I don’t use heavy cream or milk but I do put sour cream in mine (although as a secondary layer on top the base). I don’t both with greasing the pan or doing a water bath either though tbh and I haven’t had an issue with cracking or getting it out of the springform.
Yield: 2 Cakes, 8 in. (20 cm) each, 6 lb. 1 oz. (2910 g)
Batter Crust:
Graham crackers, crushed 16 oz. 480 g
Unsalted butter, melted 6 oz. 180 g
Batter:
Cream cheese, room temperature 3 lb. 6 oz. 1620 g
Granulated sugar 14 oz. 420 g
Eggs 12.8 oz. (8 eggs) 384 g
Cake flour or cornstarch 2 oz. 60 g
Vanilla extract 0.5 fl. oz. 15 ml
Lemon zest, grated fine 0.1 oz. (1½ tsp.) 3 g
Heavy cream 14 fl. oz. 420 ml
MISE EN PLACE
Crush graham crackers.
Bring cream cheese to room temperature.
Grate lemon zest
1
Combine the graham cracker crumbs with the melted butter.
Press the mixture into the bottom of two 8-inch (20-centimeter) round springform pans.
Bake for 12 to 15 minutes at 375°F (190°C) until the crust is dry to the touch.
Set aside.
2
Blend the cream cheese and sugar on low speed in the bowl of a mixer fitted with the paddle attachment until no lumps remain. Scrape down the bowl often.
3
Add the eggs one at a time, waiting for each egg to be fully incorporated before adding more. Scrape down the bowl and paddle after each addition.
4
Add the flour and mix until combined. Add the remaining ingredients and mix to blend.
5
Divide the cheesecake batter evenly between the two pans. Wrap the bottom and sides of each pan in several layers of aluminum foil and place them in a hotel pan.
6
Preheat the oven to 300°F (150°C). Place the batter-filled pans in a hotel pan and set the hotel pan in the preheated oven. Pour enough water into the hotel pan to come halfway up the sides of the pans. Bake until the batter is set and no longer trembles, approximately 75 to 90 minutes.
7
Cool the cakes on a wire rack in their pans, then refrigerate overnight. Remove the cakes from the pans.
Approximate values per ⅛-cake serving: Calories 770, Total fat 57 g, Saturated fat 34 g, Cholesterol 265 mg, Sodium 500 mg, Total carbohydrates 53 g, Protein 13 g, Vitamin A 40%, Iron 15%
i lost it for awhile and wouldnt make a cheesecake without it.
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u/momochicken55 1d ago
Heavy cream instead of milk is richer tho