Best Cheesecake Ever
Very good, creamy cheesecake. I usually serve with cherry pie filling but have frosted with homemade whipped cream and decorated with raspberries and blueberries for 4th of July.
Very good, creamy cheesecake. I usually serve with cherry pie filling but have frosted with homemade whipped cream and decorated with raspberries and blueberries for 4th of July.
- Carbohydrate 55.1936254166623 g
- Cholesterol 626.782500008506 mg
- Fat 73.195675003401 g
- Fiber 0.0894583348422505 g
- Protein 24.2967216681087 g
- Saturated Fat 39.3810677521103 g
- Serving Size 1 1 Serving (348g)
- Sodium 653.215208350329 mg
- Sugar 55.10416708182 g
- Trans Fat 9.68420025018585 g
- Calories 962 calories
Step-by-step
- Preheat oven to 425.
- Spray 9" springform pan with pan.
- Mix cream cheese and sugar, adding eggs one at a time, beating after each addition.
- Add sour cream,whipping cream, lemon juice and flour.
- Mix and pour into prepared pan.
- Crust is optional, I don't use a crust.
- Bake 15 mins, then reduce heat to 275 for 1 hr, then turn the oven off and leave cheesecake in oven for additional 2 hrs without opening the door.
- Then cool 30 mins on cooling rack, then 8 hrs in the refrige.
- Run knife around sides and remove sides of pan, Decorate as desired.
Unlike a standard custard tart that sets entirely on the stovetop, this high-fat batter relies on a gradual thermal drop to solidify its structure without splitting. Achieving that dense, uniform texture requires precise temperature control, specifically dropping the heat from 425 degrees Fahrenheit down to 275 degrees Fahrenheit after fifteen minutes. Standard hand mixers struggle with four blocks of dairy simultaneously, so ensure your cream cheese sits at room temperature for at least two hours before beating to prevent stubborn lumps.
The Second-Day Transformation
Resting the dessert in the refrigerator for eight hours allows the starches and dairy fats to fully immobilize, yielding cleaner slices than cutting it while warm. Cold temperatures mute sweetness slightly, bringing out the subtle tang of the lemon juice and sour cream against the heavy whipping cream. Acidic toppings like cherry pie filling or fresh raspberries cut through the high fat content, providing a necessary contrast that tastes sharper on day two than it does immediately after chilling.
Storage and Freezing Mechanics
Wrapping individual portions tightly in plastic wrap prevents the porous surface from absorbing unwanted odors from surrounding foods during storage. Stored properly, the slices maintain optimal texture for up to five days in the refrigerator. Freezing works well if you omit delicate toppings beforehand, wrapping the bare wedges in foil for up to one month before thawing them overnight in the refrigerator.
