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How to Make the Perfect Cheesecake



Cheesecake should never be a source of anything except pure bliss. Not distress. Not frustration. Certainly never tears. Just dreamy, decadent, nonstop bliss.

So let’s break down this whole process into easy pieces. Let’s talk about ingredients, water baths, dealing with surface cracks — the whole shebang. Here’s a step-by-step recipe that will help you make a creamy, no-fail cheesecake that is everything you ever dreamed it could be.

What Are the Key Ingredients for a Great Cheesecake?
Cream cheese: Specifically, full-fat cream cheese. Cheesecake is not the time to skimp.
Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake.
Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake’s velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don’t feel like separating that fourth egg and don’t mind some extra airiness in the texture, just add in the whole egg.)

The Best Kind of Cream Cheese to Use
Let’s talk for a minute about cream cheese — a very important ingredient in cheesecake. Some people have brand loyalty to Philadelphia, and I won’t deny that this cream cheese makes a particularly silky and lush cheesecake. I’ve also made cheesecakes with local brands and off brands and been perfectly happy.
Combine crumbs together with melted butter and sugar and stir until moistened.
Press the crumbs into a 9″ springform pan, going up the sides slightly.
Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.

Tips for Making the Best Cheesecake:
Our best tip is to not rush the process of making or cooling the cake. Each step is important for making the perfect cheesecake. Read through this advice before starting your cheesecake and be sure to watch the video tutorial.

Make sure cream cheese is at room temperature so you don’t end up with lumps of cream cheese.
Beat cream cheese and sugar until completely smooth. This step is your last chance to ensure a smooth batter.
Use the paddle attachment to avoid over-mixing.
Scrape the sides of the bowl and the attachment frequently to ensure the mixture is smooth.

Reduce speed when adding eggs.
Bake until the cheesecake looks set and the center wobbles slightly when you tap the pan.
Always chill your cheesecake before serving, or it will be soupy in the center.

Source: natashaskitchen

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