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Perfect Cheesecake Everytime

Perfect Cheesecake Everytime

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Cheesecakemama

I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
  2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
  3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
  4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
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Reviews

naples34102
291
8/4/2013

Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking method as well as the large amount of sour cream for just two packages of cream cheese. But you were right - this turned out perfectly just as you said it would! This is a light and creamy cheesecake, far different from some of the more dense, heavy and kind of dry cheesecakes. You were right on about the cheesecake not cracking too! Your recipe is perfect for any baker, novice or experienced. For my own preference, however, the crust was a little thicker than I would like, so next time it will be easy enough to cut it back to maybe one cup of crumbs to suit my tastes, but others may like it just as is. Delicious on it's own or with any variety of toppings, I served this with Supreme Strawberry Topping, recipe also from this site. I'm so happy your wonderful recipe got published - not just for you, but for the hundreds of home bakers I know are going to be pleased with it too!

Sarah Jo
182
8/25/2009

I used cinnamon grahams and chopped pecans, as cheesecakemama recommended in her own review/update of her recipe. I made no other changes. First attempt at a real-real cheesecake and honestly, I don't know why I was so worried about making one. It's really not all that difficult. I followed the directions exact. When the cheesecake was finished cooling, I spread Supreme Strawberry Topping all over the top, as my sister in law LOVES strawberry cheesecake. No idea how it tastes, but just because it was so simple and not scary to prepare, it's earned all five stars. I'll update my review once I hear from my SIL how much she loved it. NOTE: She loved it, as did my brother in law. Rock on! This one's a keeper.

Cheesecakemama
54
5/29/2009

I am the submitter of this recipe. I use pecans not walnuts, but you can use any kind of nuts you like in the crust or leave them out, it just gives it more texture. You can change up the recipe and use different things for the crust, shortbread cookies or oreos come to mind. You can also add different flavors to the cheesecake, use my recipe as a base and have some fun! I recently have discovered for a short cut if I add another cup of sour cream to the recipe and use the 2 of the ready made crusts. I have a great dessert really quick for a carryin or party. Remember it freezes well, freeze in slices for a special treat. Enjoy!