My recipe ratio is 1 pkg (250g/8oz) of cream cheese to 1 large egg to 1/4 cup sugar to 1/4 cup sour cream. To make the crust, mix 1 to 1&1/2 cups of graham cracker crumbs with 3-4 tbsp of melted butter, depending on how thick you want it to be.
My recipe is also based on a 9″ springform pan because it’s the most common size. It takes a bit longer, but I find it bakes more evenly. The general rule is 325☏ for a dark non-stick springform pan, and 350☏ for a silver springform pan. So, let’s start with the baking temperature. If you’re just interested in the recipe for the cheesecake you see in the photos, please scroll to the end of this post. I don’t fuss with twice-baking and I don’t fuss with a water bath, I just keep it simple and amazingly delicious. It has a smooth, velvety texture and creamy vanilla taste with the perfect balance of sweetness. The basic recipe I’ll be sharing is a simple cream cheese based recipe with sour cream.
#SUGAR SWEET CRM HOW TO#
My goal is to show you how easy it is to create your own cheesecake recipe by first demonstrating how to make a simple cheesecake and then how to create your own variations. This is my first recipe and tutorial post, so something new for me. With so many variations to suit your taste buds, I can certainly see why this heavenly dessert is so popular. CHEESECAKE 101: Everything you need to know about how to make a simple and delicious cheesecake, and how to create your own variations.Ĭheesecake is one of the most beloved dessert around the world.
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