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Tle (Ip)

This document provides a recipe for a graham cracker crust cheesecake. It lists the ingredients for the crust which includes crushed graham crackers, butter and brown sugar. It then lists the filling ingredients which are cream cheese, sugar, sour cream, vanilla extract, lemon juice and eggs. The instructions describe how to make the crust by mixing the graham cracker ingredients and pressing into a pan. It then provides directions for making the filling by beating the cream cheese and sugar together before adding the other wet ingredients and eggs. The batter is poured on top of the baked crust and the water bath baking method is described to prevent cracking during the baking process.

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Angel Azucena
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34 views2 pages

Tle (Ip)

This document provides a recipe for a graham cracker crust cheesecake. It lists the ingredients for the crust which includes crushed graham crackers, butter and brown sugar. It then lists the filling ingredients which are cream cheese, sugar, sour cream, vanilla extract, lemon juice and eggs. The instructions describe how to make the crust by mixing the graham cracker ingredients and pressing into a pan. It then provides directions for making the filling by beating the cream cheese and sugar together before adding the other wet ingredients and eggs. The batter is poured on top of the baked crust and the water bath baking method is described to prevent cracking during the baking process.

Uploaded by

Angel Azucena
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

TLE

INGREDIENTS

1 ½ cups Crushed Graham

½ cup Butter

2 TBSP. Brown Sugar

-FILLING-

½ TSP. Vanilla Extract

½ cup Sugar

Corn

3 eggs

1 cup Sour Cream

2 Cream Cheese

INSTRUCTIONS

-CRUST-

To make the crust:

Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter.
Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-
inch or 10-inch springform pan.
With medium pressure using your hand, pat the crumbs down into the bottom and partly up
the sides to make a compact crust. Do not pack down with heavy force because that makes
the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you
can use the flat bottom of a small measuring cup to help smooth it all out if needed.
Pre-bake for 10 minutes.
Remove from the oven and place the hot pan on a large piece of aluminum foil.
-FILLING-
To make the filling:
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese
and granulated sugar together on medium-high speed in a large bowl until the mixture is
smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice
then beat until fully combined.
On medium speed, add the eggs one at a time, beating after each addition until just
blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the
cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you
can.
For the simple water bath:
You need 1 inch of water in your roasting pan for the water bath, so make sure you boil
enough. As the water is heating up, wrap the aluminum foil around the springform pan. Pour
the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into
an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water
inside of the pan and place in the oven.

Bake cheesecake for 55–70 minutes or until the center is almost set.
If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway
through baking. When it’s done, the center of the cheesecake will slightly wobble if you
gently shake the pan. Turn the oven off and open the oven door slightly.
Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove
from the oven and water bath, then cool cheesecake completely uncovered at room
temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then
remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe
the knife clean and dip into warm water between each slice.

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