My husband loves to eat, which is really handy for a food blogger. In addition, he is now becoming a good cook, which is really handy for a tired wife after work. One of his favorite foods, is cheesecake.
I have made a couple of cheesecakes for him and although I am not the cheesecake lover he is, still I know a good cheesecake when I eat it. While they were good, I am still on the hunt for the cheesecake that will be our go-to cheesecake.
|Perfectly Plain Cheesecake.|
This recipe is soooo easy. The cheesecake filling is luxurious, just as promised. With two options for baking I choose the faster option and baked at 350-degrees. But next time......
From, One Pot Cakes, pg 49 - The secret is not in the ingredients (any cheesecake can reach this state of perfection) but in the baking. Slow it down. And when I say slow, I mean it. Set the oven at 200 degrees F. and bake the cake for eight hours. At that temperature, the ingredients just meld and the cake emerges pristine, without a trace of graininess.
I believe the caramelizing will also be minimized with the lower temperature. This cheesecake does not have a crust, but a sprinkling of graham cracker crumbs to help with sticking.
Perfectly Plain Cheesecake
adapted from: One-Pot Cakes
350-degree oven - please see above
2 pounds cream cheese - at room temperature
1 c sugar
2 T vanilla extract
1/4 c brandy - we were out so this is a Triple Sec flavored cheesecake
3/4 c crushed graham crackers
pan spray or soft butter
Prepare a 2 qt souffle dish or a 9-inch spring form pan by spraying with pan spray, add crumbs, rotate the pan letting any extra crumbs stay on the bottom. Set aside.
Note: the author wrote this book with the intention of only needing a pan or a pot and a wooden spoon to mix all cake recipes listed. I choose to use a mixer, because, in my opinion, 2 pounds of cream cheese is a lot to mix by hand.....
Beat cream cheese with sugar until smooth, add 2 eggs mix well.
Add remaining eggs and mix again. Add vanilla and brandy mixing well.
Take a whisk and fold the cheesecake filling from the bottom up, making sure no thick cheese pockets remain and it is smooth throughout.
Carefully pour into the pan, taking care not to disturb the crumbs.
Bake 1 1/2 hours, turn off oven, open door and let cheesecake cool in the oven for 1/2 hour, then remove and let cool completely.
Remove ring if using a spring form pan. Chill and serve.
Makes 16 servings
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