Recipes

Easy Cheesecake Recipe

Never mind the soured cream, cottage cheese, cheese, water bath, and worrying a few sunken centers. The filling for this delicious cheesecake has just four simple ingredients, and therefore the cake bakes during a mere half-hour. Now THAT’S easy! Checkout easy cheesecake recipe.

Easy Cheesecake Recipe Ingredients

Crust

  • 1 1/2 cups (128g) graham cracker crumbs (9 to 10 whole graham crackers, crushed)
  • 1/4 cup (28g) confectioners’ sugar
  • 1/3 cup (5 tablespoons + 1 teaspoon, 74g) melted butter
  • 1/8 teaspoon salt

Filling

  • 2 cups (454g, 2 large packages) cream cheese, at room temperature
  • 2 large eggs, at room temperature
  • 2/3 cup (152g) granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Select a pie pan whose inside top dimension is a minimum of 9″, and whose height is a minimum of 1 1/4″. Preheat the oven to 350°F.
  2. Make the crust by mixing together all of the crust ingredients, mixing until thoroughly combined.
  3. Press the crumbs into rock bottom and up the edges of the pie pan, making a thicker layer on rock bottom than on the edges.
  4. Make the filling by mixing together the room-temperature cheese and sugar until smooth. Mix within the eggs and vanilla, again mixing until smooth. To avoid beating an excessive amount of air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
    Set the pie pan onto a baking sheet, if desired; this makes it easier to move in and out of the oven, and also protects rock bottom of the crust from any potential scorching. Pour the filling into the crust.
  5. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center.
  6. Remove the cheesecake from the oven, and set it on a rack to chill. Once the cake is cool, refrigerate it, covered, until you’re able to serve it.
  7. Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers within the refrigerator for several days; freeze for extended storage.

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