Peabody Cheese Cake
A rich, creamy cheesecake with smooth texture and delightful vanilla flavor, perfect for special occasions or satisfying dessert cravings, appealing to cheese and dessert lovers alike.
Ingredients
Instructions
- Whip the cream cheese at a high speed until smooth and free of lumps.
- Mix at slow speed for a few minutes to eliminate air bubbles.
- Add sour cream, then incorporate sugar, eggs, and vanilla into the mixture.
- Pour the batter into a graham cracker crust.
- Bake in a hot water bath at 325°F for one hour and ten minutes.
- Allow the cake to cool in the oven until slightly warm.
- Transfer the cake to the refrigerator to cool completely.
- Serve the cheesecake cold with your desired sauce.
Tips & Substitutions
To achieve a smooth texture, ensure your cream cheese is at room temperature before whipping. If you're short on sour cream, Greek yogurt can be a good substitute. For a flavored cheesecake, consider adding lemon zest or chocolate chips to the batter. Avoid overmixing after adding eggs to prevent cracking during baking.
Serving Suggestions
Serve the cheesecake cold, topped with fresh fruits like berries or a drizzle of chocolate sauce for added flavor. It pairs beautifully with a side of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, consider serving it alongside a slice of Diana'S Pineapple Banana Cake for a dessert platter that offers variety.
Storage & Reheating
Store leftover cheesecake covered in the refrigerator for up to five days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to three months. To reheat, let it thaw in the refrigerator overnight and serve cold, or let it sit at room temperature for about 30 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Peabody Cheese Cake contains roughly 620 calories, with 10g protein, 87g carbohydrates, and 5g fat. It is an excellent source of calcium (26% of the Daily Value), vitamin C (23% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin A and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this cheesecake?
While low-fat cream cheese can be used, it may affect the texture and creaminess of the cheesecake. Full-fat cream cheese is recommended for the best results, ensuring a rich and smooth final product.
What should I do if my cheesecake cracks while baking?
Cracks can occur if the cheesecake is overmixed or baked at too high a temperature. To prevent this, ensure you mix the batter gently after adding eggs and consider using a water bath to maintain even temperature while baking.
How long does it take for the cheesecake to cool before serving?
After baking, allow the cheesecake to cool in the oven with the door slightly ajar for about an hour. Then, refrigerate it for at least four hours, preferably overnight, to ensure it's set and chilled properly before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).