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I'm looking for a really good cheesecake recipe. I'm interested in all different ones but a good turtle or raspberry swirl would be nice too. And how do you get layers of cake between cheesecake?
Melt Butter in microwave and combine all crust ingredients in a bowl
use your fingers to make sure all crumbs are moist.
pour crumbs into an 8 inch springform pan, use bottom of a small glass to compress crumbs and use fingers to press some of the crumbs 3/4 inch up the sides of the pan. Put in the fridge for at least 15 minutes.
Very important for filling... Be sure all is at room temp.
Cream together cheese and sugar until creamy consistancy is reached.
** Do not over mix anything in the following stage**
Add eggs one at a time beating only until barely incorporated
Add vanilla only until it's barely incorporated.
Pour filling in chilled crust and on counter top rotate pan back and forth gently to get out any excess air.. you will notice bubbles on top.. Tiny little holes this is ok..
Place pan on cookie sheet and bake in a preheated 275 degree oven for 1-1/2 hours.. turn oven off and let sit in oven for 3 hours.. No peeking
Cool for 6 to 8 hours before serving
Sounds like a process but it's real easy and the results come out every time.. it's a heavy cheesecake if you like something a little lighter you need a recipe with sour cream added.
For cracking, I find it's the MOST IMPORTANT not to cool too fast.
I'd give you my recipes, but I sell mine, so I won't. In perfect honesty, when I've been forced to, I only give the basic recipe I've altered over so many years. They always complain their's don't come out the same.
With cooling then refridgerating, mine take about 12 -12 1/2 hours.
1/2 to prep.
1 to bake.
1 to leave after baking in a semi-closed oven. (the door is open partially)
1 to leave in and oven with the door open.
2 to leave on the counter to cool.
6-8 to cool in fridge.
Also, I didn't see if you are cooking in a bain-marie,( or water bath). This is important to keep the humidity up in the oven while cooking.
If they do crack, and sooner or later most do, just put a yummy topping on them, raspberrys, chocolate melted over, blueberries. Anything you want.
I dont cook in a bain-marie and with the cooling.... maybe thats why my recipe calls for leaving it in the oven so long after cooking.. Not sure, I got it off the Net somewhere after experimenting with quite a few different recipes and this is the one I liked best.. but I like it because it's heavy and dense in texture some people like a light fluffy cake..
Also, you didn't say what type cheescake you're making, or with what kind of crust.
French, NY style?
If you post your recipe, we may be aple to tweek it for you.
I would recpmmend, until the have a basic recipe down pat, not to try deviating to something more exotic.
Cheesecake is a world unto it's own. Not difficult, just diff. from all other cakes. It's more like a custard, firmed up, once cooled.
(that's the best way right now I can describe it.)
Here is the recipe I have used before. The very first time it didnt crack and since then everytime it does:
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
Directions
Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Sorry, tilli. I make N.Y. style cheesecake in a 10" springfoam pan that is about 3" high.
I planned one for Thanksgiving, but found a new one I'm trying called, "Chocolate Bliss Cheesecake" by kraft foods. Chocolate Bliss Cheesecake recipe
3 things I'll add to their recipe though is:
1.) grease the sides of the pan for easier release, and
2.) cook in a bain-marie, and
3.) cool alot more slowly than removing from oven, right to the refridgerator.
What You want to look for is a recipe for FRENCH (style) cheesecake. It's lower and lighter than a NY (style) cheesecake.
Best of luck.
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NY Style Cheesecake
