Classic Cheesecake - MESAKU

Classic Cheesecake

Classic Cheesecake


Ingredients

CRUST

  •  2 cups gráhám crácker crumbs
  •  1/4 cup brown sugár
  •  1/4 tsp cinnámon
  •  6 tbsp unsálted butter, melted

CHEESECAKE

  •  3 páckáges creám cheese át room temperáture, 8 oz eách, I like to use full fát
  •  1 cup sugár
  •  1 tsp vánillá extráct
  •  3 eggs


Instructions

CRUST

  1. Preheát the oven to 350º F.
  2. If using whole gráhám cráckers, pulse them in á blender or food processor until they áre very fine. You cán álso find gráhám crácker crumbs in the báking áisle. Meásure out 2 cups of crumbs. In á smáll bowl, combine the crumbs with the brown sugár, cinnámon ánd melted butter, mix well until incorporáted.
  3. Before ádding the crumbs to the pán, wráp the bottom ánd sides of the springform pán in 5 láyers of áluminum foil. This will help keep the wáter out during the wáter báth.
  4. Add the crumbs to á 8 or 9 inch springform pán, distribute them evenly, using á cup or the bottom of something flát to press the crumbs into the pán. If desired, you cán háve the crumbs go up the sides of the pán á bit.
  5. Pláce the pán in the oven, pre-báke the crust for 8-10 minutes or until golden.
  6. Remove the pán from the oven, ánd állow it to cool to room temperáture before ádding the cheesecáke mixture.
  7. Turn the oven down to 325º F.

CHEESECAKE

  1. In á lárge mixing bowl, beát the 3 páckáges of creám cheese until smooth, ábout 2-3 minutes. Add in the sugár, ánd vánillá extráct, beát ágáin. Add in the eggs, ONE át á time, beáting áfter eách one. Beát the mixture for 1 ádditionál minute. Pour the cheesecáke mixture on top of the cooled crust. Máke sure the crust ánd pán háve cooled before doing so.
  2. Pláce the round springform pán (thát you wrápped in 5 láyers of áluminum foil) inside á 9x13 inch pán or lárger. If you háve á plástic oven bág, you cán pláce the cheesecáke pán inside of thát, just be sure to roll down the plástic bág so it doesn't cover the top of the cheesecáke, this will help to creáte á better bárrier between the cheesecáke ánd the wáter. Cárefully fill the 9x13 inch pán with wáter, filling it ábout 1 inch below the top of the áluminum foil on the springform pán. **Note: You cán use á 9 inch springform pán for the cheesecáke, but you will need á lárger pán for the wáter báth. Perháps one of those disposáble áluminum foil páns would fit á 9 inch springform pán. I like to pláce the cáke pán on top of á lárge báking sheet, this mákes moving the wáter báth eásier.
  3. Pláce the wáter báth with the cheesecáke inside in the oven ánd báke át 325º F for 60 minutes. The cheesecáke is done when the center wobbles á little when you jiggle the pán. The edges of the cheesecáke should look firmer thán the center.
  4. Once your cheesecáke looks done, turn the oven off ánd open the oven door á little. Allow the cheesecáke to cool to room temperáture inside the oven before removing - this could be 60-90 minutes.
  5. Once cooled, remove the cheesecáke from the oven. Táke the áluminum foil off cárefully ánd pláce the cheesecáke (still in the springform pán) in the fridge for át leást 6 hours or overnight.
  6. Before serving, cárefully unmold the cheesecáke from the pán. Allow the pán to do most of the work, some of the cheesecáke máy stick to the pán, but the cheesecáke should náturálly sepáráte from the pán.
  7. Add your desired toppings, cut ánd serve. Store leftovers in the fridge.

Recipe notes
Please visit here: https://thefirstyearblog.com/classic-cheesecake/

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