i decided today to try my hand at cheesecake! i found this recipe for a classic new york cheesecake with tons of great reviews. i did some reading about all the tricks of the trade for a perfect cheesecake in the hopes that my first attempt would be a success! most of the pointers had to do with steps to prevent cracking. the word on the street (interwebs) is that overbeating is a sure way to get cracks, as is overbaking and cooling too quickly.
the final product turned out great! i had no cracks, and the edges pulled away from the pan perfectly. the texture was spot on and the flavor was delicious! however, when i removed the aluminum foil from the pan, i was disappointed to see that some water had gotten in. so, i have a delicious cheesecake with a slightly soggy crust. it still tastes great, though!
some notes about the process:
- started with room temperature cream cheese and sour cream
- mixed the cream cheese and sugar with a mixer
- used a wooden spoon to mix in the rest of the ingredients
- wrapped the pan in foil and baked in a water bath
- baked at 325 for one hour, turned off the oven, and left in the oven overnight