Though I’m too excited to share this post, I held myself on purpose because I wanted to post this exactly on my birthday which is… today! 🎂
And instead of receiving birthday gifts I decided to do the opposite. I am giving away my treasured ( and secret) 4 year-old cheesecake recipe as my gift to all of you.
I’m not saying this recipe is unique just because it’s a “secret” recipe. Actually, you have probably stumbled upon some recipes that may look the same as this.
I treasure this very much because this is the recipe of the cheesecake that I used to sell few years ago (I run a small home-based pastry business before I became a food blogger). I treasure this because: it reminds me of the countless failed attempts and frustrations why I can’t make a delectable cheesecake. It reminds me of the day I learned how to create my own recipe. It reminds me of my Laurel days when it became a big hit to my customers.
Ah… why do I feel like a mom giving away her daughter on her wedding day😢
By the way, I always weigh the ingredients with food scale that’s why the original recipe is in Metric but I tweaked it slightly to get the measurements in cups for those of you who use the English System. Don’t worry, it tastes the same 👍
My Favorite Ingredient
A plain cheesecake is basically made of cream cheese, sugar and eggs (and flavoring such as vanilla). Then you can also add milk, condensed milk, yogurt, white chocolate, flour, cornstarch, etc. These ingredients alter the texture of the cheesecake. I have tried all of them but there is only one for me that shines above the rest: sour cream. I just love it! I baked several batches of cheesecake using the said ingredients to do a comparison. They all tasted great but personally, I prefer the texture of the cheesecake with sour cream — very rich, creamy, custardy and velvety. If you like this type of cheesecake, I highly recommend adding sour cream to the batter.
We won’t be doing the Bain-marie (water bath) method. You know that I’m toooooo lazy for that 😿 We will bake the cheesecake on low heat. It will still produce the same results – smooth and crack-free cheesecake. I can assure you because I’ve been doing this for 4 years and I believe some bloggers do this method as well.
Another simple technique for making smooth cheesecakes is using room temperature ingredients, especially the cream cheese. Why? It’s very easy to whip softened cream cheese. And with the help of sugar, it will speed up the process of creaming when beat together. Hardened cream cheese will splatter everywhere, it will clump in your hand mixer and possibly leave lumps in the batter. Hassle right? Oh, do not add any liquidy ingredients such as eggs unless the batter is smooth and free from chunks of cream cheese, okay?
So my ritual is… I measure the cream cheese in advance, put it in a bowl then leave it on the kitchen counter until I’m ready to bake. For example, If I need to bake in the evening, the cream cheese must be taken out from the fridge in the afternoon.
My batter leaks while baking! Help!
It’s okay, it happened to me as well. I followed other bloggers’ tip which is to wrap the springform pan with aluminum foil. But it doesn’t work on my pans. So I tried a different method and luckily it worked. Instead of wrapping it from the outside, I cover the inside first before covering the sides entirely. Confusing? Haha, I’m sorry 🙇 It’s quite hard to explain it so here are some pictures:
On a counter or table, line the detachable base with foil. The foil should be long enough to cover the sides (let’s call it “excess”) Carefully attach the ring/round piece to the base without removing the foil. Once the base and round piece are secured, wrap the outside with the excess foil by folding it upwards.
I hope I explained it well 😅
Anyway, it’s optional. If your springform pan is not traitor like mine, you can fully skip this step.
Okay, that’s it! I guess I’ve written everything I need to share. I really hope you’ll like this recipe. Please let me know if you make this 😊 #WhenHungryBlog
- ⅔ cups (60g) crushed graham crackers
- 1 tablespoon (13g) brown sugar (see notes below)
- 2 tablespoons (28g) unsalted butter, melted
- 8 ounces brick-style cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 1 large egg (or 66g w/ shell when weighed)
- 1 teaspoon vanilla extract
- ¼ cup (58g) sour cream, at room temperature
- blueberry preserves (or homemade compote)
- Preheat oven to 275F degrees. Line 6" springform pan with foil. Wrap excess foil around the pan to avoid leakage (see the photos above).
- Stir together crushed graham crackers and brown sugar. Add to the melted butter and stir until the mixture is moistened. Press into the bottom of the lined springform pan using the back of spoon, cup or your fingers to form a base. Bake for 7 minutes. Set aside.
- Using a stand mixer with paddle attachment or electric hand mixer, beat softened cream cheese and sugar until smooth and no lumps, about 3 to 4 minutes. Beat in egg and vanilla. Add sour cream, beat until just combined. Do not overmix.
- Pour batter onto baked crust. Lightly tap the pan against the counter to release air bubbles. Pop the air bubbles forming on the surface using a toothpick. Let the batter rest for 3 minutes.
- Bake for 30 minutes. It's done if (a) the center is slightly wobbly when you gently shake the pan and (b) the surface is not shiny or glossy anymore but a little part in the center still looks slightly wet. It's okay, it will continue to cook/set as it cools down.
- It's okay if you overbake it, but the cheesecake will collapse and it will form a dent on the edges.
- Place the pan on a wired rack and allow it to cool. Once completely cooled, refrigerate for 4 hours or overnight (recommended).
- To remove cheesecake from springform pan, place it on top of a counter or table, unclamp the spring then carefully loosen the round piece. Gently lift the round piece away from the cheesecake. Lift the cheesecake by placing your hand beneath it then slowly peel the foil using your other hand. Return the cheesecake into the base or place in a serving plate.
- Top with blueberry preserves or homemade compote.
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