Hello, friends! Have I got an amazing recipe for you. The most perfect, creamy, silky, delicious cheesecake of all time. Tested and perfected. Being the Golden Girls lover that I am, would you expect any less?
The trick to creating this masterpiece is the baking method. A little lower and longer than your average recipe, over a pan of steamy water, and cooled slowly over time. Trust me. This is the ticket to a divine, crack free cheesecake.
In the past I have tried wrapping my springform pan in layers of foil, and baking it in a roasting pan of boiling water...only to have the crust turn out soggy, because there will inevitably be a leak somewhere. By placing the pan of water on a rack underneath the cheesecake, you completely eliminate this problem, while still adding much needed moisture to your oven. The lower baking temp also aids in the retention of moisture.
Another key element to this recipe is the crust. I decided to increase the amount of butter I had been using, and also forgo the prebaking. The result is a firmer, less fragile crust, that stands up to refrigeration with an exceptional texture.
The most difficult part of this recipe is seriously the wait. I can be an instant gratification kind of girl. Cheesecake takes time. Hours of cooling and refrigeration. It is so worth it in the end, though.
By the way. Homemade caramel sauce is my new favorite way to eat cheesecake.
If you would like to see my full tutorial, it is available on my Instagram page in my Saved Stories!
Thanks for reading!!