The Making of the Cheesecake

Sometimes making a cheesecake can be tricky.  I think what's tricky about it is the quality of the ingredients that you use.  I made one a few weeks ago and had to throw the whole cheesecake in the trash, because I didn't use a good quality cream cheese.  For this recipe you will need a 9" springform pan.  Here is my redo on my cheesecake (recipe below).  Follow all the instructions and yours will be light, creamy and full of flavor.  Cheesecakes always taste better on the second day when everything settles and the flavors all marry.  So....

Get out your ingredients

Crush the graham crackers. Low fat, gotta save some calories somewhere and does not affect the taste at all

Crushed grahams, melted butter and sugar for the crust

Press those crumbs in a 9" springform pan

Beating the cream cheese

All mixed up and someplace to go....

Right into the pan!

All baked...

And served up with some fresh strawberries

EASY CHEESECAKE

The Crust

1 1/2 packages of Honey Maid Low Fat Plain Graham Crackers

3 Tbsp sugar

1 stick butter, melted

Put graham crackers into a resealable bag and crush with a rolling pin until you have fine crumbs.  Pour into a medium size bowl.  Add the sugar and the melted butter and mix until all is combined.  Press into the bottom and up the sides of a 9" springform pan. Set aside.

The Cheesecake

4 - 8 oz. packages of regular Philadelphia Cream Cheese, at room temperature

3/4 cup of sugar

1 tsp vanilla or 1/4 tsp of vanilla bean paste

1 Tbsp lemon juice

4 eggs

Directions

Heat oven to 325 degrees.  Beat the cream cheese, sugar, vanilla and lemon juice until smooth and combined. Mixing on low speed, add eggs, beat after each one.  Pour over the crust.  Put springform pan on a cookie sheet that will accommodate its size.  Bake for 1 hour (depending on your oven) until the center is set.  Shut oven off and open the door.  Let the cheesecake rest  for 10 minutes inside the oven.  Remove from oven, place on a cooling rack.  When cheesecake is cool run a flat knife between rim and cheesecake to loosen, then open the spring on the rim to remove cheesecake from pan. After cheesecake is cooled, cover and place in the refrigerator.  Any leftovers should also be kept in the refrigerator.