How to Make a Great Cheesecake

What dessert is more decadent and loved by more people than cheesecake? Yes, there are richer desserts and there are more popular desserts, but cheesecake has to be one of the all time top indulgent. I can remember the first time I ever had a slice. I was about ten-years old and I went into a small pizzeria. Inside the front door was a cooler full of cheesecakes. They were real New York style cheesecakes lost in Los Angelos and it was love at first sight.

Since then I've moved across country, had cheesecake in New York, and made a few cheesecakes myself. One of my favorite recipes to date is my mother's. It isn't quite as rich as the New York style, but it is easy and versatile. It reads as follows.

3 8oz. pkg. cream cheese, softened (in other words room temperature.)
1 8oz. pkg. sour cream
1 cup sugar
3 eggs
1/2 tsp. lemon peel (optional)

Blend until creamy pour into crust and bake for 1 hr. at 350 degrees.

See I told you it was simple! As for some of the finer techniques, let me elaborate. The best way to make a cheesecake is in a spring form pan. This is a flat bottom that is inserted into a metal ring. After the cheesecake is done baking the ring can be sprung open and away from the sides of the cake, you can also remove the bottom at this time if you would like. It is best to grease all parts of the pan before putting in the crust so that it wont stick to the sides.

Once you have a pan ready you can pick your crust. Traditionally graham cracker crusts are used, but there are dozens of options available. Chocolate cookie crust, shortbread cookies, thin layers of angel food cake, and my personal favorite, chocolate chip cookie dough. I love using the small roll of pre-made cookie dough to make the perfect cookie crust. The most important thing to remember when making your crust is not to over handle it since doing so will make it tough or mix it with the grease on the sides of the pan and the natural grease on your hands.

After you prepared the crust it may need to set a while so this is the perfect time to begin the batter. It is so simple the only tips I have to offer are to make sure your cream cheese is truly softened and not still cold. Also, use electric beaters or you'll be stirring all day. One more thing, you can omit the lemon peel if you would like, I find it takes away from particularly chocolaty cheesecake. Once it is ready pour it into the crust and smooth it out.

Now, you have a choice. You can let it be. Perfect traditional cheesecake, or you can get a little crazy with it. There are a few different ways you can personalize the flavor. First, you can add flavors like vanilla, mint, rum, or anything else to the batter before you pour it. Just don't go overboard or you'll change the consistency. Or, you can top it or swirl it with flavors before you bake it, like preserves, fudge, or fruit. And last but not least, you can set out different sauces and toppings for your guests to use at the table.

When you bake the cheesecake make sure your oven is preheated and stays stable throughout baking. You'll know when it is done when it is light brown all over. Don't wait until the crust is almost burning since the hot cheesecake cooks even after you take it out of the oven. After you take your cheesecake out of the oven let it sit at room temperature for a couple of hours. Now you can unlock the spring form pan then refrigerate. Cheesecake is best served cold, but if you just can't wait go ahead.