classic cheesecake

Check out this recipe for the absolute best strawberry cheesecake from Delish.com!

Strawberry Cheesecake

8-oz. blocks cream cheese,

c. sugar

eggs

sour cream

pure vanilla extract

lemon

strawberries,

graham crackers, crushed

tbsp. butter, melted

sugar

kosher salt

strawberry preserves

water (or lemon juice)

Great recipe! I used 8tbs of butter for 15 whole graham crackers because the crust still seemed too dry after 5tbsp. Baked the cheesecake for an hour and it really turned out fantastic. I couldn't do a water bath because my springform dish was too large for my roasting pan so I placed a roasting pan with water on the bottom rack and the cheesecake was on the rack above it. Did the trick just as well. Thanks for the recipe!

Made this twice, baking for under an hour both times and both times it cracked significantly while cooling. Flavor is good though

II love this recipe. I have already done it 4 times and I have been perfecting it. I made two for Mother's Day and I will give them in some nice Party City cake boxes as a gift. As for the doubts of other reviews, I will tell you in relation to the time of cooling in the oven, that when I left it in the oven for an hour with the open door, the cheesecake that had been baked perfect, in fact cracked after leaving it in the oven.  I cooled these last ones on the stove top and they didn't cracked. The other question regarding the number of crackers, I used one of the packages that comes in the box of Honey Maid graham crackers and it was the exact amount for the crust. This cheesecake is really delicious!!!

Turned out really well, just not sure how to get my sides cleaner. I will be using this recipe again.

1. Lack of clarity. I had to refer to other recipes to see if I was doing it right. 

2. "Cool in oven" resulted it what originally looked almost perfect to the burnt dry mess you see.

3. Texture was leathery. 

4. I learned a lot of what not to do by following this recipe.

Cake came out phenomenal! Wonderful recipe

First time making a cheesecake, it cake out so perfect. Thank you!

Are you supposed to add the preserve glaze right away off the stove? I'm going to anyways. Hopefully this turns out well!

The video says the glaze has water in it but the recipe only says lemon juice. I put a little bit of both in mine 2 be safe. Its DELICIOUS. My family enjoyed it

Came out AMAZING..... I strawberries...blueberries and raspberries...i did NOT use the lemon zest...i didn't have..lol but still MY GOODNESS I SHOCKED MYSELF. Made this for boyfriend's 1st birthday i celebrated with him...and he LOVED IT. people didn't believe i made it...because i bought the golden cardboard plate lol....

No mater what I top it with, this is my go-to recipe for cheese cake!

I thought it was strange to let the cheesecake "cool in the oven" but did it anyway.  I wish I had not followed that directive.  What started out looking yummy when it had cooked an hour and 10 min turned out to be an overcooked dark brown mess after remaining in the oven when the oven was turned off.  I searched the comments for a rebuttal to the cooling in the oven, but couldn't find one so I ended up doing it.  It probably would have been a great recipe without that part.  Sorry I am out that time and money as now I have to throw it away.

https://streaming.hearstdigitalstudios.com/manual_upload/591b139ce694aa1dace90e93/mp4/Strawberry_Cheesecake_YOUTUBE_1494946734_4000_hd_v3.mp4

Our favorite recipe for the most classic of all cheesecakes.

<p>This easy cheesecake recipe makes perfect cheesecake every time! It doesn't get much better than creamy, smooth cheesecake baked in a homemade graham cracker crust.</p>

Easy Cheesecake Recipe

Graham Cracker Crumbs (about 15 full crackers)

butter, melted

salt

sour cream, room temperature

vanilla

eggs, room temperature

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.Preheat oven to 350°F.

In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.

Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling.

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.Preheat oven to 350°F.

In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.

Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling. Full recipe at https://cookiesandcups.com.

Easy Classic Cheesecake Recipe - Step 1

Make the Crust

1. Cream ingredients together

In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don&#8217;t over mix.

Cream ingredients together. In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don't over mix. Full recipe at https://cookiesandcups.com.

Easy Classic Cheesecake Recipe - Step 2

2. Pour the filling over crust

Pour the filling over crust and spread evenly. Full recipe at https://cookiesandcups.com.

Easy Classic Cheesecake Recipe

3. Setup water bath and bake

Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn&#8217;t come up higher than the foil.

Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.

Setup water bath and bake. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.

Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set. Full recipe at https://cookiesandcups.com.

Easy Classic Cheesecake Recipe - Step 4

4. Loosen cake and cool before serving

Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight. Release the sides of the springform pan before slicing.

Make the Cheesecake

https://content.jwplatform.com/videos/E0gh3Izw.mp4

Perfect Cheesecake Recipe

The best way to serve these classic mini cheesecakes is with chocolate covered strawberries on top! Check out this recipe for light and airy mini cheesecakes with a graham cracker crust - they’re a delightful twist on the typical dense and creamy cheesecake!

Chocolate Covered Strawberry Mini Cheesecakes

graham cracker crumbs

TB unsalted butter, melted

cream cheese, room temperature

eggs,

tsp salt

tsp vanilla extract

granulated sugar

chocolate melting wafers

strawberries

heavy cream

In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a 12 cup muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.

Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.

In a large bowl or the bowl of a stand mixer, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.

In a small bowl using a whisk or hand mixer, beat the egg whites until frothy and doubled in size.

Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full. You may have a little bit of leftover mixture, which you can use with the extra graham cracker crumbs to make a bakers dozen or discard.

Bake for 20 minutes. Let rest at room temperature for 20 minutes until the filling returns to its normal shape. Don&#8217;t worry about cracks in the surface, as you&#8217;ll be covering them with chocolate.

Chill for a minimum of 2 hours before topping.

Using a double boiler, gently melt your chocolate, stirring occasionally to combine. (Alternatively, microwave in 30 second intervals, stirring each time)

At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.

With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. (Gently press melted chocolate over the edges to get the dripping effect above) Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake. Keep chilled until ready to serve.

Hard Shell Topping

Heat the heavy cream and vanilla in a saucepan until it starts to steam. Add the chocolate shavings and let sit for a minute to melt. Stir gently until just combined. Over-mixing may cause the chocolate to seize.

Pour spoonfuls of the ganache on top of each cheesecake and gently press over the edges to get the dripping effect. Dip each strawberry in the ganache and gently twirl off any excess, then place one on top of each mini cheesecake. Keep chilled until ready to serve.

Ganache Topping

These are lovely. I think that the chocolate covered strawberry on top makes them look sensational. And thanks for your cheesecake baking tips.

I made these for my great-nephew's open house and everyone raved about how good they were. 
I am going to make them for our family reunion in August also.
Thank you for such a great recipe.

This dessert is probably the second best I've ever made. I made it with the dipping chocolate and was not disappointed in the least. Thanks for sharing this recipe.

Well, now I'm just wondering what the first best is! LOL

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541775915/jb5tdwigsw0z8rylleij.mp4

These are the reader favorite recipes on awayfromthebox.com. It shows you what terms to search for on the site to find the top recipes, such as tex mex queso, chocolate covered strawberry cheesecakes, instant pot mashed potatoes and more!

Reader Favorites from Away from the Box

This easy cheesecake recipe makes perfect cheesecake every time! It doesn't get much better than creamy, smooth cheesecake baked in a homemade graham cracker crust.

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.

In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly.

Press the mixture into the bottom and up the sides of 9-inch springform pan.

Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary.

Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don&#8217;t over mix.

Pour the filling over crust and spread evenly.

Carefully run a knife around the rim of pan to loosen cake.

Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.

Release the sides of the springform pan before slicing.

This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you&#039;ll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof!

*THE BEST* Cheesecake Recipe

butter

cream cheese (at room temperature (5-8 oz. packages; 2 1/2 lbs total))

sour cream (at room temperature)

vanilla extract

eggs (at room temperature)

cheesecake toppings

Place oven racks in the center of the oven. Preheat oven to 350 degrees.

In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.

Reduce oven temperature to 325 degrees.

In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds &#039;til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.

Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!

Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

https://embed.mediavine.com/videos/ddhib7bvqwlnlvkkiejm

This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail-proof!

The BEST Cheesecake Recipe

This is the perfect cheesecake: light, ultra creamy, and balanced in flavor! 

THE BEST CHEESECAKE RECIPE

graham crackers

unsalted butter

oz full-fat cream cheese (4 8 ounces blocks)

vanilla essence

heavy cream (1/2 cup)

sour cream (1 cup)

cornstarch

lemon juice

Grind your Graham crackers, sugar and butter in a food processor until really smooth

Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F

For the cheesecake batter, first cream the cream cheese for 3-5 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar, salt and vanilla and cream again for 5 min until well combined

Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined

Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl

Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)

Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside

Cool at room temp for 15 min. Then run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. DO NOT open the pan or release the edges of the pan, the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight

Decorate with whipped cream if you’d like &amp; serve!

Hello Mellow Mama here, I've been baking for 35 years and counting. I'm all about maximum quality with the minamal effort. When I came to read this recipe I was looking for a quick dessert for a family dinner that matched my ingredients on hand. I only had one 9inch grocery store gram cracker crust at home so I cut the recipe in half and it was the perfect amount. It turned out great! Just make sure to reduce the baking time also.

I halved the recipe and used just shy of 1 tablespoon of lemon juice. It was literally THE BEST cheesecake we've all ever had! I also made it without a crust. BUT OMG!!! So delicious!

This was awesome. Would recommend it to all. Never knew I could make a cheesecake like this. Pure love.

I'm always so picky when it comes to cheesecake as it's my all time favourite. Every other recipe I have tried were either too dry or too crumbly. This recipe had the perfect balance in textures and has now become a family favourite! Easily the best cheesecake recipe I have ever tried!

I wanted to try making cheesecake for the first time and I decided to use this recipe. The cheesecake was divine! Everyone absolutely loved it.

It looks sooo good, I can almost taste it....and so appreciate the easy to follow steps, Thank You... Def on Eid Menu already....

I made this for a Ramadan gathering and it was such a hit! I’m in now way a baker but this was so easy to follow and just absolutely delicious!!! I had so many guests ask me for the recipe. Best cheesecake I’ve had!

Absolutely delicious and I’m not a big cheesecake lover but this one I ate and ate! Only problem I had was the Oreo cookie crust it was difficult to get out w the first slice of cake I had to chop at it a bit. Cooked it for the recommended 75 minutes it wasn’t golden around the edges so I was alittle nervous but it was perfect! Thanks for sharing ?

Made this for Easter. Hands down the best cheesecake I’ve ever eaten!!! Pretty sure I ate half of it myself! ?Making it again this weekend. Easy to follow recipe. Waiting for it to set until the next day was hard but so worth it. I will use this recipe from now on! Thank you so much!

Hi Zoha
I was looking forward to trying this recipe. I followed your instructions to a T and have set my oven to convection. Unfortunately, the top once baked got brown in color. :0(
It seems as though i could remove the top. This is my first time baking a cheesecake. Next time do u suggest not baking with convection but just regular bake? 
Looking forward to any of your suggestions…

I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me  a 10” instead. ?. Will have to reorder .

Hi zoha hope you are doing well. I tried your recipe and it was phenomenal !  I was wondering what would be the baking time if iam baking this batter in cupcakes pan.

<a href="https://masalapk.com/mini-basque-burnt-cheesecake-calories/" rel="nofollow ugc">Chenee, thank you for such an EASY recipe! Cheesecake can be intimidating, but you made it easy. I love that no crust and no springform are required. The smooth, light texture and caramelized flavor on the “burnt” part are so lovely. I will be adding this to my regular rotation.</a>

My entire family agrees this is the BEST cheesecake recipe and I have tried LOTS of cheesecake recipes. It is creamy and perfect for adapting to fit any cheesecake variation (Oreo, strawberry, raspberry, etc.) It take some time and prep, but the steps aren't difficult and you'll definitely be bringing a crowd favorite if you choose to bring it to your next event. Also - my 9" pan was missing it's bottom, so I used a 10" instead and it worked without any recipe adaptions except reducing the bake time by 10 minutes. Love love love this cheesecake.

Jazakallah for an amazing recipe. You were definitely not exaggerating when you said it's the best cheese cake recipe. I've made it twice now, amazing results with guests having multiple servings! 
I'm thinking of trying it with a mango flavor next time for variety, do you think that's possible? Maybe substitute some heavy cream in the recipe with some mango puree?

Thank you so much for this recipe!! I made it a month ago and it was absolutely the best I've tried so far. This time I want to make it for 6 servings, could I just cut the ingredients in half and still get the same texture/taste? Would it be the same for the baking time? Instead of 75 mins, I would do 37 mins?

This was quite possibly the best cheesecake I’ve ever made, and I’ve made more than a few over the years! The recipe was easy to follow and very precise. I must admit that I forgot to add the cornstarch, so I baked it for 85 minutes to ensure that it was set. I let it cool for almost 24 hrs before serving it topped with freshly sliced strawberries. Everyone loved it!  This recipe is definitely going into my permanent cookbook! Thank you, Zoha!!

Made it today for my family and it was AMAZING!!!!! Loved it??

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This is incredible! Baked 2 this Thanksgiving and everyone seriously loved and it went on and on about it.

I’ve been baking this cheesecake since last year and just needed to tell you once again how absolutely incredible it is!!

made this for a group of people and everyone loved it.  it was the best cheesecake I have ever made.  I can't imagine another one being better than this.  I made a homemade blueberry topping for it.

This cheesecake is so good, I wish I could leave 4 reviews - one for each member of my family that squealed "MMMM!!" on the first bite! tall! thick, creamy, and the perfect amount of sweetness! thank God it only has to be split between 4 people!!

This really is "The best cheesecake " Thank you for this recipe, great instructions and tips.  The best I've ever made.

Hello Zoha,

Thank you so much for such an amazing cheese cake recipe. As you have rightly addressed it as "BEST CHEESE CAKE" cant thank you enough for this wonderful recipe. Have also tried the easy chocolate cake which is another go to recipe for satisfying sweet cravings. 

Just wanted to know you what needs to be done incase i want to make it an eggless recipe. Have a few vegetarian friends whom i would like to treat.

Any help in this regard is highly appreciated.

The most incredible cheesecake I've ever had/made! My sister LOVES a salted caramel cheesecake, and for her birthday, I decided to make this. I'm not typically a fan of baked cheesecake (because it's usually so dry), but this cheesecake was absolutely delicious &amp; creamy, with a similar consistency to a fridge cheesecake - love, love, love!!

First of all, I am an experienced baker.  I bake all the time and my husband (lucky man!) gets to try all of my yummy food.  But he is a tough critic and I like that because I know when he approves, it really is good.  Well, he was amazed at how good this cheesecake was.  I have made it a few times and everyone who eats it has this look on their face like they've gone to heaven!  Thank you for sharing it.  I love your other recipes too.

AMAZING RECIPE!!! Always always a crowd pleaser!

If this recipe and this cake had more than a 5 star rating, I would give it just that. 
I am no good baker and I was told that cheesecakes can be VERY tricky but I’ve made this twice (halved the recipe) and not once did it have even an inch of imperfection!!! 
Biggest thing is I’m not even a die hard cheesecake lover, but this, this recipe just made me fall in love

This recipe makes the best cheesecake I’ve ever made. It’s so creamy and delicious!  I did change up the crust a bit by using pecans and brown sugar added to the graham crackers. Perfection!

I lovedd this recipe! First time making a cheesecake and it turned out better than i thought. And love the little tips and details you added.

A few things I’ll do differently next time is cook it slightlyyy longer than i did this time, as it was still a bit mushy from the centre and i like it more set. And even though i did many layers of foil, a little water still seeped in. So I’ll use two different containers next time to make sure no water seeps into the crust. 

But overall, love the recipe and can’t wait to make it again!

This is truly the best cheesecake recipe I’ve ever tried. Im not a baker but this was easy to follow and turns out so creamy and delicious.

This is the absolute best cheesecake I've ever made! (and I bake ALOT) I can't wait to try your other recipes...thank you!

https://content.jwplatform.com/videos/RnSx6Bmq.mp4

How to make the best, classic New York style cheesecake

Best Cheesecake (New York Style)

This recipe requires no water bath and freezes beautifully, so you can make it ahead. It&#39;s not hard to master, and I give you all my tips. It&#39;s plain with just a hint of vanilla and can be served with various sweet toppings or sauces.

Classic Cheesecake (baked)

unsalted butter (melted)

regular cream cheese (4 blocks, at room temperature)

Preheat the oven to 350°F (180°C). Spray or butter a 9-inch round cake pan with a removable bottom.

Stir 2 cups finely ground graham cracker crumbs with melted ½ cup unsalted butter in a medium bowl until well integrated and looking like wet sand. If starting with whole crackers, ground them in the food processor, add the melted butter, and mix until the mixture looks like wet sand.

Transfer this crust mixture into the prepared pan and press firmly onto the bottom.

Bake for 10 minutes. Let cool on a wire rack while making the filling. Don&#39;t turn the oven off.

For the graham cracker crust:

Mix 32 ounces regular cream cheese in a large bowl until very smooth. You can use a handheld mixer or wire whisk. If the cheese is at room temperature, mixing it by hand should not be a problem. If using an electric mixer, use it only for this part and at the lowest speed. We don&#39;t want to incorporate air into the batter.

Gradually add 1 ½ cups sugar and beat until it&#39;s very well incorporated.

Add 4 eggs, two at a time, mixing until incorporated and scraping down the sides of the bowl after each addition. Be patient and don&#39;t be tempted to beat much. I use a whisk as we don&#39;t want to incorporate air. If using an electric mixer, use it at the lowest speed.

Add ¾ cup regular sour cream, 2 teaspoons vanilla extract and a pinch of salt and stir to incorporate well without beating.

Pour the batter into the prepared pan.

Bake cheesecake for 10 minutes at 325°F (165°C).

Turn the oven down to 300ºF (150°C) and bake for another 50-55 minutes. At this point, the cheesecake should jiggle quite a lot in the center. This can vary depending on your oven and it can take even longer. It will solidify as it cools and in the refrigerator.

Turn the oven off and, leaving the door ajar, let the cheesecake inside for 30 more minutes.

Remove from the oven and carefully run a smooth bladed knife around the top of the sides of the springform pan to loosen up any batter that might be stuck. If it's too tender, let cool longer before doing this. It will help with cracks as it cools and shrinks.

Cool completely to room temperature in the pan on a wire rack, cover in plastic wrap (still in the pan), and refrigerate for at least 8 hours. I highly recommend 1 or 2 days of refrigeration for the creamiest consistency before removing from the pan and eating it.

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