Cheesecake Recipe

INGREDIENTS

Cheesecake Crust

• 3 cups (600 ml) of crumbled cracker
• 2 Tbsp sugar
• A pinch of salt
• 5 Tbsp (70-80 g) unsalted melted butter

Filling

• 2 1/2 pounds cream cheese (1000 g), room temperature
• 1 1/2 cup granulated sugar (300 g)
• A Pinch of salt
• 2 teaspoons vanilla Essence
• 4 -5 large eggs
• 2/3 cup sour cream (160 ml)
• 2/3 cup heavy whipping cream (160 ml)

Frosting

• 2 cups sour cream (475 ml)
• 1/3 cup powdered sugar (35 g)
• 1 teaspoon vanilla12 ounces
• (400 g) fresh any kind of berries, I will use raspberries
• 1/2 cup granule sugar (100 g)
• 1/2 cup water (120 ml)9-inch,
• 2 3/4-inch high springform pan heavy-duty,
• 18-inch wide aluminum foil large, high-sided roasting pan

METHOD

• First of all, in our cheesecake, we would prepare our outer crust.

• The crust prepared the springform pan so that no water leaks into it while cooking.* Place a large 18-inch by 18-inch Set up the springform container so that no water spills into it while cooking.* Place an enormous 18-inch by 18-inch square of aluminum foil on a level surface. Spot the springform dish in the foil. Delicately overlay up the sides of the foil around the skillet. Try to do this tenderly with the goal that you don't make any openings in the foil. If there are any openings, water will get into the container and ruin the outside layer. Press the foil around the edges of the pan. Place a second huge square of foil under the skillet, and rehash, delicately collapsing up the sides of the foil around the container and squeezing the foil against the dish. Tenderly crease the highest point of the foil sheets around the top edge of the skillet.

• Preset the oven to 350°F, with a rack in the lower third of the stove. Heartbeat the graham saltines in a food processor or blender until finely ground. Put in an enormous bowl, and mix in the sugar and salt. Utilize your (spotless) hands to mix in the dissolved margarine.

• Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

• Let us make the filling.

• Cut the cream cheese into chunks and place it in the bowl of an electric mixer, with the paddle attachment. 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. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that the paddle attachment has failed to incorporate

Let Us Make the Cheesecake from Scratch

• Spot the foil-wrapped springform container in an enormous, high-sided broiling dish. Get ready 2 quarts of bubbling water. Pour the cream cheddar filling into the springform skillet, over the graham saltine base layer. Smooth the top with an elastic spatula. Spot the broiling skillet with the springform container in it, on the stove, on the lower rack. Carefully empty the heated water into the simmering dish (without contacting the hot broiler), to make a water shower for the cheesecake, pouring until the water comes to mostly up the side of the springform container, around 1/4 inches. (Alternatively, you can add the water prior to placing the dish in the broiler, whichever is simpler for you.) Cook at325°F for 1/2 hours.

• 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.

• Prepare the sour cream frosting.

• Place bitter cream in a medium-sized bowl, stir withinside the powdered sugar and vanilla, till smooth. Chill till you are prepared to serve the cake.

•  Note that this recipe produces sufficient bitter cream topping for a thick topping and a few more to spoon over individual portions of cheesecake if desired. If you would really like a thinner layer of topping and no more, lessen the sour cream topping substances in half.

• Prepare the raspberry sauce

•  Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, approximately five minutes, till the sauce starts to thicken. Remove from heat. Let cool.

• Prepare the cake to serve

• Remove the cake from the refrigerator. Remove the foil from the edges of the pan, and area the cake on your cake serving dish. Run the aspect of a blunt knife among the threshold of the cake and the pan. Dorie recommends, and we have got carried out with success, which you use a hairdryer to warmness the edges of the pan to make it simpler to remove. Open the springform latch and lightly open the pan and raise up the edges. Spread the pinnacle with the bitter cream mixture. Serve undeniable or drizzled with raspberry sauce.