Cheesecake likely has its origins with the ancient Greeks. Archeologists have found indications that cheese molds existed around 2000 years before the time of Christ on the Greek island of Samos. Even during the first Olympic games, athletes were given cheesecakes to eat. Their trainers figured that the cheesecakes would be a great source of energy so that they could compete more effectively.
Basic Cheesecake Recipe
- 9-Inch Springform Baking Pan
- Microwave Safe Bowl
- Measuring Cup
- Medium-Sized Bowl
- Rubber Spatula
- Electric Mixer
- 2 cups Graham Crackers crushed into crumbs
- 1/4 cup Brown Sugar
- 1/2 cup Butter
- 16 ounces Softened Cream Cheese 2 packages
- 1 cup Sugar
- 3 pcs Eggs
- 1/4 teaspoon Salt
- 1 tbsp Vanilla
- 2 cups Sour Cream
- Preheat the oven to 350 degrees.
- Place the graham cracker crumbs in the bottom of a nine or ten-inch springform pan. Stir them together with the brown sugar.
- Place the butter in a microwave-safe bowl and microwave it in 15 to 20-second bursts to melt it. Check it after each burst and stir it to help it melt evenly. It should take about 30 to 40 seconds to melt the butter.
- Drizzle the butter into the graham cracker crumb and sugar mixture, stirring to coat them in butter.
- Using the back of a measuring cup, press the crumbs into the pan. You can press them a little up the sides if you wish. Set the crust aside as you create the cheesecake filling.
- In a medium-sized mixing bowl using an electric mixer on low speed, beat the cream cheese until it is light and creamy.
- Turn the speed of the mixer to medium speed and add the sugar. Beat the sugar for about two minutes or until it is mostly dissolved in the cream cheese.
- Add the eggs, one at a time, beating after each addition. Add the vanilla and salt, beating well. Next, add the sour cream and mix it thoroughly.
- Use a rubber spatula to scrape the cheesecake batter into the prepared crust.
- Place the cheesecake in the center of the preheated oven. To help keep your cheesecake from forming cracks in the surface, set a cake pan that contains about 2 cups of water in the oven with the cheesecake. Humidity will help with cracking.
- Bake the cheesecake for 50 to 60 minutes, avoiding opening the oven door. Another cause of cracking is quick changes in oven temperature, so keep the temperature steady by checking your cheesecake through the glass window in your oven door.
- When the cheesecake is done, it should still be a bit wobbly in the middle, but the outer rim of it should be set. Turn off the oven and crack the oven door to slowly reduce the heat.
- After an hour of letting the cake cool in the oven, remove the cheesecake and allow it to cool another hour on the countertop.
- Cover the cheesecake with aluminum foil and refrigerate it for at least two hours before serving. Run a knife around the sides of the springform pan before you try to remove the sides. Store leftovers in the fridge for up to five days.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.