Cheesecake is more like pie than cake with its graham cracker crust.
But it's cream cheese that makes this sweet egg and cheese custard
so decadent.
Add flavorings like chocolate, lemon, almond, or strawberry,
and decadence becomes sublime.
We'll show you how to make classic cheesecake in 5 easy steps.
But first, prepare your tools and ingredients.
You'll need a mixer and mixing bowl,
aluminum foil,
a spring form pan,
a large roasting pan,
and a large bowl.
For the crust and filling, measure out according to your recipe.
Graham crackers, butter,
sugar,
cream cheese, eggs,
flour, and milk.
Okay, let's make a cheesecake!
Step One: Make the crust.
Preheat the oven to 350 degrees.
Crush graham crackers into crumbs.
Add melted butter to the graham cracker crumbs, and mix in sugar.
The spring form pan is specially designed to unbuckle on the sides,
allowing the cheesecake to be easily removed after baking.
Grease the spring form pan to make it even easier.
Press the crust mixture into the bottom, and sides of the spring form pan.
Bake for about 15 minutes, or until the graham crackers are golden brown.
Step Two: Make the Filling.
Beat the cream cheese until it's smooth.
Add the sugar, and beat until fluffy.
Add eggs, and other liquid ingredients called for in your
recipes like milk, cream or sour cream.
Mix well, but don't over whip.
Pour the mixture into the cooled crust.
Step Three: Prepare to bake.
We'll use the water bath method to bake the cheesecake evenly,
avoiding any shrinking, or cracking.
Set some water to boil
while you wrap the bottom of the spring form pan in foil
to seal against leaks.
Set it in the roasting pan.
Pull the center racking in the over out, and place the roasting pan there.
Pour the hot water into the roasting pan until it reaches halfway up the side of
the spring form pan.
Step Four: Bake the cheesecake.
Refer to your recipe for baking time, and don't over bake the cheesecake,
this will cause it to crack.
When it's done, the center of the cheesecake should look slightly moist.
Gently wiggle all the spring form pan,
the center of the cake should be loose and jiggly.
When it's done,
take it out of the oven, and place it on the stove top.
Remove the spring form pan to a cooling rack.
Cover the cheesecake with a large bowl to help it cool slowly.
The cheesecake will continue to bake after its removed from the oven.
Refrigerate at least 8 hours, or overnight.
Step Five: Serve your cheesecake.
Take your cheesecake out of the fridge, and allow it to come to room temperature
for about 30 minutes before serving.
Unbuckle, and remove the spring form ring.
Dip a knife in warm water, and wipe it dry.
The warm blade will slice neatly into the pie.
Serve with fresh fruits, such as strawberries or raspberries.
Or, pour on a fruit or chocolate sauce.
Once you've mastered this dessert,
you can make it for any occasion with ease.
