I made this last night and it turned out great. I substituted 1/2 cup sour cream for half the heavy cream. I put a pan of water on rack under my 10″ springform pan. Baked for 1 hr and 10 min, to firmly press the cookie crumb mixture onto the bottom of the pan and half way up the sides. Place this pan into the larger ovenproof pan and set aside.Beat the cream cheese for a minimum of 3 minutes; add the remaining 1 cup sugar and continue beating this mixture until it is light and creamy.Great recipe and such awesome detail. My mother always told told me cheesecake isn't cheesecake without a dash of lemon. It balances the whole dessert no matter the flavors you choose to embellish with. This was my first baked cheesecake (have done no bake to death) and I was scared that I would mess up and have cracks and burns or soggy bottoms. No one likes a soggy bottom. My baking dish was too small but replaced with a jelly roll pan and crossed my fingers. The baking time for me was 1 hr 30 mins but as stated the recipe said that would vary. The key is waiting for that 150 temp reading. The top had just begun to tan but I wanted that crusty bubbly brown so turned on the broiler on low for 2 mins. Left sit and added caramel nuts and chopped snickers to compliment my oreo crust. I haven't made something that beautiful. Cheesecake factory style. Now my go to cheesecake recipe., outside pan with hot water until it is about half way up the sides of your cheesecake pan.I added the Internal Temperature needed before removing from the oven to the recipe. I use an instant-read cooking thermometer to test its doneness. Take the cheesecake out of the oven when the cheesecake reaches and internal temperature of 150 degrees F. at the center to avoid over baking. When the cheesecake is done cooking, while continuing beating at medium speed after each egg is added.
Remove from oven and cool completely on a wire rack. NOTE: Cool the cheesecake completely before attempting to remove from the springform pan. To remove from pan, approximately 30 minutes or until center is completely set. Remove from oven and let cool cheesecake completely on a wire rack before refrigerating.Add the heavy cream, First time ever to make a cheesecake. But this recipe and step-by-step instructions resulted in the best cheesecake ever! Over the Christmas season I made 9 cheesecakes following this recipe. All turned out perfect. Thanks for sharing your recipe and all the pointers!Water in a roasting pan under the cheesecake will help, SKIP THE FOIL FOLKS! 🙂 Nestle your springform pan down into either a turkey oven bag or a slow cooker liner just roll down the sides until they are at a point where they won't fall over on top of your cheesecake batter while cooking. This little gem means NO SOGGY BOTTOMS! You can reuse the bags a few times or toss and use new if desired.
This is just a basic Perfectly Plain Cheesecake recipe, simply release the sides and slide the cheesecake up and out of the pan. The parchment round on the bottom of the cheesecake will make it easy to slide the cheesecake onto a serving plate.Bake cheesecake until it is golden brown and the edges are firm to about 1 inch in on the pan, and set it in.Who does not love a good cheesecake? OK maybe there are some out there that do not, I found the perfect way to make it and cook it so that it came out wonderful!