Classic Cheesecake

This cheesecake was made on request for a very special birthday.  Until this past week, it had probably been over a year since I baked a cheesecake, so I was slightly nervous that there would be issues.  Luckily, everything went smoothly.  The cheesecake turned out great - it was rich without being too heavy, and had a nice creamy consistency.  The recipe is simple and can be dressed up in a variety of ways.  I simply cut up a pint of strawberries, sprinkled them with sugar, let the berries sit overnight, and served the sweetened strawberries on the side.

I don't know why the top of the cheesecake is kind of spotted.  I suspect it had something to do with my not-so-stellar apartment oven.  Thankfully, the texture of the cheesecake was unaffected.

I will definitely not wait another six months before making cheesecake again!

CLASSIC CHEESECAKE
From Hannah's Kitchen

INGREDIENTS - CRUST
2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted

INGREDIENTS - FILLING
4 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
1 tablespoons fresh lemon juice
5 eggs

DIRECTIONS
1. Preheat oven to 475 degrees F.

2. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.

3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into and up the sides of a 9-inch spring form pan that has been sprayed with non-stick spray.

4. Wrap a large piece of heavy duty foil around the bottom of the pan to keep the cheesecake in the water bath.

5. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, vanilla, and lemon juice. Mix for a couple of minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

6. Pour the cream cheese filling into the crust.

7. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.

8. Remove the cheesecake from the oven to cool.

9. When cheesecake cools to room temperature, cover with foil and chill for 6-8 hours before removing the outer ring of the pan and serving.

This post is linked to Sweets for a Saturday.