Cheesecake

Cheesecakes are a layered dessert, usually consisting of at least two layers. Anyone can make a cheesecake in a variety of different ways using various other ingredients. It can have crushed digestive biscuits, a sponge cake or crushed graham crackers as the base. The central layer, which is usually the thickest, is a mixture of cheese, sugar and eggs. This layer can be flavoured with any flavouring of the person’s choice. For example, it can be flavoured with vanilla extract, lemon juice, pumpkin, chocolate, spices etc.

Now, as intimidating as it may seem, baking a cheesecake at home has a relatively straightforward procedure. Here is a recipe for making your very own cheesecake at home. This recipe is for making a basic cheesecake. However, you can tweak the recipe to suit your personal preferences. We do suggest that you try making the cheesecake according to the recipe first before tweaking it.

For the crust, you will need the following ingredients:

  • 1 and ¾ cups oGraham Cracker crumbs (This should require about 15 whole Graham crackers).

  • ¼ cup of granulated sugar.

  • 1/3 cup of melted butter.

  • ½ teaspoon of kosher salt.

For the cheesecake, you will need the following ingredients:

  • 32 ounces of cream cheese (This will require 4 packages of cream cheese, each weighing 8 ounces).

  • 3 large eggs.

  • 1 cup of granulated sugar.

  • ½ cup of sour cream.

  • 2 teaspoons of vanilla extract.

Before you start making your cheesecake, make sure that all of the ingredients are at room temperature. It is a very crucial step for baking a cheesecake.

 
 

Directions for making the crust:

  • Take a 9-inch springform pan and double wrap the bottom of the pan with foil. Seal it tightly to ensure that water does not get into the pan.

  • You also need to prepare your oven for baking the cake. So, preheat your oven to 350° F.

  • Now, to make the graham cracker crumbs, you can break the crackers into smaller pieces and blend them in a food processor. This will quickly grind up the crackers into crumbs without taking much time at all.

  • Take out a large mixing bowl and add in the 1 and ¾ cups of Graham Cracker crumbs, the ¼ cup of granulated sugar, the 1/3 cup of melted butter and the ½ teaspoon of kosher salt. Combine all of these ingredients together evenly.

  • Next up, transfer the mixture from the bowl to the pan. Press it into the bottom and up the sides of the pan. You can use a measuring cup to press the crumbs mixture to ensure it is compact.

  • After you have pressed the crumbs tightly into the pan, put the pan into the oven and bake the crumbs layer for about 8-10 minutes or until the crumbs have turned a light golden in colour.

  • When the crumbs are appropriately baked, take the pan out of the oven and set it aside.

Directions for making the cheesecake:

  • Take out your stand mixer and add the cream cheese and the sugar into its bowl. Combine these two ingredients at a medium speed until the mixture becomes smooth.

  • Add in the sour cream and the vanilla extract to the cheese and sugar. Turn down the mixer settings to a low speed and mix all of the elements together properly.

  • Now, carefully add the eggs to the above mixture one by one. Continue to use the low-speed setting for the mixer to combine the eggs with the cheese mixture. Make sure you mix the ingredients after each addition of the eggs. Do not overbeat the eggs.

  • When the filling is adequately combined, transfer it on top of the crust you have prepared. Spread the filling evenly over the crust.

  • Take out a larger pan and place the springform pan inside it. Fill the larger pan with water until it is ¾ of an inch deep. Ensure that the water level does not reach higher than the foil wrapped around the springform pan.

  • Put the cake into the oven and bake for around 70 minutes or until the centre of the cake is almost set.

  • When the cake is baked, take it out and run a sharp knife around the rim of the pan. This will loosen the cake.

  • Let the cheesecake cool for an hour at room temperature.

  • After the hour is up, cover the cheesecake and refrigerate for at least 6 hours. You can also refrigerate it overnight if you wish to.

  • This is an optional step. You can top off the cheesecake with some fruits like strawberries, chopped-up nuts, or some whipped cream.

  • Slice the cake after releasing the sides of the springform pan.

The cheesecake is ready to be served! This recipe yields about 12 servings. You can store the cake in an airtight container and refrigerate it for up to 5 days.

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