Simply Cheesecake
Simply Cheesecake
A simple and easy cheesecake recipe that even a beginner can bake perfectly at home.
If life were truly fair, cheesecake wouldn’t have a fat gram or a calorie. But since it does, it’s a good idea to have a simple cheesecake recipe in your arsenal.
I’m a baker that strongly believes once you get the “hang of” the simplest of recipes, you can then perfectly bake, what you may consider to be the most difficult dessert. Good baking really is about technique, understanding the chemistry of ingredients once blended together, and patience. That’s why I always say, “Anyone, even you, can bake.”
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Ingredients
For the Crust:
- 10 oz. package shortbread cookies, coarsely crushed
- 1 Tbsp. granulated sugar
- 1/4 cup unsalted butter, melted
For the Filling:
- 24 oz. cream cheese, softened at room temperature
- 8 oz. sour cream, room temperature
- 1 c. granulated sugar
- 2 Tbsp. all-purpose flour
- 2 tsp. vanilla
- 3 eggs, room temperature
Instructions
To make the crust:
In a medium bowl, stir together crushed cookies and 1 Tbsp. sugar. Stir in melted butter until combined.
Press mixture firmly on the bottom and about one and a half-inch up sides of a 9-inch springform pan. Set aside.
To make the filling:
Preheat oven to 325 degrees.
Grease one 9-inch springform pan with cooking spray or line it with parchment paper.
In a large mixing bowl, beat together cream cheese, sour cream, sugar, flour, and vanilla on medium speed until smooth.
Stir in eggs. Gently bang the bowl a couple of times against the counter to release any bubbles.
Pour the cream cheese mixture into the springform pan, spreading evenly. Place the springform pan in a shallow baking pan.
Cook for 90 minutes or until firm, a 2-1/2 inch area around the outside edge appears set when gently shaken.
Remove from the oven and allow to cool on a wire rack for 15 minutes. Remove the pan ring and refrigerate for at least 12 hours.
Serve with some seasonal fruit, whipped cream, or your favorite syrup.
