Classic Cheesecake

With all the variations of cheesecake something can be said about the classic cheesecake. It's scrumptious and stands alone and from which all other flavours of cheesecake are created. Equally so, classic recipes are delightful standbys. 

Classic Cheesecake

--------------------------------------------------------------------------

1 1/4 cups graham crumbs

1/4 cup butter, melted

3 packages (250g each) cream cheese, softened

3/4 cup granulated sugar

zest of 1 lemon

3 eggs

Heat oven to 350ºF.

Mix graham crumbs and butter together in a bowl; press into the bottom of a lined spring form pan.

In a large bowl beat together the cream cheese, sugar and lemon zest with a mixer until blended. Add the eggs, one at a time, mixing on low speed after each just until blended. Pour over the crust.

Bake 35 to 45 minutes or until centre is almost set. Run a knife around rim of pan to loosen cake; cool completely before removing rim. Once cooled, top the cheesecake with a ready made cherry filling and refrigerate cheesecake for about 4 hours. 

Food Photo of the Day ~ Cheesecake

The other day I made a surprise cheesecake for my husband and kids and it was sensational. Satisfyingly dense with a hint of orange, because I added grated orange rind to the batter, and massive dollops of cherry compote on top. Absolutely mouthwatering!  

I must say this week has been a slice, need I say more...


Have a great weekend everyone! - JD 

Strawberry Raspberry Cheesecake

All this week I made some form of chocolate treats. However this was going to be a secret for my Valentine, my husband. There was no hiding the refrigerator stacked with berries, something round hidden under sheets of foil wrap and the smell of melting chocolate. Since I had melted too much chocolate and there were left over berries I felt compelled to share an early Valentine's Day treat. Sometimes there are benefits when one hangs around the kitchen. I prefer baked cheesecakes and this one was very easy to whip up.

  

Cheesecake

--------------------

1 1/4 cup graham crumbs

1/4 cup melted butter

3 - 250g packages of cream cheese, softened

3/4 cup sugar

3 eggs

spoonful of lemon juice

spoonful of lemon zest

Combine the graham crumbs and butter together. Press into a spring form pan.

Beat the cream cheese and sugar until smooth. Add the eggs, one at a time, and mix until just blended. Stir in the lemon juice and lemon zest. Pour into crust. 

Bake at 350ºF for 45-50 minutes or until centre is almost set. Cool completely on a wire rack. Refrigerate for 3 hours or overnight. Decorate as you desire. 

Notes - By far this is as simple as cheesecakes can get. It is pretty much foolproof. You can certainly change up the crust by using chocolate or vanilla cookie crumbs. Try digestive biscuits. Also adding spices like cinnamon, cardamom, ginger, and nutmeg to the crust mixture is lovely. You can add orange or lime zest instead of the traditional lemon. Adding liqueur for a more grown-up sophisticated cheesecake. You can purée the fruit however I prefer fresh fruit. Simple things like chocolate, dried fruit, and nuts. The possibilities are truly endless.