This root beer cheesecake is a luscious mouthwatering treat! It uses a classic cheesecake round that is placed on a graham cracker and covered in a root beer sauce.
I love cheesecake, but I do not have the patience to wrap it in aluminum and carefully bake it in a water bath adding moisture to the air, creating a humid environment…yidda, yidda, yidda! I might have mentioned (a few hundred times) that baking is not my thing. I am prepared to mix it, bake it, and cool it, that’s it! I do not want to carefully monitor the heat and moisture in my oven. When baking is involved, my attention span is simply not that long.
This root beer cheesecake has all the classic elements: dense, smooth, and creamy. With just a handful of ingredients whipped light and fluffy it bakes up with that perfect golden halo that still has a wiggle in its walk. (Slightly puffy golden outer ring that jiggles like set gelatin in the center.) The best part, I only have to mix it, bake it, and cool it!
What style of cheesecake?
The most common cheesecakes known by most are the Philadelphia and New York Style Cheesecake. Yet, there are dozens on the market today. What makes one different from the other? Each one has its own unique ingredient and/or texture to set it apart from the others.
- Philadelphia-style cheesecake uses cream cheese and is lighter and creamier in texture.
- New York-style cheesecake uses an addition of sour cream (or other heavy cream) and is denser in texture.
- Chicago-style cheesecake uses a shortbread crust, cream cheese center, with a firm but creamy texture.
- Pennsylvania Dutch-style cheesecake uses pot or farmer cheese.
But let’s not stop with the states. Did you know there are worldly cheesecakes out there?
- Germans cheesecake is unbaked and uses cream and quark cheese.
- Canadian cheesecake uses maple syrup.
- French cheesecake is made with gelatin and Neufchatel cheese.
- Italian cheesecake uses sugar, ricotta or mascarpone cheese, vanilla extract, and candied fruit.
And we all know what the Cheesecake Factory can do with a cheesecake!
Nothing ruins a cheesecake like those unsightly cracks. This happens when you cool the cake too quickly. This is a fun tip to ensure a perfect cheesecake. When the cake is done baking, turn the oven temperature down to 250°F and leave the oven door slightly ajar for 10 minutes. Give the cake a gentle shake; it is done if the center of the cake jiggles and the surface of the cake is slightly firm. Turn the oven off and open the oven door wide. Leave the cake in the oven for 10 minutes more. Remove from the oven and set aside to cool to room temperature, about 1 hour.
If you like this recipe you might also like:
- 3 packages 8-ounce cream cheese, room temperature
- 3/4 cup sugar
- 3 tablespoons cake flour
- pinch salt
- 2 large eggs, room temperature
- 1/2 cup + 1 tablespoon sour cream, room temperature
- 3/4 teaspoon pure vanilla extract
- 1/2 cup root beer soda
- 3/4 cup sugar
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 3 tablespoons butter, sliced
- 1/2 teaspoon root beer extract
Preheat the oven to 375°F. Grease and flour an 8 or 9-inch springform pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it’s light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming
In a medium mixing bowl, combine the sugar, cake flour, and salt. Stir until well combined. Add to the cream cheese and beat on medium speed for 1 to 2 minutes, until the mixture is fully incorporated.
Reduce the mixer speed to low. Slowly add the eggs, one at a time. Scrape down the sides and bottom of the bowl after each addition. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
Add the sour cream and the vanilla and beat on low speed for 1 minute, until the mixture is smooth.
Pour the batter into the prepared springform pan. Place in the center of the oven, on the middle shelf. Bake for 40 minutes, rotating the pan every 10-15 minutes to ensure even browning.
Let slow cool to room temperature, about 1 hour.
Remove the cheesecake from the springform pan and refrigerate a few hours. Transfer to freezer for 2 – 3 hours before slicing.
Combine root beer, sugar and corn syrup in a deep saucepan and bring to a boil over medium high heat until sugar is dissolved, and ingredients turn to liquid.
In a microwave safe bowl heat butter, cream, and salt for about 30 seconds, or until butter has melted.
Slowly add cream mixture to pan. Be prepared for some intense bubbling.
Stir in the extract and return the sauce to medium low heat.
Stirring occasionally, cook for about 10 minutes, or until you have a nice thick syrup.
Allow to cool slightly to avoid burning the cheesecake.
Cut the cheesecake into rounds. I use a 2½-inch biscuit cutter that has been dipped in warm water. This allows the cutter to melt through the cake in one nice fluid movement. Set a round on a graham cracker square and spoon some of the root beer sauce over the top. Garnish with some raw or brown sugar.