Foolproof Cheesecake
Submitted by danny
Foolproof cheesecake with a graham cracker crust, creamy filling blended smooth in a food processor, and a tangy sour cream topping. No water bath needed, no fussy technique.
YIELD
1 servingsPREP
30 minCOOK
40 minREADY
250 minNo water bath, no cracking drama, no stress. This cheesecake gets its “foolproof” name honestly. The filling goes straight into a food processor (or blender) until completely smooth, pours over a simple graham cracker crust, and bakes without any of the fussy technique most cheesecake recipes demand.
Three pounds of room-temperature cream cheese gives this a dense, rich texture. Room temp is a must here. Cold cream cheese leaves lumps that no amount of processing will smooth out. The filling is done when circular cracks appear on top and the center quivers like custard when you shake the pan. That slight wobble firms up completely as it chills.
The sour cream topping goes on while the cheesecake is still hot, then gets a quick 5-minute bake to set. It creates a smooth, tangy layer that balances all that richness underneath. Overnight chilling is strongly recommended for the cleanest slices.
Kitchen Tips
- Run a thin knife around the edge of the springform pan after the cheesecake cools but before refrigerating. This prevents the filling from cracking as it contracts.
- Don’t open the oven door during baking. Temperature swings cause the surface to crack.
- Dip your slicing knife in hot water between cuts for clean, smooth edges.
Variations
- Swirl 3 tablespoons of fruit preserves (raspberry or strawberry) into the batter before baking.
- Add 2 tablespoons of lemon zest to the filling for a bright citrus cheesecake.
- Swap the graham cracker crust for crushed Oreos and skip the sugar for a chocolate base.
Ingredients
Directions
Combine the crust ingredients in a mixing bowl.
Spread crust across the bottom of a 9 inch or 9½ inch springform pan.
Put the filling ingredients in a food processor; blender, or electric mixer bowl.
Process (or blend) until smooth then pour gently over the graham cracker crust.
Bake in a 375℉ (190℃) oven for 30 to 35 minutes or until done.
(The top will be brown and circular cracks will appear. If you shake the pan, the cheesecake should quiver slightly, as if it were custard. Do not overcook)
Take the cheesecake out of the oven. Leave the oven on.
In a mixing bowl, combine the sour cream topping ingredients and stir until blended.
Spread the sour cream topping over the top of the hot cheesecake.
Return cheesecake to the oven for 5 minutes.
Remove cheesecake from the oven.
Let cool on the counter for about one hour.
Refrigerate at least 3 hours, preferably overnight.
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