Cheesecake!
Jan. 7th, 2019 04:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nightdog_barksSo yesterday we finally got ourselves together enough to make cheesecake! (Disclaimer: we cheated like big old cheating cheaters by using a store-bought crust.) But what matters is, we have cheesecake. This is the way we made it, with the "real recipe" under the cut ...
Easy Cheesecake!
1 deep-dish (9-inch) Keebler graham cracker pie crust
2 cups (two 8-oz. packages) cream cheese, room temperature
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Mix together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
Set the pie pan onto a foil-covered baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A thin knife or toothpick inserted into the middle of the cake should come out clean.
Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.
(Link to the real recipe from King Arthur Flour this is based on.)
Easy Cheesecake!
1 deep-dish (9-inch) Keebler graham cracker pie crust
2 cups (two 8-oz. packages) cream cheese, room temperature
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Mix together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
Set the pie pan onto a foil-covered baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A thin knife or toothpick inserted into the middle of the cake should come out clean.
Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.
(Link to the real recipe from King Arthur Flour this is based on.)