Best Cheesecake in the WORLD!!!!

SystemSystem Posts: 39,059 Administrator
Here's my cheesecake recipe....but be warned....the more people you let taste of this, the more cheesecakes you'll be making! Every person who has tasted this cheesecake says it's the best they've ever had. My husband usually orders cheesecake for dessert when we go out to a restaurant, but he only eats half of it and complains that it's not as good as mine! tongue.gif

This is not the cheapest or fastest way to make cheesecake, but it is so worth the effort!


1 3/4 cup graham cracker crumbs
1 1/4 cup sugar, divided
1/3 cup margarine, melted
3 packages (8 oz. size) cream cheese, softened
2 teaspoons vanilla
3 eggs
1 cup sour cream

Preheat oven to 350. Combine crumbs, margarine and 1/4 cup of the sugar. Press on bottom and sides of a 9 or 10 inch springform pan. With a handheld blender on high speed, mix cream cheese, remaining sugar, and vanilla until creamy. Beat in eggs one at a time. Blend in sour cream. Spread in pan. Bake at 350 for 60-70 minutes or till center of cheesecake is set. Turn off oven. Open oven door slightly and leave cheesecake in oven for additional hour. Remove from oven. Let cheesecake cool completely on counter and then transfer to refrigerator. After cheesecake is completely chilled, remove sides of pan.

Make sure to follow the directions completely because if a cheesecake is cooled too quickly it will crack. It also continues cooking a little while the oven is turned off. My cheesecakes end up with a small crack about half the time anyway. tongue.gif You can put topping on it, but it is so rich you really don't need any. If I'm making it at Christmas or another family get-together, I usually buy a can of cherry pie filling and a can of blueberry pie filling. Instead of putting it on the cheesecake, I put it in a bowl so that people can add filling if they want to. My springform pan is non-stick and is the 10-inch size. I have the baking time down to a science! 63 minutes. Of course all ovens are different, so you may have to experiment with the time. Also, the center of my cheesecake is a little "jiggly" but beginning to turn light brown in spots when I turn off the oven. By the time it comes out of the oven, it's firm.

Let me know how you like it! biggrin.gif

[This message has been edited by Peppy (edited March 28, 2001).]


  • SystemSystem Posts: 39,059 Administrator
    Peppy, if you put the springform pan in another pan of water in the oven, you won't end of with a crack in the cheesecake. The water should come about half way up the side of the springform pan, no higher. biggrin.gif

    Sandy smile.gif
  • SystemSystem Posts: 39,059 Administrator
    The water won't leak into the springform pan at the bottom seam? Hmmmm....I may try that next time! smile.gif
  • SystemSystem Posts: 39,059 Administrator
    THe water shouldn't seap into the crease if the spring form pan is tightly sealed. Only one type of cheesecake I have made has ever cracked and they were were there was fruit swirled in it. If you make flan you also bake it inside a pan full of water to avoid cracking. That's where I figured out the idea!

  • SystemSystem Posts: 39,059 Administrator
    Here's a recipe that I make occationally, though I make a couple of different cheesecakes, this is my boyfriend's fav.
    I got the recipe off some pkging and it's pretty darn good.

    White Chocolate Raspberry Swirl Cheesecake

    either one store bought cookie pie crust
    1/4cup granulated sugar
    1package (there are usually 3 in a box) graham crackers finely ground up
    5 tbs butter melted

    preset oven to 350 degrees

    mix ground up crackers and sugar first, then pour butter in and mix until it sticks together, then press into base and a little up the sides of the spring form pan. Set aside while preparing cheese mixutre.

    2 pkg cream cheese softened
    1/2 cup granulated sugar
    1tbs vanilla
    2 eggs
    2 squares white baking chocolate melted
    2tbs rasberry preserves, melted

    I usually microwave the cream cheese for 40sec-1min to soften it then pour in sugar vanilla and eggs. Stir until well mixed. Melt white choc in sauce pan over burner (microwave will make it clumpy)and add to mixture... stir well. Poor into waiting cookie crust. Microwave the perserves until soupy. Drop into spring form pan to form puddles then take knife and swirl the raspberry into the desired swirls in cake.

    Bake for 35-40 min or until center is just about set. Cool 15 min on top of stove and then move to fridge for 3 hours or overnight chill.


  • nicoletinicoleti Posts: 15Registered Users
    3a F/M ii low/normal porosity
    dark brown/slightly past shoulder length hair

  • scubagalscubagal Posts: 44Registered Users
    my martha stewart best cheesecake recipe say to do the water trick too!

    and it never cracks!

    I will try this one though, because I don't have a plain cheesecake recipe, just different flavor types.
  • SweetTeachSweetTeach Posts: 2Registered Users
    This is very similar to my cheesecake recipe and I too have been told I make the best cheesecake!
    Instead of putting the sour cream into the filling, I combine it with 3 TBS of sugar and spread it as a topping after the cheesecake has cooled. I use turbinado sugar (unrefined) and sometimes put strawberries on the top.
    This is a variation on an epicurious recipe called Three Cities of Spain Cheesecake.

    Of course, now that I'm lactose intolerant, I'm on the hunt for a similarly delicious non dairy cheesecake recipe. I think I'll be searching for a while...
  • teakyooteakyoo Posts: 26Registered Users
    SweetTeach and Peppy,

    What do you use to cut the cheesecake? I am going to make the Three Cities of Spain cheesecake for a Holiday Party on 14 Dec and I just want any suggestions for how to serve ie knife to use or dental floss or berries to have on the side or how to transport the cake best. icon_confused.gif Thanks!

    It was this>> icon_smile.gif 102595.jpg

    or a Rum Cake the cheesecake won out. icon_biggrin.gif
    tight coils/tight waves pen coil curls
  • SweetTeachSweetTeach Posts: 2Registered Users
    Tea Kyoo-
    This cheesecake is so good!!!!
    I'm not sure about which knife or dental floss (??) but I would do fresh mixed berries as a topping. Strawberries, blueberries, raspberries mixed with a little sugar and water [let sit for a while to let the juices meld]- drizzle over the top just before serving. Otherwise it'll make the top soggy.

    As for transporting it, I'd say carefully icon_smile.gif

    I wish I could taste it!
    BTW, if you follow the recipe, you can't go wrong.
  • teakyooteakyoo Posts: 26Registered Users

    Thanks for the reply! I was wondering what knife to use to cut the cheesecake or better yet should I dip it in hot water or something? When I make NY style cheesecake I use dental floss to ameke the slices.

    I am going to make a strawberries and raspberries topping on the side. Thanks for the help. I will closely follow the recipe. If it works out I will make it again for when my brother comes out to visit.

    tight coils/tight waves pen coil curls
  • marielle448marielle448 Posts: 1,823Registered Users
    actually, to keep the water from seeping into the cheesecake when using a baine marie you should cover the outside of the pan loosely with aluminum foil higher than the level of the water.

    BTW, not bragging or anything but I took my mom's recipe for cheesecake while I was in middle school and after 5 years of fiddling I've finally perfected it! Everyone asks for it, and like you Peppy, no one wants to eat storebought.

    In fact, when I visit my family in Miami for New Years my health concious little bro has asked me to make several and freeze them. icon_biggrin.gif

    I love being the big sister.
  • teakyooteakyoo Posts: 26Registered Users
    I tried the Three Cities of Spain recipe and it turned out great! two thumps up for this one. I added 10 mins b/c of high altitude.

    But I have to admit the topping kept throwing me off a bit so I think maybe I didn't do it right. Everyone else like it even my picky dad icon_biggrin.gif

    marielle448[b/] post your perfected recipe for cheesecake I might have to try that one next.

    TQ icon_razz.gif
    tight coils/tight waves pen coil curls
  • kinkihairkinkihair Posts: 54Registered Users
    I do the sour cream/cream cheese recipe. FOr an added twist I mix one third with sweet potatoe filling and layer. Gives a nice "ethnic" flavor to it.

    <BLOCKQUOTE><font size="1" face="Verdana, Arial">quote:</font><HR>Originally posted by Tea Kyoo:
    I tried the Three Cities of Spain recipe and it turned out great! two thumps up for this one. I added 10 mins b/c of high altitude.

    But I have to admit the topping kept throwing me off a bit so I think maybe I didn't do it right. Everyone else like it even my picky dad icon_biggrin.gif

    marielle448[b/] post your perfected recipe for cheesecake I might have to try that one next.

    TQ icon_razz.gif
    nappy haired girls unite!

    afro-american 4a/3b
  • SystemSystem Posts: 39,059 Administrator
    Locking this thread as it appears to be a spam magnet.
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