When the filling is ready add it on top of the chilled crust.
Bake: Finally, bake it in a preheated water bath until the top of the cheesecake turns puffy on the side and looks settled.
Cool: Once done baking, cool it in the oven with the door slightly open, and after that transfer it to a wire rack.
Topping: Next, add the sour cream topping on top of the baked cheesecake.
Chill: After that chill it for at least 8 hours.
Serve: Before removing the pan ring, run a sharp knife along the edges. Slice the cake onto a serving platter and slice. Serve it chilled with whipped cream and berries on the side.
Store: Lastly, store leftovers in an airtight container in the fridge for 4-5 days. To avoid a dry cheesecake, wrap it in plastic wrap if you plan on refrigerating for more than 3 days.
Recipe variations:
Crust: Skip the nuts, for a nut-free crust or use gluten-free graham cracker crumbs for a gluten-free version.
Gluten-free filling: Also, to make the filling gluten-free, skip the flour and double the cornstarch.
Citrus: As an alternative, add a pop of freshness by adding 2 tablespoons of lemon juice and some zest into the batter.
Make bars: Another option is to use a large pan and make this recipe into cheesecake bars.
Peanut butter: Also, you can replace 8 ounces of cream cheese with 8 ounces of creamy peanut butter.
Sauce: Top the cake with a fruit sauce, or stir it into the batter, try Strawberry Sauce or Blueberry Sauce.
Frequently asked questions
How to prevent cracks in a cheesecake?
First, make sure that all the ingredients are at room temperature and well combined after being mixed.
Adding flour or/and cornstarch to the cheesecake batter. Add about 1/3 cup of flour and/or 1 tablespoon to 1/4 cup of cornstarch to the batter together with the sugar.
Also, avoid opening the door oven while baking the cheesecake.
Watch it closely to avoid overbaking it. For that, keep an eye on it and when the sides are puffed and the center of the cake is just slightly wobbly, it means it’s done.
In addition, cooling it in the oven, with the door slightly cracked is also very important. Because the sudden change in temperature can cause cracks.
Baking it in a water bath, it’s one of the most successful techniques to avoid cracks on it (more on this below).
How to bake the cheesecake in a water bath?
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