Easy cheesecake recipe by Artful Chefs

Our easy cheesecake is a classic dessert you can make again and again.  Change it up by adding different flavors.  Make a raspberry sauce, add semi sweet chocolate pieces or an almonds in the crust. 

 

Here is my basic recipe:

Easy Cheesecake Recipe

Ingredients:

     Crust :

2 Cups graham cracker crumbs

½ teaspoon of ground cinnamon

½ cups unsalted butter-melted

      Filling:

2 pounds( four 8 oz cream cheese packages) at room temp.

1 ¾ cups sugar

3 tablespoons unbleached all-purpose flour

Zest of 1 lemon

¼ teaspoon salt

1 teaspoon vanilla extract

5 large eggs

½ cup sour cream

Directions:

For the Crust:

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of a 10 x 3 inch spring form pan with non-stick cooking spray.

Place 2 rows of heavy duty foil on the bottom and sides to prevent water from leaking into the pan.

Locate a baking pan with 2″ sides that the cake can sit in with 1″ of water around the cheesecake.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base. Make sure the crust is thin.

Refrigerate for 5 minutes.

For the filling:

Place the cream cheese in a large mixing bowl with a paddle.
Add the sugar and flour, and mix at low speed until there are no lumps.
Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.
Add the lemon zest, salt, and vanilla, and mix to combine.
If you wish, instead of the lemon zest, add 1 tablespoon of your favorite liqueur. Or you may add a swirl of melted chocolate or thickened fruit puree like raspberries.
Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions.
Stir in the sour cream. Do not over mix.
Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look under baked.
Measure the temperature of the cake an inch from the edge: when it reaches 175 degrees, carefully remove from the oven.
Let cool in the water bath for 30 minutes. This will prevent cracking.
Refrigerate for at least 4 hours, preferably overnight.
Cut with a hot knife into slices to serve. Add toppings like chocolate or fruit if desired.

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