Perfect Cheesecake
I make this every year for friends, co-workers, and other folks that are special to me. The most I made in one holiday season was 83, and by all accounts, they were all devoured!
I make this every year for friends, co-workers, and other folks that are special to me. The most I made in one holiday season was 83, and by all accounts, they were all devoured!
- Carbohydrate 49.5607409624861 g
- Cholesterol 260.818166666667 mg
- Fat 38.1219148652482 g
- Fiber 0.616893609280282 g
- Protein 11.4228735070922 g
- Saturated Fat 17.5091600411348 g
- Serving Size 1 1 Serving (176g)
- Sodium 436.925564893617 mg
- Sugar 48.9438473532058 g
- Trans Fat 4.79791329184397 g
- Calories 581 calories
Step-by-step
- Place cream cheese, sugar, and vanilla into a mixing bowl. Mix until smooth, scraping the sides of the bowl with a spatula.
- Add one egg, mix until smooth, scraping the sides of the bowl with a spatula.
- Add the second egg, mix until smooth, scraping the sides of the bowl.
- Pour into graham cracker crust.
- Bake at 350 F for 50 minutes.
- Cool on the countertop at least 30 minutes.
- Refrigerate for 8 hours or overnight before serving.
My perfect cheesecake is a holiday tradition that I've been making for years. It's a simple and inexpensive recipe, but it always turns out perfect if you follow the instructions. I've made as many as 83 in one holiday season, and they were all devoured! My friends always say, "I hope I made the cheesecake list this year," and of course, they always do.
The secret to this cheesecake is in the technique. Make sure to mix the cream cheese, sugar, and vanilla until it's smooth, and scrape down the sides of the bowl with a spatula. Add the eggs one at a time, and mix until smooth after each addition. Pour the batter into a graham cracker crust and bake at 350 F for 50 minutes. Cool the cheesecake on the countertop for at least 30 minutes before refrigerating for 8 hours or overnight. This will allow the cheesecake to set properly and develop its full flavor.
