Are you craving a creamy, dreamy cheesecake but don't own a springform pan? Don't worry! This recipe proves you can achieve perfectly baked cheesecake heaven without that special pan. This easy recipe is perfect for beginner bakers and anyone looking for a delicious, homemade dessert without the fuss. Get ready to impress your friends and family with this simple, yet elegant, cheesecake!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the cheesecake filling:
- 3 (8 ounce) packages cream cheese, softened to room temperature
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- ½ cup sour cream
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan. You can use a regular cake pan, a pie dish, or even a deep-dish casserole dish. This is where the magic of “no springform pan” happens!
- 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 your prepared pan. Use the bottom of a measuring cup or glass to ensure an even layer.
Creating the creamy cheesecake filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is crucial for a light and airy texture.
- Gradually add the sugar, beating until well combined.
- Beat in the flour, vanilla extract, and salt until just blended.
- Add the eggs one at a time, beating well after each addition. Don't overmix!
- Stir in the sour cream until just combined.
Baking your masterpiece:
- Pour the cheesecake filling over the prepared crust.
- Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the cheesecake pan. This creates a water bath, helping to prevent cracking and ensuring even baking.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for Cheesecake Success:
- Room temperature ingredients: Ensuring your cream cheese is softened is vital for a smooth and creamy cheesecake.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water bath: The water bath is key for even baking and preventing cracks.
- Slow cooling: Patience is a virtue when it comes to cheesecakes! Slow cooling prevents dramatic temperature changes that can cause cracking.
Delicious Variations:
- Chocolate Swirl: Add ½ cup of melted semi-sweet chocolate chips to half of the batter before pouring it over the crust. Swirl gently with a knife for a beautiful marbled effect.
- Berrylicious: Top the baked and cooled cheesecake with your favorite fresh berries.
- Caramel Delight: Drizzle caramel sauce over the cooled cheesecake for an extra touch of sweetness.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 20-25g Saturated Fat: 12-15g Cholesterol: 70-80mg Sodium: 200-250mg Carbohydrates: 30-35g Sugar: 25-30g Protein: 6-8g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
Enjoy your delicious homemade cheesecake! This recipe proves that you don’t need fancy equipment to create a truly impressive dessert. It’s a perfect addition to any special occasion or a delightful treat for a weeknight indulgence. Happy baking!