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RECIPES CAKE CHEESECAKE

Easy Cheesecake

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393 REVIEWS SHARE

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Never mind the sour cream, farmer's cheese,

cream cheese, water bath, and worrying
about a sunken center. The filling for this
delicious cheesecake has just four simple
ingredients, and the cake bakes in a mere 30
minutes. Now THAT'S easy!

Want to reduce the carbs and calories in this

recipe? Substitute our King Arthur Baking
Sugar Alternative for the sugar called for. See
how in "tips," below.

PREP BAKE T O TA L

* 12 mins 30 mins 1 hr 42 mins

YIELD

+ one 9" cheesecake

+ S AV E R E C I P E , PRINT

Ingredients

Crust
1 1/2 cups (128g) graham cracker
crumbs, 9 to 10 whole graham
crackers, crushed

1/4 cup (28g) confectioners' sugar

5 1/3 tablespoons (74g) butter, melted

1/8 teaspoon salt

Filling
two 8-ounce packages (452g) cream
cheese, at room temperature

2/3 cup (152g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

N U T R I T I O N I N F O R M AT I O N

Instructions

1 Select a pie pan whose inside top

dimension is at least 9", and
whose height is at least 1 1/4".
Preheat the oven to 350°F.

2 To make the crust: Stir together

all of the crust ingredients,
mixing until thoroughly
combined.

3 Press the crumbs into the

bottom and up the sides of the
pie pan, making a thicker layer on
the bottom than on the sides.

4 To make the filling: Mix together

the room-temperature cream
cheese and sugar until smooth.
Mix in the eggs and vanilla, again
mixing until smooth. To avoid
beating too much air into the
batter, use a mixer set at low-
medium speed. To avoid lumps,
make sure the cream cheese is
softened, and/or at room
temperature.

Perfect your
technique
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Easy
Cheesecake
B Y PJ H A M E L

5 Set the pie pan onto a baking

sheet, if desired; this makes it
easier to transport in and out of
the oven, and also protects the
bottom of the crust from any
potential scorching. Pour the
filling into the crust.

6 To bake the cheesecake: Place

the cheesecake in the oven. Bake
it for 20 minutes, then add a
crust shield; or shield the crust
with strips of aluminum foil. Bake
for an additional 10 minutes (for
a total of about 30 minutes). A
digital thermometer inserted into
the filling 1" from the edge should
read between 165°F and 170°F;
the filling won't look entirely set
in the center.

7 Remove the cheesecake from the

oven and set it on a rack to cool.
Once the cake is cool, refrigerate
it, covered, until you're ready to
serve it.

8 Serve cheesecake in wedges, with

fresh fruit if desired.

9 Storage information: Store any

leftovers in the refrigerator for
several days; freeze for longer
storage.

Tips from our Bakers

- To make a raspberry swirl

cheesecake: Spoon or pipe 1/4
cup (85g) seedless raspberry jam
onto the top of the filling once it's
in the crust, before baking. Gently
(and briefly) swirl the jam into the
filling with a butter knife or
toothpick; you don't want to
combine jam and filling
completely, just create a pretty
pattern. Be careful not to go too
deep, as you don't want to risk
scraping the bottom crust. Bake
as directed.

- Want to serve the cheesecake

with a tasty raspberry topping?
Place the contents of a 12-ounce
bag frozen raspberries (a scant 3
cups) in a bowl to thaw. You can
hasten the process with a quick
trip through the microwave, but
don't let the berries cook. Add 1
tablespoon Instant ClearJel to
thicken, and stir until well
combined. Stir in 1 to 2
tablespoons granulated sugar, to
taste. Add a pinch of ground
cinnamon, if desired. Spoon the
topping over the cheesecake.

- To make individual cheesecakes,

divide the crust mixture and filling
evenly among four 4" mini
springform pans. Bake the
cheesecakes for about 30
minutes, until the edges are set
and a digital thermometer
inserted into the center of one
read 165°F to 170°F. Proceed
with the recipe directions as
written.

- Here's an easy way to reduce the

carbs and calories in this recipe:
substitute King Arthur Baking
Sugar Alternative, cup for cup, for
the sugar(s) called for. Be sure to
substitute by volume (not weight);
follow mixing directions as
written. Use the designated oven
temperature called for in the
recipe. Since our Baking Sugar
Alternative will bake and brown
more quickly, start checking for
doneness three-quarters of the
way through the suggested bake
time.

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RECIPE SUCCESS GUIDE

TIPS & TECHNIQUES

H I G H - A LT I T U D E B A K I N G

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INGREDIENT WEIGHT CHART

TO O L S & PA N S

HOW TO MEASURE FLOUR

SAFE HANDLING INSTRUCTIONS

C H AT W I T H A B A K E R

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4.7 !!!!!
393 Reviews, 63 Q&As

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Ana Verified Reviewer

A
! !!!!!
Recommend: Yes

Makes a great filling!

Delicious recipe. I've been using the
cheesecake portion only as filing for my
cakes. Had several requests for chocolate
cake with cheesecake filing. Amazing
results!! Thank you

Location:
TO, ON
! Share !
03/17/22 !0 !0

Matt R. Verified Reviewer

M
! !!!!!
Recommend: Yes

Scratches your cheesecake itch with less

e!ort
I'm a pretty serious baker but sometimes
when I have to make a dessert for a party
or work function I just want something
tasty I can throw together on a
weeknight. I used a little strawberry
freezer jam to make a marble top and it
was really delicious. There's a time and
place for a big beautiful New York
cheesecake, but this will satisfy your
ch...Read More

Location:
Atlanta, GA
! Share !
02/23/22 !1 !0

Tasha Verified Reviewer

T
! !!!!!
Recommend: Yes

Love it!
I made this before double for my big
family and they fell in love! I didn't know
making cheese cake could be so easy!
I feel like a pro now and can add my own
touches and secret ingredients. I made
this for Valentine's day tomorrow and the
strawberry topping, using cornstarch my
thickener. It was a beautiful red hit!
Great easy recipe

Location:
California
! Share !
02/14/22 !0 !0

LESLIE Verified Reviewer

L
! !!!!!
Recommend: Yes

Perfection and Simplicity

I made this cheesecake and only added
vanilla. I have made more complicated
recipes, but none that turned out any
better. A sauce of mixed berries with a bit
of maple syrup. Divine.

Location:
Holden, Maine
! Share !
02/11/22 !1 !0

Joan G.
J
!!!!!
Recommend: Yes

Quick and easy cheese cake

My mother made this since the ‘50’s and
I have continued to as well. Using the
KABC mini mu!n pan with removable
bottom plates make adorable individual
cheese cakes wit a single ginger snap for
the crust. I put a spoon dip of homemade
jam on top for a quick and delicious
dessert!!

Location:
Dover, NH
! Share !
01/30/22 !1 !0

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