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I made my daughters favorite for her going back to college party last night…Mmmmmm…Cheesecake!
I go by a basic recipe but have added some of my own touches…:D
3 8oz pks of Cream cheese, softened
1 Cup and 3 tablespoons Sugar
3 Eggs
1 tea vanilla
1 Tablespoon lemon juice (From fresh lemon)Crust:
2 Cups Gramcrackers crumbs
1 stick of butterToppings:
1 pint Heavy whipping cream
Melted milk chocolate
Fresh or frozen strawberries, cooked down a bit…add a little sugar for taste.Preheat the oven to 350*
Mix the crumbs and 3 tablespoons of the sugar together. Melt butter and stir into crumbs. Press firmly into a greased 9-inch springform pan. Set aside. Using a mixer, blend the cream cheese and the remaining sugar together until creamy. Wipe down the sides to make sure all is incorporated. Add the eggs one at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cream cheese. Avoid beating…it causes too much air in the batter and cake will crack.
Put prepared round cake pan into a slightly bigger pan. Pour the cheese misture into the prepared pan. Set both pans together into the oven and fill the bigger one with water, about half way up the sides of the cake pan.
Bake until firm and golden brown, about 45-50 minutes. Cool completely before you remove cheesecake from springform pan.
Whip Cream:
Beat Heavy cream in mixer and add 3-6 tablespoons of sugar, one at a time while beating, until cream is whipped.I had all toppings on the side. Everyone got to chose one or all…:D
Sounds delicious!
I love cheesecakes… I miss going to that place in Buckhead (Atlanta’s posh neighborhood) where they got some delicious cheesecakes around.
I do make cheesecakes, but I can never get them right. I’ll try this recipe whenever I have the chance to do so.
my mom said we could make it! yesssssss she just said its gunna be hard to get the crumbs to get up on the pan and stay there like that any tips?
Quote:quote:Originally posted by SoccerSwty99my mom said we could make it! yesssssss she just said its gunna be hard to get the crumbs to get up on the pan and stay there like that any tips?
SoccerSwty99, when I prepare the crust instead of using melted butter, the butter is left to sit at room temp until it becomes just slightly softened. Have to work fast in mixing though, and never use hands as it causes the butter to melt quickly, I smooosh the mixture against the sides of the bowl with a large flat wooden spoon. It does help the crust to stick to the pan’s edges a bit better I have found.
My favorite cheesecake version is a similar version as ShearHeaven had posted but I add 1 cup of canned pumpkin, 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg & 1/4 teaspoon of ginger to the recipe then top it with whipped cream. This is a great Thankgiving day hit in my home. Once Christmas time arrives they are begging for more here. They freeze soooo well… 😀
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