A classic cheesecake recipe is one that has stood the test of time and needs no introduction. There are countless versions and variations of cheesecakes and each one is a huge hit. This is true for amateur chefs and professional cake makers alike. In fact, when I am asked about my favorite dessert, I invariably cite a classic cheesecake recipe. I cannot tell you exactly why, but once I have shared with someone I have made it for, I usually get a look of surprise and admiration.
Every great classic cheesecake recipe begins with a good crust. In this case, the crust to your cheesecake will be a very simple, but delicious, vanilla wafer crust. I personally love the subtle flavor of these wafers, but if you prefer to use a more traditional Graham cracker crust, just got you covered. This crust is typically buttery and light in color.
Using A Traditional Graham Crackers
The classic cheesecake recipe I am talking about has no Graham crackers. There are no cookies to decorate with and nothing to prevent the crust from sticking. This is not a fundamental rule, but I would generally advise against using a traditional Graham cracker or cookie crust in this dessert. Not only is it usually a very delicate process when baking with them, but they also take up a lot of room when preparing to bake with them. On top of that, baking the dessert with traditional biscuits takes up quite a bit of preparation as well.
If you love cheesecakes but you don’t really like the traditional flavors offered by the store-bought versions, feel free to experiment. Many bakeries offer many different recipes that are very tasty. It just takes a little extra time and effort to make these desserts yourself. Another upside to making these treats at home is that you can choose different topping options and have absolutely delicious dessert.
Include The Right Ingredients
One of the most important things to remember when making this classic cheesecake recipe is to always include the right ingredients. This means you need to find the right sweeteners as well as the right amounts of everything else. If you skip this step, your homemade dessert will not taste right. In addition, this crucial step cannot be bypassed no matter how keen you are on making homemade baked goods.
Ideally, you should always bake your cheesecake in a springform pan. This is because it allows you to bake the cake at a temperature level that is optimal. If you use any other preheated pan or baking plates, the end result will likely be less than ideal. The same goes for the design of your pan. Make sure it has a flat bottom and is tall enough to avoid over-raising the cheesecake crust.
Also, you’ll want to line your pan with aluminum foil to allow for even cooking. This is another crucial step, particularly if you are planning on baking the dessert in a springform pan. If the foil is lined with aluminum foil and the pan is not cast iron, the entire pan will become burnished. You will probably want to line your baking pans with aluminum foil to prevent this from happening.
Finally, you will want to place your homemade cheesecake mixture in the pre-heated springform pan. It is important to bake the mixture until it reaches internal temperatures of around 170 degrees F. Once the case reaches this temperature, you can then turn the oven off and allow it to cool fully before you remove it from the pan. If you have any leftover water bath, you should finish cooking the cake in the water bath until it reaches the proper temperature.