🍯Cream together room temperature cream cheese and sugar to create a smooth cheesecake batter.
🥛Add sour cream and eggs to the batter for a creamy texture and richness.
🍭Water bath technique prevents the cheesecake from splitting and ensures even cooking.
🥑Cook the cheesecake at 300°F for 50-60 minutes until it's slightly jiggly and not brown.
🍬Top the chilled cheesecake with a homemade cherry topping or enjoy it plain.
Why is it important to use room temperature cream cheese?
—Room temperature cream cheese is easier to cream and blend, resulting in a smoother texture for the cheesecake batter.
Can I use different flavors for the cheesecake?
—Absolutely! Feel free to experiment with different flavors like chocolate, strawberry, or even pumpkin.
How long should I let the cheesecake cool before serving?
—It's best to let the cheesecake cool completely and chill in the refrigerator for at least a few hours or overnight for the best flavor and texture.
Can I make this recipe without the water bath technique?
—While the water bath technique helps prevent splitting and ensures even cooking, you can still make the cheesecake without it. Just keep an eye on the baking time and look for the desired jiggle and color.
What other toppings can I use for the cheesecake?
—Aside from cherry topping, you can try blueberry, raspberry, caramel, or even a drizzle of chocolate on top of your cheesecake.
01:08Introducing the Old School Soul Food Cheesecake recipe for vlogmas day 23.
02:45Creating the crust with graham cracker crumbs, sugar, and melted butter.
07:01Preparing the creamy cheesecake filling with cream cheese, sugar, sour cream, eggs, and vanilla.
09:36Baking the cheesecake in a water bath to prevent splitting and ensure even cooking.
13:57Removing the cheesecake from the oven and allowing it to cool completely.
