Classic Cheesecake

cheesecake

It is National Dessert Day! I hope you are celebrating with some amazing dessert!

I thought I would celebrate with a blog post on a timeless recipe, Cheesecake. Cheesecake is one of my favorite desserts and I have been making variations of this recipe since I was in high school, however this is the first time I went with the classic base. I will say I have no regrets about that decision what-so-ever.

Classic Cheesecake

3 cups graham cracker crumbs

2 tablespoons sugar

4 tablespoons butter, melted

3 (8oz) packages of cream cheese, softened.

2 eggs lightly beaten

1 can sweetened condensed milk

1-2 teaspoons vanilla

Preheat oven to 300 F. Combine graham cracker crumbs, sugar and melted butter in a small bowl. Press into a springform pan and set aside. Beat cream cheese on medium speed until whipped, slowly stir in sweetened condensed milk, eggs and vanilla until smooth. Pour over prepared crust. Cover pan with foil and bake in preheated oven for 30 minutes, remove foil and bake for another 30 minutes until set. Cool at room temperature then refrigerate overnight.

A few tips: You can choose to leave the foil step out, but it helps the cheesecake from getting too brown.

I prefer to cool my cheesecake in the oven for a bit with the door open, this allows the cheesecake to come up to room temperature and helps prevents cracking.

I also think cheesecake is best the second day, after the flavors have had time to sit and chill…but let’s be honest, I’ll be happy to eat it any time.

Enjoy!

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