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Cheesecake

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3 min read

Information

This recipe is a basic cheesecake recipe; nothing too fancy here. Although this recipe contains instructions to make the crust from scratch, a pre-made crust seems to work fine as well.

Serving Size: 8

Source

This recipe is transcribed from Easy Cheesecake Recipe | King Arthur Baking, archived here.

Ingredients

Crust:

  • 1 1/2 cup: Graham cracker crumbs
  • 1/4 cup: Confectioners’ sugar
  • 6 tablespoon: Butter, melted
  • 1/8 teaspoon: Salt
    Pie Filling:
  • 16 ounce: Cream cheese
  • 2/3 cup: granulated sugar
  • 2: Eggs, large
  • 1 teaspoon: Vanilla extract

Ingredient Considerations:

  • About 9-10 whole graham crackers is about the amount needed for the crust.
  • Cream cheese typically comes in 8-oz packages, so two should suffice. To reduce lumps, make sure the cream cheese is softened, and/or at room temperature.
  • A pre-made 9-inch graham cracker pie crust may be used instead of creating the crust from scratch.

Instructions

  1. Preheat the oven to 350°F. Use a 9-inch pie pan (and at least 1 1/4 inch height). Leave cream cheese out at room temperature if not already softened.
  2. If you are making the crust, do the following:
    1. Stir all of the Crust ingredients together and mix until until thoroughly combined.
    2. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
  3. In a mixing bowl, combine the room-temperature cream cheese and sugar and mix until smooth, without incorporating too much air.
  4. Mix in eggs and vanilla, mix until smooth.
  5. Place the pie pan on a baking sheet, if desired, to prevent potential scorching of the pie crust bottom.
    1. (For pre-made pie crusts, this step is recommended to help with transport due to the poor structural integrity of the thin pans.)
  6. Pour the pie filling into the crust.
  7. Bake the cheesecake for 20 minutes.
  8. (Optional) Add a crust-shield (or shield the crust with aluminum foil).
  9. Bake the cheesecake for an additional 10 minutes.
    1. A digital thermometer inserted into the filling 1” from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center.
  10. Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it until ready to serve.

Instruction Considerations:

  • You may serve with fresh fruit if desired.
  • To make a fruit swirl cheesecake, spoon or pipe 1/4 cup fruit-based pie filling onto the top of the filling once it’s in the crust, before baking. Then, swirl the jam into the filling with a butter knife or toothpick as desired.

Notes

A cooking recipe from Sparrow.

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