Anna’s No-Fail Cheesecake

Cheesecake is one of the ultimate favorite of most everyone I know. Make these for parties and everyone with think you are a goddess. This is so delicious and fresh you won’t want to ever eat store bought again. As I say when my sister takes me out to eat. “Mine is better”

Crush graham crackers finely in food processor. Add 1/2 cup of butter.  Chocolate cookie crumbs can also be used. Remove the filling.

Spray pan with baking nonstick spray. Press into 9 to 10 inch spring form pan. Go up the sides about half way.

Combine cream cheese, sugar. Blend until no lumps remain. Add milk, mix well. Add eggs one at a time mixing completely between each egg. Mix in sour cream, vanilla and flour. Blend on low for 2 minutes until smooth and creamy with no lumps. Do not whip.

Pour into prepared crust. Fill about 2 inches below top of pan. Bake in 350 degree oven for 1 hour.

Turn off heat. Leave cheesecake in the oven for three hours until cooled. This will set the cheesecake firmly and prevent cracking. Resist the urge to peak.

Fruit filling and chocolate or other flavors can be swirled on top to make delicious varieties. Dollop the filling on top then swirl with a knife. Do not over swirl resist the urge to make it look even. STOP. It is hard to do but your finished product will look better if you practice self control here. Here we used blackberry jam and chocolate. See recipe for varieties below.

Drizzle with caramel, chocolate, strawberry ice cream topping. Sprinkle with mini chocolate chips. Dress with chocolate curls or fresh berries. The options are endless.

These are my epic fails because I forgot to turn the oven off. The tops were well burnt. I cut off the burnt tops and covered the cheesecakes with a sour cream topping, and whipping cream.

Sour Cream Fix: Make a paste to fill in the cracks by mixing sour cream, sugar, and vanilla extract. Whisk that together for a minute or so and then spread the mixture over the top of your cheesecake, pushing the mixture down into the cracks. If you’ve just baked your cheesecake put it back in the preheated oven on bake for 10 minutes and if the cake is chilled or room temperature bake it for 14 minutes.

Cracks happen: A second method if the damage is not too bad is to simply smooth the crack back together using a hot knife and then smoothing the top. If all else fails cover it with pie filling.

Do not fear making cheesecake they are actually easy if you follow the steps correctly and leave the cake in the oven after cooking. When you consider a full cheesecake can cost over $20 making your own is a great option.

These can be kept frozen for 3 months.

Sometimes I make several, slice then in 3-4 equal portions, divide them up 1/3 or 1/4 per pan of each cake to make a whole cake and freeze in the spring form pan. This way next time you have a party you have three of four portions of cheesecake and it looks like you made them all fresh.

Ingredients
  • Crust:
  • 20 graham crackers, crushed
  • ½ cup butter, melted
  • Filling:
  • 4 (8 ounce) packages cream cheese
  • 1½ cups white sugar
  • ¾ cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • ¼ cup all-purpose flour
  • Crust alternative: 2 cups Chocolate cookie crumbs. Remove cream.
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. Crust:
  3. Crush crackers in a medium bowl.
  4. Combine graham cracker crumbs with melted butter.
  5. Spray bottom and sides of pan with non-stick spray.
  6. Press crumbs onto bottom of spring-form pan, and up sides about 2 inches.
  7. Filling:
  8. In mixer, combine cream cheese with sugar until smooth.
  9. Add milk, then add in the eggs one at a time, mixing just enough to incorporate.
  10. Mix in sour cream, vanilla and flour until smooth.
  11. Pour filling into prepared crust.
  12. Bake in preheated oven for 1 hour.
  13. Turn the oven off, and let cake cool in oven with the door closed for 2-3 hours; this prevents cracking.
  14. Cover with plastic wrap until serving.
  15. Chill in refrigerator until serving.
Notes
Chocolate cookie crumbs can be used in place of graham crackers.
The flour in this version helps to idiot proof the cheesecake and assists in preventing the cake from splitting.
Cooling this in the oven is essential to prevent cracking
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