Isn’t it a pleasure to make and eat a delicious cheesecake? Here’s a perfect mouth craving recipe. Check out!

Isn't it a pleasure to make and eat a delicious cheesecake? Here's a perfect mouth craving recipe. Check out!

There is nothing in the world like a good cheesecake. Cheesecake is a dreamy, decadent, nonstop pleasure. Before we begin, here is how to prevent cracks in cheesecake.

Preventing Cheesecake Cracks

There are two main reasons why your cheesecake might form cracks: Overcooking and too-fast cooling. Both are entirely preventable. Cook your cheesecake until the outer ring of the cake is slightly puffed and fairly firm, but the inner circle still jiggles like barely set Jell-o. A few toasty golden spots are fine, but if you see any small cracks forming, immediately move on to the cooling step.

When cooling, do it gradually. Let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then remove it and let it cool completely on the stovetop. When you remove it from oven, also run a thin-bladed knife around the edge to make sure the cake isn’t sticking to the pan, which can also cause cracks as the cake settles.

Here’s a step-by-step recipe that will help you make a creamy, no-fail cheesecake that is everything you ever dreamed it could be.

Ingredients

Crust

  • 1 Tbsp Butter
  • 20 Nilla Wafers, Crushed

Filling

  • 4 8oz Packages Cream Cheese, Softened
  • 1 Cup Sugar
  • 1 tsp Vanilla Bean Paste (or Extract)
  • 4 Egg Whites, Whipped

Topping

  • 1 Pint (2 Cups) Sour Cream
  • 2 Tbsp Sugar
  • 1 tsp Vanilla Bean Paste (or Extract)

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