Cheesecake recipe, Cheesecake is a favorite dessert with a rich and creamy texture that melts in your mouth. Made with a buttery graham cracker crust and a velvety cream cheese filling, it's a true indulgence. The combination of tangy sour cream, sweet vanilla extract and sugar creates a perfectly balanced taste. Baked to perfection, the cheesecake emerges with a slightly firm edge and a soft, delicious center. Topped with various options like fruity compotes or drizzles of chocolate sauce, every bite is a heavenly delight. Whether enjoyed on a special occasion or as a sweet treat, cheesecake is a timeless classic that never disappoints.
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| Cheesecake recipe 2023 |
Here's an advanced cheesecake recipe that will impress your friends and family:
Cheesecake Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup raspberry preserves or fruit preserves of your choice
- Fresh raspberries for garnish (optional)
- Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with aluminum foil to keep water out while baking.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the pieces are evenly coated. Press the mixture into the bottom of the prepared springform pan to make the crust. Refrigerate while you prepare the filling.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract and beat until well combined. Add the eggs, one at a time, beating well after each addition.
- Add the sour cream, flour, lemon zest and lemon juice to the cream cheese mixture. Beat until everything is well combined and the mixture is smooth.
- Pour half of the cream cheese filling over the crust in the springform pan. Drop spoonfuls of raspberry preserves over the filling. Use a knife or toothpick to gently roll the reserved filling. Pour the remaining cream cheese filling over the top.
- Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan to create a water bath around the cheesecake. The water should come about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for about 1 hour or until the edges are set but the center is still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling helps prevent the cheesecake from cracking.
- Remove the cheesecake from the water bath and let it cool completely to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Remove sides of pan. Garnish with fresh raspberries, if desired.
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