Next, in another bowl, beat together the softened cream cheese and remaining granulated sugar until creamy and smooth. Add in the powdered sugar, vanilla extract, and sour cream, mixing until well combined. Now, add your eggs one at a time, ensuring each is fully incorporated before adding the next. This step helps create a smooth and velvety filling that is simply irresistible! Pour this luscious filling over the crust in the springform pan, spreading it evenly.
Now, let’s prepare a water bath for our cheesecake, which adds moisture and helps prevent cracking. Place the springform pan in a larger baking dish, and carefully pour hot water into the outer dish until it reaches halfway up the pan. Carefully place it in the oven and bake for about 1 hour. The cheesecake should be set around the edges but still slightly jiggly in the center.
After baking, turn off the oven and let the cheesecake sit inside with the door ajar for about an hour. This step allows it to cool gradually, which helps prevent cracks. Once cooled, remove it from the oven, let it rest at room temperature for another hour, and then refrigerate for at least 4 hours, preferably overnight. The waiting will be tough, but trust me, it will be worth it!
Pro Tips for Best Results
I tested this three ways to find the perfect crust-to-filling ratio. My favorite turned out to be the one using just the right amount of graham cracker crumbs, giving that delightful crunch without overshadowing the creamy cheesecake. Also, don’t skip on softening the cream cheese! If it’s too cold, you’ll end up with lumps in your batter, and nobody wants that.
Another tip: always beat your batter on medium speed rather than high speed to avoid incorporating too much air. You want a dense, creamy texture. I’ve noticed that a little air in the batter can lead to cracks while cooling—nobody wants a cracked cheesecake, right?
Lastly, I recommend using room temperature eggs. They incorporate better into the batter and help create that rich, smooth texture we all crave in a cheesecake. If you forget to take them out beforehand, you can let them sit in warm water for about ten minutes before mixing!
Common Mistakes to Avoid
One common mistake I made during my earlier attempts was overmixing the batter. The result? A fluffy cake with cracks galore. I learned that gently incorporating your ingredients helps maintain that perfect creamy texture.
Another mishap was not letting the cheesecake cool properly in the oven. Rushing to cool it outside can lead to cracks as the cheesecake shrinks while cooling. Trust the process! Gently cooling it in the oven will ensure a beautifully smooth top.
I’ve also forgotten to wrap the bottom of my springform pan in foil to prevent water from seeping in during the water bath. This can ruin your crust—nobody wants a soggy bottom on a cheesecake!
Finally, don’t skip the chilling time. I know it’s tempting to dig in right away, but allowing the cheesecake to set overnight truly enhances the flavors and makes slicing easier. (See the next page below to continue…)