Thursday, December 1, 2011

In the Kitchen with Jason: Easy Delicious Yummy Cheesecake (and it tastes good too!)



So I don't know if you can tell from the title, but I like me some cheesecake. This recipe is a basic cheesecake that anyone can make (just make sure that you have a spring-form pan and extra-wide aluminum foil, as they are integral to the making of this delicious dessert). We made this as part of our Thanksgiving feast.

Ingredients
  • 9 graham cracker boards (4 crackers to a board)
  • 1 Tbsp sugar
  • 5 Tbsp butter (melted)
  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/4 cup sugar
  • 3 eggs
  • 3 Tbsp flour
  • 1 Tbsp vanilla
 Directions
  • Preheat oven to 325 degrees
  • Put graham crackers in a large resealable plastic bag.
  • Crush them with a rolling pin or other similar object (in a pinch, a full can of soda can work, just don't open it immediately afterward).
  • Stir the graham cracker crumbs with 1 Tbsp sugar in a small mixing bowl.
  • Stir in melted butter until the crumb mixture is evenly coated.
  • Transfer crumb mixture into a 9-inch spring-form pan and press evenly onto the bottom.
  • Place a large piece of foil on your counter top and place the spring-form pan in the center of it.
  • Fold up edges of foil up and around the edges of the pan.
  • Set aside.
  • In a large bowl, beat cream cheese until smooth (if in doubt, beat it a little more).
  • Add 1 1/4 cup sugar to the cream cheese.
  • Beat on a low speed until well blended, again, extra beating is not a bad thing.
  • Add one egg and beat until egg is completely integrated.
  • Repeat previous step until all eggs are added.
  • Beat in flour and vanilla.
  • If you don't think you have beat the mixture enough, beat it a little longer (this makes it oh so light and yummy).
  • Pour cream cheese mixture into the spring-form pan (it may seem a little thick for those of you who have made other cheese cakes, but this is okay).
  • Place foil wrapped spring-form pan into a roasting dish and fill the dish with water until the water is halfway up the side of your spring-form pan (or until the pan begins to float).
  • Bake at 325 for 60 minutes.
  • Turn the oven off, prop the oven door open, and let cool for 30 minutes.
  • Remove cheesecake from roasting pan and let cool completely.
  • Once cool, cover with plastic wrap and refrigerate overnight.
  • Serve with your favorite type of fruity pie filling.
Please enjoy, and if you don't, please send it to me!

-Chef Jason

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