I always have such a backlog of recipes I want to make…Sometimes it’s hard to keep them all straight, and inevitably, I forget about some until months later. Other times, when reading various food blogs, I come across something I have to make ASAP, even if it means deviating from the budget or making an extra trip to the grocery store in the middle of the week.
One of my favorite desserts is a slice of plain cheesecake with a cup of coffee.
I am firmly in the a-good-cheesecake-needs-no-toppings camp. I’m the same way with steak. Virtually everyone in Jay’s family uses steak sauce, and while it has its place, I am in the camp which believes a good steak needs nothing more than some salt, pepper, and a drizzle of good quality olive oil. So says the woman who, as a child, doused her steaks in ketchup, but I’ve come a long way since then!
But this post is not about steak, it’s about cheesecake. This doesn’t take that long to put together–Honestly, the graham cracker crust takes longer, assuming you choose to make it from scratch. Baking time is only 40-45 minutes, although you do want to chill this in the fridge for at least 4 hours. I made this about an hour before going to bed one evening, so it was refrigerated overnight. Make the graham cracker crust first, if making from scratch. Allow to cool before making the cheesecake filling.
Preheat the oven to 325 degrees F.
In a medium mixing bowl, beat together the cream cheese, sugar and vanilla. Beat in the eggs one at a time, being careful not to overmix.
Carefully pour the filling into the prepared pie crust. Bake for 40 minutes or until the center is set, but still jiggles if you shake the pan.
Cool for 1 hour on a wire rack. Refrigerate for at least 4 hours, preferably overnight.
And the next day, it was delicious, making the perfect afternoon snack. Thanks for the inspiration, Carla!
Make the graham cracker crust first, if making from scratch. Allow to cool before making the cheesecake filling.