We have always been terrified of baking a cheesecake! The term Water bath never made much sense to us and just complicated the whole idea of “Baking a cheesecake” to another level. We absolutely love cheesecakes! – basically any kind of cheesecake: classic new York style cheesecake, or cheese cake bars or a flavoured cheesecake.
This recipe is really the best ever recipe inspired by Shelly and is adapted from her recipe for Perfect cheesecake which turned out so so well! We did a little twist of our own and it turned out be the best cheesecake we have had!
Let us quickly come to the slightly complicated part – the water bath cooking process. Please do not find an alternative to this and do not skip this, because this step is super duper important and it is not really as complicated as it sounds.
Why is it important? The water bath will ensure that the cheesecake is cooked evenly which will prevent any cracks from happening giving you a perfectly smooth cheesecake.
How is it done? You need two tins and some boiling water for this. Usual water bath is basically one tin (which has your cheesecake) and another tin (larger than the tin with cheesecake) that contains boiling water (to be filled up to 3/4th height of tin with cheesecake). So basically you add the tin with cheesecake to the second tin (that contains water) and let your cheesecake bake. Make sure that the first tin containing the cheesecake mixture is sealed properly with foil paper to prevent any water from entering through. This is also explained very well in the video on your youtube channel.
How did we do it? We simply put our cheesecake tin on our baking tray and thankfully it was able to hold a lot of water (s. picture below) but after about 20-30 minutes, it had to be refilled with more boiling water because all the water was evaporated and used in the baking of the cheesecake.
What else should you keep in mind? Not many recipes ask for you to cover the cheesecake also from the top. But we did this because we wanted the cheesecake to have that slightly-golden-yellow-brownish color only to a certain level, therefore we covered our cheesecake with foil after the color was attained (which was roughly 30 minutes)
The cooking process is very long (our cheesecake took good 65 minutes!) but it was totally worth it. You can top your cheesecake with basically anything – some fresh berries, compote or try our homemade salted caramel
A few more important things you should keep in mind:
- Please make sure that you use the cream cheese, sour cream and eggs at room temperature.
- The tin with the cheesecake must be sealed properly to prevent any water from entering.
- Do not over mix your batter (that is the reason we whisked everything with a regular whisker and not an electric beater!)
- The resting time for the cheesecake might seem irresistible but its the most important part and will ensure perfect setting of the cheesecake – we rested ours overnight and drizzled the salted caramel the next morning.
Here is the recipe for your guys! Do let us know if you try this.
Salted caramel cheesecake
By Sheenam and Muskaan November-5-2017
The perfect cheesecake recipe with a delicious creamy texture and topped with homemade salted caramel sauce.
Prep time: 10 mins Cook time: 65 mins
Total time: 75 mins plus 8 hours for setting in refrigerator
Yield: 12 slices of cheesecake
- 225 grams good day butter biscuits
- 220 grams cream cheese
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 eggs
- 2 tsp vanilla
- hot water for water bath process
- Crush the good day biscuits very very finely (powder like) and place it on the bottom of your cheesecake tin and bake this for 8-10 minutes.
- Prepare your cheesecake mix by whisking cream cheese properly. Add the sugar and whisk again.
- Add the vanilla and whisk again.
- Add the three eggs (one at a time) and whisk after adding every egg. The mixture would be light and a bit runny
- Take the cooled down biscuit mixture tin and cover it properly from all sides with foil paper.
- Now pour your cheesecake mixture to this tin and put this tin on the baking tray (or any larger tin)
- Pour some boiling hot water to the baking tray covering only 3/4th of the height of the cheesecake tin and bake this for 60-70 minutes.
- You might need to refill the baking tray with some more water after 30 minutes.
- Once the cheesecake is cooked, take it out of the oven and run a knife on the rim of the tin to loosen the cake from the sides. Let this cool for at least an hour and then cover it and place it in the refrigerator overnight.
- Drizzle it with some homemade salted caramel and serve.