A Cheesecake Especial sounds like something indulgent and extra special, perfect for a treat or a celebration! Here’s a rich and creamy cheesecake recipe that’s a bit more “special” than the classic, featuring a delicious vanilla bean crust, cream cheese filling, and topped with fresh berries and a drizzle of caramel sauce.
Cheesecake Especial Recipe
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1/4 cup sugar
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract (for added depth of flavor)
For the Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Seeds from 1 vanilla bean (optional, for extra luxury)
- 2 tbsp all-purpose flour (helps stabilize the filling)
Toppings:
- Fresh mixed berries (strawberries, blueberries, raspberries, or blackberries)
- Caramel sauce (store-bought or homemade)
- Whipped cream (optional, for serving)
Instructions:
1. Make the Crust:
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and vanilla extract, stirring until everything is fully combined and the mixture holds together when pressed.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s even and compact. You can use the back of a spoon or a flat-bottomed glass to help press it down.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you make the filling.
2. Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese with a handheld mixer or stand mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add sugar and vanilla extract (and vanilla bean seeds if using), and mix until fully incorporated.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined. Make sure not to overmix at this point, as it can affect the texture.
- Mix in the sour cream and heavy cream until smooth. Then add flour and stir until well combined.
- Tip: If you want a super smooth texture, you can scrape the mixture through a fine mesh sieve to remove any lumps.
3. Bake the Cheesecake:
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Place the cheesecake in the oven, and bake at 325°F (160°C) for 50-60 minutes. The center should still be slightly jiggly but set around the edges.
- Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually. This helps prevent cracking.
- After the hour, remove the cheesecake from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours (overnight is even better!).
4. Top the Cheesecake:
- Just before serving, top the cheesecake with fresh berries and drizzle caramel sauce over the top for that extra special touch.
- If you want to go all out, add a dollop of whipped cream on the side for extra creaminess.
Tips for the Perfect Cheesecake Especial:
- Water bath method: If you want an ultra-smooth, crack-free cheesecake, bake it in a water bath. Wrap the bottom of the springform pan with foil, then place it in a larger pan filled with about 1 inch of hot water.
- No cracks: Make sure the cheesecake cools slowly by leaving it in the oven for an hour after baking. Sudden temperature changes can cause cracks.
- Flavor variations: You can add different flavorings to the filling, like lemon zest, orange zest, or even a swirl of chocolate ganache or fruit puree before baking for a twist.
- Extra texture: For more crunch, add crushed nuts like pecans or almonds to the crust or as a topping.
Enjoy your Cheesecake Especial! It’s the perfect balance of creamy, sweet, and decadent. Let me know if you’d like to change anything or add a personal touch!