Old Fashioned Rich, Thick and Creamy Cheesecake!
When most people here the words “Make a cheesecake!” they think it is a lot of work. Making a cheesecake is actually one of the easiest desserts to make in my opinion. I do not have a spring form pan so when I make mine I use a glass casserole dish to make my cheesecake. It is perfect for the rise of the cheesecake, because while a cheesecake is baking it will rise up pretty high then go back down. The edges always seem to be slightly higher than the center of the cheesecake.
What do you need for this recipe? Not to many ingredients!
Crust you will need 4 graham crackers of your choice, 2 tsp sugar and 1/4 to a 1/2 a stick of melted butter.
Put graham crackers in the food processor and beat the crackers to a fine crumb. Then add the sugar and continue to process until mixed.
Put butter in a microwaveable bowl and nuke for around 30 second stirring, then microwave again until almost liquid and you can stir it until it melts the rest of the way.
Pour the butter in to the graham crackers and mix it till it’s all packy.
Pack the crumbs in the bottom of a foiled pan and then start the cheesecake batter.
What do you need for the cheesecake batter?
3 bricks of softened cream cheese, 3 eggs, 1/2 cup sugar and 2 tablespoons of vanilla extract(pure).
Beat the cream cheese in mixer until creamy.
Add the sugar and Vanilla, beat until mixed well.
Add eggs one at a team beating them in on medium until well blended.
After batter has been beaten pour in to the prepared dish for baking.