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Classic Cheesecake

4.7 | ★★★★★ A classic plain cheesecake recipe with a graham cracker crust. Impress guests every time you make this Philadelphia style cheesecake. #plaincheesecake #classiccheesecake #philadelphiacheesecake

4.7 | ★★★★★ A classic plain cheesecake recipe with a graham cracker crust. Impress guests every time you make this Philadelphia style cheesecake. #plaincheesecake #classiccheesecake #philadelphiacheesecake



Classic Cheesecake , .


4.7 ★★★★★ | A classic plain cheesecake recipe with a graham cracker crust. Impress guests every time you make this Philadelphia style cheesecake. #plaincheesecake #classiccheesecake #philadelphiacheesecake

Total Time: 120 Minutes, Servings: 8 Servings



Ingredients :
  • 2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 6 tbsp unsalted butter, melted
  • CHEESECAKE
  • 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • One oven safe turkey bag (see instruction #2 under cheesecake)



Instructions :
  • CRUST
  • Preheat the oven to 350º F.
  • If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the brown sugar, cinnamon and melted butter, mix well until incorporated.
  • Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 5 layers of aluminum foil. This will help keep the water out during the water bath.
  • Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  • Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
  • Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
  • Turn the oven down to 325º F.
  • CHEESECAKE
  • In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, and vanilla extract, beat again. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so.
  • Place the round springform pan (that you wrapped in aluminum foil) inside a turkey oven bag (yes, like one that you'd cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn't cover the cheesecake. See a picture of how I did this for my chocolate cheesecake.
  • Then place the springform pan in a 9x13 inch pan or larger. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the aluminum foil on the springform pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath. Perhaps one of those disposable aluminum foil pans would fit a 9 inch springform pan. I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
  • Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  • Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
  • Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the springform pan) in the fridge for at least 6 hours or overnight.
  • Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
  • Add your desired toppings, cut and serve. Store leftovers in the fridge.



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Skinny Taste Blog Selfe
Skinny Taste Blog Selfe Recipe Developer, author and photographer at carve your craving. Quick, easy and mostly healthy. Vegan and vegetarian eats and bakes

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