The Perfect Cheese Cake

If you share the same love for dessert as I do, then this cheesecake is a definite winner. This recipe has been in my family for years now, and has never failed us.

First thing you’ll need is a cheesecake pan. This is very important. If you do not know what they look like, here is an example, https://www.amazon.com/Springform-Cake-Pans/b?ie=UTF8&node=289683 . You can find these at Walmart, Micheal’s or any home goods store near you. For this cheesecake, I usually use a 10 – 12 inch pan.

Crust

The crust is definitely one of the most personal parts of a cheesecake. There are many different ways to make the crust. This here is the easiest way (meaning you can make and use it instantly, unlike some that need to set over night) and I have come to enjoy it very much. If you’re not up to making a crust, you can always buy a pre made one.

1 1/4 cup of graham crackers

1/4 cup of sugar

1 tsp of cinnamon

7 tsp of soft unsalted butter

Once you have this all mixed together well, pour it into your pan and start moulding it to the bottom and sides. I recommend putting it in the oven (at 350 degrees) for about 5 minutes, just to get it firmed up before you put in the filling.

Filling

The best part. I’m not into a very cheesy cheesecake, so this recipe here has accomplished the perfect taste for me. I’ve made cheesecake haters into cheesecake lovers. If you like it cheesier, you can always add more Philadelphia cream cheese and you’ll be set.

You will need two bowls for this part.

Bowl One:

2 packs of Philadelphia cream cheese (the rectangle 250g)

1/2 cup of white sugar

1 tsp of vanilla extract

Mix this all together very well. To make it easier, cut the cream cheese into little cubes before trying to mix it, and make sure to take it out of the fridge just a little before hand so it’s not hard.

Bowl Two:

5 eggs.

You will need to separate the whites from the yolks. Beat the whites till fluffy. The best test for this is sticking a fork in and making sure it stands on its own.

One by one, mix the yolks into the cream cheese mixture. Make sure you beat each yolk completely before mixing in the next one.

Then, slowly start to mix in the fluffy egg whites. Make sure to do this by hand (using a mixer will take away the fluf). Once that is done, you’re ready to add your mixture to the pan.

Make sure your oven is pre-heated to 350 degrees.
If you’d like, you can put the pan into a water bath, this prevents the cracking on top of the cheese cake.
You want to leave it in the oven for at least 35 minutes. Check on it and make sure the filling seems solid. If not, keep it in there and check on it every 5 minutes.

Once the cheesecake is fully cooked, let it cool. After it is cooled, I like to add the topping. My preferences are blueberry or cherries. I usually buy the canned one, just to make life easier, plus their delicious.

And thats it! You’ve got a killer cheesecake !

Hope you, your family and friends enjoy this recipe,

Lots of love,

Prov.

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