Tuesday, April 3, 2012

Theee Cheesecake

When it comes to Cheesecake, I am a purist. I do like other flavors of Cheesecake- I mean come on, it's Cheesecake! In fact, I am in the middle of a self-proclaimed mission: trying one of every kind of Cheesecake at The Cheesecake Factory. :) But you can't beat the simple pleasure of of this melt-in-your-mouth Cheesecake.
I call it "Theee Cheesecake" because I am hoping to eventually post many different Cheesecake recipes, but they will probably all start with this basic plain recipe, and maybe build from there. Enjoy!

Graham Cracker Crumb Crust
  • 1 package (about 8-10) graham crackers, crushed
  • 1/3 cup Sugar
  • 1/3 cup melted Butter

Combine all ingredients in a springform pan. Press onto bottom and sides into a crust.

Cheesecake Filling

  • 4 bricks Cream Cheese, softened
  • 1 1/4 cups plus 2 tbsp. Sugar
  • 2 tbsp. Flour
  • 4 large Eggs, at room temperature
  • 2 tsp. Vanilla
  • 1 tbsp. Lemon Juice
  • 2 tbsp. Whipping Cream

Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice and vanilla. Last, add the whipping cream and mix all together until smooth.

Pour the batter into the graham cracker crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 1 hour.

When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.

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1 comment:

Katie said...

You have a cream cheese section! Oh my goodness, this is dangerous--cream cheese makes everything better. Oh yes, I will be frequenting this often...