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The Perfect Cheesecake!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My husband loves to eat, which is really handy for a food blogger. In addition, he is now becoming a good cook, which is really handy for a wife that likes to not only cook for her husband but share the kitchen with him as well.  One of his favorite foods is cheesecake.

I have made several cheesecakes for him and although I am not the cheesecake lover he is, I still know a good cheesecake when I eat one. While they were all quite tasty, I am still on the hunt for that one cheesecake that will be our go-to cheesecake.

And the second rendition of this cheesecake from One-Pot Cakes, just might be it!

The Perfect Cheesecake, long slow baking makes a silky texture.
Perfect Cheesecake
This recipe is soooo easy. The cheesecake filling is luxurious, just as promised. With two options for baking, the first time I choose the faster option and baked it at the suggested 350-degrees. But this time......

From, One Pot Cakes, pg 49 - The secret is not in the ingredients (any cheesecake can reach this state of perfection) but in the baking. Slow it down. And when I say slow, I mean it. Set the oven at 200 degrees F. and bake the cake for eight hours. At that temperature, the ingredients just meld and the cake emerges pristine, without a trace of graininess. 

And all of the above is true! This is the smoothest, creamiest, purest cheesecake ever served at my dining table. We both loved it.

The Perfect Cheesecake, serve with fresh fruit and enjoy!
The Perfect Cheesecake

The Perfectly Cheesecake
adapted from:  One-Pot Cakes
200-degree oven  - please see above

2 pounds cream cheese - at room temperature
1 c sugar
2 T vanilla extract
5 eggs
1/4 c brandy - we were out so I used half and half to keep the moisture level correct
3/4 c crushed graham crackers
pan spray or soft butter


Prepare a 2 qt souffle dish or a 9-inch spring form pan by spraying with pan spray, add crumbs, rotate the pan letting any extra crumbs stay on the bottom. Set aside.

Note:  the author wrote this book with the intention of only needing a pan or a pot and a wooden spoon to mix all cake recipes listed. I choose to use a mixer, because, in my opinion, 2 pounds of cream cheese is a lot to mix by hand.....

Beat cream cheese with sugar until smooth, add 2 eggs mix well.


Add remaining eggs and mix again. Add vanilla and brandy half and half,  mixing well.

Take a whisk and fold the cheesecake filling from the bottom up, making sure no thick cheese pockets remain and it is smooth throughout.


Carefully pour into the pan, taking care not to disturb the crumbs.

Bake 8 (yes 8! put this baby in the oven when you go to sleep for the night, and sweet dreams await you.) hours.

Gently remove from oven, let cool completely.

Remove ring if using a spring form pan. Chill and serve.

The Perfect Cheesecake!

Makes 16 servings

Enjoy!

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this post shared with:
simple homestead blog @ oak hill homestead
full plate thursday @ mix helens
hearth and soul @ apriljharris.com
tickle my tastebuds tuesday @ lori's culinary creations
funtastic friday @ olives and okra
foodie friday friends  @ walking on sunshine
friday favorites @ diary of a real housewife
foodie friday @ rattlebridge farm
friday favorites @ condo blues
weekend potluck @ the better baker
celebrate it @ the freshman cook
weekend cooking @ beth fish reads
whats for dinner @ lazy gastronome
tuesdays at our home @ our home away from home
good morning mondays @ darling down
pretty pintastic party @ annies noms
inspire me monday @ create with joy

10 comments

  1. I've never heard of this trick before! Cheesecake is my hubby's favorite, so I will have to try this one out.

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    Replies
    1. I hope you do, this is so smooth and the baking couldn't be easier. Thanks for visiting.

      Delete
  2. My husband LOVES cheesecake. I haven't baked one this long before but I'll keep in mind for next time I make one.

    ReplyDelete
    Replies
    1. Plus it really is so easy, you can sleep while it bakes!

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  3. I love cheesecake! Mine sometimes cracks in the middle -- maybe I need to lower the temperature like you did.

    ReplyDelete
    Replies
    1. I would have never know or thought to try this change in baking, but it totally makes for a delicate and creamy cheesecake. Thanks for visiting.

      Delete
  4. I can sure see why this would be called The Perfect Cheesecake, it looks fantastic! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
    Miz Helen

    ReplyDelete
  5. Wow - that does look perfect! Thanks for sharing on the What's for Dinner link up!

    ReplyDelete

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