Creamiest Baked Cheesecake with Graham Crust (Chef RV Style)

An Ode to Cheesecake: Chef RV's Signature Bake

Cheesecake – the name itself is enough to bring a smile on our faces. This simple yet decadent dessert has won hearts across the globe. Our focus today is Chef RV's baked cheesecake, a melt-in-your-mouth creation, encompassing a crumbly base and a rich, creamy cheese filling.

Ingredients: The Building Blocks

For a cheesecake that oozes perfection, you'll need the following items (don't worry, we've converted the measurements to grams for your convenience!):

• 150 grams of crushed grahams
• 55 grams of melted butter
• 1 tbsp of sugar for the crust
• 675 grams (approximately 3 cups) of cream cheese at room temperature
• 200 grams (approximately 1 cup) of sugar for the filling
• 4 eggs
• 1 tbsp of cornstarch

Perfecting the Cheesecake: A Step-by-Step Guide

Crafting the Crust

1. Mix the crushed grahams, melted butter, and sugar together. The result should resemble wet sand.
2. Press this mixture into the base of a 9-inch springform pan, ensuring an even layer.

Whipping up the Filling

1. Beat the cream cheese until it's smooth and creamy. Gradually add in the sugar, ensuring it's well incorporated.
2. Add the eggs, one at a time, making sure each one is fully mixed in before adding the next. Sprinkle in the cornstarch and mix until you have a smooth filling.
3. Pour this filling over the cooled crust and smooth the top with a spatula. Bake for about 45 minutes. The cheesecake is done when the edges are set, but the center still jiggles slightly.
4. Cool the cheesecake in the oven with the door ajar for about an hour. Then, remove it from the oven and let it cool completely before chilling it in the refrigerator for at least 4 hours, or overnight.

Cheesecake Nutrition Facts

Given the ingredients used, this cheesecake recipe serves 8. Each serving weighs approximately 150 grams. The nutrition information per serving is as follows:

• Calories: 450
• Total Fat: 30g
• Saturated Fat: 17g
• Cholesterol: 130mg
• Sodium: 380mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Total Sugars: 30g
• Protein: 7g

Please note, this information is approximate and may vary depending on the exact ingredients used.

The Ideal Companion: What to Serve with Cheesecake

Cheesecake is a versatile dessert, pairing well with a variety of accompaniments. For a refreshing contrast, consider a tangy fruit compote or a drizzle of dark chocolate ganache. A dollop of whipped cream can also enhance the indulgence. If you're serving the cheesecake at a gathering, consider a light, aromatic coffee or a glass of dessert wine to complement the rich creaminess.

Swapping Ingredients: Easy Substitutes

If you're having trouble sourcing certain ingredients, don't fret! Here are some simple alternatives:

• Crushed grahams: If you can't find grahams, digestive biscuits or vanilla wafers make a great substitute.
• Cream cheese: If cream cheese isn't readily available, a combination of cottage cheese and plain yogurt can work as an alternative.

Enhancing Your Cheesecake: Tips and Tricks

Achieving a smooth, creamy cheesecake might seem daunting, but with these tips, you'll be a pro in no time!

• Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature before starting. This ensures a smoother mix and prevents cracking.
• Water bath: Baking your cheesecake in a water bath can prevent it from drying out and cracking.
• Gradual cooling: Allow the cheesecake to cool gradually in the oven with the door slightly ajar. This reduces the risk of the top cracking from sudden temperature changes.

What's the Scoop: Frequently Asked Questions

Why did my cheesecake crack?

Cheesecakes often crack due to sudden temperature changes or overbaking. Remember to cool it gradually in the oven and use a water bath while baking.

Can I freeze the baked cheesecake?

Absolutely! Cheesecake freezes well. Just ensure it's tightly wrapped to prevent freezer burn.

What can I use instead of a springform pan?

You can use a regular cake pan, but remember to line it with parchment paper for easy removal.

How long does the cheesecake last?

Properly stored in the fridge, the cheesecake should last up to 1 week.

Can I use low-fat cream cheese?

Yes, but keep in mind that the texture and flavor may vary slightly from full-fat cream cheese.

The Final Slice: Appreciating Chef RV's Baked Cheesecake

So there you have it, the detailed recipe for Chef RV's baked cheesecake. This creamy, rich dessert is sure to impress your guests and satisfy your sweet tooth. Whether you're a seasoned baker or trying your hand at cheesecake for the first time, this recipe is a reliable guide. Here's to the joy of baking and the delightful bliss of a perfectly baked cheesecake! Happy baking!