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Joanna Gaines Classic Cheesecake Recipe

Joanna Gaines Classic Cheesecake Recipe Recipe

Do you love sweet treats? This Joanna Gaines Classic Cheesecake Recipe is the best. It is very rich and creamy. You will love making it.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 460 kcal

Equipment

  • Springform Pan
  • Electric Hand Mixer
  • Large Mixing Bowl
  • Small Glass Bowl
  • Measuring Spoons
  • Measuring cups
  • Rubber Spatula
  • Flat Bottom Glass
  • Standard Oven
  • Wire Cooling Rack

Ingredients
  

  • 1.5 cups GRAHAM CRACKER CRUMBS
  • 1/2 cup UNSALTED BUTTER
  • 24 oz CREAM CHEESE
  • 1 cup WHITE SUGAR
  • 3 large EGGS
  • 1 cup SOUR CREAM
  • 1 tbsp VANILLA EXTRACT
  • 1/4 tsp SALT

Instructions
 

Step 1:

  • Preheat your oven to 350 degrees. Spray your springform pan with oil. This is a very important start. It prevents any sticking later on.
  • Crush your crackers into fine crumbs. Mix them with the melted butter. The mix should look like sand. It will smell like sweet honey.
  • Press the mix into the pan. Use the bottom of a glass. Make the layer very firm now. This creates a solid base layer.

Step 2:

  • Bake the crust for ten minutes. This makes it very crunchy. Remove it from the oven carefully. Let it cool on the rack.
  • Lower the oven to 325 degrees. This lower heat is for cheese. It bakes the cake very gently. It stops the top from burning.

Step 3:

  • Beat the cream cheese until smooth. Add the sugar very slowly. Keep mixing for two more minutes. The mix should be very light.
  • Scrape the sides of your bowl. This ensures a smooth batter. Use your rubber spatula for this. Do not leave any lumps behind.

Step 4:

  • Add the eggs one by one. Mix on a very low speed. Do not beat too much air. Air will cause the cake crack.
  • Keep it slow and steady. Pour in the sour cream now. Add the vanilla and the salt. Stir until it is just combined.
  • The batter will look very shiny. Pour the batter over the crust. Tap the pan on the table. This brings bubbles to the top.

Step 5:

  • Smooth the top with a spoon. Place the pan in the oven. Bake for about seventy minutes. The edges should be light gold.
  • The center should still jiggle. Turn the oven off right away. Crack the door open a bit. Let the cake stay inside now.

Step 6:

  • Let it sit for one hour. Move it to the counter. Let it reach room temperature slowly. This prevents the cake from sinking.
  • Cover the pan with plastic wrap. Put it in the fridge overnight. This sets the creamy texture fully. It makes slicing very easy later.

Step 7:

  • Wait at least six full hours. Longer is always better for taste. The flavors will become more deep. Your patience will pay off well.

Notes

  • Always use room temperature cream cheese because it prevents any lumps.
  • Mixing too much adds extra air which often causes many cracks.
  • Bake at a lower temperature to keep the center very creamy.
  • Cool the cake in the oven so it never starts sinking.
  • Use a hot knife for slices so they look very professional.
  • Never use low fat dairy or the cake will surely fail.
  • Press the crust very hard so it will not ever crumble.
  • Add eggs on the lowest speed to keep the batter gentle.
  • Check your oven heat often because most home ovens will vary.
  • Only use a springform pan because regular pans always stick.
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