Who knew plain cheesecake could be so good?? The strawberries were a nice touch for the photo, but this cheesecake is plain and simple. This is the first cheesecake I have tried, so I thought I would avoid over complicating it. I watched a video (on the blog I got the recipe from) about how to make a plain cheesecake so I could get the technique right and then I was off to the races! One of the keys to cheesecake heaven is making sure not to over-mix the cream cheese based batter, to avoid air pockets. That is why it is important that your cream cheese is soft when you begin!
The idea and inspiration to make this cheesecake came from a springform pan I bought at a yard sale. A family was getting rid of a bunch of stuff, and kindly offered to sell their kitchen supplies as well. I jumped on the opportunity to buy the cheesecake pan because I had never made one before! It gave me a wonderful excuse to set aside some of my afternoon to make this dessert. I definitely want to make cheesecake again, and I found a Pumpkin Cheesecake recipe that sounds really good, so I might up my game from just plain cheesecake in the near future!
Ingredients ~ Graham Cracker Crust 1 1/2 cups graham cracker crumbs (170g)
2 Tablespoons sugar
1 Tablespoon brown sugar (can substitute white)
7 Tablespoons butter melted
Cheesecake
32 oz cream cheese² softened to room temperature (910g)
1 cup sugar 200g
⅔ cups sour cream 160g
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs room temperature, lightly beaten
Recommended Equipment 9" Springform pan
Instructions~ 1 . Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside. Cheesecake
4. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
5. Add sugar and stir again until creamy.
6. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
7. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
8. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
9. Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
10. Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
11. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Enjoy!
**Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.
**Store above oven so cheesecake gradually cools, then transfer to refrigerator.
Recipe From: Sugar Spun Run
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