The best tasting cheese cake around. Follow this recipe EXACTLY and you can't go wrong! DO NOT USE FAT FREE CREAM CHEESE!
Heat oven to 325 degrees F if using a silver 9 inch springform pan (IMPORTANT NOTE or to 300° F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 - 12 minutes. Make sure cream cheese is softened before making this cake!
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium to medium slow speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. MAKE SURE ITS SMOOTH and BLENDED Pour over crust.
Bake 1 hour 5 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Leave in oven with door opened for ½ hour, then cool to room temperature, then refrigerate for 4 hours or overnight. I NEVER REMOVE CAKE FROM A SPRING FORM PAN BEFORE ITS COLD.Brush glaze on berries and arrange over top of cake.
HELPFUL TIPS AND INFORMATION ABOUT CHEESE CAKES:
Cracks in cheesecake are a common problem, and you can find a variety of answers. They all boil down to the following: avoid over beating and over baking. You don’t want a lot of air in your batter, so just beat until smooth and stop. Add the eggs last, after everything is smooth, since they tend to hold air.
To prevent over baking, stick to the recommended time, even though the center may still look moist (although not runny). You want your cheesecake to set for awhile before serving, and it will firm up. One method is to bake the cheesecake for 45 minutes and then turn the oven off, leaving the cheesecake in the over for another hour. Invert a plate over the cheesecake once it comes out of the oven to ensure slow, smooth cooling.
You can also make a cheesecake with cornstarch or flour, as those tend to lessen cracking during baking. Try adding a tablespoon of flour per pound of cream cheese, at the same time you add sugar.
****Definately do this – as your cheesecake begins to cool, use a knife to cut around the edge of the pan to free it, so that there is no resistance as it shrinks during cooling.
( I use Philadelphia Brand Cream Cheese, it always comes out best!)
Cracks in cheesecake are a common problem, and you can find a variety of answers. They all boil down to the following: avoid over beating and over baking. You don’t want a lot of air in your batter, so just beat until smooth and stop. Add the eggs last, after everything is smooth, since they tend to hold air.
To prevent over baking, stick to the recommended time, even though the center may still look moist (although not runny). You want your cheesecake to set for awhile before serving, and it will firm up. One method is to bake the cheesecake for 45 minutes and then turn the oven off, leaving the cheesecake in the over for another hour. Invert a plate over the cheesecake once it comes out of the oven to ensure slow, smooth cooling.
You can also make a cheesecake with cornstarch or flour, as those tend to lessen cracking during baking. Try adding a tablespoon of flour per pound of cream cheese, at the same time you add sugar.
****Definitely do this – as your cheesecake begins to cool, use a knife to cut around the edge of the pan to free it, so that there is no resistance as it shrinks during cooling.
*****If you do get a cracked top in the Cheese Cake, simply get a large glass of warm water, use a thin rubber spatula or thin metal spatula about 1" wide: dip it into warm water for a minute, take and carefully smooth over the crack. Just like if you where fixing a hole in the wall! LOL But go EASY.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 182 | ||
Calories from Fat: 64 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 148.5mg | 46 % | |
Sodium 116.3mg | 4 % | |
Potassium 118.3mg | 3 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 23g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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