The cake pan replaces the foil. Of the buttercream sort. Make sure your graham cracker crumbs are finely ground. Over baking will also cause cracking too, but we will get to that in a minute. I use the bottom of a glass to do this step. But please, if you do get a little cracking, all is not lost! The graham cracker crust is still quite crumbly, and not entirely set. I recommend the paddle attachment or low to medium low speed on your handheld mixer, if you are using one. I’m Shelly and I’m an addict. Magazine subscription – save 44% and get a cookbook of your choice. Keep it in the springform mold to hold its shape and cover it with saran wrap until you plan to serve it. I’ll be back for you, cheesecake recipe <3. (See the recipe card at the bottom of this post for amounts.). Loosen cake and cool before serving. You will need 4 packages of cream cheese for this cheesecake recipe. Press this into the bottom and halfway up the sides of a 9- inch springform pan. Okay, I was SUPER intimidated to make cheesecake. Make sure all your ingredients are room temperature. Would it be okay to up the amount of sour cream to 1 cup for just a little more tanginess in the cheesecake, or would that throw everything off? To freeze your cheesecake allow it to cool completely on the stovetop and set in the fridge. Making cheesecake at home can be … Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven. Pour the filling over crust and spread evenly. Will it change the texture if I do? And if the cheesecake is browning too much as it cooks, next time just tent it loosely with foil to slow the browning! So what have we learned today? You might also like my favorite No-Bake Cheesecake Recipe! Bake the crust for 8-10 minutes, or until lightly golden. One of the best secrets I learned was to use those ‘ oven bags ‘ , usually used to roast chicken, instead of wrapping my cheesecake pans in foil…never leaks. Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. You bake a cheesecake in a water bath, and the foil is just a preventative measure so water doesn’t leak in and cause your crust to get soggy! This means it’s done. Any suggestions or advice are welcome! :’) wish me luck tmr i hope its not undercooked/overcooked CRIES. Baking the cheesecake is where most people start to feel intimidated. Hello, just wanted to let you know, I have an alternative to not having to use foil . Oreo or chocolate graham cracker crumbs, graham cracker crumbs, crushed corn flakes, biscuits or crushed Bischoff cookies, best cheesecake, cheesecake, easy cake, easy dessert, (I will add 1/4 cup personally if I'm not adding anything else to this cheesecake), Bacon Wrapped Cream Cheese Stuffed Jalapeno Poppers, the biggest complaint I hear about homemade cheesecakes is that they crack which happens for so many reasons and can be easily solved by adding a decoration or two, do not use whipped cream cheese, only the bricks of full fat cream cheese will do and not the light version either as they contain more water, I don’t get paid for saying this but Philadelphia brand will work the best, other brands are hit and miss, do not open your oven while baking, unless you absolutely have to, or your classic cheesecake can sink and crack, do not overmix, make sure your ingredients are just blended together otherwise your perfect cheesecake can crack while baking as well. Thank you so much for leaving a review! Do you have any good alternatives? so glad you are enjoying the recipe .