Cheesecake. Yes, your heard correct, cheese cake is a dessert that is actually quite easy to make. it was one of the first desserts I learned how to make and when we had a blind taste test amongst my friends, they ended up favoring my cheesecake over a professional chef’s cheesecake. This is all you need to know in terms of how easy it is to make a tasty cheesecake. The recipe I used is down below (except I don’t usually put a crumb topping on top like my daughter wanted).
Ingredients:
- 2 Cups Graham Crackers, crushed $2.66
- 1/2 Cup Butter, melted $1.00
- 1/2 tsp Cinnamon $0.03
- 16 oz Cream Cheese, softened $4.98
- 2 Eggs $0.46
- 1 Cup Sugar $0.27
- 1 Pint (16 oz) Sour Cream $2.50
- Zest from 1 Lemon $0.33
- Dash of Vanilla $1.08
Total: $6.58
Full Video Tutorial
- Preheat the oven to 325° F
For The Crust
- In a mixing bowl, combine crushed graham crackers and cinnamon. Add melted butter and combine with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- 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 and 1-inch up the sides. Refrigerate for 5 minutes.
For The Filling (Cheese Cake)
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Baking
- Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan 10 minutes. Using a flat knife, separate the edge of the crust from the springform pan. this will help prevent cracks from forming in the cheesecake. Let it cool for another 20 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Unmold and transfer to a cake plate.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Kitchen Items used in this recipe
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| KitchenAid Stand Mixer | Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
