I never make the sour cream topper and opt for strawberries or chocolate mousse. For the butter, I like unsalted kerrygold Irish butter. I make two circular cheesecakes with this amount of batter (7.5in base, 10in wide at top). Once you pour the batter into your pan, gently knock the base to prevent air bubbles. Our Publix carries organic eggs from a local farm. (Another method for the eggs, beat all 5 in a bowl then add that in three parts and mix each time just until incorporated). Taste test! Now eggs one at a time, mixing only until incorporated then add the next egg. Technique- mix cream cheese first to fluff it up. It never cracks and everyone is always asking for the recipe. I also wrap the base of the cheesecake with foil to prevent leaks. I use a cookie tray and add a bit of water to it, then place the cheesecake in the middle.
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If you don't want your cheesecake to crack and don't have time to let the batter sit in the fridge, I recommend doing a water bath. I use the batter ingredients/portions from this recipe but I've been making cheesecake for years and I use a different technique. The sour cream topping was delicious + I served it with a simple blueberry topping made with frozen berries. Fluffiest baked cheesecake ever + wasn't super sweet so it tasted deliciously cheesy! Yum! The top was golden but NO CRACKS at all! It turned out absolutely perfect, after chilling overnight and it didn't even sink or crack while chilling. I turned the oven down to 300 for about 70 minutes, instead of 350 for 50. Also, I baked it in a water bath on a cookie sheet + added a 9x9 pan of water to the lower oven rack for extra steam. The restaurant provides upscale yet casual dining for its customers. I always beat my cream cheese really well before adding the other ingredients + I add my eggs one at a time beating well after each addition and scraping down the sides of the bowl between each one. The Cheesecake Factory is a large and popular restaurant chain in the United States. I mostly followed the instructions: I doubled the crust so it would go all the way up the sides of my spring form pan + added a bit of extra cinnamon. Just devoured half of this with my grown kids for Christmas Eve! My 6 year old granddaughter said it was amazing <3Possibly, the best cheesecake I've ever made. Also if you have any tiny cracks, the sour cream topping will cover them (I had 1). Definitely recommend that if it's your first cheesecake too! I still wasn't confident when I took it out, but it was as golden as it could be before browning, and turned out to be done in the middle. I also was very unsure when it was done in terms of being set, how much it should jiggle, etc so I watched a few YouTube videos of what it should look like and took the internal temp. Luckily the pan's seal kept it all out, but make sure to wrap your pan thoroughly!! I bought the USA Pan springform pan with the sealing gaskets, wrapped the bottom in foil, and put a slow cooker liner around it, but STILL managed to get water inside the foil! I was so worried it was ruined, but there was no way to tell until I removed the sides after chilling. I made a slow roasted strawberry sauce to spoon on top and made some whipped cream right before serving. I doubled the crust recipe and still only had it about halfway up the sides of my pan. Everyone loved it and said it was the best cheesecake they'd ever had (I am not a cream cheese fan but thought it was fine). They didn’t comp our food they were almost rude about it when we sat there for.This was my first time making cheesecake, per my daughter's request for her birthday. It took over an hour and a half to get our food they forgot about us and left our food there to get gross then served it to us.
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