Go-To Cheesecake

Crust:

About 15 graham crackers

3 tablespoons granulated sugar

1 stick unsalted butter, melted

1.     Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs. Add sugar and salt and pulse to combine. With motor running, add butter through feed tube. Process until combined.

2.     Transfer the mixture to a spring foam pan OR a 8x8 Casserole dish, which is what I had on hand when I made this. Spread the mixture on the bottom and up the sides.

3.     Bake crust until slightly brown. You’ll just be able to smell it. This will take anywhere from 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.

Cheesecake Filling

3 8oz packages cream cheese, at room temperature (use Philadelphia, it works alot better than store brand)

2 tablespoons all purpose flour

1 ¼ cup granulated sugar

1 tablespoon vanilla extract

4 large eggs, at room temperature

1.     In a stand mixture fitted with the paddle attachment beat cream cheese until smooth/

2.     Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.

3.     Add the sugar and beat to combine.

4.     Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Do not overbeat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.

5.     Pour the cream cheese mixture into the cooled crust and smooth the top.

6.     Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.

7.     Cool completely on a rack (took mine about 5 hours to cool,) then cover and refrigerate 8 hours or overnight. DO NOT skip the cooling step, it is essential to making a perfect cheesecake.

 

With this recipe, as I stated in my other post, can be used for nearly ANY cheesecake you want to make.

Here are a few suggestions :

Salted Caramel Cheesecake
add 1 1/4 tsp of sea salt to the crust
add 1 can of Dulce de Leche and 3 tsp sea salt to the cheesecake filling
Top with Caramel Sauce (Hershey's works fine), Sprinkle with sea salt

Candy Bar Cheesecake
Add 1.5 cup of your favorite chopped up candy bar to the filling. 
(IE: Snickers, Milky Way, Baby Ruth, Reese's.)
Top with the same candy

Fruit Preserves/Jam
After you fill your pan, add 1 tsp of fruit preserves about half an inch apart throughout the whole cheesecake. Then take a knife and swirl it. Preserves come in a wide variety of flavors, so the possibilities are endless. (Raspberry, Cherry, Strawberry, Mango, Pineapple, Blackberry, Peach)

This is what it should look like before you swirl it





Fruit Topped
You can leave the base alone, and add your favorite fruit on top before you slice & serve. (Strawberry, Kiwi, Blackberries, Raspberries)

As you can see, the possibilities are endless! Be creative and try the things that you love most!