Professional Documents
Culture Documents
Course Dessert
Cuisine American
Servings 8 servings
Calories 580kcal
Author John Kanell
Equipment
Electric or stand mixer
mixing bowl
9 inch springform pan
Baking Sheet
Ingredients
Instructions
Notes
Do not open the oven to peek. The hot air from the oven will escape, and cold air will enter the
oven, causing the cheesecake to fall or crack.
When you pour the cheesecake batter into the pan, gently tap the cheesecake on the counter
to pop any air bubbles in the batter.
Make sure to bring your cold ingredients, such as the eggs, sour cream, and cream cheese, to
room temperature, so they will easily incorporate without overmixing.
Avoid overmixing the batter as it’ll incorporate too much air into the batter, leading to the
cheesecake rising and falling, giving you a cracked surface.
An offset spatula is a great tool to help get the top of the cheesecake super smooth before
baking.
Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the
process, or it will develop condensation when covered or absorb scents in the fridge if
uncovered.
Nutrition
Calories: 580kcal | Carbohydrates: 45g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated
Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 475mg |
Potassium: 187mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1506IU | Vitamin C: 0.1mg | Calcium: 122mg |
Iron: 1mg