Classic Cheesecake Recipe

This recipe makes a rich, creamy cheesecake with a vanilla wafer crust. This cheesecake recipe is simply the best! This video will show you how to make classic cheesecakes and tips on using water baths for baking them. This easy cheesecake recipe is perfect for a baking cheesecake. It's the perfect recipe for beginners, I daresay! It's a perfect base for any topping, and the vanilla cheesecake filling is served in a vanilla wafer cookie crust. This cheesecake can be made with many toppings. You can choose your favourite topping, and everyone will be happy!

How to Make a Cheesecake

This guide will help you make the best cheesecake possible!

Step 1: Assemble your tools and ingredients

Make sure to have a springform sheet on hand. These removable sides make it easier to take the cheesecake out of the pan once it has cooled and baked. Unlike regular cakes, this cheesecake is not meant to be flipped upside down. A larger pan than the springform pan is a must. The cheesecake will need to be soaked in water, which you can use to pour the water into a larger pan. Take your time. It takes about 5 to 6 hours for the cheesecakes to cool down and firm up after it has been baked.

Step 2: Make the Vanilla Wafter Crust

A great crust is a key to any great cheesecake recipe. In this case, we used a vanilla wafer crust. The vanilla wafer cookies are my favourite, but you can also use a graham cracker or crust. You can easily swap this Graham Cracker Crust Recipe. The process is the same regardless of the ingredient. You will need to grind the cookies until you get fine crumbs. Avoid large chunks as this will cause your crust not to hold together properly. Then, add some sugar and melted butter to your crust. Finally, mix everything. Place the crust in a springform pan. Press it down to the bottom. The sides can be as high as you want. There are many ways to make the sides look great. You can make nice sides and a good bottom with a great crust. To press the crust in, I prefer using a cup with straight sides or a measuring glass to get perfect corners. After your crust has been placed in the pan, bake it for 10 minutes. This will make it sturdy when you cut into it later.

Step 3: Prepare the cheesecake filling.

The filling for the cheesecake is next. To avoid a lumpy cheesecake, you should use room-temperature cream cheese. For the creamiest cheesecake, I recommend full-fat cream cheese! Mix the cream cheese with some sugar and flour. You will get a creamier texture cheesecake with a lighter texture. Next, you will need to add the sour cream and vanilla. Sour cream is essential for great flavour and creaminess. Mix all ingredients at a slower speed and do not overmix. This can cause cracks by adding more air to your batter. Cracks are cheesecake's greatest enemy. Let's try to avoid cracks and eliminate excess air bubbles. Bake the crust by adding the batter.

Step 4: Bake your cheesecake

Water bathing cheesecakes can be intimidating, but it is the best option. When the cheesecake cools, it will be more creamy and won't crack or brown around the edges. You don't want to see your dessert crumble or brown after spending so much time making it. Leakage is one of the most common problems with water baths. Aluminium foil easily gets small tears in it when it's wrapped around your pan. This trick works every time. A crockpot liner bag is what I use! It's the best! You can see how I set it up in my tutorial to make a leak-proof cheesecake water bath. After setting up your water bath, put the cheesecake into the oven. The cheesecake should bake for about an hour. It will be set at the edges but still, look jiggly in the middle. Although it may not look fully baked, that's perfectly normal! Let it cool slowly, and then bake.

Step 5: Let your cheesecake cool.

After an hour of baking, leave the cheesecake in its oven for 30 minutes. The cheesecake will continue baking, but it will also slowly cool down. It will be done when it is completely baked. Cool, right?! The cheesecake will continue cooling in the oven for 30 minutes more. Once it has cooled, the door should be opened to allow it to cool further. This slow cooling helps prevent cracks, so don't skip it! The cheesecake should be in the refrigerator to cool and firm up for at least 5-6 hours. Once it is ready, please remove it from the springform pan and top it off with your favourite toppings. There are many options, and I have included a few in the recipe.

How to make the best cheesecake

These tips are not the only ones you will love. You might also enjoy these 10 Tips & Tricks to Make Perfect Cheesecake. This tutorial and this recipe will help you make homemade cheesecake. Okay, now what should we do for cheesecake?

A springform pan is a good choice.

However, this is not always necessary. A springform pan is great for making cheesecakes and getting a perfect crust.

Use room temperature ingredients

The most important thing is ensuring that your cream cheese is at room temperature. Cream cheese at room temperature blends better, making cheesecake fillings easier.

Mix the filling slowly and do not overmix

Over-mixing your filling, including over-beating eggs, can cause cracks in the cheesecake. Keep your low mixer speed and only combine ingredients when they are well combined. Take a break between each addition to ensure that everything is incorporated.

My secret trick to prevent water from leaking from a hot tub is to use a water bath!

Water baths can be intimidating, I know. Using a water bath for the best cheesecake you have ever tasted is possible if you follow some simple steps. This tutorial will show you how to use a hot tub and prevent leaks.

Let the cheesecake cool slowly.

Cheesecake can be made slowly, and you will be rewarded for your patience. Let your cheesecake cool completely to allow the filling to be set up properly. This will ensure that you get the creamy cheesecake texture that you desire.