| | Cheese Cake - scratch madePage 1 of 1 | Crust:
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
1 tablespoon of sugar
Filling:
16 ounces cream cheese at room temperature
2/3 cup sugar
1 cup sour cream
5 large eggs at room temperature
1 tablespoon Vanilla extract
½ cup heavy cream
Position rack in the middle of the oven and preheat to 350 degrees F
Crust preparation:
In a small bowl mix the graham cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch spring form pan. Bake the crust until golden brown about 10 to 12 minutes. Cool the pan in a rack.
Filling preparation:
Lower the oven temperature to 325 degrees F. In a bowl of a standing mixer fitted with a paddle, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. Occasionally scrape down the sides of the bowl and mix again. Beat in the sour cream. Add the eggs one at a time beating well between each egg. Stir in the Vanilla and cream. Pour the batter into the prepared pan.
Bake until the top of the cheesecake is lightly browned but the center still jiggles slightly about 45 minutes. Cool the cake on a rack. Cover with plastic wrap and refrigerate over night before serving.
To prevent the cheesecake from cracking when baked, bake it in water bath. It will take roughly twice as long to bake but there will be no cracks on the surface. | |
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| Cheese Cake - scratch made
Posted: 6/30/2012 2:07:44 PM | coincidence...i made a cheesecake today with graham cracker crust...mine was a no-bake kind tho...with blueberries...my crust is almost identical except i add a bit of flour and a dash of cinnamon to it...baked at 325 for 10-12 minutes...
the filling is stone simple...a brick of cream cheese, whipped until creamy with a tbsp lemon juice...1/2 c or so of sugar and a tsp of vanilla...
once that is creamy...fold in one large tub of cool-whip...(ducks to avoid stones thrown from the "foodies")...
once it is a uniform texture...add blueberries...use either wild...fresh...or frozen...the amount can vary...i used lots...once it is all mixed...press into cooled crust...smooth it off nice and garnish the top with more berries...
note...to avoid crust getting hard as a rock while its baking...dont press it too firmly into the pan...and the only reason i use cool-whip instead of whipping cream is because real whipped cream will separate | |
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| Cheese Cake - scratch made
Posted: 7/3/2012 2:07:41 PM | LOLOL IS, I am a foodie, and I won't throw stones. Although it is true, I prefer to call your dish Cheese Pie and not Cheesecake, because I think it is most appropriate.
I learned a long time ago that many people prefer your cheese pie to a true baked cheesecake. One of them was my very own daughter. When I explained to her why she was eating cheese pie as opposed to cheesecake, she agreed, but in typical teenage fashion, she began calling it Crap. Mom, can we go to _____ _____ restaurant so I can get some Crap? Unless you want to make it for me... Kids never let you down... uh huh :-)
SS | |
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| Cheese Cake - scratch made
Posted: 7/3/2012 2:44:57 PM | | the no bake cheese cake is a tad lighter than baked...too much baked cheese cake and i feel like yakking cuz its too rich | |
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| Cheese Cake - scratch made
Posted: 7/3/2012 2:52:52 PM | Anything cheese is truly rich. I don't like the no-bake type, not because they are not true cheesecakes, but because they are always way too sweet for me and because I do not like the fluffy, ultra-light, whipped texture. All of those fluffy type desserts like you find at All You Can Eat restaurants make me yak.
To each his own. That is what is so great about humanity, we are different. I don't hang with people just like me, if there are people just like me LOL
SS :-) | |
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| Cheese Cake - scratch made
Posted: 7/3/2012 3:07:23 PM | I have found that if you gave someone on the east coast IS's "cheesecake" they would laugh in your face.......
but here in the midwest people would just accept it as a no bake cheesecake.
My family calls what IS makes "Berry Delight".
Me.......I like it all no matter what you call it, and I can eat twice as much as the no bake version as I can the baked version because it's so rich! | |
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| Cheese Cake - scratch made
Posted: 7/3/2012 3:39:02 PM |
Me.......I like it all no matter what you call it, and I can eat twice as much as the no bake version as I can the baked version because it's so rich!
one would never tell by looking | |
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| Cheese Cake - scratch made
Posted: 7/3/2012 6:24:52 PM | My no-bake cheesecake doesn't use cool-whip; it uses whipped cream and gelatin. I don't think it's any sweeter than a baked- especially as I use the same amount of sugar in either. It's fluffy and whipped, but not ultra-light.
And I certainly consider it a real cheesecake, as the ingredients are pretty close to what a baked cheesecake has. The only think I add is the gelatin.
Hmmm... maybe I should make a chocolate no bake one tonight... | |
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