If I had a nickel for every time someone told me they can’t make cheesecake, I’d advance my own cookbook and give my debit card pin to my favorite charities.
Their stories go one of two ways. They’ve either tried once, maybe twice, to make cheesecake and it didn’t turn out as perfectly as they expected, or they’ve never tried to bake cheesecake because they assume it takes special skills.
It is possible that your first cheesecake won’t look like a Food & Wine centerfold. And it does take skills:
- The ability and patience to bring ingredients to room temperature. Using room temperature ingredients and adding the eggs last, and not overbeating once you add them, are the secrets to making cheesecake. Simple as that.
- The availability to be at home for a few hours. (But you can even run errands while the cheesecake cools.)
If you have these ordinary skills, you can make cheesecake. So let the big bad scary cheesecake out from under your bed and let’s talk about how you can make extraordinary cheesecake at home. My suggestion is to start with the easiest cheesecake and work your way up to making a more time-consuming, but not more difficult cheesecake, like monster cookie dough.
I know you can do this. In my early days of learning to make cheesecake, I undercooked a cheesecake and brought it to work. I was mortified. So I tried again. And now I’ve mastered the art of making cheesecake but I’m just a home cook. My field of training is in communications and business, not culinary arts. I flunked art in middle school and my home ec sweatshirt was too long and crooked. I once hot-glued wallpaper to cover a section of bedroom wall when I lived in a trailer house. And every once in a while, my cheesecakes have sinkholes, but so what? Did you know that a bad-looking cheesecake still tastes better than any pie or cake ever?
Vanilla Cheesecake with Fresh Berries
Crust (I toss whole crackers, sugar, and the melted butter in my food processor.)
1-1/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 cup (4 tablespoons) unsalted butter, melted
4 (8-ounce packages) cream cheese, softened to room temperature (Take the cream cheese out of the packages and set them in your mixing bowl. Cover with a towel while they come to room temperature, at least 60 to 90 minutes before you are ready to bake.)
1-2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract (I use Sonoma Syrup Co. Vanilla Bean Crush)
3/4 cup heavy or whipping cream, at room temperature
3 large eggs at room temperature (Set these out when you get the cream cheese out.)
fresh berries of your choice
Put it all together
- Preheat oven to 350°. For a 9-inch springform pan, grease the springform pan with baking or cooking spray. For a 9-inch square baking pan, line with parchment paper or pan lining paper leaving extra paper hanging over the edge to use as a handle to lift the cheesecake out.
- Combine the crushed graham crackers, sugar, and melted butter in a small bowl. Stir well. (Or combine in a food processor.) Press the crumb mixture into the bottom and up the sides of pan. Bake 8 minutes. Remove from the oven and set aside to cool.
- In a large bowl using the paddle attachment of an electric mixer, beat room temperature cream cheese on medium-high speed until creamy throughout, with no chunks or pieces. Scrape down the sides of the bowl a few times while mixing. This will take approximately 3-4 minutes. This only works if the cream cheese is at a soft, room temperature consistency.
- Add the sugar to the cream cheese mixture and beat on medium-high speed for a few minutes until sugar is well combined and the texture is creamy.
- Put the cornstarch in a tiny bowl. While stirring, add just enough ice-cold water to dissolve the cornstarch. It’s probably a teaspoon or two of ice water. Stir until dissolved and then add to the cream cheese batter.
- Pour the vanilla extract and room temperature whipping cream into the batter and then beat on medium until all the ingredients are incorporated and the batter is smooth.
- Add the eggs, one at a time, beating on low just until combined. Turn off the mixer and gently scrape down the sides of the bowl after each egg is added. Do not overbeat.
- Gently pour the filling into the prepared crust. Bake at 350° for approximately one hour and 15 minutes or until the edges are light golden brown and the center is just set. Turn the oven off and crack the oven door open slightly. Let the cheesecake completely cool in the oven for two hours. (You can run your errands now.)
- Once cool, run a knife between the pan and the cheesecake to loosen it from the sides, then cover the top of the pan with plastic wrap and set in the refrigerator for at least 8 hours.
When ready to serve, remove the cheesecake from the springform pan or remove from square pan by lifting the edges of the parchment paper. To slice, run a large knife under hot water and dry before making each cut to keep the slices smooth and free from crumbs. Serve with your favorite berries.
Keep cheesecake in the refrigerator for up to seven days. If you want to freeze the cheesecake or slices of cheesecake, (remove the berries first) wrap tightly in foil or seal in freezer bags for up to six months. Thaw in refrigerator overnight and at room temperature for 2 hours or at room temperature for three hours.
If you want to bake these in 4-inch springform pans as I have pictured, lower the oven temperature to 275° and bake approximately 35-40 minutes. If you have mini cheesecake pans, bake for approximately 26 minutes.
Once you rule the kitchen with vanilla cheesecake, you are ready to make any cheesecake. Because the same basic rules apply—use room temp ingredients and don’t overbeat once you add the eggs to the batter.
And then try a savory Taco Cheesecake. Yes, savory cheesecake.
And then you are ready for Monster Cookie Dough Cheesecake, which is really quite easy, it just takes a little extra time to make the cookie dough balls.
Sweet and not-so-scary-cheesecake wishes,
Monster cookie dough cheesecake
- 1 (17.5 ounce) pouch peanut butter cookie dough mix and the ingredients to make them
- 1/2 cup mini M&Ms (candy coated chocolate pieces)
- 1/2 cup mini semi sweet chocolate chips
- 3/4 cup quick-cooking oats
- 5 (8-ounce) packages cream cheese, softened to room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 3/4 cup creamy peanut butter
- 2 teaspoons vanilla
- 3 eggs, room temperature
Heat oven to 350 degrees. For a 9-inch springform pan, grease the springform pan with baking or cooking spray.
Make cookie dough according to package directions. Add the mini M&Ms, mini chocolate chips, and quick oats. Press a layer of cookie dough into the springform pan, approximately 1 cup of the dough. Bake for 5 minutes.
Take 1 cup of the dough and roll into tiny balls, about the size of a nickel, and set aside.
For the remaining dough, break into pieces and put on a baking sheet. Bake for about 5 minutes, just until you can use them as cookie crumbs to top the cheesecake slices.
In a large mixing bowl, beat cream cheese until smooth. Add white and brown sugars, beating until light and fluffy. Add peanut butter and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Do not over beat.
Pour 1/2 of the cheesecake batter into pan. Scatter the cookie dough balls into the pan and then cover with the remaining cheesecake batter.
Bake in 9-inch pan for 50-55 minutes or until the top starts to turn a light brown and the center still looks a little shiny.
Remove from oven and cool 2 hours. Refrigerate at least 12 hours before serving. Top with reserved cookie crumbs when ready to serve.