Crust
1 1/2 cups crushed graham cracker crumbs ( Use a food processor if you have one)
1/4 cup powdered sugar
1/3 cup melted butter
1/8 teaspoon salt
Mix all ingredients into melted butter ....I would mix all dry ingredients together first then mix in the butter.
Spread the mix into a foil pie pan.
Filling
2 (8 ounce) packages cream cheese
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
With cream cheese at room temperature mix eggs, sugar vanilla and cream cheese until .....creamy. Get all the lumps out of the cream cheese. Do not let the cream cheese get past room temp, if it is too runny the cheesecake will never set....you want it soft not liquid! When you are done mixing it should look almost look like thick pudding or frosting. Empty bowl into pie crust. bake at around 350 degrees for approximately 30 minutes. The cake will NOT set! It will look like smooth pudding (See picture)
You will know when it is done by temperature. Put an instant read thermometer into the filling about 1 inch from the edge of the crust....it should read between 160-170 degrees. Remove from grill and let it sit out and cool at room temperature until completely cooled. The center of the cake will finish cooking during this time so just let it sit. After it has cooled to room temp you can put toppings on it if you wish....a can of pie filling is the easiest or you can leave it without if you like cheesecake without toppings. Place it covered in the refrigerator for about 6 to 8 hours and then serve.
Topic: Cheesecake (Read 2111 times)
