Customize your cheesecake with confidence. Below is an all-purpose, out-of-this-world cheesecake batter with some suggested flavor options. We provided a few crust options, filling options, and topping options…but feel free to use this concept and create your own original cheesecake creations.
Best Cheesecake Ever
Servings
12 Servings
Ingredients
- 4 packages 8 oz. cream cheese, softened
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ teaspoon salt
Instructions
- For the crust:
- Choose your crust from variations below. Make the crust and bake in oven for 10-15 minutes.
- 10 minutes for cookie crusts or 15-20 minutes for batter crusts (such as red velvet).
- For the basic cheesecake filling:
- Bring the cream cheese to room temperature. In the bowl of an electric stand mixer, or using a hand mixer, beat the softened cream cheese until it is smooth and no longer lumpy.
- Slowly add in the sugar and continue to beat until smooth. Add in the vanilla.
- Add the eggs one at a time, making sure each egg is incorporated before the next addition.
- Beat in the sour cream and salt and mix until smooth. Pour the cheesecake batter into the prepared and cooled crust. If using a water bath, place the spring form pan into a larger high-sided pan (large enough for the springform.)
- Place springform pan into a large, deep baking tray. Pour hot water in the larger pan, filling until it reaches halfway up the outside of the springform. Be careful not to splash any water into the cheesecake. Place pan in the oven. Bake at 350°F for 1 1⁄2 hours until mostly set; the center will be a bit jiggly, but it will set in the fridge.
- Once the cheesecake is ready, turn off the oven and crack open the oven door. Allow the cheesecake, the water bath, and the oven to cool down for one hour. The gentle cooling ensures that the cheesecake will not crack. After an hour, remove the cheesecake, cover well, and refrigerate at least 4 hours before unmolding and serving. When ready to serve, top cheesecake with topping of choice. Store baked cheesecake in the fridge.
- Variations:
- For peanut butter cheesecake: use Chocolate Graham Cracker Crust recipe + add 1 cup creamy peanut butter to cheesecake batter + Chocolate Peanut Butter Ganache to top.
- For green tea cheesecake: add two teaspoons green tea powder to the cheesecake batter. Top with fresh berries when serving.
- For chocolate truffle cheesecake: Chocolate Graham Cracker Crust recipe + add 1 cup chopped truffles to cheesecake batter. When cheesecake cools, top with Chocolate Ganache and more chopped truffles.
- For lemon cheesecake: use Graham Cracker Crust recipe + add juice and zest of one lemon to cheesecake batter.
- For funfetti cheesecake: use Graham Cracker Crust recipe + add 1⁄2 cup colorful sprinkles to cheesecake batter + white chocolate drizzle to top
- For caramel cheesecake: use Graham Cracker Crust recipe + swirl in 3⁄4 cup salted caramel sauce into cheesecake batter + 1⁄4 cup caramel to drizzle on top.
- For red velvet cheesecake: use Red Velvet Cake recipe as base + swirl in 1 cup red velvet cake batter into cheesecake batter.
- For chocolate chip cookie dough cheesecake: use Chocolate Chip Cookie Dough recipe as base + regular cheesecake batter with 1⁄2 teaspoonfuls of cookie dough dropped into cheesecake batter once placed in pan + 1⁄4 cup Chocolate Ganache to drizzle on top.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW
You don’t need a water bath for muffin sized cheesecakes because they bake so quickly. I would say bake anywhere from 15-25 minutes depending on your oven and how much you fill up your muffin tins. They also don’t need to cool in the oven, they should be ok right away since they are so small.
so excited to make 2 different types in individual muffins! can you please guide me as to how to bake them? Do I place the muffin tins in a water bath? How long should they bake? Do I need to cool them in the oven for an hour? Thanks!