So I guess I haven’t baked anything in the longest time nor have I really eaten out. I’ve been working 40-50 hours a week and I’ve recently been offered a new position at work. So yeah, I’ve basically been M.I.A. from life altogether. But what better way to get back into baking than with a cheesecake.
After searching around for a recipe, I settled on this one from The Little Kitchen. Instead of a chocolate graham cracker crust, I stuck with the traditional graham cracker crust instead. I had my qualms about my cheesecake batter, as I don’t think I left my cream cheese out long enough and I forgot to set my eggs out to room temperature. My batter wasn’t as smooth as I wanted it to be… but lo and behold everything still turned out A-okay!
I was attempting to make swirls.. however there was just too much raspberry filling that I kind of had to smear everything together to use it all up. Next time, I will pour half the cheesecake filling, some raspberry, then more cheesecake and top it off with the remainder of the raspberry in order to get a better swirl. But aside from that, I think it turned out pretty delicious.
After a long day at work, who wouldn’t look forward to coming home and eating this bad boy.
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…
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 (250 g) pkgs Philadelphia cream cheese
3/4 cup sugar
1 tsp vanilla extract
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.