Basic Cheesecake With Flavor Variations Recipe

Ingredients for Basic Cheesecake With Flavor Variations

• 1 ½ cups graham cracker crumbs
• Butter
• Sugar
• Ground Cinnamon
• 3 (8 ounce) packages cream cheese
• 4 large eggs
• 1 teaspoon vanilla extract (or substitute with almond extract, rum extract, or 1 cup fruit puree)
• Lemon Zest
• Sour Cream
• Lemon, Juice Of

How to Make Basic Cheesecake With Flavor Variations

1. Preheat oven to 350°F (175°C).
2. For the crust: Combine 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs or gingersnap crumbs), ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
3. For the cheesecake filling: Beat 3 (8 ounce) packages of cream cheese until smooth and creamy. Gradually beat in 1 ¾ cups granulated sugar until combined.
4. Beat in 1 teaspoon vanilla extract (or almond extract, rum extract, or 1 cup of your favorite fruit puree).
5. In a separate bowl, beat 4 large eggs until light and frothy. Gradually add eggs to the cream cheese mixture, beating on low speed until just combined.
6. Pour the filling over the crust. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
7. Bake for 105 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
8. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and let cool completely on a wire rack.
9. Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.