Better Than Cheesecake Factory Cheesecake Recipes
BETTER THAN CHEESECAKE FACTORY, CHEESECAKE!
This is a recipe from my Sister In Law who makes the best cheesecake in the world! It is very simple as long as you follow the instructions to the T.
Provided by 3boys-and-me
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Set out on the counter cream cheese, butter and eggs all day, until soft and room temperature.
- Filling:.
- Beat together cream cheese and ½ of the sugar until mixed. Add other ½ of the sugar and other ingredients, mixing in eggs ONE at a time. Just mix until combined. DO NOT OVERBEAT!
- Crust:.
- Mix together and press into bottom and sides of a springform pan. Bake at 325 degrees for 6 minutes. Let cool for 30 minutes in the refrigerator before adding cream cheese mixture.
- To bake Cheesecake:.
- Preheat oven to 325 degrees. Bake for 45 min - 1 hour. Turn oven off and let it sit for another 10-12 minutes. Then prop the door open (I use a wooden spoon) to allow the cheesecake to cool slowly until it is cool enough that you can lift it out with your hands. Then refrigerate for at least 24 hours. It gets better each day!
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- Prepare the crust: Preheat oven to 350° F. Butter the sides and bottom of a 9-inch springform pan. You can slip a 9-inch round of parchment paper on the bottom and butter that too if you have one handy - it will help to keep the crust from sticking when serving. Wrap the bottom of the pan with 2 layers of aluminum foil or 1 layer of wide heavy-duty aluminum foil. The foil should reach ¾ up the height of the pan.
- In a medium bowl, stir the graham cracker crumbs, sugar, and salt together. Pour the melted butter over the crumbs and stir with a fork until all of the dry ingredients are uniformly moist. Pour the moistened crumbs into the springform pan and use your fingers or the bottom of a glass or measuring cup to pat an even layer of crumbs over the bottom of the pan and just about ½-inch up over the lip of the bottom of the pan where it meets the side. (At this point, the crust can be covered and frozen for up to 2 months.)
- Place the pan on a baking sheet. Bake for 10 minutes. Allow the crust to cool completely on a wire rack while you make the cheesecake. Reduce the oven temperature to 325° F. Put a full kettle of water on to boil.
- Prepare the cheesecake batter: Add the cream cheese to a stand mixer fitted with a paddle attachment (or with a hand mixer in a large bowl) and beat at medium speed for 4 minutes, until soft and creamy. With the mixer running on low, pour in the sugar and salt and continue to beat at medium speed for another 4 minutes, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition – you want a well-aerated batter. Scrape down the sides and bottom of the bowl after you add the first two eggs, then again after beating in the last. Reduce the mixer speed to medium-low and mix in the sour cream and/or heavy cream. Scrape down the sides and bottom of the bowl again and give the batter one or two big stirs to ensure the batter is silky smooth.
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