Homemade Big Nita’s Cheesecake Recipe

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Nicole’s journey from experimenting in her kitchen to building a cult-like fanbase is nothing short of inspiring. Big Nita’s Cheesecake are not just desserts; they’re a testament to her resilience, humor, and unmatched creativity. If you’ve always wondered how to capture her signature magic in your kitchen, you’re in the right place.

How to make Big Nita’s Cheesecake

Big Nita’s Cheesecakes is a celebrated dessert shop in Louisville, Kentucky, specializing in handcrafted gourmet cheesecakes and cheesecake‑based treats.

Ingredients

Crust:

• 2 cups graham cracker crumbs (or use Oreo crumbs for a sweeter base!)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/3 cup heavy cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch (optional, for extra structure)

Toppings (optional, for Big Nita-style creativity!):

• Whipped cream
• Candy pieces (e.g., Reese’s, Snickers, or crushed Oreos)
• Fruit preserves (like strawberry or raspberry)
• Ganache drizzle or caramel

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a cup to smooth it out for a compact crust.
4. Bake the crust for 10 minutes, then set it aside to cool.

Step 2: Make the Cheesecake Filling

1. Using a stand mixer or handheld mixer, beat the softened cream cheese until smooth and lump-free.
2. Add the sugar and continue to mix until fully incorporated.
3. Blend in the sour cream and heavy cream.
4. Add the vanilla extract and cornstarch (if using), mixing on low speed.
5. Finally, add the eggs one at a time, mixing gently until the batter is smooth. Avoid overmixing, as this can create air bubbles that lead to cracks in the cheesecake.

Step 3: Assemble and Bake

1. Pour the cheesecake filling onto the cooled crust, spreading it evenly.
2. Wrap the bottom of the springform pan tightly in aluminum foil. Then, place the pan inside a larger baking dish filled with about 1 inch of warm water (this creates a water bath to help the cheesecake bake evenly and prevent cracks).
3. Bake for approximately 60–70 minutes, or until the edges are set but the center jiggles slightly when shaken.
4. Turn off the oven and leave the cheesecake inside with the door cracked open for about an hour. This step helps prevent cracks by allowing it to cool slowly.

Step 4: Chill and Decorate

1. Once cooled to room temperature, refrigerate the cheesecake for at least 4–6 hours, or preferably overnight.
2. When ready to serve, unleash your inner artist! Add whipped cream swirls, drizzle it with ganache or caramel, sprinkle candy pieces, or top it with a layer of fruit preserves. Big Nita-style cheesecakes shimmer with creativity, so don’t be afraid to get bold and colorful!

Tips for Success

• Get creative with layers: Mix fruit puree or cookie chunks directly into the batter before baking for a fun surprise in every bite.
• Use quality ingredients: Full-fat cream cheese and heavy cream are essential for a rich and creamy texture.
• Keep the crust cohesive: Press the crust evenly so that it doesn’t crumble when slicing.
• Prevent cracks: The water bath method and slow cooling process are key to achieving a flawless surface.
• Presentation matters: Add height to your toppings to give the cheesecake a dramatic and showstopping look. Think chocolate shards, caramel drips, or colorful candies!

What to serve with

Big Nita’s Cheesecake is indulgent, bold, and loaded with flavor, so what you pair with it can elevate the experience even further.

Coffee & Espresso

Cheesecake pairs beautifully with the deep bitterness of coffee or espresso. The slight acidity and robust flavors provide a rich contrast to the creamy sweetness:

• Serve plain espresso shots for a bold pairing.
• Offer flavored options like caramel latte or cinnamon-spiced coffee for a thematic treat.

Wine

Wine can elevate the dessert into a sophisticated experience:

• Sweet Dessert Wines: Think port, Moscato, or a late-harvest Riesling. Their inherent sweetness complements Big Nita’s Cheesecake without overpowering it.
• Fruity Reds: For fruit-heavy Big Nita’s Cheesecake (like strawberry or raspberry), pair them with a light, fruity red wine such as Pinot Noir or Lambrusco.

Tea Lover’s Option

For non-coffee drinkers, herbal teas work wonders with Big Nita’s Cheesecake:

• Chamomile or hibiscus tea brings floral and citrus notes that balance the richness.
• Green tea (especially matcha) adds a lovely earthy contrast to indulgently sweet flavors.

Ingredients Substitutes

When it comes to making cheesecake—especially a bold, creamy one inspired by Big Nita’s Cheesecake—there’s room for creativity and flexibility with ingredients.

1. Substituting the Crust

The crust is the foundation of your cheesecake, and it can be easily swapped with other ingredients to create a unique flavor profile or accommodate specific needs.

Classic Crust Substitutes

• Graham Crackers: If you’re out of graham crackers, try crushed digestive biscuits, vanilla wafers, or animal crackers.
• Oreo Crumbs: For a chocolaty crust, use crushed Oreos, including the filling, for extra sweetness.
• Gingersnaps or Shortbread Cookies: Add a spicy or buttery twist with these options.

Gluten-Free Options

• Gluten-Free Graham Crackers: Many brands now offer gluten-free versions.
• Ground Almonds (Almond Flour): Use finely ground almonds mixed with sugar and butter for a nut-based crust.
• Rice Crackers or Coconut Cookies: These make a great crunch while staying gluten-free.

Healthy Alternatives

• Oat Crust: Combine rolled oats, honey, and butter for a wholesome, rustic crust.
• Nut and Date Crust: Blend nuts (like almonds or walnuts) with dates and press into the pan for a naturally sweet, no-bake option.

2. Substituting Cream Cheese

While cream cheese is a defining ingredient in cheesecake, you can achieve a similar texture and flavor with the following substitutes:

Dairy Substitutes

• Mascarpone Cheese: A rich and creamy alternative with a slightly sweeter flavor than cream cheese.
• Ricotta Cheese: Mix whole-milk ricotta with a little powdered sugar for the right texture. For smoother consistency, blend the ricotta before using.
• Neufchâtel Cheese: This lower-fat option has a similar tangy flavor and is a one-to-one substitute for cream cheese.

Non-Dairy Substitutes

• Vegan Cream Cheese: Brands like Kite Hill, Violife, or Tofutti offer plant-based cream cheese with a similar texture.
• Silken Tofu: Blend silken tofu with a touch of lemon juice for a creamy, non-dairy alternative. Add cornstarch for more structure if needed.
• Cashew Cream: Soak cashews overnight and blend with lemon juice and a little coconut cream for a rich, plant-based filling.

3. Substituting Sugar

Sugar provides sweetness and contributes to the texture of cheesecake, but there are several alternatives you can use.

Natural Sweeteners

• Honey or Maple Syrup: Replace granulated sugar with an equal amount of honey or maple syrup for natural sweetness. Note that these may slightly alter the flavor.
• Agave Nectar: Another natural option; use slightly less agave as it is sweeter than sugar.
• Date Sugar or Coconut Sugar: These are less refined options that will add a lightly caramelized flavor.

Low-Calorie Sweeteners

• Stevia: Available in liquid or granular form, use sparingly as it is much sweeter than sugar.
• Erythritol or Monk Fruit Sweetener: These sugar alcohols are great low-calorie substitutes and work well in baking.

4. Substituting Eggs

Eggs add structure and creaminess, but they can be replaced for those with allergies, dietary restrictions, or vegan preferences.

Egg Substitutes

Flaxseed or Chia Seed “Egg”: Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water per egg. Let it sit until it forms a gel-like consistency.

• Applesauce: Use 1/4 cup unsweetened applesauce for every egg.
• Silken Tofu: Blend 1/4 cup of silken tofu to replace one egg. This works particularly well in cheesecakes.
• Yogurt or Sour Cream: 1/4 cup of plain yogurt or sour cream can substitute for one egg. This option retains the creaminess of the cheesecake.

5. Substituting Sour Cream

Sour cream helps achieve the tangy richness of cheesecake, but there are plenty of substitutes if you don’t have it on hand.

Dairy Substitutes

• Greek Yogurt: A one-to-one substitute that adds tang and creaminess.
• Creme Fraiche: Slightly thicker and richer than sour cream, this is a great substitute.
• Plain Yogurt: Regular (non-Greek) yogurt works in a pinch but may be a bit looser in texture.

Non-Dairy Substitutes

• Coconut Cream: Use the thick part of canned coconut milk for a non-dairy alternative with a hint of tropical flavor.
• Cashew Cream: Blend cashews with a bit of water and lemon juice to mimic the tanginess and creaminess.

6. Substituting Vanilla Extract

If you don’t have vanilla extract or want to experiment with different flavors, here’s what you can use:

• Almond Extract: For a nutty twist, use half the amount of almond extract as a substitute.
• Maple Syrup: Adds a warm, sweet flavor that works well in cheesecakes.
• Citrus Zest: Lemon, orange, or lime zest gives a fresh, tangy flavor.
• Vanilla Bean Paste: If you’re feeling fancy, scrape the seeds from a vanilla pod for a more intense vanilla flavor.
• Spices or Flavorings: Try cinnamon, nutmeg, or even a splash of rum or amaretto for a bold new flavor.

7. Substituting Heavy Cream

Heavy cream is key for the rich and creamy consistency, but there are several substitutes, depending on your preference.

Dairy Substitutes

• Whole Milk and Butter: Combine 3/4 cup of whole milk with 1/4 cup of melted butter—this makes 1 cup of heavy cream.
• Evaporated Milk: Use this in a 1-to-1 ratio for a lighter option.
• Half-and-Half: Slightly less rich than heavy cream, but still works well in cheesecakes.

Non-Dairy Substitutes

• Coconut Cream: The thick, creamy portion of canned coconut milk is an excellent non-dairy alternative.
• Cashew or Almond Cream: Blend soaked cashews or almonds with water to create a rich cream substitute.

Final Thoughts

Big Nita’s Cheesecake shines when paired with bold drinks, fresh sides, and creative toppings.

More Cheesecake Recipes:

• Copycat Blue Bowl Peach Cheesecake Recipe