Tag Archives: cheesecake

Classic Cheesecake.

Yesterday, well Saturday really, I decided to make a cheesecake. However, I was working all day Saturday so I only had time yesterday to go out and buy the ingredients to make a cheesecake. There were so many recipes online for Classic New York Cheesecakes. I just wanted something super easy and basic to make so I settled on the recipe on the Philadelphia cream cheese box.

If I recall correctly from my memory, the recipe goes something like this…

Crust:
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted

Cheesecake:
3 (250 g) pkgs Philadelphia cream cheese
3/4 cup sugar
1 tsp vanilla extract
3 eggs

Preheat oven to 350 degrees F. Mix together the ingredients for the crust and pat it down onto the bottom of a 9″ springform pan. Mix together the cream cheese, sugar, and vanilla extract. Then add the eggs one at a time. Fill the springform pan with the cream cheese mixture and bake in the oven for 40-50 minutes.

The recipe didn’t mention the use of a water bath, but from my own knowledge, I know that baking a cheesecake in a water bath helps to minimize cracking. I remember reading that this is because the water ensures that the air in the oven doesn’t dry out and allows for even heat distribution. To do this, I wrapped my springform pan with foil and placed it in a large baking pan and placed it on the oven rack. Then I proceeded to pour hot water into the pan. I closed the oven door and hoped for the best.

Forty minutes later, my cheesecake was done. I cracked the door on the oven and allowed it to cool like that for about 20 minutes before taking it out, as any sudden change in temperature can also cause cracking. Once out, I cooled it on the cooling rack for maybe 2 hours before putting it in the fridge for another 1.5 hours before I cut into it and ate it. Technically, I should’ve probably refrigerated it longer… but it was getting late and I wanted to enjoy my hard days work.

Aside from the dent, I think my cheesecake came out pretty perfect. Look ma, no cracks.
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Cheesecake.

It’s the Thanksgiving long weekend. Although, I do not celebrate Thanksgiving, I was in a baking mood so I decided to test out this Peaches & Cream Greek Yogurt Cheesecake recipe I stumbled upon during a handy Google search for Greek yogurt cheesecake recipes. Since peach season is just about ending and I had some ripe peaches in my fridge, I decided to give it a try. And boy am I glad I did.

Processed with RookieAt first I was a bit nervous because I wasn’t sure how this would turn out given that the recipe solely uses Greek yogurt. Second,  I was nervous because I have never even attempted to make a cheesecake with cream cheese before. Overall, I think it turned out pretty well. Although, the top was not as smooth as I wanted it… partially because I didn’t have a blender to pulse the peaches.. my chopping skills are just not up to par and frankly, I just didn’t have the patience. From what I’ve read online, I think I also over mixed the batter because while baking air bubbles formed on the surface which resulted in little holes.

I did not bake this in a water bath as per the recipe because I didn’t have a pan big enough… (as a new baker, I am very limited in my supplies, slowly stocking up…). However, I am glad it did not crack despite not using a water bath.

I made it kind of late yesterday so I had to cool it overnight in the fridge. It was such an agony waiting until the next day to try it out. But right after breakfast this morning, I had a slice. Besides, its just yogurt, peaches, and almonds anyways, right?

I would without a doubt make this cheesecake again.

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