Let’s start this post off with a little secret… I’m not great at baking cheesecake! I’ve had them crack, undercook, overcook, and everything in between. It’s been a rough road for me and this sweet dessert. I knew I couldn’t let it win. A year or so ago I found the perfect recipe. I’ve made it several times for my dad and brother who both agree it’s top notch. My brother (who knows everything) (I really really love you if you are reading this!) even told me it’s better than the ones you find in New York! So now the trick was figuring out how to get it to bake pretty. ..
Let’s start with a few tips that I collected from the internet…
1. You can try a water bath.
2. Room temperature ingredients.
3. Don’t over mix.
4. Don’t open the oven door. At all.
5. If all else fails top with some cherries!
Seriously. Round ten for me and this darn cake and I still had cracks. Bonus? It was cooked perfectly. It wasn’t until I opened my pantry and saw some cherry pie filling (where did that even come from?!) that I decided the best solution to my cracking problem was to just top it with some cherry goodness.
One other thing about MY cheesecake… See those crazy wrinkly edges? I haven’t figured out a great way to get these things out of the pans… My solution? Tin foil. Yep… I line any pan I decide to use with tin foil and leave a nice big edge all the way around. Lightly spritz with cooking spray and the result is an easily removable cake in the end! Easily removable and oh so delicious. I have never had one of these bad boys last more than an hour at a party, event, or just at my house. Totally guilty of eating a whole one on my own… On more than one occasion…
The Best Cheesecake
- 1-1/2 cups graham cracker crumbs
- 1/4 teaspoon cinnamon
- 4 tablespoons butter melted
- 4 8oz cream cheese packages, softened
- 1-1/2 cups sugar
- 3/4 cup whole milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup flour
Preheat your oven to 325 degrees. Line or grease a 9 inch spring form pan. (For these pictures I used two tall 6 inch cake pans).
In a small bowl combine the graham crackers, cinnamon, and butter. Mix until you get a wet sand like mixture. Press into the bottom of your pan.
Cream the cheese and sugar in the bowl of an electric mixer. Add the milk followed by the eggs by hand. Make sure you scrape the sides of the bowl as you go. Once combined fold in the sour cream, vanilla, and flour. Pour into your prepared dish.
Bake for 1 hour. Turn off your oven and let the cheesecake rest until cooled to room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight.