David Bock’s Cheesecake 🍰
Description
Discovered on the web as I was searching for the ultimate dense cheesecake, this recipe by javaguy is pretty close to tops. Thanks, javaguy!
Cooking Time
| Preparation Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 1 hour 15 minutes | 1 hour 35 minutes |
Category
Cheesecake
Keywords
Dessert, Less than 4 hours
Ingredients
- 40 ounces cream cheese
- 1 3/4 cups granulated sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon orange extract
- 5 large eggs
- 1/4 cup heavy cream
- 1 prepared graham cracker crust (for a 9-inch springform pan)
Nutrition Facts
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 7129.9 | 499.1g | 282.1g | 2259.5mg | 5634.4mg | 558g | 4.2g | 446.2g | 127g |
Servings
1 cheesecake
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C).
- Prepare Cheese Mixture: Beat the cream cheese slowly until fluffy. Be careful not to whip too much, as incorporating too much air can lead to cracks when the cheesecake cools. This also helps achieve the dense texture desired.
- Combine Dry Ingredients: In a separate bowl, combine the granulated sugar, flour, and salt. Gradually add this mixture to the cream cheese.
- Add Flavors: Stir in the vanilla, lemon, and orange extracts into the cheese mixture.
- Incorporate Eggs: Add the eggs one at a time, gently beating after each addition to avoid incorporating too much air.
- Stir in Cream: Carefully stir in the heavy cream until well combined.
- Transfer to Crust: Pour the cheesecake mixture into the prepared graham cracker crust in a 9-inch springform pan. Let it sit in a cool area for 5 minutes to allow any small bubbles to dissipate.
- Bake Cheesecake: Place the cheesecake in the oven and bake at 475°F (245°C) for 10 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes. After this, turn off the oven and leave the cheesecake inside with the door closed for another 30 minutes.
- Check for Doneness: A properly baked cheesecake should be golden and set around the edges but still jiggly in the middle.
- Prevent Cracking: Loosen the edge of the cake from the springform pan with a knife to help prevent cracking.
- Cool and Chill: Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 3 hours. For best results, serve the cheesecake the next day after it has had time to set and develop its flavors.
Special Note
The lemon and orange flavors can be adjusted to suit your liking. Keep in mind that the orange is not meant to be a standout flavor but rather to back and reinforce the depth of the lemon. If you use more orange than lemon, the flavor might become odd.
javaguy’s White Mocha Cappuccino Variation ☕🍫
- Adjustments: Leave out the cream, lemon, and orange extracts.
- Additions: Add one pound of melted white chocolate (ensure it’s made from cocoa butter) and 4-5 shots of espresso.
- Crust Variation: Make the crust from crushed gingersnaps.
- Flavor Profile: This variation ends up tasting like a White Mocha Cappuccino drink from Starbucks, with all the velvety texture of a cheesecake.
Enjoy Your Delicious Cheesecake! 🍽️
Discover more delectable recipes at Love With Recipes. Happy baking! 🥳
