If there’s one thing I love in this world, it’s cheesecake. I think it’s the cream cheese that really does it for me – that tangy, slightly sweet, smooth, very distinct cream cheese taste just sings to my taste buds. New York style cheesecake is by far my favorite variation, as it adds sour cream for an extra tangy taste. Cheesecake tends to be one of those love it or leave it desserts too; either you love cheesecake more than your left arm, or you could care less if you ever come in contact with it. I don’t believe there are people in this world who hate cheesecake…I’d rather believe in big foot than think there are people who just don’t like this heavenly creation!
This week my husband was having some coworkers over for a BBQ and I, being the sugar-obsessed baker I am, decided that I needed to wow them with something amazing. Cheesecake immediately came to mind, especially because it’s a slightly “harder” dessert to master. I didn’t want a plain cheesecake though, because, well…I’m a show off 😘. I also just so happened to have a killer eggless cookie dough recipe for truffles….Enter: the Cookie Dough Cheesecake!
Honestly, I’ve always found the recipe and taste easy to accomplish, but I think it’s over-baking and cracking that cause people to believe they have messed up somehow. Personally, when it comes to looks – you could put a jiggly, cracked, unappealing piece of cheesecake in front of me and as long as it tastes like its supposed to, I’m in my happy place. But worry not, friends! I’m going to share with you 4 important cheesecake steps that will give you a silky smooth, sweet & tangy, easy to cut cheesecake with no cracks at all!
- Use full fat everything. I understand substituting ingredients in order to make desserts healthier…but its CHEESECAKE. If you’re going to make this dessert, you deserve to let the ingredients take it all the way! Full fat sour cream, full fat milk, and full fat cream cheese really make a difference in flavor and texture. Just cut yourself a smaller piece and savor the sumptuous flavor 😉
- Add flour – a little goes a long way. Flour makes a cheesecake slightly firmer and sturdier, which in turn makes it easier to cut. It will also aid in preventing cracks.
- Add a water bath to your oven to increase moisture and help your cheesecake cook more evenly. Pull out the rack you will be using, place a high sided roasting pan on it, cover the bottom of your spring form pan to reduce any chance water will leak in and place it IN the roasting pan. Slowly pour water into the roasting pan until it reaches about half way up the spring form pan, slide your rack in place, and begin baking!
- The number one reason in my book for cracking – cooling too fast! Let your cheesecake cool in the oven while its off so it slowly cools. Take it out after an hour and let is rest on the stove until it comes to room temperature and THEN refrigerate it. Never put your cheesecake in the fridge right away!
That’s it, friends! Those four steps are all you need to know for a consistently amazing cheesecake every time! Here comes the recipe so you can try it for yourself! ❤❤❤
- 2 cups graham cracker crumbs
- A pinch of salt
- 5 tablespoons unsalted butter, melted
- 4 (8oz) packages cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup milk
- 4 eggs, room temperature
- 1 cup full fat sour cream
- 2 tablespoons vanilla extract
- 1/4 cup flour
- 1 stick unsalted butter, room temperature
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- A pinch of salt
- 1 cup flour
- 2-3 tablespoons milk
- 3/4 cup chocolate chips
- Combine graham cracker and melted butter. Press into the bottom of a 9 inch spring form pan.
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs, milk, and vanilla - mixing on medium-low to low to reduce splash back until just combined.
- Add flour and sour cream and mix until smooth.
- Pour filling on top of graham cracker crust and bake for 1 hour.
- Turn off the oven and let cheesecake cool in oven for 1 hour. Then cool on the stove for another hour.
- Chill cheesecake in the refrigerator for 1-2 hours - until cheesecake is not warm to the touch on top.
- In a medium bowl, cream butter, brown sugar, and vanilla.
- Add salt and flour and mix until combined. Mixture may look crumbly or dry at this point.
- Add 2 tablespoons of milk and mix. Taste dough and if you feel it is too dry, add another tablespoon of milk.
- With a spatula, fold in chocolate chips and add dough to the top of your cheesecake.
- Using the same spatula smooth the top. Refrigerate the cookie dough cheesecake for another hour.
- Remove cheesecake from the fridge and dust with powdered sugar or top with chocolate chips. Cut, serve, and enjoy!
- Use milk, dark, or white chocolate chips - or all three!