Ok m’loves your resident baker is back with something new! Giving you a break from the pound cakes, this round we’re going with another favorite: cheesecake! This catchy title you see here is compliments of a new friend of Honeecakes Bakery @SweetMitEdition(*waives, and thanks!*) This is a very easy recipe but it’s very time consuming.
To the kitchen…
· 2 cups of Graham cracker crumbs (about 2 packages Graham crackers, crushed)
· 2 Tbsp sugar
· Pinch salt
· 5 Tbsp unsalted butter, melted
· 16 ounces (4 packages) of cream cheese, room temperature
· 1 1/3 cup granulated sugar
· Pinch of salt
· 2 teaspoons vanilla
· 4 large eggs
· 2/3 cup sour cream
· 2/3 cup heavy whipping cream
· 1 square of semi-sweet baker’s chocolate
· 9-inch, 2 3/4-inch high springform pan
· A large, high-sided roasting pan
Before I begin I must confess… I had to GTG (go to Google). Prior to, my cheesecakes would always crack and I knew there had to be a better way bake it with a flawless finish. What I found was that to bake the cheesecake inside of a pan of boiling water (aka a water bath), then leaving it to cool in the oven with the oven turned off results in a perfect appearance. While the ingredients are my own recipe, the preparation instructions are not. As a baker -with any craft at that- it is OKAY to look for better ways to improve your work.
Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Prepare the springform pan by wrapping a layer of aluminum foil around the bottom and edges of the pan. Do this carefully so that you don’t create any holes in the foil, otherwise water will get into the pan and ruin the crust. Press the foil around the edges and crimp the top of the foil sheets around the top edge of the pan. Repeat this once more.
Press the finely crushed graham cracker/butter mix using your fingers until the crumbs are a nice even layer at the bottom of the pan, creating just a slight rise along the inside edges of the pan. Place in the oven for 15 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
Cut the cream cheese into chunks and place in the bowl of an electric mixer. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated.
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan. Cook at 325°F for 1 1/2 hours.
(NOTE: This picture above is a chocolate marble cheesecake, to make this, melt one square of semi-sweet chocolate for 30 seconds at a time until fully melted. Take ¼ of the cheesecake batter and mix together in a separate bowl. Swirl it into the rest of the mix.)
Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
Cover the top of the cheesecake with foil, so that it doesn’t actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
As you can see this is a very tedious process, but please don’t be intimidated. It’s all worth it when you hear people scraping their plates and asking for another slice! For more baking ideas follow my business, Honeecakes Bakery (@HoneecakesBkry) and be sure to check out my website,