Baked cheesecake is a classic dessert known for its rich, creamy texture and subtle tang. This recipe is scaled up to serve a large crowd, making it ideal for parties, family gatherings, or special events where you want a crowd-pleasing, elegant dessert that’s surprisingly straightforward to make.
Ingredients
- 4 ½ pounds (about 2 kg) cream cheese, softened
- 2 ¼ cups (450 g) granulated sugar
- 1 ½ cups (360 ml) sour cream, at room temperature
- 1 ½ cups (360 ml) heavy cream, at room temperature
- 7 large eggs, at room temperature
- 3 tablespoons pure vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
- 2 ¼ cups (270 g) graham cracker crumbs or digestive biscuit crumbs
- ¾ cup (170 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar (for crust)
- Pinch of salt (for crust)
Instructions
- Prepare the pan and crust: Preheat your oven to 325°F (160°C). Grease a large 12-inch (30 cm) springform pan or two 9-inch pans if preferred. In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, melted butter, and a pinch of salt. Mix until evenly moistened.
- Press the crust: Firmly press the crumb mixture into the bottom (and optionally up the sides) of the prepared pan(s). Use the bottom of a measuring cup or glass to compact it. Bake the crust for 10 minutes, then remove from oven and set aside to cool slightly.
- Make the filling: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 3-4 minutes. Avoid overbeating to prevent air bubbles.
- Add sugar and sour cream: Gradually add the granulated sugar and beat until fully incorporated. Then mix in the sour cream and heavy cream until smooth.
- Add eggs and flavorings: Crack the eggs into a separate bowl to check for shells, then add them one at a time to the cream cheese mixture, beating on low speed just until blended after each addition. Stir in the vanilla extract and lemon juice, if using, until evenly combined.
- Pour and smooth: Pour the filling over the pre-baked crust. Use a spatula to smooth the top gently, avoiding excessive air incorporation.
- Bake the cheesecake: Place the pan on the middle rack of the oven. To prevent cracking, bake the cheesecake in a water bath: wrap the pan’s bottom with foil and place it inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for approximately 1 hour 45 minutes to 2 hours. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps prevent cracks.
- Chill: Remove the cheesecake from the water bath and pan. Once cool to room temperature, refrigerate uncovered for at least 4 hours, preferably overnight, before serving.
Tips
- Room temperature ingredients: Ensure all dairy and eggs are at room temperature before mixing. This prevents lumps and helps achieve a smooth batter.
- Prevent cracks: Baking in a water bath and gradual cooling are key to avoiding cracks. If cracks do form, cover with toppings like fruit or ganache to hide them.
- Crust substitutions: You can substitute graham cracker crumbs with crushed digestive biscuits, shortbread cookies, or even gingersnaps for a spiced twist.
- Storage: Cheesecake keeps well in the fridge for up to 5 days and freezes beautifully for up to 2 months. Wrap tightly to prevent freezer burn.
Serving Suggestions
This baked cheesecake is delicious served plain or topped with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce. Whipped cream or a dusting of powdered sugar adds a lovely finishing touch. For a festive occasion, garnish with toasted nuts or edible flowers. Serve chilled, sliced into generous wedges to accommodate your large gathering.
Variations
- Chocolate Swirl: Melt ½ cup of good-quality dark chocolate and swirl it into the batter before baking for a marbled effect.
- Lemon Cheesecake: Add 2 tablespoons of lemon zest to the filling and increase lemon juice to 3 tablespoons for a bright citrus flavor.
- Berry Topping: Simmer mixed berries with a little sugar and lemon juice until thickened, then cool and spoon over slices when serving.
- Pumpkin Spice: For fall gatherings, fold in 1 cup pumpkin purée and 2 teaspoons pumpkin pie spice to the batter, reducing sour cream to 1 cup.
Storage and Reheating
Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Cheesecake is best served chilled and generally does not require reheating. If you prefer it slightly warmer, allow slices to sit at room temperature for 15-20 minutes. Avoid microwaving, which can cause the texture to become grainy or rubbery.
Frequently Asked Questions
Can I make this cheesecake a day ahead?
Yes, cheesecake actually improves in flavor and texture when made a day ahead. Just be sure to refrigerate it uncovered after it cools, then cover it tightly once fully chilled.
Why did my cheesecake crack?
Cracks usually occur from overmixing, baking at too high a temperature, or sudden temperature changes. Using a water bath and gradual cooling helps prevent this. If cracks form, they can be concealed with toppings.
Can I use low-fat cream cheese or sour cream?
Low-fat versions can alter the texture and richness, often resulting in a less creamy, more rubbery cheesecake. For best results, use full-fat ingredients.
How do I know when the cheesecake is done?
The edges should be set and lightly puffed, while the center will still have a slight wobble when you gently shake the pan. The residual heat will finish cooking it as it cools.
Can I bake this in multiple smaller pans?
Absolutely. Baking in two 9-inch pans will reduce the baking time slightly (about 1 hour 15 minutes). Check for doneness by the same jiggle test.
Is it necessary to use a water bath?
While not absolutely required, a water bath helps regulate the oven temperature around the cheesecake, preventing cracks and promoting even baking. For large cheesecakes, it’s highly recommended.
Can I add flavor extracts other than vanilla?
Yes, you can experiment with almond, lemon, or even a splash of coffee extract. Just use sparingly (1 to 2 teaspoons) to avoid overpowering the classic cheesecake flavor.
What’s the best way to slice a cheesecake for a large crowd?
Use a sharp knife dipped in hot water and wiped dry between cuts to create clean slices. For uniform portions, you can mark the cheesecake lightly before slicing.
With these guidelines, you’re ready to bake a large, impressive cheesecake that will delight your guests with its smooth texture and classic flavor. Enjoy every creamy bite!
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