Cheesecake is a decadent, rich dessert. When made correctly, the cake has a creamy, custardlike texture with a subtle sweet and tangy flavor from the cheese. Cheesecake is quite versatile--you can top it with anything from candied orange slices to caramel to strawberries. While making a cheesecake from scratch may seem daunting, the process is surprisingly easy to master.
Make the Crust
Cheesecakes are baked in a springform pan. This is a special pan in which the circular side can be removed from the base. Grease the sides and bottom of your springform pan with butter. For a plain cheesecake, a crumb crust is traditionally used. Finely crush graham crackers, gingersnaps or shortbread cookies into crumbs until you have 1 ½ cups of cookie crumbs. In a small saucepan or in the microwave, melt 5 tbsp. butter. Combine the cookie crumbs with the butter and add 1/3 cup granulated sugar and 1/8 tsp. of salt. Mix thoroughly, then press the crumbs firmly into the bottom of the prepared pan. Chill the crust in the refrigerator while you prepare the filling.
Make the Cheesecake
Preheat your oven to 300 F. In a large mixing bowl combine 2 lb. of softened cream cheese with 1 ¼ cups of granulated sugar. With a handheld mixer, beat the cream cheese and the sugar on a low speed until the sugar is combined. While mixing, add 1 tbsp. vanilla extract and the juice of half a lemon. Mix thoroughly. Add 4 eggs, one at a time, beating each egg into the mixture before adding the next one. Continue to beat until the cream cheese mixture is smooth. Pour the filling into the prepared pan with the crust and bake for 65 to 70 minutes, until the top is golden and the center is not completely firm.
Many cheesecakes have a tangy layer of sour cream added after the cake is baked to compliment the creamy richness of the cream cheese. Combine 2 cups of sour cream with ¼ cup of sugar. Mix thoroughly, then add 1 tsp. of vanilla. Beat the mixture until the vanilla is incorporated. Immediately pour the sour cream topping over the cheesecake when you remove it from the oven. Return the cheesecake to the oven and bake for an additional 5 minutes. Remove the cake from the oven and allow it to cool at room temperature. Cover the cake with plastic wrap and chill overnight, until the cake has completely set and cooled.
Toppings
Choose a topping to complement your cheesecake. Fresh berries, strawberries, raspberries or blueberries work well with the creamy texture and will bring out the tangy sour cream and lemony notes. For a decadent dessert, melt ½ cup of semisweet chocolate in the microwave. Drizzle the chocolate over the cake. Warm up ¼ cup of caramel topping in the microwave and drizzle this across the cake in the opposite direction of the chocolate strips. Sprinkle the cake with chopped pecans and refrigerate for 1 hour before serving to allow the chocolate and caramel to harden.
Tags: sour cream, cream cheese, cake with, , from oven, granulated sugar, thoroughly then