Perfect Cheesecake
I make this every year for friends, co-workers, and other folks that are special to me. The most I made in one holiday season was 83, and by all accounts, they were all devoured!
I make this every year for friends, co-workers, and other folks that are special to me. The most I made in one holiday season was 83, and by all accounts, they were all devoured!
- Carbohydrate 49.5607409624861 g
- Cholesterol 260.818166666667 mg
- Fat 38.1219148652482 g
- Fiber 0.616893609280282 g
- Protein 11.4228735070922 g
- Saturated Fat 17.5091600411348 g
- Serving Size 1 1 Serving (176g)
- Sodium 436.925564893617 mg
- Sugar 48.9438473532058 g
- Trans Fat 4.79791329184397 g
- Calories 581 calories
Step-by-step
- Place cream cheese, sugar, and vanilla into a mixing bowl. Mix until smooth, scraping the sides of the bowl with a spatula.
- Add one egg, mix until smooth, scraping the sides of the bowl with a spatula.
- Add the second egg, mix until smooth, scraping the sides of the bowl.
- Pour into graham cracker crust.
- Bake at 350 F for 50 minutes.
- Cool on the countertop at least 30 minutes.
- Refrigerate for 8 hours or overnight before serving.
- Use a chocolate graham cracker crust.
- Add 1 Tbsp instant coffee granules (not dissolved)
- Add 2-3 Tbsp Hershey's cocoa
- Add these 2 extra dry ingredients to the sugar and cream cheese, so it gets the benefit of all three mix cycles.
- Do not dissolve the coffee granules, because the extra moisture upsets the cheesecake formula.
- Make the plain cheesecake, and right before serving, top with a can of your favorite fruit pie filling, such as Cherry or Blueberry.
Temperature Management
Ensure the cream cheese is fully tempered to 70 degrees Fahrenheit before beating to prevent lumps from forming in the batter. Incorporate eggs one at a time on low speed to limit excess aeration, which causes surface cracking during the 50-minute bake time at 350 degrees Fahrenheit.Chilling and Service
Allow the baked dessert to rest on the counter for 30 minutes before transferring it to the refrigerator for a minimum of eight hours. This extended cold period solidifies the dairy proteins, yielding a clean slice and firm mouthfeel. Serve alongside high-acidity accompaniments such as fresh lemon curd or tart berry compote to balance the rich dairy fat.Scaling and Adjustments
Baking multiple units simultaneously requires extending the total oven recovery time, though individual pans bake within the standard window. When altering quantities for larger batches, maintain the precise ratio of two 8-ounce packages of dairy to two whole eggs to preserve structural integrity.
