Wednesday, August 19, 2009
In the words of my good friend Emily, "cheesecake production is a long, sordid ordeal." And while many cheesecakes might be difficult, this one is extremely easy and almost foolproof. One time I was supposed to be watching the cheesecake while it was in the oven and I accidentally fell asleep on the couch. I didn't wake up until my mom came home freaking out because I hadn't taken the cheesecake out. Much to my mom's surprise (and my relief because she didn't slap me upside the head), the cheesecake was fine. 30 extra minutes didn't harm it at all! While I wouldn't recommend falling asleep while baking, it is comforting to know that a few extra minutes won't burn it.
1 1/4 c. graham cracker crumbs (just crush graham crackers with a rolling pin)
4 tbsp. sugar
4 tbsp. melted butter
3 (8 oz.) packages of cream cheese
3/4 c. sugar
2 tsp. vanilla
1. Line a 9" cake pan with aluminum foil.
2. Mix graham cracker crumbs, sugar, and butter in cake pan. Firmly and evenly pack sides and bottom of pan to form crust.
3. Bake at 250° F for 10 minutes. Cool.
4. Mix cream cheese and sugar together in electric mixer.
5. Add eggs, one at a time and vanilla.
6. Pour filling into crust and bake at 425° F for 10 minutes then 250° F for 25-35 minutes until set in the middle.
7. Let sit overnight.
8. Optional: Decorate with fruit the next day (brush melted strawberry jelly on top of fruit to make it shiny).