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Classic Cheesecake

Before you jump to Classic Cheesecake recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Impacted By The Foods You Decide To Consume.

Something that some of you may already know is that by consuming the right foods can have a substantial effect on your health. One of the foods you really should be avoiding is just about any foods you get at a fast food place. The foods that you will get from these fast food places are generally foods that are extremely unhealthy, loaded with fat and typically have little to no nourishment. That is why we are going to be going over the foods that you should be ingesting that will have a positive effect on your health.

Even though most of you have been told time and time again that vegetables are good for you, and there is a very good reason why. Potassium is amongst the things that you will find in various vegetables, and of course they also contain many different vitamins and minerals you will also need. For example, broccoli has a good amount of potassium to supply you with your daily recommended allowances. Spinach is also something that you may want to start eating more of as it has a lot more vitamins and minerals than other vegetables.

For those who want to get started living a more healthy life the tips above will be able to help you do that. Also if you eliminate all the processed foods that you should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to classic cheesecake recipe. You can cook classic cheesecake using 18 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to prepare Classic Cheesecake:
  1. You need crust
  2. Get 1 3⁄4 cup Graham cracker crumbs
  3. Use 1 tsp ground cinnamon
  4. You need 1⁄2 cup unsalted butter- melted
  5. Get 1 heavy duty aluminum foil
  6. Take Filling
  7. Take 1 *Have all ingredients at room temp
  8. Take 24 oz cream cheese (3 8-oz package)
  9. You need 1 cup sugar
  10. Get 1 cup sour cream
  11. Use 1 tbsp vanilla extract
  12. Take 3 large eggs
  13. Use Fresh Strawberry Topping
  14. Use 1 packages Fresh strawberries…about 16 ounces
  15. Provide 1 small jar seedless strawberry jelly..about 18 ounces
  16. Use 1 powdered sugar for dusting
  17. Use Easy Chocolate Ganache Topping
  18. Provide 1 See recipe in my profile or attachment below
Instructions to make Classic Cheesecake:
  1. For the crust preheat oven to 350°F
  2. Grease 9 inch spring-form pan. I use butter and non stick cooking spray
  3. In a mixing bowl combine graham cracker crumbs and cinnamon, toss with fork until combined. ** see note
  4. Slowly drizzle melted butter into crumb mixture and again toss with a fork until crumbs are moistened.
  5. Dump moist crumbs into pan and press evenly onto bottom and up the sides of your spring form pan.
  6. Bake for 8-10 minutes or until edges of crust are lightly golden. Cool on rack, then when cooled, wrap outside of the pan with heavy duty foil. Lower oven temperature to 325°F
  7. *It is usually cheaper to purchase whole graham crackers and crush yourself. To do this place graham crackers in food processor using metal blade, process crackers till they are a fine crumb,or place crackers in ziplock bag, using rolling pin to crush crackers into a fine crumb.
  8. For the Filling
  9. Place cream cheese in large bowl, using an electric mixer on medium/high speed, beat cream cheese until light and fluffy.
  10. While still beating, gradually add sugar. Beat cream cheese and sugar until thoroughly mixed, scraping down sides of bowl with a rubber spatula. Be sure to cream the sugar and cream cheese until smooth. Under mixing/creaming can cause cheesecake to crack.
  11. With mixer on medium speed add sour cream and vanilla.
  12. Add eggs one at a time beating only until just incorporated… do not over mix.
  13. Set large roasting pan in center of oven. Place crust in large roasting pan then pour filling into crust. **I do it this way to avoid spilling and making a mess.
  14. Now make your "bath". Carefully pour enough boiling water into roasting pan so that it reaches about half way up the sides of the spring form pan
  15. Bake for 70 -75 minutes or until the center is almost set. The center (about 2 inches in circumference) will still be a little jiggly. Do not overbake, center will set completely when fully cooled do not over bake as this will also cause cheesecake to crack.
  16. Cool the cheesecake (the cooling process should be gentle and slow. If the cheesecake cools too quickly it will crack). Turn oven off do not open and let the cheesecake sit in its bath for 15 to 20 minutes or until water is warm not hot.
  17. CAREFULLY take cheesecake out of the large roasting pan remove pan, leave cheesecake in oven close door and let cool completely. (Be careful with this step as the water in the pan can splash.)
  18. Transfer cheesecake to wire rack to cool some more, remove foil and continue cooling process until cool enough to go into the refrigerator (I usually cover with a cloth and let it sit out a bit to cool a little bit more at room temperature before refrigerating).
  19. Put cheesecake in the refrigerator and chill.
  20. **note Cool Cheesecake for 8 hours to overnight, best made the day before serving.
  21. For Strawberry Topping
  22. Wash and dry strawberries. Cut if stem.
  23. In a saucepan on the stove top, heat the jelly until just melted do not boil or overheat. Heat just until the jelly becomes pourable.
  24. Pour and spread jelly onto top of cheesecake until completely cover (about half of the jelly, this is the "glue" that will hold the strawberries in place).
  25. Arrange strawberries, cut side down, on top of cheesecake. Drizzle with remaining jelly. Let cool and remove pan sides. Dust with powdered sugar before serving.
  26. For Easy Chocolate Ganache Topping. - - https://cookpad.com/us/recipes/342654-easy-chocolate-ganache
  27. Prepare ganache according to recipe in my profile. When slightly cooled poor over cheesecake and spread evenly over top. Cool completely in fridge before serving
  28. Enjoy

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