If you are like me and love dessert, but aren’t the best at baking, then you might also enjoy seeking out desserts that are pretty easy to make, and has some wiggle room for error. This excludes items like fancy cakes and pastries, but definitely includes cheesecakes. Cheesecakes are one of those desserts that although there may be a lot of ingredients, it is REALLY difficult to mess up, which is why I enjoy making it so much. In this recipe, we will be going over how to make a simple cheesecake with a graham cracker crust.

The History of Cheesecake:

Cheesecake, with its roots dating back to ancient Greece, has a fascinating history. It is said that it was served in the olympic games as an energy booster in the 700s BC. Obviously the cheesecake that we eat today has developed and evolved over the years, but let’s still pretend it gives us fuel like it gave the olympians.

Different Cheesecake Varieties:

  • Classic New York Cheesecake: New York cheesecake is dense and creamy, typically topped with a rich, sour cream layer. It’s often served plain or with a simple fruit compote. This is the cheesecake we will be making in this recipe.
  • Fruit-Infused Cheesecakes: Fruit-infused cheesecakes come in a plethora of flavors, from zesty lemon to sweet strawberry. The fruit not only adds a burst of color but also a delightful tang.
  • Chocolate Cheesecake: For those with a penchant for chocolate, chocolate cheesecakes offer a blissful blend of creaminess and cocoa goodness.
  • Savory Cheesecakes: Savory versions are made with ingredients like goat cheese, herbs, and even seafood.
  • Basque Cheesecake: A Basque cheesecake, also known as a “burnt cheesecake” or “San Sebastian cheesecake,” is a unique and delicious variation of the traditional cheesecake. It originated in the Basque region of Spain, particularly in the city of San Sebastian. What sets the Basque cheesecake apart is its rustic and intentionally “imperfect” appearance, which is characterized by its burnt and caramelized top.

Tips on Making a Cheesecake:

  • Making the Crust: Make sure you make the graham cracker crumbs small enough to where it is a coarse powder. Also make sure the texture is of wet sand once all of the crust ingredients are mixed together.
  • Use a springform pan with parchment paper, and make sure to oil the sides to prevent from sticking!
  • Make sure the filling ingredients are at room temperature! This means the cream cheese, sour cream, and eggs, or else the filling will be lumpy.
  • Bake until the edges are slightly set, but the middle still wiggles. You should also be able to tap the middle with your finger, and it won’t be liquid, but has a slight jiggle to it.
  • Make sure to let it set in the fridge for 5-6 hours before slicing.
@kellyscleankitchen

How to make a simple cheesecake #cheesecake #cooking #baking #dessert

♬ Chopin Nocturne No. 2 Piano Mono – moshimo sound design
  • SERVINGS:  8
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 75 Mins
  • TOTAL TIME: 95 Min

Ingredients:

  • Crust Ingredients:
    • 1 and 3/4 cup graham cracker crumbs (can be gluten free if you wish)
    • 3 tbsp granulated sugar
    • 1/2 tsp salt
    • 4 tbsp butter, melted
  • Cheesecake filling:
    • 32 oz cream cheese, room temp and soft
    • 1 cup granulated sugar
    • 3/4 cup sour cream, room temp
    • 1 tbsp vanilla extract
    • 1/2 tsp salt
    • 4 large eggs, room temperature

Preparation:

STEP 1.

Preheat the oven to 325*F.

Prep the 9 inch springform pan by oiling the sides and bottom with butter or oil, and lining with parchment paper on the bottom.

STEP 2.

Make the crust: Blend the graham crackers in a food processor to form crumbs. Mix the graham cracker ingredients in a bowl until a wet sand texture forms. Press into the bottom of the pan until it is compact. Freeze while we mix the filling.

STEP 3.

Make the filling: In a mixing bowl or standing mixer, add the cream cheese. andwtih the paddle attachment, mix until smooth and creamy, scraping the sides as needed.

Add the sugar, and mix again until creamy.

Add the sour cream and vanilla, and mix again until creamy.

Place the mixer on low, and slowly mix in one egg at a time, once the first egg has been mixed in, mix in the next, and do the same with all four eggs. Stop once smooth.

STEP 4.

Add the cheesecake filling into the springform pan and smooth out. Tap the pan a few times on the counter to get out any air bubbles.

STEP 5.

Bake in the oven for 75 minutes, or until the edges are set, but the middle still jiggles.

STEP 6.

Cool on the counter for 1 hour, then transfer to the fridge and let it set for 5-6 hours. Slice and serve!

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