This is the recipe I use for cheesecakes. I’m doing this more for posterity; it’s been a while and this blog is a good way to keep track of details I might forget.
- 1 Cup Flour
- ½ Cup Butter
- ⅓ Cup Icing Sugar
- ⅛ Teaspoon Salt
- 1 Kg Cream Cheese
- 1 ½ Cup Sugar
- 1 Cup Sour Cream
- ½ Cup Whipping Cream
- ¼ Cup Flour
- 1 Tsp Vanilla
- 4 Eggs
Making the Crust
In a bowl, add the flour, sugar, and salt. Mix them.
Add in the butter, and mix until the combination starts to become a paste.
Put the mixture in a pan. Use your fingers to spread the crust evenly, and a little up the sides. Poke holes with a fork, and then insert into the freezer.
Making the Filling
In a bowl, add the sugar and cream cheese.
Mix them until there’s no more loose sugar left.
Add in the whipping cream. Then start adding the eggs, mixing well after each one is inserted. Then add the sour cream, flour, and vanilla.
At this point it’ll be chunky from the pieces of cream cheese. I use an immersion blender to turn it into a uniform goo.
I set the oven to 350 F. I pull the pan out of the freezer and pour the mix into it.
I wait for the oven to heat up to reach temperature and insert the pan. I bake it for 1 hour, or until the top has started to turn a nice golden colour. I then leave it in with the oven turned off for another few hours before putting it in the fridge overnight (or five hours.)
Note: To avoid cracking like above, I started putting in a pan with water in it in the oven when I insert the cheesecake. I remove the pan with the water after 30 minutes of baking.