Amazing Cheesecake
Submitted by ashe413
Baked cheesecake with a buttery sugar cookie crumb crust and a creamy cream cheese filling lightened with sour cream, eggs and a touch of cornstarch. Topped with reserved cookie crumbs and baked in a 9-inch square pan.
YIELD
16 servingsPREP
25 minCOOK
35 minREADY
90 minThis is a bar-style cheesecake baked in a 9-inch square pan rather than a fussy springform. The crust is sugar cookie crumbs rather than the usual graham, giving it a sweeter, buttery base that holds its own against the dense filling. A reserved quarter cup of crumbs sprinkled on top adds visual contrast and a hint of crunch.
Gelatin in the crust is unusual but smart. It helps the crumb base stay sliceable and clean-cut once chilled. The crust gets a quick 8-minute pre-bake so it firms up before the filling hits.
Cornstarch in the filling is the secret to a foolproof cheesecake. It absorbs excess moisture and prevents the surface from cracking, giving you a smooth, level top without a water bath. Pour the filling directly onto the still-hot crust, sprinkle the reserved crumbs, and bake just until a knife comes out clean.
Chef Tips
- Beat the cream cheese and sour cream at room temperature for a lump-free filling. Cold cheese never fully smooths out.
- Don’t overbake. The center should still wobble slightly when you pull it from the oven. It firms up during cooling.
- Chill the cheesecake at least 4 hours before serving. Warm cheesecake tastes flat. Cold cheesecake tastes like dessert.
Variations
- Top each slice with a spoonful of macerated strawberries or raspberry sauce for a classic cherry-on-top finish.
- Swap the sugar cookie crust for crushed shortbread or chocolate wafer cookies.
- Stir 2 tablespoons of lemon zest into the filling for a brighter, more tangy bite.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Place butter in 9 inch square pan in the oven until butter melts.
Combine crumbs with gelatin and sugar.
Remove ¼ cup crumbs to use as garnish.
Stir remaining crumb mixture into the melted butter in the pan, patting mixture evenly over bottom of pan.
Bake exactly 8 minutes.
Mix until light and fluffy cream cheese and sour cream.
Beat in butter, corn starch, eggs, sugar and vanilla.
As soon as crust is baked, put out oven rack without removing pan and pour filling directly over hot crust.
Sprinkle top with reserved crumb mixture and return to bake at 350℉ (180℃) for 30 to 35 minutes or until knife inserted comes out clean.
Do not overbake.
Let cool 30 minutes before cutting.
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