Are you craving a slice of creamy, dreamy heaven? Then look no further! This recipe brings you Paula Deen's take on the classic New York-style cheesecake, infused with that signature Southern charm. Forget complicated techniques; this recipe is surprisingly easy, even for beginner bakers, making it a perfect choice for a quick dinner party dessert or a special weekend treat. Get ready to impress your friends and family with this rich and delicious homemade cooking masterpiece – a truly unforgettable delicious dish!
Ingredients:
This recipe yields a 9-inch cheesecake.
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 32 ounces (4 packages) cream cheese, softened to room temperature (This is crucial for a smooth cheesecake!)
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- ½ cup sour cream (Adds a lovely tang!)
- ½ cup heavy cream (For that extra richness!)
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This prevents sticking and makes serving a breeze.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer. This is important for a consistent crust.
- Bake for 10 minutes, then remove from the oven and set aside to cool completely.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this step a breeze.
- Beat in the flour, vanilla extract, and salt until just combined. Don't overmix!
- Add the eggs one at a time, beating well after each addition. Again, avoid overmixing to prevent cracks in your finished cheesecake.
- Stir in the sour cream and heavy cream until just combined.
Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a water bath, resulting in a super moist and smooth cheesecake.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. This is key – don’t overbake!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Serving Suggestions:
Once chilled, carefully release the cheesecake from the springform pan. Serve chilled and enjoy! You can garnish with fresh berries, whipped cream, or a drizzle of your favorite sauce.
Tips and Variations:
- Room Temperature Ingredients: Make sure your cream cheese is truly softened. This is vital for a smooth and creamy texture.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water Bath: The water bath is crucial for preventing cracks and ensuring a smooth, evenly cooked cheesecake.
- Flavor Variations: Add a teaspoon of lemon zest or orange zest to the filling for a citrusy twist. You can also swirl in some chocolate chips or use different cookie crumbs for the crust.
Nutritional Information (per slice, approximate):
Calories: Approximately 400-450 Fat: Approximately 25-30g Sugar: Approximately 40-50g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy recipe for a delicious cheesecake is sure to become a family favorite. It's the perfect healthy meal ending, a quick dinner idea made extraordinary, and a testament to the magic of homemade cooking. Enjoy this taste of Southern hospitality!