recipe to bake the ultimate cheesecake sitting at home

Hi, Today I am going to reveal to you how Theobroma makes their cheesecake and you can do it yourself! Yes bake it yourself and impress your family as they are gonna love you after this!

Watch this 2 minute tutorial to get an idea.

Now, doesn't look that difficult to you, right? Well, now just follow the instructions I am giving you guys!

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.

What You Need

Ingredients

• For the cheesecake:

• 2 pounds cream cheese

• 1 cup sugar

• 1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)

• 1/8 teaspoon salt

• 1/2 cup sour cream

• 2 teaspoons lemon juice (optional)

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 large egg yolk

• For the crust:

• 12 whole graham cracker rectangles (6 ounces)

• 5 tablespoons butter, plus extra to grease the pan

Instructions

1. Preheat the oven and warm the cream cheese: Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.

2. Rub the pan with butter: Use your fingers to rub a small pat of butter all over the bottom and sides of the pan.

3. Wrap the pan in foil: Cut two large pieces of foil and lay them on your work surface in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.

4. Prepare the crust: Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom.

5. Bake the crust: Place the crust in the oven. Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.

6. Mix the cream cheese, sugar, cornstarch, and salt: Combine the warmed cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.

7. Mix in the sour cream, lemon juice, and vanilla: Add the sour cream, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.

8. Pour the batter over the cooled crust: Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.

9. Transfer the pan to the water bath: Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.

10. Bake the cheesecake: Bake the cheesecake at 350°F for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.

11. Cool the cheesecake in the oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.

12. Run a knife around the edge of the cake and cool the cake completely:After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.

13. Chill the cheesecake for four hours in the refrigerator: Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator.

14. Top the cheesecake and serve: Take the cheesecake out of the fridge about 30 minutes before you plan to serve.

Now you can Netflix and chill with your cheesecake!