Helping You Bake The Perfect Cheesecake With Our Cheesecake Pan!

The Cheesecake Moat



How To Bake The Perfect East Coast Cheesecake Comments Off

Posted on February 07, 2012 by The Cheesecake Guy

Ingredients you will need for this cheesecake:

  • 1 2/3 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 5 (8 oz. pkgs.) cream cheese, room temperature
  • 1 3/4 cup sugar
  • 3 tablespoons flour
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/3 cup sour cream, room temperature
  • 1 teaspoon vanilla

Does that not look like the most scrumptious cheesecake ever?

Ok, so different than most recipes, we will not be using a springform pan! Instead we will be using our patented cheesecake pan: the Cheesecake Moat. Trust us, this will help you bake the perfect cheesecake.

Coat the inside of the cheesecake pan with shortening. Combine crumbs, 1/4 cup sugar and butter in and press on sides and bottom of pan; refrigerate. Preheat oven to 500°. Beat together cream cheese, 1 3/4 cups sugar and flour with an electric mixer until smooth. Add eggs, one at a time beating on low speed until incorporated, scraping bowl between additions. Mix in sour cream and vanilla. Pour mixture into prepared pan. Pan will be full.

Place a pan of water on the rack under the cheese cake, baking the cake in the middle of the oven for 10 minutes at 500° then reduce heat to 200° and continue to bake without opening oven door for 1 hour. Check cake. It should be brown on top. Continue to bake until slightly wobbly when pan is gently shaken, about another 35 or 40 minutes. Remove from oven and run a knife around top edge of cake to loosen (this will prevent the cake from cracking as it cools). Cool cake completely in spring form pan on a rack at room temperature, about 3 hours. Refrigerate cake covered loosely with wax paper for at least 6 hours. Remove side of pan and bring to room temperature before serving. Will keep for approximately 2 weeks refrigerated.



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