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Cheesecake Recipe
Sure, here is a recipe for classic New York-style cheesecake:
Ingredients: For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 4 (8 oz) packages of cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
Instructions:
- Preheat your oven to 325°F (165°C).
- In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a glass or measuring cup to press it down firmly.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
- Gradually add in the sugar and continue to beat until well combined.
- Add in the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, salt, and flour until just combined.
- Stir in the heavy cream until well combined.
- Pour the cheesecake mixture into the prepared crust.
- Bake the cheesecake for 1 hour to 1 hour 15 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature, then cover it with plastic wrap and refrigerate it for at least 4 hours or overnight.
- Serve chilled, and enjoy!
Note: You can also add a fruit topping, such as strawberries or blueberries if desired. Simply slice the fruit and arrange it over the top of the chilled cheesecake.
Sure, here’s another recipe for a delicious classic cheesecake:
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 4 (8 oz) packages of cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup sour cream
- 1/3 cup heavy cream
Instructions:
- Preheat your oven to 325°F (165°C).
- In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a glass or measuring cup to press it down firmly.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
- Gradually add in the sugar and continue to beat until well combined.
- Add in the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, salt, sour cream, and heavy cream until just combined.
- Pour the cheesecake mixture into the prepared crust.
- Bake the cheesecake for 50 to 60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature, then cover it with plastic wrap and refrigerate it for at least 4 hours or overnight.
- Serve chilled, and enjoy!
Note: You can also add a fruit topping, such as cherry pie filling or strawberry sauce if desired. Simply spoon it over the top of the chilled cheesecake before serving.
Final Word
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