Listen, y’all. If you’re anything like me, you know that a slice of creamy cheesecake is one of life’s greatest pleasures. But you don’t have to go out and drop a ton of coin on a slice from some fancy bakery. No, honey, you can make your own homemade cheesecake right in your own kitchen. And let me tell you, it’s easier than you might think.
Creamy Homemade Cheesecake
First up, we’ve got this recipe from Beyond Frosting. I mean, just look at that picture! My mouth is watering just thinking about it. Here’s what you’ll need:
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
Got all that? Good. Now let’s get to work.
Instructions:
- Preheat your oven to 325°F.
- In a large bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and mix until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Add the heavy whipping cream and vanilla extract and mix until everything is well combined.
- Pour the mixture into the prepared crust and bake for 60-70 minutes, or until the edges are golden brown and the center is almost set.
- Remove from oven and let cool to room temperature.
- Refrigerate for at least 4 hours, or overnight, before serving.
Now, if you want something a little different, try out this recipe for Cold Cheesecake from Nestlé Family. It’s perfect for those hot summer days when you don’t want to turn on your oven.
Cold Cheesecake
Here’s what you’ll need:
- For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- For the filling:
- 8 ounces cream cheese, softened
- 1 can sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions:
- Mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into a 9-inch springform pan and refrigerate for 30 minutes.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk, lemon juice, and vanilla extract and mix until well combined.
- Fold in the whipped cream and pour the mixture into the prepared crust.
- Refrigerate for at least 6 hours, or overnight, before serving.
So there you have it, y’all. Two delicious cheesecake recipes that you can make in the comfort of your own home. Trust me when I say that once you start making your own cheesecake, you’ll never want to go back to store-bought again.
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