Are you craving a creamy, rich, and utterly irresistible cheesecake? Look no further! This recipe recreates the magic of the famous Ruth's Chris Steak House cheesecake, bringing that luxurious dessert experience right into your own kitchen. Forget complicated techniques and lengthy preparations – this recipe is surprisingly easy, perfect for both beginner bakers and seasoned dessert enthusiasts seeking a delicious, homemade treat. Get ready to impress your friends and family with this stunning, crowd-pleasing dessert!
Ingredients:
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
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup heavy cream
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- 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, creating an even crust.
- Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool completely.
Preparing the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, beating until well combined.
- Beat in the flour, vanilla extract, and salt until just incorporated.
- Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is fully combined.
- Gently fold in the heavy cream until just combined. Do not overmix.
Baking 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, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
Serving and Enjoying:
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled. Garnish with fresh berries, whipped cream, or chocolate shavings, if desired. Enjoy this delicious homemade cheesecake!
Cooking Tips for a Perfect Cheesecake:
- Room Temperature Ingredients: Using room temperature cream cheese and eggs ensures a smooth and creamy texture.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water Bath: The water bath creates a moist environment, preventing the cheesecake from cracking and ensuring even baking.
- Slow Cooling: Slow cooling is crucial for preventing cracks.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the filling.
- Strawberry Cheesecake: Swirl in a layer of homemade strawberry sauce before baking.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: 25-30g
- Protein: 6-8g
- Carbohydrates: 35-40g
This Ruth's Chris inspired cheesecake recipe delivers a truly special dessert experience. It's the perfect addition to any celebration or a delightful treat for a quiet night in. Enjoy the process of making this delicious dish and savor every creamy bite!