All the tips & tricks for how to make a cheesecake! Perfectly cooked, no cracks, and not too sweet. You can make your own perfect cheesecake right at home that's so impressive, with my tips and helpful hints.
With your fingers spread the 1/2 tablespoon butter in the bottom of a 9-inch or 10-inch springform pan and up the sides.
Combine melted butter and graham cracker crumbs in a bowl. Stir together until the mixture resembles wet sand. Press the crust into the bottom of the springform pan. You can either leave the crust on the bottom only or bring some up the sides of the pan as well. Use a glass cup or measuring cup to press the crust down.
Combine the softened cream cheese, sugar, and cornstarch in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the sides of the bowl with a spatula.
Add the sour cream and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the sides of the bowl with a spatula.
Beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one.
Scrape down the sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky.
Pour the cheesecake batter over the cooled crust and spread evenly. Transfer to the water bath. A cookie sheet or large roasting pan filled with 1/2"-1" hot water. At this point the spring-form pan should still have the tin foil on it. Place it all in the water on the cookie sheet (see picture in post).
When the cheesecake is done, turn off the oven and leave the cheesecake inside, with the door just slightly left open, and let sit and cool for 1 hour. Remove from the oven, take out of the water bath, and let cool completely on a cooling rack.
Cover and leave in the fridge for at least 12 hours, but preferrably 24 hours.
When ready to serve, cut into slices and serve with the raspberry sauce (recipe below) or whatvever topping you want.
In a saucepan, over medium heat, stir together 1 1/2 cups of the frozen raspberries, sugar and water. Heat the mixture to boiling, stirring often. Once boiling, reduce heat to medium-low and add the vanilla extract.
Allow the mixture to cool for 15 minutes. Add the last of the raspberries and stir to combine.
1 1/2 cups of graham cracker is equal to about 12 graham cracker sheets OR you can just use store-bought graham cracker crumbs instead (found in the baking aisle).
Use full-fat cream cheese and sour cream!
You can top the cheesecake with whatever you want. The raspberry sauce is included, or use ice cream topping syrups and drizzle over each slice, or substitute the frozen berries for a different frozen fruit. Or just simply serve with a dollop of fresh whipped cream.