How to Prepare Perfect Plain Cheesecake

Plain Cheesecake. A Personal Serving Of Rich & Creamy Philadelphia Cheesecake With Crumble. The Last Bite Is Not Meant To Be Shared. For the topping: Stir together the sour cream, confectioners' sugar and.

In fact this is the recipe I developed when I was catering and it's the only one I ever use. To bake the cheesecake: Place the cheesecake in the oven. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. You can have Plain Cheesecake using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Plain Cheesecake

1. It's of Crust:.
2. You need 1.5-2 cups of Graham Cracker Crumb.
3. It's 1/4 th tsp of ground cinnamon.
4. You need 1/3 cup of unsalted butter melted at room temperature.
5. It's of Filling :.
6. Prepare 4 of (8 oz)packages original cream cheese softened but not whipped.
7. You need 1 1/4 tsp of sugar.
8. It's 1/2 cup of sour cream.
9. You need 1 tbsp of lemon juice.
10. You need 2 tsp of vanilla extract.
11. It's 4 of large eggs.

In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Carefully run a knife around edge of pan to loosen.

Plain Cheesecake instructions

1. Preheat oven to 350°F. Place a large pan filled with 1/2 inch water in oven.Mix Graham Cracker (alternative Digestive biscuits) crumbs and cinnamon.Add butter.Press crust onto bottom and 2/3rd of the way up a well greased 9 inch Springform pan(alternative glass baking dish) lined with parchment..
2. Wrap a large piece of foil around bottom of pan.Freeze until filling is prepared..
3. Filling: Use a hand blender or better still an electric mixer to mix cream cheese,sugar,sour cream and vanilla.Blend until smooth and creamy.Scrape down sides of bowl.Whisk eggs in a bowl.Add to cream cheese mixture..
4. Blend just until eggs are incorporated.Overbeating may ruin the cheesecake and cracks may form while baking. Remove crust from freezer and pour in filling.Carefully place cheesecake into preheated water bath..
5. Bake for 12 minutes.Turn oven to 325°F and bake until top of cheesecake turns golden,50 to 60 minutes.Remove cake to a wire rack to cool..
6. ☆Important to remember to use everything at room temperature to prevent lumps and ensure a smooth creamy cheesecake. Also while baking, put a separate pan of water in the oven.This is the secret to getting moist and soft cheesecake.If you don't do this (it is also called water bath) then your cheesecake may come out dry.Chill overnight.With a sharp knife free the edges.Cut wedges out of cheesecake and serve chilled garnished with strawberries or raspberries..

Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so. Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, then immediately move on to the next step of. Increase the mixer speed to medium and beat in the remaining sugar, then the. To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl.