This is the only way I ever make cheesecake and no other kind tastes as good. If you make it, I think you will agree too.
I made it for the first time several Thanksgivings ago and decided it was time to revive the recipe and try it again this past Thanksgiving.
This is pretty much Giada’s recipe minus the crust part.
This recipe requires a lot of patience and love because the key to making the perfect cheesecake is allowing it to cool gradually.
If you follow it exact, it’s pretty fool proof!
Ingredients
For Crust:
-4 tbs butter, melted
-1 1/4 cups graham cracker crumbs
-1 tbs sugar
For Filling:
-2 (8 oz.) cream cheese packages, room temperature
-2 (8 oz.) mascarpone cheese packages, room temperature
-4 eggs, room temperature
-1 1/4 cups sugar
-1 tsp vanilla
-2 tsp lemon juice
Instructions
- Preheat the oven to 350 degrees F and tightly wrap a 9-inch springform pan in 3-4 layers of heavy duty foil. In addition, you will need a water bath so prepare that with boiling water and a roasting pan.
- For Crust: Melt butter and combine with the crumbs until they are moist. Press the crumbs down on the bottom of the springform pan. Put it in the oven for about 9-10 minutes, until the crust is set and starts browning. Let it cool and turn the oven temperature down to 325 degrees F.
- For the Filling: Cream together cream cheese, mascarpone cheese and sugar, add vanilla and lemon juice. Add eggs one at a time, just until combined. Pour the filling on the crust.
- Put the Cheesecake pan in a roasting pan and put it in the oven. Pour the boiling water into the empty pan just until it’s halfway up the outside of the cheesecake pan.
- Let it bake for an hour and a half, turn the oven off, and crack open the oven door and leave the cake in there for an hour. After an hour, take it out of the oven and let it rest for an hour on the counter at room temperature, then put it in the fridge to rest for at least another 8 hours before cutting.
- Cut and serve with fresh fruit, whip cream or chocolate syrup.
If you give this a try, I’d love to know how it turns out. Please let me know and share the photos by tagging me @tayonthemove!
