Cheesecake is good. Homemade cheesecake is better. When it doesnt require too much work, homemade cheesecake is the best. I made this easy cheesecake recipe and am always writing it down for people so I figured I’d post it here. Its not too thick, very creamy, and mostly fool proof.
What you need:
For the crust
24 graham crackers (any kind) made into fine crumbs – or 1 1/4 cup graham cracker crumbs
1 stick (1/2 cup) of butter – melted
For the cheesecake
4 – 8 oz blocks of cream cheese – room temperature
4 large eggs
1 cup of sugar
1 tablespoon vanilla extract
9 inch pie plate
Preheat oven to 325 degrees F
To make crust – mix graham cracker crumbs and melted butter until well combined. Poor into pie plate, press into bottom. You can press it around the sides too – I never do. Just make sure its as even as possible. Set aside.
In food processor or stand mixer combine cream cheese, eggs, sugar and vanilla. Mix until well combined. This will be thick, like brownie batter thick. Thats why its delicious. Pour and smooth over cracker crumbs.
Bake 45 to 55 minutes. Check at 45 minutes. Middle wont be set but edges will look golden brown just a tad. If you have a meat thermometer you can check the temperature and 165 to 17o degrees is best. If you dont, you want the sides to be set and the middle not to be set all the way. It will poof up a bit, but once you get it out of the oven for awhile it will settle down.
Cool for a couple hours, you can then chill in the fridge for a few more hours or eat at room temperature. We can hardly wait so we usually each have at least one sligce while its room temp, then we let it cool in the fridge. Some people add berries to the top, chocolate sauce, etc, but I enjoy the simplicity of the cheesecake with the graham cracker crust.
Give it a try and let me know what you think.