This week I though I would make two types of cheesecake because NATIONAL CHEESECAKE DAY IS THURSDAY JULY 30TH. Cheesecake is one of my favorite desserts. I love a rich, creamy cheesecake with a buttery graham cracker crust. My favorite recipe is Martha Stewart’s Classic Cheesecake.
I don’t own a 9 by 3 inch springform pan. Instead I used three 4 in springform pans and 7 12 oz. mason jars. I had some left over. When I make them again I would make sure to rap the springform pans very carefully with tin foil because the water got in with one layer and the crust got soggy. Additionally, I would use smaller mason jars because the 12 oz. one were too tall and didn’t cook through.
Cheesecake is fairly simple to make. For me the crust is the trickiest part because it is hard to get the perfect consistency of wet sand]. I always end up adding too much butter or not enough.
I think the best way to make this recipe is in a kitchen aid mixer because it is a very thick batter.
In addition to the lemon juice the recipe calls for I add vanilla extract.
Since I made the cheesecakes in smaller pans I had to change the cooking time. For the 3 spring form pans I baked them for 35 minutes, rotating them half way through. For the 12 oz. mason jars I baked them for 30 minutes and then noticed them cracking at the top. I turned off the oven and let the cook for another 20 minutes.
Overall I think they came out good. I love the look of the mini cheesecakes and if I have a party I defiantly will use them for individual cheesecakes. I found the pans at Target and I highly recommend them!
Happy National Cheesecake Day!
Have an amazing day.
Love Katie ❤
Recipe from MarthaStewart.com
Classic Cheesecake
INGREDIENTS
FOR CRUST
- 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 12 graham crackers (3-by-5 inch)
- 1/4 cup sugar
- 1/4 teaspoon coarse salt
FOR FILLING
- 2 1/2 pounds bar cream cheese, room temperature
- 1 1/2 cups sugar
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 4 large eggs
- 1 cup sour cream
DIRECTIONS
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Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
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Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
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Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.
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