How to Make Cheesecake
User Reviews
5
How to Make Cheesecake
Description
The cheesecake filling starts by beating softened cream cheese with sugar and vanilla extract until smooth and lump-free, ensuring a creamy base. Eggs are slowly incorporated one at a time to prevent excess air, which helps avoid cracking during baking. The filling is poured directly into a graham cracker pie crust that does not require pre-baking.
Baked at 350 degrees Fahrenheit on a cookie sheet for stability, the cheesecake develops a firm interior with a gentle golden tone. After cooling at room temperature, it is refrigerated to fully set, enhancing the texture and flavor. The crust stays tender and slightly crunchy, complementing the smooth filling.
This cheesecake serves well plain or decorated with various toppings like fresh fruit, sauces, or whipped cream. Slicing is easiest from the center outwards using a butter knife dipped in warm water for clean edges.
Key tips include using room temperature ingredients to minimize lumps, avoiding overmixing eggs, and baking on a cookie sheet to prevent crust overbaking and increase stability.
Ingredients
- 16 ounces cream cheese softened to room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 egg room temperature
- graham cracker pie crust
Instructions
- Mix softened cream cheese, sugar, and vanilla until creamy. Beat for at least 3 minutes or until there are no lumps of cream cheese.
- Slowly beat the eggs in - one at a time blending well between each one. Do not over mix.
- Pour into crust. Bake on a cookie sheet at 350 for 40 min.
- Cool on the countertop or wire rack.
- Once the cheesecake comes to room temperature, cover with plastic wrap and refrigerate at least 3 hours before decorating or serving.
- You can top it with anything you want.
Notes
- Use cream cheese and eggs at room temperature to achieve a smooth filling.
- Add eggs one at a time and mix gently to avoid incorporating too much air, preventing cracks on the cheesecake surface.
- Bake the cheesecake on a cookie sheet to protect the crust and improve stability when moving the pan.
- Do not pre-bake the graham cracker crust for this recipe to avoid browning the crust excessively.
- For clean slices, cut starting from the center outwards using a butter knife dipped in warm water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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