Hello, I found a standard cheesecake recipe online that instruct you on how to make cheesecake.
Overall time: 9:25 min
Preparation: 15 min
Stationary: 8 hrs
Cooking: 1:10 min
Ingredients
6 tablespoon butter with no salt
11/2 cups cracker crumbs (graham)
2 tablespoon sugar (granulated)
Pinch goo salt
2 pounds cheese (cream) @ room temperature
11/4 cups of sugar (granulated)
11/4 cups cream (sour)
6 lightly beaten large eggs
1 tablespoon vanilla paste (see extract or cook's note)
1 tablespoon lemon vest (finely grated)
1 tablespoon orange zest (finely grated)
3/4 cup cream (sour)
1/2 sugar (confectioner's)
1/4 tablespoon of vanilla extract or paste
Berries (optional)
Place a stand at the center of your oven, then preheat to about 325 F.
1. Build the crust
Dissolve the butter, enclosed in your microwave, placed in a medium-sized microwave secure bowl, or a pan.
Clean a 9 inches spring form saucepan with some quantity of the dissolved butter mixed with sugar, salt and the crumbs.
Press the mixture of the crumb over the saucepan bottom, and be careful to distribute the crust into all the edges evenly.
Bake until your cake turns golden brown, which normally takes about 15-18 minutes.
Allow it to cool, and wrap both up and bottom sides of the saucepan with a wrapping foil and place in it in your roasting plan.
2. Make the filling
Pound the creamy cheese with average speed using a manual mixer until the cheese becomes very smooth.
Add the grinded sugar and keep beating until it becomes fluffy and light, scrape the bowl's sides with beaters.
Beat in the soured cream, then the eggs, the vanilla, and the two citrus zests. Make sure you do not over whip.
Pour it into the full crust.
3. Prepare to do the baking
Boil some water using a medium saucepan or kettle.
Place the baking pan gently in your oven. Make sure the stand is not pulled from the oven.
Pour in a reasonable quantity of hot water to rise about halfway the upper half of the spring form saucepan.
Get the cheesecake baked for about 1 to 10minutes. The cakes' outer parts will be well set, but the middle will remain loose.
4. For the toppings
Mix the soured cream, the vanilla and the confectioner's sugar together.
Spread the mixture on top the baked cheesecake and put in back in the oven for about 5 minutes.
Turn off the oven, allow the cheesecake to cook with the left over oven heat for about an hour. This gentle last approach ensures that no crack occurs in the cheesecake.
5. Get your cheesecake served
Bring out the cheesecake from the baking pan and place it on a stand.
Use a knife and run round its two edges and cool it to room temperature.
Get it covered and refrigerated overnight or at least for about 8 hours. Make sure you bring your cheesecake to cool to room temperature 30 minutes prior to serving.
Take away the spring form rings.
Dip your knife in a very warm water, wipe it dry before you slice each piece.
Serve the cake with some berries, if required.
Now sit back and relish your home-baked standard cheesecake!
You can try other methods if you wish! Good luck to you!
This three minute video is also about how to make cheesecake: