Today we are talking about of my favorite things in the whole wide world…CHEESECAKE!
At my house we love a good slice of cheesecake and it’s so much better when you make it yourself. It’s not as hard as you might think. Here is how I do it.
What You Need:
I use the recipe for Philadelphia Classic Cheesecake from the Kraft Foods website.
- 1-1/2 Cups graham cracker crumbs (I make my own)
- 3 Tablespoons sugar
- 1/3 Cup butter or margarine, melted
- 4 packages of cream cheese (8oz)
- 1 Cup sugar
- 1 teaspoon vanilla
- 4 eggs
- measuring cups/spoons
- food processor or something to crush cracker with if you are making your own crumbs
- 9 inch round springform pan or pan with removable bottom
- aluminum foil
- larger pan for baking in a water bath
Heat your oven to 325°F.
If you are making your own graham cracker crumbs take out one package of crackers and pulse them in the food processor or otherwise crush them into fine crumbs.
Mix the crumbs with 3 tablespoons of sugar and the melted butter until the crumbs are moist.
Press the mixture into the bottom of the pan and set it to the side.
Beat the cream cheese, 1 cup of sugar, and the vanilla with the mixer until well blended. Then add the eggs, 1 at a time, mixing after each one just until it’s blended in.
Pour the mixture over the crust.
Cut a piece of foil that will cover the bottom of the pan and go up the sides and cover the sides and bottom as tightly as you can. This will keep water from seeping into your cheese cake.
Set the cheesecake inside the larger pan and add water about 1/3 of the way up your cheesecake.
Bake for about an hour or until edges are brown and the center is almost set.
Refrigerate your cheesecake for 4 hours. Loosen the cake from the edges of the pan and remove the ring.
Your cheesecake is ready to serve!