Professional Baker Teaches You How To Make CHEESECAKE!

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while cottage cheese is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar tanginess with fewer calories.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is dairy-free while whipping cream is often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie alternative while brown sugar is often cheaper.

Add 1 cup of graham cracker crumbs to a bowl.

Add 2 tablespoons of sugar and 1/4 cup of melted butter to the crumbs and stir until coated.

Press the crust mixture into the bottom of the pan.

Preheat the oven to 350°F (175°C).

Bake the crust for 10 minutes to set.

In a mixing bowl, beat 2 pounds of softened cream cheese until smooth.

Gradually add 1 1/4 cups of sugar while mixing, scraping the bowl often.

Add 3 tablespoons of cornstarch and 2 teaspoons of vanilla extract and mix until combined.

Add 3 whole eggs and 1 egg yolk one at a time, mixing on low speed to avoid incorporating too much air.

Finally, add 3/4 cup of sour cream and mix until smooth.

Brush the sides of the springform pan with melted butter.

Pour the cheesecake batter into the prepared crust.

Bake the cheesecake at 400°F (200°C) for 10 minutes.

Lower the oven temperature to 225°F (107°C) and bake for an additional 25 minutes.

Turn off the oven and leave the cheesecake inside for 1 hour, cracking the oven door halfway through.

Remove the cheesecake and let it cool to room temperature.

For the topping, mix 3/4 cup of sour cream with 2 tablespoons of sugar and 2 teaspoons of lemon juice, then spread it over the cheesecake.

Chill the cheesecake in the refrigerator for at least 6 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens