla then continue to incorporate all the ingredients together.
Pour the creamy filling into the spring form pan with the prepared crust.
Pour the boiling water into the roasting pan with the cheese cake (carefully around the cake) fill less than halfway.
Bake in the oven at 325 degrees F. for 60 min.
When the cheesecake is done the middle will jiggle and the sides of the cake should look set.
Turn the oven off and allow to sit in the oven for 1 hour with the door ajar.
For topping, I use fresh whipped cream with 2 tbsp. icing sugar and 1 tbsp. vanilla.
Use piping bag with large star tip for around the edges of the cheesecake.
Add the cherry pie filling in the center of the cheesecake.
refrigerate for an hour or longer before you serve.
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