Classic Cheesecake - Most individuals who prepare dinner for their families typically have a list of household favorites. I know we do. We often concentrate on what the children like to verify they are going to eat. On occasion nonetheless, we open the cabinets, the fridge, and the freezer, stand with our arms on our hips and say, "I don't feel like several of this." We wish one thing totally different. It is virtually like a writer's block. We're left questioning what to cook. Here are a couple of concepts that we go to after we are left asking ourselves what's for dinner. We attempt to ensure that all the meals use straightforward recipes for dinner and they're inside our price range.

Classic Cheesecake You can have Classic Cheesecake using 18 ingredients and 28 steps. Here is how you achieve it.

Ingredients of Classic Cheesecake

  1. Prepare crust.
  2. Prepare Graham cracker crumbs.
  3. You need ground cinnamon.
  4. Prepare unsalted butter- melted.
  5. It's heavy duty aluminum foil.
  6. You need Filling.
  7. You need *Have all ingredients at room temp.
  8. Prepare cream cheese (3 8-oz package).
  9. Prepare sugar.
  10. It's sour cream.
  11. You need vanilla extract.
  12. You need large eggs.
  13. You need Fresh Strawberry Topping.
  14. Prepare Fresh strawberries...about 16 ounces.
  15. You need small jar seedless strawberry jelly..about 18 ounces.
  16. You need powdered sugar for dusting.
  17. Prepare Easy Chocolate Ganache Topping.
  18. It's See recipe in my profile or attachment below.

Classic Cheesecake step by step

  1. For the crust preheat oven to 350°F.
  2. Grease 9 inch spring-form pan. I use butter and non stick cooking spray.
  3. In a mixing bowl combine graham cracker crumbs and cinnamon, toss with fork until combined. ** see note.
  4. Slowly drizzle melted butter into crumb mixture and again toss with a fork until crumbs are moistened..
  5. Dump moist crumbs into pan and press evenly onto bottom and up the sides of your spring form pan..
  6. Bake for 8-10 minutes or until edges of crust are lightly golden. Cool on rack, then when cooled, wrap outside of the pan with heavy duty foil. Lower oven temperature to 325°F.
  7. *It is usually cheaper to purchase whole graham crackers and crush yourself. To do this place graham crackers in food processor using metal blade, process crackers till they are a fine crumb,or place crackers in ziplock bag, using rolling pin to crush crackers into a fine crumb..
  8. For the Filling.
  9. Place cream cheese in large bowl, using an electric mixer on medium/high speed, beat cream cheese until light and fluffy..
  10. While still beating, gradually add sugar. Beat cream cheese and sugar until thoroughly mixed, scraping down sides of bowl with a rubber spatula. Be sure to cream the sugar and cream cheese until smooth. Under mixing/creaming can cause cheesecake to crack..
  11. With mixer on medium speed add sour cream and vanilla..
  12. Add eggs one at a time beating only until just incorporated... do not over mix..
  13. Set large roasting pan in center of oven. Place crust in large roasting pan then pour filling into crust. **I do it this way to avoid spilling and making a mess..
  14. Now make your "bath". Carefully pour enough boiling water into roasting pan so that it reaches about half way up the sides of the spring form pan.
  15. Bake for 70 -75 minutes or until the center is almost set. The center (about 2 inches in circumference) will still be a little jiggly. Do not overbake, center will set completely when fully cooled do not over bake as this will also cause cheesecake to crack..
  16. Cool the cheesecake (the cooling process should be gentle and slow. If the cheesecake cools too quickly it will crack). Turn oven off do not open and let the cheesecake sit in its bath for 15 to 20 minutes or until water is warm not hot..
  17. CAREFULLY take cheesecake out of the large roasting pan remove pan, leave cheesecake in oven close door and let cool completely. (Be careful with this step as the water in the pan can splash.).
  18. Transfer cheesecake to wire rack to cool some more, remove foil and continue cooling process until cool enough to go into the refrigerator (I usually cover with a cloth and let it sit out a bit to cool a little bit more at room temperature before refrigerating)..
  19. Put cheesecake in the refrigerator and chill..
  20. **note Cool Cheesecake for 8 hours to overnight, best made the day before serving..
  21. For Strawberry Topping.
  22. Wash and dry strawberries. Cut if stem..
  23. In a saucepan on the stove top, heat the jelly until just melted do not boil or overheat. Heat just until the jelly becomes pourable..
  24. Pour and spread jelly onto top of cheesecake until completely cover (about half of the jelly, this is the "glue" that will hold the strawberries in place)..
  25. Arrange strawberries, cut side down, on top of cheesecake. Drizzle with remaining jelly. Let cool and remove pan sides. Dust with powdered sugar before serving..
  26. For Easy Chocolate Ganache Topping. https://cookpad.com/us/recipes/342654-easy-chocolate-ganache.
  27. Prepare ganache according to recipe in my profile. When slightly cooled poor over cheesecake and spread evenly over top. Cool completely in fridge before serving.
  28. Enjoy.

Video How To Cook Classic Cheesecake

Classic Cheesecake - These are just a few straightforward dinner recipe ideas for these occasions when you find yourself left questioning what to prepare dinner. We do not imagine in doing issues the hard method. Our kitchen exemplifies this. We give attention to simple recipes for dinner and attempt to have some enjoyable within the mix. We use all of those cooking ideas from time to time and it works out great for us. We hope it does for you, too.