World-Famous Cheesecake Recipe
This simple cheesecake recipe is easy and delicious. Add berries or sauces for a finishing touch!
Pre-heat oven to 350˚
Ingredients for crust:
Graham cracker crumbs
Use a 10” spring-form pan (a pan with a spring on the side to tighten). Spring-form pans can be purchased at most supermarkets. Bake the cheesecake in a water bath in the oven. Place the cheesecake on a baking sheet pan with a ½-inch of cold water on the baking sheet pan before baking.
Keep all ingredients at room temperature — especially the cream cheese. Place cream cheese in a large mixing bowl and beat or mix until smooth. Add eggs one at a time thoroughly mixing each egg into the mixture, then add the rest of the ingredients and mix until smooth.
In a separate bowl, combine graham cracker crumbs, brown sugar and melted butter. Mix just until you can form a ball with a little of the mixture. Press about ¼ of an inch of the graham cracker mixture in the bottom of a spring-form pan. Press firmly and evenly.
Slowly pour the cream cheese mixture into the spring-form pan on top of the graham cracker mixture. Gently tap the pan on the countertop several times to remove any bubbles from the cream cheese mixture. Place the spring-form pan on a baking sheet pan with a ½ inch of cold water on the baking sheet pan. Cover the spring-form pan with tin foil and bake the spring-form pan on the baking sheet pan in the oven for 1 ½ hours.
Remove the foil and place the cake back in the oven for about fifteen minutes until the top is nicely browned. Remove it from the oven and refrigerate for at least two hours before serving.