Marty's Favourite Cheesecake

Marty loves cheesecake and he gets it once a year on his birthday (cheesecake that is...). Much to my dismay, he likes it plain with cherry pie filling (yes, from a can). This is a really easy version so it's great for the lake. This recipe does NOT require a water bath which is one of the reason I like it. I know what you're thinking... what's a water bath? Exactly!!! You can google it if you want.

INGREDIENTS

Graham Cracker Crust

  • 1 1/2 c graham cracker crumbs
  • 3 tbsp white sugar
  • 1/2 c melted butter

Cheesecake

  • 4 - 8 oz pkgs of cream cheese AT ROOM TEMPERATURE
  • 1 c sugar
  • 2/3 c sour cream
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 4 large eggs at room temperature slightly beaten

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

Graham Cracker Crust

  1. Mix all the dry ingredients together and then add the melted butter.
  2. Press firmly into the bottom and up the sides of a 9" springform pan.

Cheesecake

  1. Put the cream cheese in the bowl of your stand mixer and stir until creamy but DO NOT whip the crap out of it or you will incorporate too much air - which is bad.
  2. Add the sugar and stir till it's incorporated - stop occasionally and scrape down the sides and bottom of bowl.
  3. Next, add the sour cream, salt and vanilla, and stir until incorporated, again scraping the sides and bottom to make sure all the cream cheese is mixed in properly.
  4. On low speed, add the eggs one at a time. Lightly beat each egg with a fork before adding,
  5. Once all the eggs have been added, scrape the down again, mix just until you're sure everything is incorporated and smooth.
  6. Pour the batter into the crust and bake at 325ᵒ for 50-60 minutes (or a bit longer - read the Tips and Hints for more info).
  7. Remove from the oven once it's cooked, let it cool ten minutes then run a knife between the cake and the pan but DO NOT remove the sides of the pan yet.
  8. Cool at room temperature for two hours then put it in the fridge until serving (at least 6 hour but preferably overnight).
  9. Top with cherry pie filling or something that's better and serve!

TIPS & HINTS

Three things:

1. Do not beat on high or whip the cream cheese. Your goal is to mix the ingredients together well so that you have s silky batter - not a fluffy one.

2. Make this a day ahead or REALLY early in the morning if serving the same day.

3. A cooked cheesecake should have slightly puffy edges that are just starting to brown and the centre should spring back when you touch it but still be "jiggly".