You should check your accuracy before correcting someone. She is now throwing out her recipe and putting this one in its place! Thanks for this! I made this exactly as written. https://www.olivemagazine.com/guides/best-ever/best-cheesecake-recipes All the struggle to make a perfect cheesecake with NO cracks. As far as water bathes we need the moisture so it won’t dry out as for leakage put the spring pan in a slightly larger regular pan place it in the water bathe no water in your cake. It’s a good way to get inspiration for meal planning. I was skeptical when I saw this recipe because it seemed like I’ve attempted some in the past that were similar to this but the would always crack. does anyone know what i did wrong? Is this cheesecake creamy or more dense & crumbly? Join thousands of readers & get easy recipes via email for FREE! Or find a friend and borrow one. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Cheesecake is a time-consuming, somewhat expensive dessert to make. SO GOOD. Would digestives work? It outter portion was set up perfectly. Usually low fat makes it thinner. I tweaked it because I can’t leave well enough alone, but nothing that would mess with the ratios. You can click here for her original recipe: The Best Keto Cheesecake. Did you use the thicker crust directions in the recipe card notes? Best cheesecake recipe ever! I was wondering if you could make a key lime version of this same recipe. Once defrosted, cut into slices and serve. Yes, you absolutely can! It not only wasted your time but it wasted that perfectly good food! There is a BLOG and a recipe… read the recipe step 7… 325 for 30 … 250 for 45, I have the recipe of an outstanding restaurant. See here: Actually Perfect Chocolate Chip Cookies, The Best Homemade Brownie Recipe, *AMAZING* Peach Cobbler, Easy Cannoli Recipe, The Best Homemade Cinnamon Rolls, and Ultimate Banana Pudding Recipe. Seven simple ingredients. There were no cracks and it tasted delicious! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. They gave it two thumbs up! I think your cheesecake might crack because either you’re cooling it too quickly or pulling it out of the hot oven to add the topping and throw it back in the oven is messing with the temperature too much. You can definitely halve the recipe, but I’m not quite sure what size baking pan you would use. For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in … Save my name, email, and website in this browser for the next time I comment. I agree. Have you ever incorporated any add ins to this recipe? I mostly followed the instructions: I doubled the crust so it would go all the way up the sides of … The best cheesecake recipe is a matter of opinion—but also of circumstances. Literally perfect. Have you done a variation like this before? What is the purpose of pointing out someone’s spelling mistake? This Recipe turned out great instead of using sour cream I used plain yogurt. It’s one of the best cheesecakes I’ve ever had! I followed the recipe to a T with the exception of thr refrigeration time due to massive time restraints. I followed the recipe *except* I did cut it all in half since it’s just far too much cheesecake for us here at home – even considering my pregnancy cravings! These easy recipes include chocolate, berry, citrus and boozy cakes. It might well have been the best cheesecake I’ve ever had. Not only did I test this recipe a bunch of times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Made it for my husband’s 42nd birthday last night, and he declared it the best he’s ever eaten! I would like a shortbread crust…does it work with this recipe? I love love loved this recipe! Thanks. I followed this recipe to a T and guess what? Thanks so much for sharing!! Next time I may double the crust portion of the recipe since I’m a crust kind of guy. This freezable cheesecake is easy to make and won’t take all day. https://newengland.com/.../cakes-frostings/the-worlds-best-cheesecake And it is the most perfectly beautiful un-cracked and delicious cheesecake that I have ever made. I just made this the other day and it really lives up to the hype! Also the knife trick for cutting is a game changer! A creamy pudding with a splash of fruity compote to cut through the sweetness will always be a great combo in our book. Very rich and since it is just the two of us due to the pandemic, I will freeze half of it. Thanks for posting this recipe on line. Delicious & creamy, it’s just perfect! But as long as you bake it according to the directions I think it should work? For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy … Nope, none of those things are required or necessary for this recipe. Add sugar, eggs, … We’re trying out lots of your recipes right now. 1st time making a cheesecake, and all I can say is WOW!!! The best baking pan for this cheesecake recipe is a 9-inch springform pan and don’t have a suggestion for an optional pan to use instead. You can do better. If it’s literally crumbly, it has been over baked. It is very delicious!! I followed directions EXACTLY as written and it turned out perfectly! I have been making cheesecakes my whole life and this is the first one that did not crack. Foil is meant to protect the cheesecake if you were baking in a water bath. Still amazingly delicious and will make again! And use a blender instead of a mixer? Been doing a lot more baking at home since the quarantine was put into effect, and my husband and I made this recipe last night for my birthday “cake”. Decorate as desired. Jump to Recipe Print Recipe Jump to Video. One slice will transport you straight to a diner in the Big Apple and the texture will keep you coming back for more. It should eat moist, as if you wouldn’t need a drink. The hardest part is keeping track of the different timings while baking. COPYRIGHT 2020 LAUREN'S LATEST, ALL RIGHTS RESERVED |, at room temperature (5-8 oz. For thanksgiving, I’d like to make it with pumpkin, ideas on how much I should add? Also can swerve sugar substitute be used instead of sugar? Lauren’s Latest – a food and lifestyle blog for busy parents, featuring family-friendly, tried and true recipes. You know that episode of “Friends” where Rachel and Chandler devour a cheesecake off of the floor of a New York City … Yes, you need a water bath for a 6 inch cheesecake. Scrape the sides and bottom of the bowl and mix again briefly. Ok, I tried it. I wish I could post a picture of how great it turned out as it really was the only one I’ve made that didn’t crack. I think that the sour cream is key and what makes a cheesecake DELICIOUS. Thank you so much for sharing it! This homemade cheesecake is perfect every single time—no cracks (and no water bath! WOWOWOWOWOW. Silly question: can I halve this recipe and still obtain the same great results? The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did. We are definitely saving this recipe to make again soon! The inner 4 inches was still a little soft. Followed the recipe EXACTLY with a little extra mixing to ensure a smooth batter. Bake for 30 minutes at 325 degrees. followed the instructions verbatim and this cheesecake turned out perf! No cracks just wonderful! I especially love the addition of … https://www.allrecipes.com/recipe/236064/our-best-cheesecake Thank you so much! We were super pleased with the results. Thank you!!! https://www.southernliving.com/food/entertaining/creamy-cheesecake-recipes An American-style sweet, it has a biscuit base, smooth coffee and rum filling, a light dusting of cocoa and crunchy Ferrero Rocher topping. Haha I was confused, too. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. My husband doesn’t like traditional cake for his birthday so I made this cheesecake and it was a hit. . But your recipe calls for sour cream. You may need to look up low fat recipes…Sorry to say, Low fat things have more water in them so it could be a problem, Ive baked with swerve before and had awesome results with regular cake, so just my opinion, but I think it would probably be fine. Join the thousands of Lauren's Latest subscribers and get the latest recipes as they're posted! This is by far the easiest and best Cheesecake recipe I have used. Hi Lauren. I have not made cheese cake in a long time ( the last time it did not set all the way through). She said this was the best cheese cake she’s ever tasted. packages; 2 1/2 lbs total). It’s delicious and easy to make. Looking forward to making this again, but full portion next time. Thank you for the AWESOME recipe! The original and best. Me and my five recipe-testing readers proved otherwise. Mix again until incorporated. I made this recipe last weekend and it turned out perfectly! It didnt have much of a peanutbutter flavor though. If ever there was a dessert for chocolate addicts with a flair for the dramatic, this double chocolate cheesecake is it. Made this and it turned out perfectly! Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. Georgina Kiely – Digital food editor, bbcgoodfood.com. No jiggly questionable center. https://www.delish.com/.../recipes/a58084/easy-classic-cheesecake-recipe I have been making Cheesecakes a long time all types of combinations many many have had and love them. […] am 100% tempted to make this cheesecake. https://thesuburbansoapbox.com/the-very-best-new-york-cheesecake-recipe Let us know in the comments below…, Subscription offer: save 44% and receive a brand-new cookbook. I made this recipe and it’s absolutely perfect! My mom is 83 years old and looooooves cheese cake, and has made many cheese cakes in her 83 years. You’ll just have to adjust the crust by using gluten free cracker crumbs or cookies to keep the cheesecake gluten free. And type of cream cheese I use one from Walmart 80 cent a block not to salty excellent I usually use of brands they are perfect ……Enjoy ! Maybe a 6″ springform pan? I’m not sure what would cause the butter to separate from the crust. I think when you cut into a cheesecake, it should look as if it has a crumble to it but should stay together when you cut smaller pieces off with a fork. Place oven racks in the center of the oven. I’ve never been much of cheesecake fan (made it for my husband), but I must say it is amazing…I’ve been converted into a fan! I’ve made cheesecake (a dozen at a time) for a high-end hotel in Scottsdale AZ for years, always using water baths and always getting mixed results. Been making this recipe for years! I just made this cheesecake and it turned out perfect. correct! I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. I, too, have ruined good cheesecake with a water-bath gone wrong and always thought there had to be a good method for foregoing the whole thing. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. I am not familiar with swerve. I’ll echo the others: this is really the best! No one cared that the slices were not picture perfect because it tasted so good. Quick question- when I first mix the cream cheese with the sour cream/sugar before the eggs go in, what hand mixer speed should I use? 30 ratings 4.5 out of 5 star rating. The cheesecake was out of this world. halves is plural, like two halves. This make-ahead, no-bake malt chocolate cheesecake is the ultimate cheat’s dessert. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. Join thousands of subscribers and get easy recipes via email for FREE! This recipe is a definite keeper! Yum! Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Perfectly smooth no cracks and cooked just right. Pour over a drizzle of coulis and plate up a slice of raspberry and blueberry dessert heaven. The recipe is also really well written and super easy to follow! That was a comment by Laurel, a random commenter, not Lauren . This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. https://www.epicurious.com/recipes-menus/best-cheesecake-recipe-ever-article https://www.tasteofhome.com/collection/top-10-cheesecake-recipes How do you make cheesecake without cream cheese. Thanks again! She said that it was an indication cheesecake was made properly. I followed each of your steps and it was so easy. It taste awesome. You’ll love how easy it really is to make – and how amazing it is. Splurge and get the springform pan. Try grinding vanilla wafers or vanilla Oreos. It is so good I am making another one this weekend… this is my favorite cheesecake by far.. thanks so much.. My 10yr old daughter was craving Cheesecake. Just wondering how long would you say the cream cheese needs to sit out to come to room temp? Prepare the sour cream topping: Place sour cream in a medium sized bowl, stir in the powdered … If so, how? You can definitely put this into a 10-incher, but definitely won’t fit into an 8. Thank you Lauren, now I’m check out your other recipes! sounds like a lovely recipe but you neglect to write how long it should bake at 325 degrees before reducing the heat to 250. So nicely described and look mouthwatering. Taste was perfect, and just a little crumbly. You may consider a “no-bake” cheesecake a cheesecake… Thank you! Subbed 8 oz ricotta for 1 brick of cream cheese (I had already bought the ricotta before hunting a recipe) A moderate speed. Ensure you get the best biscuit crumb possible for your cheesecake with help from our easy biscuit base video. You're currently on page 1 Page 2 Next; Chocolate hazelnut ice cream cheesecake. The secret to the best cheesecake is to never use sour cream or ricotta. She did a fantastic job with this one. It turned out fabulous! Can I do that with this recipe? With that recipe, you don’t need a water bath because it’s wide enough that the middle bakes evenly enough with the top. No water bath. I would go 1/4 less then stated above. I’ve made it several times with consistent results each time. It turned out beautiful. By submitting this comment you agree to share your name, email address, website and IP address with Lauren's Latest. Wow… I really am trying to scroll past this comment. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat … I have tried a lot of cheesecakes, and not a single one compares to this Cheesecake with Sour Cream Topping. ), creamy texture, and the best flavor. Amazing! I will however add more graham cracker/butter for a thicker crust, not because it necessarily needs it, but because I love a good thick crust. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. I am thrilled to be sharing this recipe with you today. Please be safe and stay well!!! This post may contain affiliate links. Is this true? HOLY […], My granddaughter is not a cake fan but LOVES cheesecake and requested it for her 16th birthday. Best cheese cake ever! I’m thinking I needed to bake it longer or let it cool longer. Omg! Will be very full! Only 7! Try my pumpkin cheesecake: https://laurenslatest.com/pumpkin-cheesecake/. Totally book-marking this page though – thank you Lauren! Bake 7 minutes.