Have you ever tried to make a homemade cheesecake? No, not the instant ‘jello’ brand kind! 😉 I’m talking about the melt-in-your-mouth ‘cheesecake factory-like’ gorgeous, perfect cheesecake?! Did it turn out? Let’s be honest…have you had to gag a few down in your day to be ‘polite’? I have! The art of cheesecake making is no easy task to master. Well today is our lucky day! Jackie {the Queen of Cheesecake herself} is here to hold our hand and help us master the art of making the perfect homemade cheesecake. This is a long post,…but totally worth it!
I have taste tested this gorgeous cheesecake on several occasions. Hea.ven.ly. HEAVENLY! I personally begged her to give us her tutorial. Without further audieu, I give you Boise’s own Queen of Cheescake, Jackie!….
There are 4 important things for me when making a cheesecake.
1. A good springform pan. I have used other pans in the past and while they work sometimes, it has been so nice having the good springform pan. Mine is a Pampered Chef, but I think you can also find them at Bed, Bath and Beyond, or Fred Meyer. If you buy one that has a metal bottom consider wrapping the bottom in foil before you bake the crust. My previous springform pans had metal bottoms and they all rusted after 2 or 3 uses. If you wrap it in foil, after removing the foil you can rinse it and dry quickly if necessary.
2. Find a great cheesecake recipe. I have given you one I use but if you have one you love that is great. Try new ones too.
3. Assemble the ingredients early. Make sure you take your cream cheese out early and the eggs. Cold ingredients will cause the mixture to freeze up and will not be as smooth.
4. Be patient and follow the recipe. I love to cook and can get very jumbled as I cook, but I have learned that I cannot mess with the recipe for cheesecake.
Jackie had everything set up like on the cooking channel! Each in their own little dish. You know she’s the real deal! 😉 {Can we pause a moment and lust over her red KitchenAid?,…sigh.}
Place your prepared crust in tin foil and then in a shallow casserole dish,…you will see why,…
Pour and shake a little to settle…
Layer, and swirl, layer and swirl…
Add an inch of hot water to the casserole dish to prevent the cheesecake from ‘drying out or cracking’ while baking…
Let your cutie pies lick the extra batter…
Let cool overnight and glaze with Chocolate Truffle Sauce…
Presentation is everything. A little Raspberry Puree on the plate, raspberries as garnish, and of course whip cream. {I want a piece. That piece. Now!}
Cookie Crumb Crust
1 1/2 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
Directions:
1.Preheat oven to 325 degrees F. Butter the baking dish. Sprinform pans should have sides at least 2 3/4 -inches high.
2. Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture intil the crumbs are evenly moistened with the butter. Transfer the crumbs to the baking dish. Using your fingers, press the crumbs evenly over the bottom and 1-inch up the sides. Check to see that with crust is not too thick where the sides and the edges of the pan meet. Bake the crust for 6 minutes.
3. Cool the crust thoroughly before filling. Crumb crusts can be baked a day ahead, covered and stored overnight at room temperature.
Chocolate Truffle Sauce
3/4 cup whipping cream
2 tablespoons unsalted butter, cut into two pieces
12 ounces (2 cups) semisweet chocolate chips or semisweet chocolate, chopped
1 teaspoon vanilla
Directions:
1. Put the cream and butter in a medium sauce pan and heat over meduim-low heat until the cream is hot and the butter is melted. THe hot cream mixture will form tiny bubbles and measure about 175 degrees F. on a food thermometer. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and let it melt into the hot cream mixture. for about 30 seconds to soften. Add vanilla and whisk the sauce until it is smooth and all of the chocolate is melted.
Raspberry Puree
2 cups raspberries
1 tablespoon sugar
1 tablespoon lemon juice
Directions:
Place raspberries in a blender and blend slightly. Pour them into a strainer and mash through until you have only seeds left in the strainer. Add sugar and lemon juice. Stir until smooth.
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Jackie, Thank You for sharing your Cheesecake expertise. You really make it look easy! I think I could even do this?! –Gosh I’m hungry…
Do you have any cheesecake secrets? Please share!
WE are linking up at the baking SPRING BLOG HOP!
Oh, I’m so excited that you had this post! I have a springform pan that I’ve been meaning to try & I LOVE cheesecake, this gives me good reason to get it out and DO IT! 🙂 Thank you! 🙂
That looks fanTAStic!! I’ll be buying a springform pan in the very near future!
Oh yummy!!! That looks devine.
Wow! That is one yummy looking cheesecake. I better stop licking my computer screen! Way to go Jackie, that is one classy presentation!
That looks so yummy! I will have to try that one! I make a plain cheesecake that my family loves. I think it’s pretty good myself! 🙂 The last time I made it, it actually didn’t rise too much and crack in the middle! I’ve made it several times. Great instructions! Thanks for this post. 🙂
That looks amazing! Thanks for the recipe.
So happy to hear that you love Pampered Chef’s Springform Pan, Jackie! So although I’m a little biased (I sell Pampered Chef) I have to say the glass bottom makes a difference and I love it. I can’t wait to try your recipe in mine:). THANKS for sharing!
Oh, and if anyone needs a great springform you can get one at http://www.pamperedchef.biz/annahunnicutt 😉
Thanks Shelley for putting this on your site. I love to read How Does She everday and was so excited to see my cheesecake made it into your amazing collection of wonderful things women do everday. You guys are so talented and I admire the work you must put into making this site so fantastic. Thanks again and any time you need that cheesecake let me know!
Jackie you are the best! Thank YOU!!! 🙂 Can’t wait to get my hands on another slice! 😉
That looks delicious! I haven’t ever made my own cheesecake — so I greatly appreciate your tips!
OMG does that look amazing!!! I have to make it!
Amazing!!! Looks so good. I think I’ll have to go buy a new pan!
This looks absolutely wonderful and worth making for sure!
Yummy! …and so pretty, too! I will certainly give this a try. I hopped over from Skip to My Lou and I am so happy that I did! Please accept my invitation to drop in at my place one day this week when you get a moment. until later…
This is absolutely beautiful! I have saved it to make 🙂
Ha! I was coming over to invite you to join in the Spring Blog Hop and look where I landed! 🙂
Come join us!
http://hoosierhomemade.com/cupcake-tuesdayeaster-egg-cupcakesspring-hop-party/
~Liz
Cheesecake is my favorite, but I never make it because if I did I’d eat the whole thing by myself. Yum. Looks Great!
You had me right up to “let it cool overnight.” SOrry, that wouldn’t have worked at my house! I’d have eaten it on the spot, I’m afraid! Looks delicious.
I love cheesecake, and I’m so glad you linked this idea up so other can see how yummy it looks!
OMG… it looks so good I want to cry! I will have to give this a try.
I just make a cheese cake tonight. it looks so yummy…..made it with a 10 in pan b/c couldn’t find the bottom to my 8 in. so it is a little skinny!
I made this last week and it was so yummy! Thanks for posting. I had never baked anything that required a water bath… but, I am so happy that I tried it.
I made it. i would love some ideas for a fruit layer or a dulce de leche or any of the other cheesecake factory ones.. this was and is so good!! mines not as pretty but still love it.
Liz-
Here are a couple tips. My husband loves dulce de leche so I make a cheesecake just for him. It is essentially the same recipe, but instead of the chocolate truffle sauce I add 2 T. of Toranii’s Dulce de Leche syrup to the cake batter. I use a graham cracker crust and put about a 1/4 inch layer of dulce de leche on it before the batter. Once the cheesecake batter has been poured into the pan I drizzle lightly more dulce de leche on top and swirl with a knife, careful not to touch the edges. Bake the same way and serve on a plate drizzled with caramel and chocolate sauce. Make sure you have some warm dulce de leche to pour on top if you find you need it to be more rich. :~} This is my husbands favorite cheesecake.
My favorite is the basic batter on a chocolate crust, but I use the raspberry puree and drizzle on top of the batter before baking and swirl in. I then serve it with more of the raspberry puree. I think it helps to cut the sweetness.
I am making a new cheesecake this weekend for Easter, Chocolate Dipped Strawberry. I will post how it turns out!
If you have any other questions you can e-mail me a [email protected]. Hope these tips help!
I’ve been meaning to ask you the same thing Jackie! Thank you for answering that question! 🙂
This cheesecake looks delicious! Sweets are not my strength but my little boys love it. However, my boys have Celiac Disease. By any chance could you give me some ideas on how to make this great looking crust Gluten Free? I think everything else can be gluten free. Thank you!!!
I do not know much about gluten-free cooking but here are a couple web sites you can check out.
http://www.cakeandcommerce.com/cake_and_commerce/2009/04/recipe-vegan-glutenfree-graham-crackers.html
http://www.ochef.com/319.htm
Both of these addressed the topic of cheesecake crust. You can do a search for gluten free cheesecake crust or graham cracker crust. Hope this helps!
I think this looks delish.
But question, do you think strawberries would be good on top as well?
I am making it for Easter, and my MIL said she likes plain cheesecake with strawberries. But I think this will go over better with everyone else, but thought it would be nice if she could still put strawberries on it like she likes.
Of course!! I think you can adapt this recipe to whatever your personal tastes are. Jackie puts a different spin on it every time. Jackie? What do you think? Pipe in if you have some strawberry advice! 🙂
Strawberries I think would work just fine. Make the puree the same just use the strawberries, frozen would probably work best, and top with e nice fresh strawberry.
Thanks so much Shelley and Jackie. I can’t wait to make it, and then to taste it, mmm!
Just one last question.
How big should the pan be?
Will a 9inch work?
And I am not having any luck finding one at any of the stores close to me. Which aren’t many (only Wal-mart, Kmart and Shopko, with a few groccery stores scattered in there.)
What kind of pan would be the best to get if I can’t find a spring form pan or someone who has one?
I know this is a little late since you have probably already made the cheesecake, but you can use a 10 inch round cake pan that has high sides. After this weekend I would get onto e-bay or craigs list or contact a Pampered Chef consultant to order a good springform pan. They may cost more, but they are definitely worth it in the long run. I went through three pans before I got my PC one and have not had to get a new pan in almost 8 years. Good Luck!
It’s ok. My aunt was going to let me borrow hers, she finally got back to me to let me know if she even had one on Friday.
Anyways, she was at Bed, Bath and Beyond on Friday, and she happened to find one that wasn’t too expensive, it was on sale for like 10$ or something. So she just picked me up one.
And just to let you know, it was soooo yummy. It was a hit on Easter.
I have a question- I may have missed it, but I don’t see what size of springform pan to use. I have a set of 3 different sizes, so I’m wondering which one to choose! 🙂
Mine is a 9-inch pan and this recipe works perfectly in it. Happy Baking!
Hi! Just one quiestion regarding the truffle sauce: Can I make the whole portion, add 3/4 cup o the batter, and then reheat the rest and pur it over the next day? Or should I make two different sauces?
I use the remaining sauce to pour over. I just reheat it on the stove and make sure it has the same pretty glossy sheen. You can also thin it out by adding a little more cream but you will want to stir it until it is smooth.
I can’t wait to try this recipe! I am a cheesecake addict, and I have yet to find a recipe I like. This looks in.cred.ilbe!!!
I made this cheesecake for Fathers Day and it turned out delicious! I served it without the chocolate ganache top and it was still wonderful.
This is the best cheesecake! I can’t wait to try different variations of it…I’m not sure it can get better than this, though. The ganache just makes it!
That looks beautiful! Thank you for sharing all your tips and tricks!
This is the most heavenly cheesecake recipe EVER! It was a HUGE hit at a bridal shower that I made it more. I was devastated when I lost the recipe and couldn’t remember the website I found it on. I searched for weeks. Literally. SOOOOO happy I found it again! I’m bookmarking it, printing it, laminating it, putting in my safe deposit box. Ok. Maybe not, but close. Thanks for a great recipe!
Tried this today for Christmas, and absolutely loved it! I’m in college and had never made a cheesecake before, and mine didn’t even crack at all!
Make sure to follow the cooling techniques precisely–I think that’s why it turned out so well.
The instructions were very clear and easy to follow. Thank you SO much for the recipe!
(AND IT’S DELICIOUS! The flavors remind me of The Cheesecake Factory’s Tuxedo Cheesecake!)
I may be totally weird. But I was sitting around and thought about cheesecake, then thought about my absolute favorite cheesecake recipe EVER. This one. Then had a slight panic attack when I thought “What if they remove that post someday for some reason?!” Then ran to my computer to print it out, laminate it, and save it to my own computer. May put a copy in my safe. And email it to my family and friends so I can ask them if a catastrophe ever happens. 🙂