Chandler: The other cheesecake came. They delivered it to the wrong address again.
Rachel: So, just bring it back downstairs. What’s the problem?
Chandler: I can’t seem to say good-bye.
~~~Scene from ‘Friends’ (Episode: The One with All the Cheesecakes)
Those of you that frequent this blog know that I’m not a baker. Matter of fact, I’m not exactly the biggest dessert person. I’m not a huge fan of chocolate (unless the taste is minimal and not the star of the dish), and for the most part, the less decadent the dessert the better. Give me a Krispy Kreme and a glass of milk and I’m good for a couple months. Like I said…for the most part.
When it comes to my prior post for Tiramisu, or this Cheesecake, I could easily eat these desserts on a regular basis. Like, everyday. Seriously.
I was VERY excited to stumble upon The Cheesecake Factory’s basic cheesecake recipe on the Goodmorning America website, which also provided a link to where the recipe originally hails from…Top Secret Recipes. I guess it’s not the absolute authentic recipe from The Cheesecake Factory, but wow! After trying it, I found that it sure comes damn close! It turned out FAN-TAS-TIC!
1 1/2 cups graham cracker crumbs
1/4 tsp ground cinnamon
1/3 cup melted butter
4 8oz pkgs cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup sour cream
2 tsp vanilla extract
1/2 cup sour cream
2 tsp granulated sugar
canned whip cream (optional)
1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake has cooled, combine ½ cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Makes 12 servings.