Next, in a large mixing bowl, beat the cream cheese until it’s smooth and free of lumps. Gradually add the granulated sugar and continue mixing until incorporated. You’ll know it’s ready when it becomes light and fluffy. Then, add in the eggs, one at a time, ensuring each is fully mixed in before adding the next. Stir in the sour cream and vanilla extract, mixing until everything is well blended. The batter should be creamy and luscious, with a beautiful sheen.
Pour the cheesecake batter over the cooled crust in your springform pan, smoothing the top with a rubber spatula. Make sure there are no air bubbles; a gentle tap on the counter helps with that. To prevent the cheesecake from cracking during baking, I place a baking sheet on a lower rack in the oven with some water – this creates a steamy environment. Bake for about 50 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake in there for an hour.
Finally, once the cheesecake has cooled to room temperature, transfer it to the refrigerator. Let it chill for at least 4 hours, preferably overnight, allowing the flavors to meld beautifully. When you’re ready to serve, top it with the sliced strawberries and a drizzle of strawberry preserves, if desired. The aroma wafting through my kitchen during this process is pure bliss!
Pro Tips for Best Results
One thing I discovered after testing this recipe multiple times is the importance of using room temperature ingredients. When I forgot to take my cream cheese out in advance, my cheesecake came out with small lumps. Make sure everything is at room temperature for the smoothest texture!
Another tip I have is about the baking process. I tried skipping the water bath once to see if it would save time, but I ended up with crackling on the surface. That steamy method really does make a difference!
Lastly, my preference is to let the cheesecake chill overnight. I’ve learned that this extra waiting period allows the flavors to develop richly and ensures a firmer texture, making it easier to slice when it’s time to serve.
Common Mistakes to Avoid
One common mistake I once made was over-mixing the batter. I was so eager to achieve the perfect creamy texture that I ended up incorporating too much air. This resulted in a cheesecake that puffed up and cracked while baking. I recommend mixing just until the ingredients are combined for the best results. (See the next page below to continue…)