What’s the history of cheesecake?

The very first mention of cheesecake is from Ancient Greece. A physician in the 5th century BC wrote a book on making cheesecakes. It wasn’t until about the 18th century that the version of cheesecake that we know and love today emerged. It was around this time that Europeans began to use eggs instead of yeast, which gave cheesecake a more dessert-like quality. As the Europeans immigrated to America, they brought their cheesecake recipes along with them, and the rest, as they say, is history!

What is the difference between New York-style cheesecake and regular cheesecake?

New York-style cheesecake typically has a denser texture than regular cheesecake thanks to the addition of more cream cheese. Other ingredients like extra eggs, egg yolks and sour cream may be added to give New York-style cheesecake a smooth texture.

Why did my cheesecake crack?

The top of your cheesecake may crack for several different reasons. The most common reason is overmixing, which can incorporate too much air into the batter. Once it’s baked, the air bubbles will burst, causing the top to crack. To help prevent cracking, make sure your ingredients are at room temperature before mixing your batter. Also, don’t forget to set that timer! Overbaking or opening your oven door before your cake is ready can also cause cracking. Finally, after removing your cake from the oven, be sure to let it cool at room temp before placing it in the fridge to chill.

Best Cheesecake

Name: Best Cheesecake
Prep time: 30 min
Total time: 6 h 45 min
Yield: 16
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 6 tablespoons butter, melted; 2 packages (8 oz each) cream cheese, softened; 2 containers (8 oz each) whipped cream cheese spread, softened; 1 1/4 cups sugar; 2 teaspoons vanilla; 2 tablespoons lemon juice; 5 eggs; 2 tablespoons Gold Medal™ all-purpose flour; 1 pint (2 cups) sour cream; 1/3 cup sugar; 1/2 teaspoon vanilla; 1 tablespoon lemon juice; Sliced fresh strawberries; Strawberry sundae syrup; Whipped cream

(26)

3 Questions

Prep 30 min
Total 6 hr 45 min
Servings 16

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

Filling

2 packages (8 oz each) cream cheese, softened
2 containers (8 oz each) whipped cream cheese spread, softened
1 1/4 cups sugar
2 teaspoons vanilla
2 tablespoons lemon juice
5 eggs
2 tablespoons Gold Medal™ all-purpose flour

Sour Cream Layer

1 pint (2 cups) sour cream
1/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon lemon juice

Garnish

Sliced fresh strawberries
Strawberry sundae syrup
Whipped cream

Steps

1

Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
2

Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
3

Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
4

Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
5

Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.

Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.
It’s best to store the cheesecake in the springform pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.
Slice the cheesecake using a hot, wet knife, wiping the knife blade clean in between slices.

Nutrition Facts are not available for this recipe