The Perfect Cheesecake, two baking styles for two different cheesecakes!

This recipe for The Perfect Cheesecake offers a traditional style baked cheesecake and a softer creamier version. Which one will your family prefer? Or do what I do, bake both and please everyone at the table.

My husband loves cheesecake. He boasts that in his younger days, he ate 13 pieces of cheesecake in one sitting! I do not know if it was a dare or just a generous hostess, but that is a lot of cheesecake! I have made many cheesecakes through the years, and while they were all quite tasty, I remained on the hunt for that one cheesecake that will become our go-to cheesecake.

Although I am not the cheesecake lover my husband is, I do know a good cheesecake when I eat a slice. And this is one good cheesecake. But not just good, the super-easy preparation makes it a favorite time-wise. And yet, there is another reason to heap praise upon this recipe. There are two baking methods offering both a traditional cheesecake and a softer creamier cheesecake. Yep, two different cheesecakes for the price of one recipe!

Both of these recipes for The Perfect Cheesecake are from a small cookbook, by the name One-Pot Cakes. It is filled with cake recipes (including cheesecakes) that you make using one pot or pan for the mixing. This one-pan concept is quite nice actually for those busy times when you still want a dessert you can be proud of serving, but don't want a sink full of preparation dishes...

The first time I made The Perfect Cheesecake I baked it using the traditional method. It was baked at 350-degrees for 1 1/2 hours until the center is barely firm to the touch. Then, you will turn off the oven, open the oven door, and let the cheesecake rest for 30 minutes before removing it from the oven to cool. When cooled completely, loosen and remove the springform pan's outer ring, wrap the cheesecake well and store it in the refrigerator until serving time. So easy...

As I was finishing up with the cheesecake you see above, I saw a note at the bottom of the recipe that read, NOTE: This cheesecake may also be made following the method described on page 49. Needless to say, I immediately went to page 49, as my cheesecake was baking.

The information made my heart sing because you see my favorite style of cheesecake is much softer than the traditional baked cheesecake. I prefer a softer and creamier cheesecake, one that will pretty much just melt in my mouth. Much like the unbaked cheesecakes from years ago, but I love the richer baked flavor. This was the cheesecake information I had been seeking all my life. One style for my hubby, and one for me!

From, One-Pot Cakes, pg 49 - The secret is not in the ingredients (any cheesecake can reach this state of perfection) but in the baking. Slow it down. And when I say slow, I mean it. Set the oven at 200 degrees F. and bake the cake for eight hours. At that temperature, the ingredients just meld and the cake emerges pristine, without a trace of graininess.

And immediately, I could not wait to make this second rendition from One-Pot Cakes.

Some thoughts on this recipe:

This recipe is wonderful! It is perfect for both a traditional cheesecake or a softer creamier cheesecake.

The ingredient list and the prep time are both perfect for the busy cook.

And while this cheesecake is perfect just the way it is, a fruit topping or slices of seasonal fruit are festive for special occasions.

But a touch of whipped cream and a sprinkling of shaved chocolate is also quite nice...

Ingredients needed for this recipe:

cream cheese
sugar
vanilla
eggs
brandy or half and half
crushed graham crackers
pan spray or soft butter

You will also need the following:

standing mixer or strong hand mixer
measuring cups
measuring spoons
silicone spatula
whisk
springform pan

Now we are ready to begin!

The Perfect Cheesecake

The Perfectly Cheesecake
adapted from: One-Pot Cakes
200-degree oven - please see above

2 pounds cream cheese - at room temperature
1 c sugar
2 T vanilla extract
5 eggs
1/4 c brandy OR half and half to keep the moisture level correct

3/4 c crushed graham crackers
pan spray or soft butter

Prepare a 9-inch springform pan by spraying with pan spray or rubbing with soft butter, add the graham cracker crumbs, rotate the pan to let the crumbs stick to the buttered area, let any extra crumbs stay on the bottom of the pan. Set the prepared pan aside.

Beat cream cheese with sugar until smooth, add 2 eggs mix well.

Add the remaining 3 eggs and mix again. Add vanilla and the brandy or the half and half, mixing well.

Take a whisk and fold the cheesecake filling from the bottom up, making sure no thick cheese pockets remain and it is smooth throughout. If cheese pockets are found, smooth them out using the whisk, or the mixer.

Carefully pour into the pan, taking care not to disturb the crumbs.

Bake for 8 hours. Yes, 8 hours! Put this baby in the oven when you go to sleep for the night, and sweet dreams await you in the morning.

Gently remove from oven, let cool completely.

Carefully remove the outer ring from the springform pan. Wrap well and store in the refrigerator until serving time.

The Perfect Cheesecake!

Note: the author wrote this book with the intention of only needing a pan or a pot and a wooden spoon to mix all cake recipes listed. I choose to use a mixer, because, in my opinion, 2 pounds of cream cheese is a lot to mix by hand.....

Storage options for The Perfect cheesecake. Store well covered for up to 5 days. You may freeze for a longer storage time, but I would suspect a loss of texture upon thawing. If frozen, thaw in the refrigerator.

UPDATE: For your convenience, a "copy and paste" version of The Perfect Cheesecake has been included below.

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Printable "copy and paste" version:

3/4 c crushed graham crackers
pan spray or soft butter

For a traditional baked cheesecake:

Bake at 350-degrees for 1 1/2 hours until the center is barely firm to the touch. Then, you will turn off the oven, open the oven door, and let the cheesecake rest for 30 minutes before removing it from the oven to cool. When cooled completely, loosen and remove the springform pan's outer ring, wrap the cheesecake well and store in the refrigerator until serving time. So easy...

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