Cheesecakes are really hard to get to not crack. The recipe doesn't call for a waterbath, although I've heard people say that's what you're supposed to do. I've never tried because either way it tastes the same! If it does matter to you, the one cheesecake I didn't have crack on me I over cooked a little, so maybe leave it cooking for longer than the recipe calls to allow it to set a little further in to the middle of the cake.
Filling
1 package (10 oz) frozen raspberries, partially thawed
1 Tbsp cornstarch
- Combine raspberries and cornstarch in 2-quart saucepan.
- Cook over medium heat, stirring constantly, until mixture comes to a boil (6-10 minutes) and continue boiling for 1 minute.
- Remove from heat, cool for 10 minutes (or while you're preparing the rest of the cake).
1 package (9 oz) chocolate wafer cookies
1/3 cup butter, melted
- Crush cookies and add to melted butter
- Press on to bottom of 9-inch springform pan, set aside.
1 & 1/2 cups sugar
2 packages (8 oz) cream cheese, softened
4 eggs
1 & 1/2 cups sour cream
3 Tbsp cornstarch
1 tsp vanilla
- Preheat oven to 325 degrees.
- Mix sugar and cream cheese in a large bowl. Beat at medium speed, scraping bowl often until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream and cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla.
- Pour half of cheesecake batter over crust.
- Spoon filling evenly over batter in pan.
- Pour remaining cheesecake batter in to the pan.
- Bake for 60-70 minutes or until set 2 inches from the edge of the pan. Turn off oven, but leave the the cake in the oven for two more hours.
- Remove from oven, loosen sides of cheesecake from pan by running knife around inside of pan.
- Cool completely (about two hours), loosely cover, and refrigerate 8 hours (or overnight).
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