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Today I made a cheesecake for a coworker’s birthday and I thought I would share the recipe.  Cheesecake is one of my favorite desserts and while the process is time-consuming, the end result is worth it.  

Cheesecake has roots that go back thousands of years to the ancient Greeks.  This early version was a mixture of cheese, honey, and flour.  It was served during special occasions or given as an offering to the gods.  My recipe has a few more ingredients.  

 

Crust:

 

We’ll start with the crust.  You will need:

 

• Two packets of graham crackers, crushed

• 3 Tbsp sugar

• 8 Tbsp melted butter

• 9 in. springform pan

 

Mix the crumbs and sugar together.  Then add the butter and mix until thoroughly combined.  Push the crumbs down until they compact into a crust and bring the crust up the sides of the pan, about halfway.  Once it is all packed down, bake at 300 degrees fahrenheit for 10 minutes.  

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Fun Fact: Graham crackers are from the early 1800’s and credited to Sylvester Graham.  He promoted health protection for various diseases through abstinence, exercise, and eating his dried whole wheat bread, which later became Graham Crackers.

 

Cheesecake Batter:

 

You will need:

 

• 24 oz. room temperature cream cheese

• 210 grams of granulated sugar

• 120 grams of sour cream

• 1 & ½ Tbsp heavy cream

• 1 Tbsp vanilla extract

• 3 Tbsp cornstarch

• 3 eggs

 

First, cream the sugar and cream cheese together until smooth and creamy.  Scrape the sides and bottom of the bowl to make sure all the cream cheese is incorporated.  

 

Fun Fact:  Modern day cheesecakes use cream cheese which dates back to New York in the 1870s.  The Philadelphia cream cheese company was never made in Philadelphia.  The area had a reputation for high quality dairy farms and cheese products and so the name Philadelphia was chosen for marketing purposes.

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Next, add the sour cream, heavy cream, vanilla, and cornstarch.  Mix until combined and again, scrape the sides of the bowl.  Add eggs until just combined and scrape the bowl to make sure everything is mixed together and there are no lumps.

 

 

 

 

 

 

 

 

 

 

 

 

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Water Bath and Baking:

 

Once your crust is cooled, wrap the pan in aluminum foil so that water can’t get inside the pan to the cheesecake.  Pour batter into the pan and place the pan into a larger pan.  Add about an inch of water.  This is the water bath, which helps keep the cheesecake from cracking while it bakes.  Bake at 300 degrees Fahrenheit for 15 minutes.  Lower the temperature to 225 degrees Fahrenheit and bake for 95 minutes.  DO NOT open the oven.  After 95 minutes, turn the oven off and leave the cheesecake in the oven for 1 hour.  Again, DO NOT open the oven.  Crack the oven door open a couple inches and let the cheesecake sit for another hour.  Once done, take the cheesecake out of the oven and let cool completely.  Place in the fridge for 8 hours or overnight.  

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After it chills, remove the pan and top with any toppings your heart desires.  I topped this one with strawberries and whipped cream.