The only way cheese is dessert is when it’s followed by the word cake.Michele Gorman, Single in the City.
Always a good choice. Besides a classic chocolate cake or lemon pie, a cheesecake will make more than one person happy. The good thing about it is that you can start with the classic version and twist it as you wish: chocolate, berries, mango, key lime, dulce de leche, Nutella, Oreos, the options are endless.
Makes: 9″ Cake
Prep Time: 20 Mins
Cook Time: 75 Mins
- 150 g Graham crackers
- 70 g Butter
- 5 8-ounce Philadelphia-brand cream cheese, room temperature
- 300 g Sugar
- 4 Eggs
- 1 Egg yolk
- 1 tbsp Lemon juice
- 10 g All-purpose flour
- 10 g Vanilla extract
- Pinch of salt
- CRUST:Grind graham crackers to coarse crumbs in processor. Add butter. Process until blended and crumb mixture begins to stick together. Press crumb mixture onto bottom (not sides) of 9-inch cake ring.
- Preheat oven to 180C/ 350F
- FILLING: Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in eggs and egg yolk 1 at a time just until blended, occasionally scraping down sides of bowl. Beat in lemon juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrape filling over crust in pan.
- Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan; place in oven. Bake cheesecake in water bath until center is softly set, about 1 hour 15 minutes. Remove from oven. Let stand in water bath 5 minutes.
**TIP: On my lazy days I bake the cake without the water bath. It comes out just perfect. The only two things you should be careful of is that it might take a bit longer to cook and, when is all cooked, turn off the oven, leave the door ajar and let it cool down to room temperature inside the oven. If you want to add flavors such as fruit or chocolate: add 100 gr of the ingredient chosen.