Cheesecake probably doesn’t belong here. But today my classmate was talking about cheesecake and he said the one at school was good. I said no. Then I told him that even though I just learned how to make cheesecake, mine was a lot better than that ;p So now, I have no choice but to post the recipe.
My first cheesecake was both a failure and success. I followed Tyler Florence’s recipe exactly on every step. He said the cheesecake should be jiggly after 45 mins in a 325 F oven. I was wondering how jiggly was jiggly because mine was very jiggly! Of course, since I had no experience in making any cheesecake, I wouldn’t know. So I took it out of the oven, let it cool, then chill it in the refridgerator. The next day when I cut a piece of it, it was like pudding, yucky! So I dropped Tyler Florence a bad review! Sorry, someone got to be honest! Meanwhile, I read twenty or so reviews of his receipe, and I found out that people gave him 5 stars on the recipe after they set the oven temperature higher, the cooking time longer, skip some ingredients etc. I was like WTH???!! Then people shouldn’t gave him a 5 stars on the recipe if they have to change his recipe so much. Oh well… looking at my not so edible cheesecake, I decided to bake it again in the oven even though it has been chilled! What do I got to lose, right? After rebaking it for another hour, the texture was much richer. Out of my surprise, it was actually delicious! My coworker teased me that this was a Double-Baked Cheesecake. If you know the Chinese dish called “Double Cooked Pork”, you’ll get what I’m saying. I Chinkinize the cheesecake! LOL.
Anyway, I made this cheesecake 3 times now, they were very edible Of course, I modified Tyler Florence’s recipe.
Ingredients (make a 9-inch cake):
- Graham crackers, 2 cup, finely ground
- Melted butter, 3 Tbsp
- Cream cheese, 1 pound (= 2 blocks)
- Large eggs, 3
- Sugar, 1 cup
- Sour cream, 1 pint
- Lemon juice, 3 drops
- vanilla extract, 2 drops
- Note that all ingredients should be in room temperature before you make it. Just leave them on the counter for an hour before you start cooking.
- Lightly coat an 9-inch springform pan with non-stick spray oil.
- Mixed the grounded crackers and melted butter. Lightly coat the bottom and half an inch of the side of the pan. Press the crumbs down.
- Preheat the oven to 350F.
- When the oven reaches 350F, put the cake pan in the oven and bake it for 5 mins. This will cook the crust a little bit and gives a nice crispy texture. Take the cake pan out when the time is up. Put it aside, let it cool down.
- In a larger mixing bowl, add all the cream cheese to the bowl. Use an electric mixer, use low speed and beat the cream cheese for 5 or 6 minutes until it becomes soft. Periodically scrape down the sides of the bowl and the beaters.
- Add sugar a little bit at a time. Continue to beat it slowly for a few more minutes or until it is combined and the mixture becomes creamy. Periodically scrape down the side of the bowl adn the beaters to make sure it is well incorporated.
- Add an egg at a time. Continue to beat slowly until combined.
- Add sour cream, a couple drops of lemon juice, and a dash of vanilla extract. Beat slowly until it is combined. Scrape down the side of the mixture periodically.
- Set the cake pan on a large piece of aluminum foil, and fold up the sides around it. Place the cake pan in a large roasting pan. Pour the cake mixture in the cake pan.
- Put the cake in a 350 F oven (it should be preheated before to reach the temperature). Pour water into the roasting pan until the water is about an inch up the sides of the cake pan. The foil will keep the water from seeping into the pan. Bake it for 1 hour. Turn off the oven. Crack the oven door open, let it sit in the oven for another 20 minutes. Take it out of the oven, let it cool in the pan for an hour.
Chill the cake in the refrigerator over night.