I’ve never been a Cheesecake fanatic. As much as I LOVE and appreciate the Cheesecake Factory, sometimes when I go there I am tempted to just order their brownie sundae… isn’t that terrible? I mean how can I say no to all those incredibly decadent cheesecakes they have available?! I don’t know. Somehow I just do. Don’t get me wrong though, I do like cheesecake, I just like other desserts more. I almost always can never finish a whole slice of cheesecake because they are usually so dense and rich. That is, until I made this cheesecake.
What makes this cheesecake so different from the rest? Well, you have the opportunity to make it dense or creamy : ) And since I always feel cheesecake is too heavy for my tastes, I was able to lighten up the texture a bit. It was divine. Served myself a nice, fat slice and was able to eat the whole thing. I wasn’t happy about it when I thought about it later… but hey, I was living in the moment. Are you curious about how one would go about changing the texture of a cheesecake? It’s all in the amount of sour cream you use. Sour cream is the most common thing used with cream cheese is create that signature texture and flavor. So, clever as she is, Dorie Greenspan came up with the bright idea to create a recipe where you could exchange out equal portions of the sour cream for some heavy cream. PERFECT.
All in all you need 1 1/3 cups sour cream or heavy cream. Now you don’t have to do the full amount of either, you can do parts of each, just as long as in the end you total 1 1/3 cups between the two ingredients. I always use 1 cup heavy cream and 1/3 cup sour cream. Not only because it is so simple to toss in a half-pint of heavy cream, but because it lightens up the cheesecake without it becoming too wet. I think you would still create a great texture if you went 3/4 cup heavy cream and 1/4 cup + 1/3 cup sour cream. But then you would have these odd-ball measurements haha you’d have a little bit more stability with slicing then though. I kind of had a hard time making neat slices because it was soft.
And on the flip side, if you like your cheesecake dense and traditional, by all means, use all sour cream! That’s what is so great about this recipe- the choice is yours! Maybe you’ll fly by the seat of your pants and just make it based off of what you have in the fridge. Who knows. Either way you’ll be successful.
For all of you that think cheesecake is an impossible task to accomplish in your own kitchen, think again! As long as your cream cheese is super soft from sitting out at room temperature for a few hours (I leave mine out overnight), your eggs are at room temperature, and you have the patience to wait for everything to cream well, then you will have one of the best cheesecakes you’ve ever eaten on your hands. Be sure to do those few things though- they are KEY!
- For the Crust:
- 8 sheets graham crackers, broken into 1″ pieces (will need 1½ cups graham cracker crumbs)
- 2 Tb sugar
- 5 Tb butter, melted
- For the Cheesecake:
- 2 lbs (four 8-oz boxes) cream cheese, at room temperature
- 1⅓ cups sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1⅓ cups sour cream or heavy cream, or a combination of the two
- Preheat the oven to 350 degrees.
- Butter a 9-inch springform pan—choose one that has sides that are 2¾ inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.
- Process graham crackers in bowl of food process until completely crumbled, about 30 seconds. Stir the crumbs and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn’t have to be a precision job. Put the pan in the freezer while you preheat the oven.
- Place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
- Reduce the oven temperature to 325°F.
- For the cheesecake: Put a kettle of water on to boil.
- Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
- Put the foil-wrapped springform pan in the roaster pan.
- Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
- After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
- When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.
- Remove the sides of the springform pan— I use a hairdryer to do this (use the dryer to warm the sides of the pan and ever so slightly melt the edges of the cake)—and set the cake, still on the pan’s base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.
- Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.