Next, I prepare my cheesecake filling. I beat together the softened cream cheese and the remaining 3/4 cup of sugar until it’s light and fluffy. Once that’s done, I mix in the vanilla, eggs (one at a time), and red food coloring. The combination of colors is simply mesmerizing! Once everything is well mixed, I carefully fold in the flour and baking soda. This step is crucial for the creamy texture—nobody wants a dry cheesecake!
Once my mixture is ready, I gently pour it over the graham cracker crust. Baking it in a water bath is my secret weapon for keeping the cheesecake incredibly moist. So, I wrap aluminum foil around the outside of the springform pan, place it inside a larger baking dish, and fill the dish with hot water before sliding it into the oven. This method prevents cracks and gives me that silky smooth surface I adore.
After baking for about an hour, I let the cheesecake cool in the oven with the door slightly ajar (a tip I picked up to avoid sudden temperature changes). Once it reaches room temperature, I chill it in the fridge for at least 4 hours, though overnight is best because it allows all those beautiful flavors to meld together. The smell of chocolate and cream cheese filling my kitchen? Pure bliss!
Pro Tips for Best Results
One thing I learned while testing this recipe was to not skimp on the cream cheese. I tried using lower-fat versions once, and let me tell you, it just doesn’t have that creamy texture that makes this cheesecake special. Make sure to use full-fat cream cheese—your taste buds will thank you for it!
I also experimented with the baking time. The key is to actually pull the cheesecake out when it’s slightly jiggly in the center; it will continue to set as it cools. If it looks perfectly set in the oven, you might end up with a dry cheesecake once it’s chilling.
Lastly, let’s talk red food coloring. I found that gel food coloring works much better than liquid for achieving that vibrant hue. Liquid color can dilute the batter and even affect the texture, so go for gel, and you’ll get that beautiful deep red.
Common Mistakes to Avoid
One of the most common pitfalls I’ve encountered is overmixing the batter. It can be tempting to keep beating it until every lump is gone, but this can incorporate too much air and lead to cracks. I learned to mix just until combined, and my cheesecakes have come out beautifully smooth ever since. (See the next page below to continue…)