Cheescake Formula for perfect no crack cheesecake -- Best Recipes

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05/24/26 5:25pm [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, [2], 3 ]

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Date Posted: 05/26/04 2:27:20pm
Author: CB
Subject: Cheescake Formula for perfect no crack cheesecake

Cheesecake Formula

8 oz. cream cheese
2 oz. sour cream
1 egg

1 can sweetened condensed milk per recipe
1 TBSP. vanilla per recipe

Most recipes use 32 oz. cream cheese which would require 8 oz. sour cream, and 4 eggs, plus the condensed milk and the vanilla.

It is very important to bake this at 400� for 10 minutes, and 250� for an hour. Keep a pan of water on the rack below the rack the cheese cake is on. Let cool in the oven with the door ajar.

The perfect key lime cheese cake uses the formula plus 1/3 cup real key lime juice.

Let all ingredients come to room temperature before using, at least 2 hours on counter top. Mix the cheese, condensed milk, vanilla and sour cream until well mixed. Beat the eggs in another bowl and pour them on top of the cheese mixture. GENTLY fold in the eggs, do NOT beat them! Too much air into the batter will make a mess by overflowing while baking.
Let the batter sit in the pan on the counter for 30 minutes putting it in oven to assure that the batter has absolutely NO air bubbles in it that could disturb the perfect surface of the cake.

Let cake cool for at least two hours in the oven with the door ajar, not closed. Let set on counter until room temp and then chill in fridge.
This will insure a perfect looking cake!

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