This wonderful cheesecake recipe and photos are courtesy of
Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's
Who doesn’t love a good cheesecake? Ok, maybe there are some out there that
don’t, and I have to feel a little sorry for them. I have always loved a good
cheesecake, and for many years my cheesecake consisted of the cream cheese and
condense milk refrigerator version, with canned cherries on top. I actually
thought this was a cheesecake! I do still love this version, and it is
great when you are in a rush, but this is nothing in comparison to the “real
While attending the
University of Texas, some friends and I began experimenting with making
cheesecakes. They always seemed to come out runny, cracked. or just wrong. It
wasn’t until my senior year there that I actually found the secret to a
wonderful cheesecake, and realized that maybe all those other attempts were good
cheesecakes, but the preparation and cooking methods were all wrong. So here is
my recipe, and with a little help from watching shows like Alton Brown’s Good
Eats I found the perfect way to make it and cook it so that it came out
This is just a basic
cheesecake recipe, but it can be used as the base for many other varieties.
Change the crust, add some chocolate, or just get creative! Have fun developing
other ways to make it; once you have made one that comes out like this the
possibilities are endless!
Check out the following tips and hints on
Baking A Perfect Cheesecake
Baking Cheesecakes Ahead Of Time
Cracks in Cheesecake
How To Freeze Cheesecakes
Traveling with Cheesecakes
Perfectly Plain Cheesecake Recipe
Yields: 12 servings
Prep time: 20 min
Bake time: 45 min
2 cups graham cracker crumbs, room temperature
1 cup plus 2 tablespoons granulated
1/2 cup butter (1 stick) melted and cooled
3 (8-ounce) packages of cream cheese softened to
1 teaspoon pure vanilla extract
1 tablespoon fresh-squeezed
heavy cream room temperature
NOTE: It is very important that the cream cheese, eggs and cream be at room
temperature. You may need to let them sit out for an hour before beginning to
make this recipe.
Preheat oven to 350 degrees F. (315 degrees F. for convection oven).
Wrap the bottom of an 8-inch
Springform Pan with two layers of heavy-duty
aluminum foil. Set aside another oven-proof pan that this can sit into. You will
use these as a water bath when cooking your cheesecake, so make sure the
aluminum foil come up high enough to keep water out of your cheesecake. Cut a
round piece of parchment to cover the bottom of the springform pan, and set it in.
Mix the graham cracker crumbs, two tablespoons of sugar, and the cooled butter in the bottom of the springform pan.
Once it begins to cling together, use a flat object, such as a cup or glass, to firmly press the cookie
crumb mixture onto the bottom of the pan and half way up the sides. Place this
pan into the larger ovenproof pan and set aside.
Beat the cream cheese for a minimum of 3 minutes; add the remaining 1 cup sugar and beat this mixture until it is light
NOTE: Start the mixer on a medium low
speed and work up to medium high as the cream cheese becomes
smoother. Use a spatula to scrape down the sides AND the beaters
while mixing so that all the cream cheese is well beaten. It can
take up to five minutes of beating to get a smooth, fluffy cream
Add the eggs, one at a time, beating at medium speed after each one is added. Increase the speed of the mixer to high and let this mix while you add the lemon juice
and vanilla to your cream mixture.
Stir the lemon juice and vanilla into the cream to mix well. This will curdle the cream, so don’t be surprised to see some lumpiness in the cream.
On low speed of the mixer, carefully add the cream mixture and mix well at medium speed. As before, frequently scrape down the sides and the beaters so that the
mixture is smooth.
Pour the mixture into the prepared springform pan.
Place the two (2) pans into the oven on the middle rack, and fill the larger, outside pan with hot water until it is about half way up the sides of your cheesecake pan.
Bake this until it is golden brown and the edges are firm to about 1 inch in on the pan, about 40 to 45 minutes.
Turn off the oven, crack the door open, but leave the cheesecake in the two pans inside
the oven until they are cool enough to touch. During this time, the remaining
part of the cheesecake will firm up so that it does not “jiggle” when the pan is
moved. DO NOT CHECK FOR DONENESS BY INSERTING ANYTHING IN YOUR CHEESECAKE.
NOTE: There should be no wet spots or liquid areas in the center
of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.
Remove from oven and cool completely on a wire rack. NOTE: Cool the cheesecake completely before
attempting to remove from the springform pan. To remove from pan, simply release the sides and slide the cheesecake up and out of the pan. The parchment
round on the bottom of the cheesecake will make it easy to slide the cheesecake onto a serving plate.
Photos showing inside texture of the cheesecake.
Makes 12 servings.
More Delicious Cheesecake Recipes:
Chocolate Fudge Cheesecake
Anything chocolate makes it on my list of favorites, and this cheesecake is one of those.
Chocolate Peanut Butter Cheesecake
Peanut butter and chocolate! This delightful combination of flavors will remind you of one of your favorite childhood candy bars.
Chocolate Hazelnut Swirl Cheesecake
This cheesecake is for serious chocophiles. Imagine the hazelnut spread on a bed of crunchy nuts and a piping hot cup of coffee - it's a sweet temptation.
Never again make a pumpkin pie for the holiday. This cheesecake is absolutely wonderful. Let your family be the judge!
Sweet Potato Cheesecake
A wonderful cheesecake with a light sweet potato taste.