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  • Cheesecake

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    Vanitha Veeriah
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    This recipe provides instructions for making a basic vanilla cheesecake in a 9-inch springform pan. The crust is made from graham cracker crumbs, sugar, and melted butter pressed into the pan. The filling is made by beating cream cheese until smooth, then adding sugar and eggs. The batter is poured into the crust and baked for 38-43 minutes until the center jiggles. After baking, the cheesecake is cooled slowly and refrigerated for at least 4 hours before serving.

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    Have a try,,:))

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    This recipe provides instructions for making a basic vanilla cheesecake in a 9-inch springform pan. The crust is made from graham cracker crumbs, sugar, and melted butter pressed into the pan. The filling is made by beating cream cheese until smooth, then adding sugar and eggs. The batter is poured into the crust and baked for 38-43 minutes until the center jiggles. After baking, the cheesecake is cooled slowly and refrigerated for at least 4 hours before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    14 views1 page

    Cheesecake

    Uploaded by

    Vanitha Veeriah
    This recipe provides instructions for making a basic vanilla cheesecake in a 9-inch springform pan. The crust is made from graham cracker crumbs, sugar, and melted butter pressed into the pan. The filling is made by beating cream cheese until smooth, then adding sugar and eggs. The batter is poured into the crust and baked for 38-43 minutes until the center jiggles. After baking, the cheesecake is cooled slowly and refrigerated for at least 4 hours before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
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    Basic Vanilla Cheesecake Source: Baking Basics and Beyond Makes one regular sized cheesecake, or about 4 of the

    small 4 inch ones like the above Ingredients: Crust: 1 1/2 cups graham cracker crumbs 1/3 cup sugar 1/4 cup butter, melted Filling: 680gm of cream cheese, softened 1 cup sugar 3 eggs, room temperature 1 teaspoon vanilla Method: Heat oven to 300 with oven rack in middle. Lightly grease sides of a 9 inch springform pan. Crust: Combine graham cracker crumbs, sugar and melted butter in a medium bowl. Press crumbs into bottom and slightly upsides of prepared pan. Filling: Beat cream cheese in bowl of a heavy duty mixer on medium speed until creamy and free of lumps. Scrape down sides of bowl. Gradually add 1 cup of sugar, scraping sides of bowl occasionally, and beat until smooth. Reduce mixer speed to low and add eggs, one at a time, scraping sides of bowl after each egg is added. Add vanilla and beat just until smooth. Pour batter into crust and smooth the top. Bake 38 to 43 minutes or until cake edge is set and center still jiggles. Remove cheesecake from oven. After removing cheesecake from oven, run a small metal spatula around the edge to help prevent cracks. Cheesecakes need to be cooled slowly. Place them on the top of the oven for about 30 minutes and then let them cool to room temperature before refrigerating. Plan to refrigerate for at least 4 hours. To serve, release sides of springform pan and place cheesecake on serving plate. Dip knife into warm water and wipe dry before cutting slices. Garnish with topping of your choice!

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