
Cheesecake

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Very little can go seriously wrong with a cheesecake, and even when struck with that most common of woes-cracking-a cheesecake is still perfectly edible. The secret to preventing cracking is to make sure the cream cheese, eggs, and sour cream are at room temperature and to bake the cheesecake in a water bath so that it cooks evenly and never gets too hot. If despite all your efforts, your cheesecake cracks, spread a thin layer of sour cream over the top before serving. Cheesecakes are easily flavored by adding cocoa, strong coffee, spices, vanilla, or fruit purees. You can also serve cheesecake with a sauce. Pureed and strained frozen raspberries are especially good because their tart acidity sets off the sweetness of the cheesecake. Many cheesecake recipes call for a graham cracker crust, but this isnt always worth the bother because the cheesecake filling releases a small amount of liquid as it bakes, making the bottom crust soggy. One solution is to coat only the sides of the cheesecake with graham cracker crumbs after it has baked. This step, too, is optional.
ingredients
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serves: 1
butter (for the pan)
2 8 oz packages cream cheese (at room temperature)
3/4 cup sugar
3 eggs (at room temperature)
1 egg yolk (at room temperature)
1 1/2 cups sour cream (at room temperature)
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1/4 teaspoon salt
10 graham crackers (optional)
Servings Per Recipe: 1
Amount per Serving
Calories: 2484
- Total Fat: 182.2 g
- Saturated Fat: 100.1 g
- Trans Fat: 0.1 g
- Cholesterol: 1166.8 mg
- Sodium: 1978 mg
- Total Carbs: 175.4 g
- Dietary Fiber: 0 g
- Sugars: 173.6 g
- Protein: 43.3 g
preparation

The cheesecake may be flavored with spices, 2 tablespoons (or more to taste) cocoa, 1 tablespoon strong coffee, 1 tablespoon vanilla, or 1/2 cup fruit puree. If you are adding more than 1/3 cup liquid flavoring to the cheesecake, you should adjust the amount of egg, egg white, or egg yolk in the recipe. Add 1 whole egg per 3/4 cup extra liquid, 1 egg white per 1/3 cup extra liquid, or 1 egg yolk per 1/2 cup extra liquid.
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