My Perfect Cheesecake

It`s my opinion that every good cook wannabe has to have its own cheesecake recipe. So, this weekend I wanted to give it a try and make my own version with ingredients I like the best. I searched the Internet to cover my basics and here are the links I used to get, in my opinion, the best cheesecake:

•  Monika`s recipe for the crust
  

•  Dyann`s Amazing cheesecake for baking methods
  

 

The best part was that I used fresh cow`s cheese so this version is cheaper than most of the others. And it doesn`t lack the beautiful creaminess and lightness. And the taste, omg!
One of the important things in making a perfect cheesecake is not to allow it to crack while baking. Here I consulted Dyann`s instructions where she advices to bake your cheesecake in bain-marie.

What exactly is Bain-Marie?
Bain-Marie is basicly a water bath. The way to prepare a water bath is to place your baking pan in a wider  pan in which you poured hot water. The water protects delicate foods from direct and agressive heat and ensures that the food is cooked "low and slow". An oven water bath is used with delicate foods and egg based desserts, for example custards and cheesecakes and egg-based sauces that would curdle, break or crack under too much heat. If you are interested in chemical implications of using this type of cooking, go to this site where it is all explained.

Ingredients for a 10 inch springform pan (26cm)

No-bake Crust:

200 g Petit Beurre or you could use McVitie`s Digestive

1 tbsp honey

80 g butter
2 tbsp ground walnuts
few drops of almond extract

Topping

800 g fresh cow's cheese (half fat)

220 g granulated sugar (or to taste)

10 g vanilin sugar (or you can use vanilla extract to taste)

180 g sour cream (12 % milk fat)

3 eggs

Preparation

Preheat the oven to 325 Degrees Fahrenheit or 165 Celsius.
First, you need to prepare the crust. In a food processor grind the cookies until you get a nice powder. Than add melted butter, honey, walnuts and almond extract. Mix again just until combined. Butter generously bottom and sides of your springform. Line the sides of the pan with a round of parchment paper. Press the dough evenly on the bottom of the pan. Refrigarate until you prepare the topping.

Beat the cheese, sour cream, sugar and vanilin sugar until nice and smooth. Start adding the eggs one at a time but do not overmix, only until each egg is absorbed.

Pour the topping into the prepared crust. Take the pan and slam it a couple of times at the table. This will bring the bubbles of air at the surface and prevent cracks.  Put your springform in another wider pan. Put it in the preheated oven and now pour the hot boiling water in it, about 1 inch high. Just to be certain that the water won`t get into your cheesecake, I secured the bottom and side of the springform with aluminum foil and then put it in water. Cook your cake for 60 minutes. Trust it and do not open the oven (I did because I couldn`t resist and nothing happened but just to be on the safe side keep it closed). When you take out the pan from the oven, give it a jiggle. The middle of the cake should be jiggly but the edges should be firm. This baking method will ensure that your cheesecake doesn`t crack or get brown.
Cool the cake at room temperature. Than, cover it in plastic or aluminum foil and cool over night in refrigerator. It will set and you`ll be able to nicely cut it and fully enjoy the best cheesecake you`ve ever had.

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