Read More. Rating: 3 stars. Very easy to make but does tend to crack so if you are serving it for a dinner party use a topping. Reviews: Most Helpful. Rating: 4 stars. Pretty good cheesecake recipe. My usual recipe uses more cream cheese so I used this one. I used a graham crust in a springform pan. I always bake my cheesecakes for like 15 minutes at then reduce the oven temp to and bake for like another 45min.
Then I turn the oven off and let it cool in there for an hour or so. Then place in frige overnight. This way there is no crack and it will be perfectly creamy, no water bath needed!! If I make this again I'd probably add a tablespoon of lemon juice. Valerie Allen. I've tried this now 2 times. Both times I did not use the crust. I used the SplendaBlend half sugar-half Splenda and low fat sour cream and low fat cream cheese. I bake it in a 9" nonstick round metal cake pan that I liberally spray with Butter Flavored Pam.
First time it cracked, second time it didn't. I don't mind the cracking though because I like the rustic look. Doesn't look machine made to me I baked at for 70 minutes. It come out to about calories per serving if the cake is cut in 12's. So Rich that is all I need! I'm thinking about serving it with berries today for color. I really enjoy this recipe. It will destroy your cheesecake.
The thirteen people who rated the review that suggested that as helpful obviously did not follow the suggestion of adding lemon juice. It will react badly with the sour cream and the end result will be a mushy, dense, flat, and acidic desert that is not entirely unlike cheesecake.
I was very determined to find a cheesecake recipe that had only 1 cup of sour cream since that was all I had on hand.
I was a little skeptical about this but gave it a go anyway. It was velvety smooth, creamy with the perfect amount of sweetness and a hint of vanilla. The shortbread cookie crust is a great idea, it set the cake off nicely. For those of you who are having problems with cracking, bring your cream cheese, eggs and sour cream to room temp.
This is our favorite crust shield to use. You can easily crush up your own graham crackers for the crust in a food processor, but I prefer to buy graham cracker crumbs to save time and create less mess.
You can find a big bag of graham cracker crumbs on Amazon. So how do you store cheesecake? Cover the pie pan with plastic wrap or store separate slices in an airtight container preferably wrapped individually.
You can store cheesecake in the refrigerator for up to 1 week or freeze for up to 1 month. Stir together all of the crust ingredients, starting with the melted butter, and mix thoroughly. To prepare the filling, mix together the softened cream cheese and sugar with an electric mixer on low speed until smooth and combined.
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Please see my disclosure to learn more. Pin Jump to Recipe. Continue to Content. Stir together all of the crust ingredients and mix thoroughly. And using a larger jar would increase the cooking time. It will have to take some trial and error to find the right time depending on your mason jar size.
Put tin foil around the bottom of the spring form pan above the the water level. You won't have wet crusts. Reply 3 years ago.
I did try that but it still leaked. I suppose I didn't seal the foil well enough. Or I need large enough piece of foil that can completely cover it with one piece.
Tip 3 years ago on Step 7. I like your approach just varying one variable. I have an exception that you probably missed because it is totally radical and that is to not use any cream cheese. I took a vegetarian cooking course many years ago and we made vegan cheese cake. I use to make it and take it to work occasionally.
It was delicious and I gave many copies of the recipe away. I misplaced the the recipe about twenty years ago so I haven't made it since. It was based on Tofu and Oil to get the right consistency. I've never looked into vegetarian cheesecake but this is good to know for anyone looking or if I ever need to make one in the future.
Maybe if I have some time in the future, or if anyone else wanted to, I'll make another instructable on doing variations on vegetarian cheesecake. Question 3 years ago on Step I rally appreciate your -ible. My recipe calls for cornstarch and heavy cream so I guess I am fighting myself by doing both. I will have to try some of your variations to try and better match toppings in the future.
I noticed that the tops of each of your cheese cakes looked great with no cracking from what I could see. Do you think this is a product of the size of the cheese cakes or your method of baking them in the lidded mason jars?
I used to always use a water bath to help the cheesecake cook evenly and prevent the top from cracking but i always ended up with a very wet crust.
I have since switched to using a muffin tin filled halfway with water and placing my spring-form on top of it. Answer 3 years ago. Using Cream and cornstarch is a valid option if you want a cheesecake that has the milky taste that cream brings and the thickness and texture that cornstarch adds.
I believe that the cooking method Sous Vide and having lids on them both prevent the cracking. Cooking in a temperature controlled water bath prevents them from getting too hot and cracking and the lid prevent any direct heat on the top which I believe also contributes to cracking.
But this method only really work well for small cheesecakes. I also had a wet crust when I tried to cook in a water bath using a spring form pan. I believe this is just because the spring form pan isn't sealed well enough along the bottom and water can get into the crust. I haven't tried messing around with cooking in a spring form pan in a while because these small mason jar one's are great for having a cheesecake bar when having people over.
I imagine you just need a good way to completely seal the pan so that no water can make its way into the pan. I've heard of someone who got a 2 gallon ziploc bag and put the entire spring form pan into it before cooking.
It seemed like it might be kinda difficult but it could be an option if you really want to try it. I have made one with some almond flour which had a lovely nutty flavor although it was more cakey texture too. Always wondered.. I have a recipe where you actually separate the eggs.. I did try gluten free flour once.. Thank you. When I was writing this I actually was wondering the same thing but didn't stumble upon a recipe that called for that. I'm a little cheesecaked out at the moment but I may update this and do some with just yokes, some with just egg whites whipped and regular , and some like you described.
I imagine whipping the eggs would give you more of a Japanese cheesecake. Although they appear to use a good amount of flour to give it a more light and fluffy cake like texture.
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