Why must the cheesecake cool in the oven before refrigeration?

The most gradual temperature transition from the warm oven environment to room temperature prevents the most sudden and the most dramatic temperature shock that causes cheesecake surfaces to crack. A cheesecake moved directly from a hot oven to a cold refrigerator contracts too rapidly and splits across the surface. Cooling inside the turned-off oven for one full hour produces the most beautifully smooth and the most perfectly uncracked cheesecake surface every time.

How do I know when the cheesecake is done baking?

The cheesecake is properly baked when the outer two to three inches are the most completely set and the center one to two inches still show the most subtle jiggle when the pan is gently shaken. The center will continue setting during the oven cooling period and the subsequent refrigerator chilling. A completely set and the most non-jiggling center when removed from the oven indicates the most likely overbaked and the most potentially cracked cheesecake.

Can I use mascarpone in place of cream cheese?

Yes. Mascarpone cheese substitutes directly for cream cheese in the same quantity and produces a richer, creamier, and more delicately flavored cheesecake filling with the most beautifully smooth and the most luxuriously silky texture. Mascarpone has a slightly milder and less tangy flavor than cream cheese — the most deeply tangy character is the most characteristic of traditional baked cheesecake.

Peach Cobbler Cheesecake Easy Baked Graham Cracker Crust Recipe

Description

The most extraordinary Peach Cobbler Cheesecake made by preheating oven to 325°F greasing 9-inch springform pan combining 2 cups graham cracker crumbs 1/2 cup sugar and 1/2 cup melted butter pressing firmly into pan beating 3 packages 8 oz each room temperature cream cheese with 1 cup sugar and vanilla until completely smooth adding 3 eggs one at a time mixing thoroughly pouring over crust gently tossing 2 cups sliced fresh peaches with 1 tsp cinnamon and 1/4 cup brown sugar spooning evenly over filling baking 60 minutes until center just slightly jiggly turning off oven cracking door cooling inside oven 1 full hour then refrigerating minimum 4 hours before serving. A completely extraordinary summer peach cobbler baked cheesecake recipe.

Ingredients

Scale

2 cups Graham Cracker Crumbs

1/2 cup Granulated Sugar for crust

1/2 cup Unsalted Butter melted

3 packages 8 oz each Cream Cheese softened to room temperature

1 cup Granulated Sugar for filling

1 tsp Pure Vanilla Extract

3 large Eggs

2 cups Fresh Peaches sliced

1 tsp Ground Cinnamon

1/4 cup Brown Sugar

Instructions

1. Preheat oven to 325°F 163°C. Grease 9-inch springform pan.

2. Combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press firmly into pan.

3. Beat 3 packages room temperature cream cheese with 1 cup sugar and vanilla until completely smooth.

4. Add eggs one at a time mixing thoroughly after each.

5. Pour filling over crust.

6. Gently mix sliced peaches with cinnamon and brown sugar. Spoon evenly over filling.

7. Bake 60 minutes until center set but slightly jiggly.

8. Turn off oven. Crack oven door. Cool inside oven 1 full hour.

9. Refrigerate minimum 4 hours or overnight.

10. Serve cold with whipped cream or vanilla ice cream.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert, Cheesecake, Summer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 310mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg

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