This delicious cheesecake recipe is a remake of my Cake Batter Cheesecake that was super popular on Simple Joy for many years. While I’ve loved that recipe, I’ve grown as a baker, and this new version is even better. I use my tried and true recipe for cheesecake. To that I add sprinkles (obviously), vanilla extract, almond extract, and butter extract. The combination of those three great flavors are what really give this the taste of birthday cake. It is subtle but delicious, and you will always want to celebrate with this fantastic cake.
Getting the Perfect Cake Flavor
There are a few things that make this a birthday cheesecake. If you love sprinkles like me, you will note that they are at the top of the list. Nothing says happy birthday quite like rainbow jimmies.
Tips and Tricks for The Perfect Cheesecake
Use full-fat cream cheese that is at room temperature. This will make for the best flavor and creaminess of your cheesecake filling, blending smoother than cold cream cheese. Pick brand-name cream cheese: I have found that using brand-name cream cheese like Philadelphia works much better than generic brands. Use room-temperature eggs. Eggs straight from the refrigerator can actually cool your cream cheese and make the cheesecake batter chunky. To quickly bring your eggs to room-temperature, place them in a bowl of lukewarm water for about five minutes. Don’t overmix the filling. Mix the filling ingredients until they are just combined to result in the perfect fluffy texture. Follow the steps for letting the cheesecake sit. The success of your cheesecake setting properly depends on your patience with correctly following the steps. It is very important that you let your cheesecake sit in the oven and then on the counter for the recommended length of time. Trust me, it’s well worth the wait when your cheesecake turns out beautiful and perfect! Plan ahead. Since cheesecake has to sit for quite a while to set and cool properly and then chill in the refrigerator, I recommend making it the day before you want to serve it so you don’t feel rushed through any of the steps.
Adding flour: Just a little bit of flour prevents the eggs from solidifying which then helps keep the cheesecake from shrinking and cracking. A shorter baking time: This cheesecake is only actively baking for 35 minutes, which prevents it from drying out and shrinking, both of which can lead to cracking. Leave the cheesecake in the oven: While the hands-on time for this recipe is fairly short, it is extremely important to use patience with the cooling process of your cheesecake. Leaving the cheesecake in the oven after you turn it off helps it continue to slowly cook and slowly cool. This gradual process is what makes this recipe different. Continue this gradual cooling after you take it out of the oven by allowing it to cool on the counter before transferring it to the refrigerator. With some patience and planning ahead, you will have the best homemade cheesecake ever!
To freeze this cheesecake, let it completely cool and cover it tightly with aluminum foil and plastic wrap. You can also slice the cheesecake before freezing to grab just a slice from the freezer to enjoy. Store in the freezer for up to three months. Allow the cheesecake to thaw in the refrigerator before enjoying.
