Baking Radio Podcast Episode #24: How to Bake Cheesecake

Discover why cheesecake is really not a cake. Typical bottom crusts for cheesecakes are discussed along with other options. Find out how a traditional cheesecake filling can be embellished with different flavors. Chef Sokol teaches you how to attain the creamiest cheesecake. A simple vanilla cheesecake recipe is shared.




Makes a 1 9-inch cheesecake

Graham Cracker Crust

1 ¾ cups graham cracker crumbs

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

  1. Preheat the oven to 350oF.
  2. In a medium bowl, blend together the crumbs, sugar, and butter. The mixture should look like wet sand.
  3. Press the mixture firmly onto the bottom and about 2 inches up the sides of a greased 9-inch diameter springform pan.
  4. Bake the crust for 10 minutes and set aside to cool.

Cheesecake Filling

2 1/2 8-ounce packages cream cheese, softened

3/4 cup granulated sugar

1 1/2 tablespoons all-purpose flour

Grated zest from 1 lemon

1 teaspoon pure vanilla extract

3 large eggs plus 1 large egg yolk

2 tablespoons heavy cream

  1. Lower the oven temperature to 250°F. In the bowl of an electric mixer using the paddle attachment, mix the cream cheese until it is creamy and smooth.       Beat in the sugar, flour, lemon zest, and vanilla extract.
  2. Add the eggs and yolk, one at a time, followed by the heavy cream. Stop the machine several times and scrape down the sides with a rubber spatula to prevent any lumps.
  3. Pour the filling onto the crumb crust and bake for 1 hour. Remove from the oven and set aside to cool.
  4. Chill in the refrigerator overnight.