Baking with Dorie: Cheesecake

I'm a little late linking to this week's Baking with Dorie recipe on Serious Eats, but I don't think it's crucial, since a classic cheesecake really doesn't have a time limit. 

And this is a classic - and classy - cheesecake:  tall, smooth, rich, dense and creamy, creamy, creamy.  You can make it with all kinds of crusts - this one's the traditional graham cracker crust - or, for Passover (which starts next Saturday night), you can make it crustless or use Kosher-for-Passover macaroons instead of crackers.

In fact, the cheesecake lends itself to all kinds of variations.  I've got 11 of them in my book and I bet you can think of at least 11 more.

If you play around with the recipe, I'd love to know what you do.

(Photo by Alan Richardson)

Comments

[Julie]

Hi! I have just bought 'baking from my home to yours' 2 weeks ago, and am absolutely in love with it! I have tried 3 recipes so far, and they all came out really great and yummy!
Since I figure I will be baking a lot in the coming months (all the recipes look so good!), I am thinking of trying to 'lighten' it up a little bit :)
I am wondering whether anyone has ever tried using reduced fat butter instead of the regular butter for baking? Does it change the taste/texture too much?

Thanks!

[Shirley]

I've been craving New York-style cheesecake, and swapping out all the heavy cream with sour cream gave it the tang I wanted! I also halved the recipe (our household of two can only eat so much) and made it in an 8-inch springform with good results (cooking times stayed the same and the cake didn't reach the top of the pan). I had eliminated the crust and enjoyed the crustless flavor, but it was more difficult to move from pan to cake pedestal, and then pedestal to plate without being a little messy -- next time I'll include the crust. Great recipe!

[Ann]

I so enjoyed making this lovely cake! And while the filling was divine - I'm not sure there is enough butter to hold the crust together properly. I followed instructions exactly for the crust - however - much of my crust didn't seem to want to bind. I felt as if I wanted to use more butter...

[Linda]

Dorie...I made this cheesecake for Passover and what a hit is was. It really lived up to its name...Tall and Creamy...and so surprisingly light. Not a crack to be seen. For the crust I used a whole can of coconut macaroons that I whizzed in the food processor, realized that they seemed sticky and sweet enough..so I pressed them all alone on the bottom and a bit of the way up the sides of the spring form pan
and the crust was just lovely with no additional sugar or fat.
I did add a tablespoon of lemon juice to the mix and served with some macerated strawberries on the side...
Thanks so much for this wonderful recipe! I know I will make this again and again...

[Shauna]

Dorie,

As always, I love the voice you use in your recipes! I can't wait to try this one-it's never occurred to me to swap out some heavy cream for the sour cream in a cheesecake recipe, sounds like perfection to me.

Shauna

[Anna C. S.]

I just had an interesting thought - What would happen if you put the Extraordinary French Lemon Cream on/in the cheesecake? That would be something to experiment with. Whenever I get the chance, I'll try that.

[Maria]

I gave my best friend Baking From My Home to Yours for Christmas and she just made your cheesecake for her husband's birthday! They both loved it. She said it was the best cheesecake she has made..and of course he was in heaven!! Thanks again Dorie!!

[suzanne]

Can the recipe be halved and made in a 9 inch pie pan - how would you adjust the baking temperature/time?
Thanks!

[Susan]

After making this for the first time right after Baking came out, this has been the biggest request my extended family has made for their birthday desserts. I always make the regular recipe and then put out an assortment of toppings for people to choose from: hot fudge, caramel, nuts, cut up seasonal fruits, some homemade fruit sauces, etc. Everyone can have their cheesecake the way they like it.

It really is an awesome recipe and has turned out perfectly every time.

[Eileen]

What a wonderful base for any seasonal fruit!!

[Chelle]

Cheesecake is my absolutely favorite dessert. I can't wait for this to make its appearance for TWD. I might have to figure out a way to sneak it into my kitchen before then!