Light and Creamy Cheesecake Recipe

Indulge in the ultimate dessert experience with our Light and Creamy Cheesecake. At Kelvin's Kitchen, we're passionate about perfecting classic recipes, and this cheesecake is no exception. Imagine a crust that marries the buttery crunch of graham crackers with the subtle warmth of toasted pecans and cinnamon. Topped with a velvety, luscious filling that's delicately sweetened and infused with a hint of vanilla, this cheesecake strikes the perfect balance between rich and light. Whether you're celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress with its luxurious texture and exquisite flavor. Ready to create a masterpiece? Let's get started!

Perfectly Balanced Flavors and Textures:

This recipe combines the rich, creamy texture of classic cheesecake with a lightness that makes it less dense and more enjoyable to eat. The addition of sour cream not only enhances the creaminess but also adds a subtle tang that perfectly balances the sweetness. The nutty, slightly spicy crust with pecans and cinnamon complements the smooth filling, adding a delightful crunch and depth of flavor. It's a harmonious blend of textures and tastes that elevate the traditional cheesecake experience.

No Fuss, Foolproof Method:

The method of baking the cheesecake first at a higher temperature and then at a lower one, followed by a gradual cooling process in the oven, minimizes the risk of cracks—one of the most common issues with baking cheesecakes. This technique ensures a beautifully smooth top without the need for complicated steps like a water bath (though you can still use one if you prefer). Plus, allowing the cheesecake to cool slowly in the oven and then chilling it overnight guarantees a firm yet creamy texture, making it easier to slice and serve without any fuss.

FAQs

Can I make the crust thicker?
- Yes, you can add more graham crackers and pecans to increase the thickness of the crust. Adjust the butter accordingly to ensure it holds together.
Can I substitute the pecans in the crust?
- Absolutely! You can use other nuts like almonds or walnuts, or omit the nuts altogether for a plain graham cracker crust.
Why does the cream cheese need to be at room temperature?
- Room temperature cream cheese blends more smoothly with the other ingredients, ensuring a lump-free, creamy texture.
Can I use low-fat cream cheese?
- You can, but the texture and flavor may be slightly different. Full-fat cream cheese is recommended for the best result.
What if I don’t have a food processor for the crust?
- You can crush the graham crackers and pecans in a ziplock bag using a rolling pin, then mix with the sugar, cinnamon, and melted butter in a bowl.
Can I use a hand mixer instead of a stand mixer?
- Yes, a hand mixer works just fine. Just ensure you mix thoroughly and scrape down the bowl often.
Why do I need to add eggs one at a time?
- Adding eggs one at a time ensures they are fully incorporated and helps prevent overmixing, which can introduce too much air.
Can I skip the flour in the filling?
- The flour helps stabilize the cheesecake and gives it a slightly denser texture. You can omit it, but the cheesecake may be softer and more prone to cracking.
How do I know when the cheesecake is done baking?
- The edges should be set, but the center should still be a bit wobbly. It will continue to set as it cools.
Why do I need to leave the cheesecake in the oven after turning it off?
- This gradual cooling process helps prevent cracks by avoiding sudden temperature changes.
Can I use a different size springform pan?
- Yes, but the baking time will vary. A smaller pan will require a longer baking time, while a larger pan will need less.
How do I prevent the crust from getting soggy?
- Wrapping the pan with foil and using a water bath helps. Also, baking the crust before adding the filling ensures it’s firm and less likely to get soggy.
What if I don’t have sour cream?
- You can substitute Greek yogurt or a mixture of heavy cream and a bit of lemon juice.
How long should I chill the cheesecake before serving?
- It's best to chill the cheesecake overnight for optimal texture and easier slicing. However, a few hours in the fridge can suffice if you're in a hurry.
How can I avoid cracks in my cheesecake?
- Ensure all ingredients are at room temperature, avoid overmixing, bake with a water bath, and cool the cheesecake gradually in the oven.

Make it

Light and Creamy Cheesecake Recipe

Ingredients

For the Crust:

16 Graham Crackers (more if you'd like a thicker crust)
1 cup (70g) toasted pecans
4 tbsp (56g) unsalted butter, melted
1/4 cup (24g) sugar
1/2 tsp (1g) cinnamon

For the Cheesecake:

2 1/2 pounds (1.13kg, approximately 4.5 packages) cream cheese, room temperature
1/2 tsp salt
1 3/4 cups (350g) sugar
2 tsp (10mL) vanilla extract
5 large eggs, room temperature
2 egg yolks
3/4 cup sour cream
3 tbsp all-purpose flour

Instructions

For the Crust:

Preheat your oven to 350°F (175°C).
In a food processor, pulse the graham crackers and toasted pecans until broken into small pieces. Add sugar and cinnamon, then pulse until fully combined.
While pulsing, pour in the melted butter. Remove the blades and mix with a spatula to ensure the butter is evenly distributed.
Transfer the mixture to a greased 10-inch springform pan. Use a spatula to spread the crumbs evenly across the bottom and up the sides. Press into a flat layer using the bottom of a tall glass.
Bake for 10-15 minutes, or until the crust is fragrant and a deeper golden color. Remove from the oven and set aside.

For the Cheesecake Filling:

In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese on medium speed until creamy.
Add the sugar and salt, mixing until fully combined and smooth. Scrape down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until well incorporated.
Add the eggs and egg yolks one at a time, mixing on low speed until each is fully incorporated before adding the next.
Sprinkle in the flour and continue mixing until the batter is smooth and homogenous. Scrape down the sides of the bowl to ensure everything is well mixed.
Pour the batter into the prepared crust, filling nearly to the top. The cheesecake will not rise significantly during baking.

Baking the Cheesecake:

Wrap the springform pan in foil and place it in a large roasting pan or on a baking sheet to catch any potential leaks.
Bake at 350°F (175°C) for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue baking for another 40 minutes, or until the edges are set but the center remains slightly wobbly.
Turn off the oven and let the cheesecake rest inside for an additional hour with the oven door closed to cool gradually.
Remove the cheesecake from the oven and allow it to cool to room temperature. Cover with a towel or paper towel and refrigerate overnight for the best texture and easiest slicing.

Serving:

Garnish the cheesecake with whipped cream, fresh berries, or enjoy it plain.

Enjoy your Light and Creamy Cheesecake, crafted to perfection with this foolproof recipe from Kelvin's Kitchen!

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