Being a chef for over twenty five years has afforded me the opportunity to test and experiment with many cheesecake recipes. After having ran my experiments, some successful, some not so successful, I have come up with my own recipe that works everytime with little trouble. This recipe is the easiest and maybe the best I have used over the years and I hope it works just as well for you.
For the cheesecake crust:
10"springform pan
1 can vegetable oil or canola spray
1 package of cinammon graham crackers crushed or graham cracker crumbs sufficient to cover bottom of springform pan
1 C cookie crumbs
1 stick of cold butter
For the crust of the cheesecake, combine graham cracker and cookie crumbs with cold butter in food processor or by hand, making sure to incorporate all the butter with the crumbs. Spread evenly over bottom of springform pan which has been sprayed generously with vegetable spray. Press firmly in pan. You may use wax paper over the crumbs and a pastry roller to obtain an even crust. Refrigerate or freeze until crust is firm, usually 10 minutes.
1/4 lb of butter (1 stick)
Items needed for cheesecake filling
5 8oz blocks of cream cheese, at room temperature
2 C sugar
4 large eggs, at room temperature
Vanilla extract to taste ( at least 2 T)
1/4 C lemon juice
1 T of butter
Cream butter, sugar, eggs, cream cheese, extract, and lemon juice together using a hand blender. Blend until smooth and creamy, making sure not to overmix. If you see lumps, keep blending.
After filling is smooth, pour into springform pan and shake gently to eliminate air holes. let rest on counter while oven is preheating to 350 degrees.
Placing Cheesecake on center rack in oven, bake for 30-40 minutes in a conventional oven. When done, center should be not be set and should be a little loose.
Tips and Tricks For Success:All ingredients for the filling should be at room temperature.
For a brown top (french style) cheesecake, preheat oven to 400 degrees and bake cheesecake for 10 minutes at 400 degrees, then turn down to 350 degrees and continue.
Do not open oven prior to 30 minutes to check on cheesecake. Trust yourself and if you have to, look through the oven window.
Do not stick anything in cheesecake to check doneness-this will crack cheesecake.
Let cheesecake sit on counter or baking rack for at least 1 hour after cooking, prior to refrigeration.
If the room is cold, turn off oven and leave cheesecake in the oven for 1 hour with the door to oven slightly open. This will help prevent the top of cheesecake from splitting or cracking.
Do not overcook. If left in oven too long, cheesecake will crack everytime. It is best to undercook a cheesecake than to overcook it. An undercooked cheesecake will set firmly in refrigerator overnight.
If cheesecake cracks, do not fret it, the chessecake can be covered with fresh strawberries, cherries or fruit gel. The produce section of most stores will carry gel for cheesecakes which can be used to cover the mistake.
The center of cheesecake should shake like jello when done. When the whole cake can be shaken, moves as one piece and holds firm, the cake is done.
The cheesecake can be topped with the topping of your choice.
After cheescake has cooled to room temperature, freeze cheesecake in springform pan overnight before removing onto serving platter. Cut piecec while still partially forzen for clean easy cuts. Let frozen cheesecake thaw 1 hour prior to serving.
