I learned a few things in my cheesecake baking adventure, sanitary cheesecake is tricky.  I mean, you could whip up one and it will be ok, but if you want one that is not cracked, has a nice texture and oh so yummy, TRICKY.  So i’m going to share with you what I learned.

1) You have to introduce as little as possible air to the mixure once you put in the eggs, and you put them last.

2) Use the best Vanila extract you can find.

3) A springform pan is a must, but there’s a catch, they leak. I found one that didn’t

4) Bath water is not  necessary.

 

I don’t like the  crumbs  in my cheesecake, so this is a recipe for cheesecake o-natural. Just the filling 🙂

 

So on to the recipe:

Ingredients (all in room temperature)

1. 2.5 lbs of  cream cheese   (6 packages)  (Let sit in the mixing bowl until  it gets to room  temperature)
2. 1.5 cups of sugar
3. pinch of salt
4. 1/3 cup of sour cream
5. 1-1.5 tsp of lemon juice
6. 2 tsp of vanilla extract
7. 2 large egg yolks
8. 6 large eggs

 

Directions

1. All the blending will be done on medium-low,  we want to introduce as little air as possible to the mixture.
2. Pre-heat oven to 500f  (YES THAT HIGH!)
3. Break up the  cream cheese  (About 1 minute)
4. Scrape or use this beater  (it auto scrapes).
5. Add the  sugar  and pinch of salt.  Mix until integrated.
6. Scrape or use  this beater  (it auto scrapes).
7. Add the  Vanilla, Lemon juice, and Sour Cream.  Mix low until combined.
8. Scrape or use  this beater  (it auto scrapes).  (there’s a pattern here ah?)
9. Add the eggs 2 at a time and combine very gently, no over mixing. Just make sure they are combined.  And….
10. Scrape between the batches of eggs or use  this beater  (it auto scrapes).
11. Grease the pan with butter, melt some butter and brush it  (I highly recommend you get the  Zenker Springform with Ceramic Base, 10-Inch  it’s superb.  Not only will it not leak, but the ceramic tray is a great way to serve and will not scratch)
12. Pour the mixture and pop in the oven (middle) for 8-10 minutes.

Now lower the temp to 200f, let most of the hot air to escape and close the door.  Bake for about 75 minutes.  The only way to really know if it’s done, is to stick an instant temperature reader and when it’s 150f, It’s done.   But 75 minutes should do it.

Once it’s ready the following is crucial:

1) Move to an open area to cool a little (a few minutes), run a thin knife between the cake and the pan to  separate  them,  this will ensure (or at lease help) that when the cake contracts (as it cools down) it won’t crack.

2) Let cool at room temp for about 2 hours, until semi warm to the hand.

3) Wrap with plastic wrap and on to the fridge.

4) It will be ready to eat the next day.

 

PICTURES