Cheesecake recipe made with heavy cream

Photography Credit: Elise Bauer

Searching for that perfect cheesecake? It requires a little bit of hubris to explain a recipe as &"perfect&", specifically for a recipe for example cheesecake, that a lot of their very own personal favorite.

But, this is just the very best, most wonderful cheesecake I've ever had, and also have available. It is dependant on an expert recipe, from online resources baking herself, Dorie Greenspan.

It's a classic New You are able to style cheesecake having a graham cracker crust and sides. It's dense, wealthy, and lightweight simultaneously, and serves a little army. But watch out—just whenever you think you’ve made enough for the gathering, a lot of people goes back for seconds that you might remain with no piece!

My youthful friend Audrey and that i made some slight changes to Dorie’s base recipe. We’ve thickened the graham crust at the base and doesn’t allow it to ride in the sides. We top the wedding cake having a creamy sour cream topping and serves it having a tangy vibrant raspberry sauce.

Thank you to Dorie for graciously allowing us to talk about her recipe along with you!

In the recipe archive, first published 2011.

Perfect Cheesecake Recipe

• Prepare time: 3 hrs
• Yield: Makes 16 servings

Ingredients

• 1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers)
• 2 Tablespoons of sugar
• Pinch salt
• 4 Tablespoons of plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted

• 2 pounds cream cheese (900 g), 70 degrees
• 1 1/3 cup granulated sugar (270 g)
• Pinch of salt
• 2 teaspoons vanilla flavoring
• 4 large eggs
• 2/3 cup sour cream (160 ml)
• 2/3 cup heavy whipping cream (160 ml)

• 2 cups sour cream (475 ml)
• 1/3 cup powdered sugar (35 g)
• 1 teaspoon vanilla flavoring
• 12 ounces (340 g) fresh raspberries
• 1/2 cup granulated sugar (100 g)
• 1/2 cup water (120 ml)

Special the equipment

• 9-inch, 2 3/4-inch high springform pan
• Heavy-duty, 18-inch wide aluminum foil
• A sizable, high-sided roasting pan

Method

Prepare the crust

1 Prepare the springform pan to ensure that no water leaks in it while cooking. Convey a large 18-inch by 18-inch square of durable aluminum foil on the flat working surface. Put the springform pan in the center of the foil. Lightly collapse the edges from the foil round the pan. Make certain to get this done lightly so you don't create any holes within the foil.

Should there be any holes, water can get in to the pan and ruin the crust.

Press the foil round the edges from the pan. Convey a second large square of foil beneath the pan, and repeat, lightly folding in the sides from the foil round the pan and pressing the foil from the pan. To become triply safe, repeat having a third layer of durable foil. Lightly crimp the top foil sheets round the top fringe of the pan.

2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers inside a mixer or blender until finely ground. Include a large bowl, and stir within the salt and sugar. Make use of your (clean) hands to stir within the melted butter.

3 Place the graham cracker crumbs towards the bottom from the springform pan.

Lightly press lower around the crumbs making use of your fingers, before the crumbs really are a nice even layer at the end from the pan, with maybe only a slight rise across the inside edges from the pan.

Be cautious while you do that, as to not tear the aluminum foil. Devote the oven for ten minutes. Remove in the oven and let awesome. Lessen the oven temperature to 325°F.

Result in the filling

4 Cut the cream cheese into chunks and put within the bowl of the electric mixer, using the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add some sugar, beat for 4 minutes more.

Add some salt and vanilla, beating after each addition. Add some eggs, individually, beating for just one minute after each addition. Add some sour cream, beat until incorporated.

Add some heavy cream, beat until incorporated. Make sure to scrape lower the edges from the mixer bowl, and scrape up any thicker items of cream cheese which have stuck to the foot of the mixer that paddle attachment has unsuccessful to include.

Prepare the cheesecake

5 Put the foil-wrapped springform pan inside a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling in to the springform pan, within the graham cracker bottom layer. Smooth the very best having a rubber spatula.

Put the roasting pan using the springform pan inside it, within the oven, around the lower rack. Carefully pour the new water in to the roasting pan (without touching the new oven), to produce a water bath for that cheesecake, flowing before the water reaches midway in the side from the springform pan, about 1 1/4 inches. (Alternatively you can include water before putting the pan within the oven, whichever is simpler for you personally.) Prepare at 325°F for 1 1/2 hrs.

6 Switch off heat from the oven. Crack open the oven door 1-inch, and allow the cake awesome within the oven, because the oven cools, for an additional hour. This gentle cooling can help avoid the cheesecake surface from cracking.

7 Cover the top cheesecake with foil, in order that it does not really touch the cheesecake. Chill within the refrigerator for at least 4 hrs, or overnight.

Prepare sour cream topping

8 Place sour cream inside a medium-sized bowl, stir within the powdered sugar and vanilla, until smooth. Chill until you are prepared for everyone the wedding cake.

Observe that this recipe produces enough sour cream topping for any thick topping and a few extra to spoon over individual bits of cheesecake, if preferred. If you'd like a thinner layer of topping with no extra, lessen the sour cream topping ingredients in two.

Prepare the raspberry sauce

9 Place raspberries, sugar, and water in a tiny saucepan. Make use of a potato masher to mash the raspberries. Heat on medium, whisking, about a few minutes, before the sauce starts to thicken. Remove from heat. Let awesome.

Prepare the wedding cake for everyone

10 Take away the cake in the refrigerator. Take away the foil in the sides from the pan, and put the wedding cake in your cake serving dish. Run along side it of the blunt knife between your fringe of the wedding cake and also the pan. Dorie recommends, and we have completed with success, that you employ a hair dryer to heat the edges from the pan to really make it simpler to get rid of. Open the springform latch and lightly open the pan and raise the edges.

Spread the very best using the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.

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Recipe adapted from Dorie Greenspan's Baking: From Home to Yours . Combined with permission from author.

Showing 4 of 442 Comments

This recipe is effective (it scored 35/35 on flavor at our condition fair). Additionally, it is effective because the base for variations (chocolate, fruit flavored, etc.). I certainly recommend utilizing a hair dryer to help ease removal in the springform pan.

• September 16, 2016