Mike’s Farm Cheesecake Recipe

I decided to make this cheesecake because my husband really wanted it, and honestly, I did my best. We’ve been to Mike’s farm before, and I have a soft spot for farms. We had some food there, and for dessert, we tried their cheesecake. It was absolutely delicious, maybe the best I’ve ever had! So, why not try making Mike’s Farm Cheesecake Recipe at home?

This Mike’s Farm Cheesecake Recipe combines richness, creaminess, and a touch of farm-fresh goodness.

Mike’s Farm Cheesecake Recipe is the ultimate indulgence, with its rich, creamy texture and farm-fresh goodness. Even if you never tried a cheesecake recipe before, my recipe is so easy to make, that it’s sure to please. It’s perfect for a dessert or as a snack either.

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1 cup sour cream
• 1/4 cup all-purpose flour
• 1/4 cup heavy cream

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Spatula
• Oven
• Refrigerator

How to Make Mike’s Farm Cheesecake Recipe

Crust Preparation

Step 1:

Preheat oven to 325°F (160°C).

Step 2:

Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.

Step 3:

Press the mixture into the bottom of a greased 9-inch springform pan, forming an even layer.

Step 4:

Bake the crust for 10 minutes, then let it cool while preparing the filling.

Filling Preparation

Step 1:

Beat cream cheese, sugar, and vanilla extract in a large bowl until smooth.

Step 2:

Add eggs one at a time, mixing well after each.

Step 3:

Stir in sour cream, flour, and heavy cream until fully mixed.

Step 4:

Pour filling over the crust, smoothing the top with a spatula.

Step 5:

Bake the cheesecake for 45-50 minutes until the center is set but slightly jiggly.

Step 6:

Turn off the oven and let the cheesecake cool with the door ajar for 1 hour.

Step 7:

Refrigerate cheesecake for at least 4 hours or overnight to set.

Tips

• Make sure your cream cheese, eggs, and sour cream are at room temperature before starting.
• Beat the cream cheese, sugar, and vanilla extract until completely smooth and creamy. Be careful not to overmix once you add the eggs to avoid incorporating too much air.
• When pressing the graham cracker crust into the pan, use the bottom of a measuring cup or glass to ensure an even layer.
• Consider using a water bath (placing the springform pan in a larger pan filled with hot water) during baking to prevent cracks on the surface of the cheesecake.

What To Pair with This Cheesecake?

Pair your Mike’s Farm Cheesecake with a comforting bowl of homemade chili of course as a dessert after you finish the main dish, As for drinks, enjoy it with a steaming cup of freshly brewed coffee or a glass of sweet Fruity Iced Tea. The taste is so delicious.

FAQ

Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but keep in mind that it may affect the texture and flavor of the cheesecake slightly.

Can I make this cheesecake ahead of time?

In fact, making the cheesecake a day in advance and allowing it to chill overnight in the refrigerator can make it better. Just be sure to cover it tightly with plastic wrap to prevent any odors from seeping in.

How do I prevent cracks on the surface of the cheesecake?

To prevent cracks, make sure all the ingredients are at room temperature before mixing, avoid overmixing the batter, and bake the cheesecake in a water bath. Additionally, allowing the cheesecake to cool gradually in the oven with the door slightly ajar before refrigerating can help prevent cracks.

Can I freeze leftover cheesecake?

Yes, you can freeze leftover cheesecake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.

Can I customize the toppings?

Feel free to get creative with the toppings. You can garnish the cheesecake with various fruits, chocolate shavings, caramel sauce, or whipped cream.

Conclusion

Treat yourself to the delicious charm of Mike’s Farm Cheesecake Recipe. Its creamy texture, and buttery crust, and you can use farm-fresh ingredients to make it a dessert you’ll love. Share the recipe with loved ones and subscribe to my blog for more tasty recipes.

Mike’s Farm Cheesecake recipe

Recipe by JuliaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

450

kcal

Total time

1

hour 

10

minutes

Mike's Farm Cheesecake Recipe is a rich American dessert with a creamy texture and a buttery graham cracker crust, made even more delicious with farm-fresh ingredients.

Ingredients

• 2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 4 large eggs, at room temperature

• 1 cup sour cream

• 1/4 cup all-purpose flour

• 1/4 cup heavy cream

Directions

• Crust Preparation
• Preheat oven to 325°F (160°C).
• Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
• Press the mixture into the bottom of a greased 9-inch springform pan, forming an even layer.
• Bake the crust for 10 minutes, then let it cool while preparing the filling.
• Filling Preparation
• Beat cream cheese, sugar, and vanilla extract in a large bowl until smooth.
• Add eggs one at a time, mixing well after each.
• Stir in sour cream, flour, and heavy cream until fully mixed.
• Pour filling over the crust, smoothing the top with a spatula.
• Bake the cheesecake for 45-50 minutes until the center is set but slightly jiggly.
• Turn off the oven and let the cheesecake cool with the door ajar for 1 hour.
• Refrigerate cheesecake for at least 4 hours or overnight to set.
• Garnish with farm-fresh berries before serving.

Notes

• Make sure your cream cheese, eggs, and sour cream are at room temperature before starting.
• Beat the cream cheese, sugar, and vanilla extract until completely smooth and creamy. Be careful not to overmix once you add the eggs to avoid incorporating too much air.
• When pressing the graham cracker crust into the pan, use the bottom of a measuring cup or glass to ensure an even layer.
• Consider using a water bath (placing the springform pan in a larger pan filled with hot water) during baking to prevent cracks on the surface of the cheesecake.