Today we are talking about one of my all-time favorites – cheesecake. What’s not to love? Creamy, tangy, and oh so indulgent. If you’re anything like me, it’s impossible to resist. And guess what? I’ve got not one but two delicious cheesecake recipes just for you!
First up, we have a classic cheesecake recipe that’s sure to be a hit with your friends and family. To start off, preheat your oven to 350°F. Grease a 9-inch springform pan and set aside.
For the crust, you’ll need:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 1/2 cup melted butter
Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of your prepared pan. Bake for 10 minutes and then let it cool completely.
For the filling, you’ll need:
– 4 (8-ounce) packages cream cheese, at room temperature
– 1 1/4 cups granulated sugar
– 1 tablespoon vanilla extract
– 4 large eggs, at room temperature
In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla and mix until well combined. Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next.
Pour the filling into your cooled crust. Bake for 45-50 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for about an hour. Once cooled, refrigerate for at least 3-4 hours before slicing and serving.
Now, if you’re looking for a smaller portion or want to enjoy cheesecake without the temptation of a whole cake sitting in your fridge, I’ve got the perfect recipe for you. This recipe makes two mini cheesecakes, perfect for sharing with a loved one or for enjoying as a special treat just for yourself.
For the crust, you’ll need:
– 1/2 cup graham cracker crumbs
– 1 tablespoon sugar
– 2 tablespoons melted butter
Mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of two 4-inch springform pans and set aside.
For the filling, you’ll need:
– 8 ounces cream cheese, at room temperature
– 1/4 cup sugar
– 1/2 teaspoon vanilla extract
– 1 large egg, at room temperature
In a mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla and mix until well combined. Beat in the egg until fully incorporated.
Pour the filling over the crust in each pan. Bake at 350°F for 20-25 minutes or until the edges are set and the center is slightly jiggly. Let the cheesecakes cool on a wire rack for 30 minutes before refrigerating for at least 2-3 hours before slicing and serving.
So there you have it, two delicious cheesecake recipes that are sure to satisfy even the most stubborn sweet tooth. I hope you enjoy them as much as I do!
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