The manufacturing procedure is really easy, you just require to follow the methods that we have actually created on this web page. The complying with are the phases of exactly how to cook Perfectly Plain Cheesecake Recipe.
This is just a basic Perfectly Plain Cheesecake recipe, but it can be used as the base for many other varieties. Change the crust, add some chocolate, or just get creative! Have fun developing other ways to make it; once you have made one that comes out like this Perfectly Plain Cheesecake, the possibilities are endless!
Who does not love a good cheesecake? OK – maybe there are some out there that do not, and I have to feel a little sorry for them. I have always loved a good cheesecake, and for many years my cheesecake consisted of the cream cheese and condensed milk refrigerator version, with canned cherries on top. To think I actually thought this was a cheesecake! Admittedly, I do still love this version, and it is great when you are in a rush, but this is nothing in comparison to the “real deal.”
While attending the University of Texas, some friends and I began experimenting with making cheesecakes. They always seemed to come out runny, cracked. or just wrong. It was not until my senior year there that I actually found the secret to a wonderful cheesecake, and realized that maybe all those other attempts were good cheesecakes, but the preparation and cooking methods were all wrong. So here is my recipe, and with a little help from watching shows like Alton Brown’s Good Eats, I found the perfect way to make it and cook it so that it came out wonderful!
This wonderful Perfectly Plain Cheesecake recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia’s Southwest Recipes.
- 2 cups graham cracker crumbs
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1/2 cup butter (1 stick) melted and cooled
- 3 (8-ounce) packages of cream cheese softened to room temperature
- 3 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh-squeezed lemon juice
- 1 cup heavy cream room temperature
NOTE: It is very important that the cream cheese, eggs and cream be at room temperature. You may need to let them sit out for an hour before beginning to make this recipe.
- Preheat oven to 350 degrees F. (315 degrees F. for convection oven).
- Wrap the bottom of an 8-inch Springform Pan with two layers of heavy-duty aluminum foil. Set aside another oven-proof pan that this can sit into. You will use these as a water bath when cooking your cheesecake, so make sure the aluminum foil come up high enough to keep water out of your cheesecake. Cut a round piece of parchment to cover the bottom of the springform pan, and set it in.
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Originally posted 2018-02-22 02:12:59.