Homemade Cheesecake

Homemade Cheesecake
Credit: Plain Chicken

1 9-Inch Cake Pan

1 ½ Cups Graham Cracker Crumbs
5 Tbsp. Sugar
1/3 Cup Melted Butter

3 (250g/8oz) pks Cream Cheese, softened
1 ½ cups Sugar
4 Eggs, separated
1/3 cup Melted Butter
1 tbsp. Lemon Juice
1 tsp. Vanilla Extract
• Preheat oven to 325C


• Combine Graham Cracker Crumbs, Sugar, and Butter, in bowl, mix together then press mixture on bottom of pan. SEE NOTES.


• Combine Cream Cheese, Sugar, 4 Egg Yolks, Lemon Juice, and Vanilla Extract, in a bowl, mix together with an electric mixer.
• In a separate bowl, beat 4 egg whites with electric mixer, until stiff and creamy, then, fold egg whites into cream cheese mixture. Pour into the crust, that’s already placed on the pan.
• Place cheesecake in oven and bake for 35 minutes, then turn the oven off and leave the cheesecake in there for an additional hour.
• Place the cheesecake in the freezer for a few hours. Pull out and decorate as desired.

MenuDuet’s Notes: In the picture displayed;

-The original recipe called for a springform pan, but I used a normal 9-inch cake pan, what is a springform pan? Haha.
-Everyone who tried this cake didn’t think there was enough crust, the original recipe shows the crust right up the side, but I barley had enough to cover the bottom of the pan.
-After I beat the egg whites until stiff and creamy, I used a spatula and just mixed it in.
-I cooked this before bed, stuck it in the freezer when it was done, pulled it out around 5am, and decorated it at 7am, I never stuck it back in the freezer, but it seems the original recipe, calls for more time in the freezer.
-The cake is not burnt on the bottom, it is sitting on the cake pan still.

Cheesecake has got to be one of my favorite types of cake, so I was over the moon when we decided to make one for a relatives 40th anniversary. Only problem was, we had no idea how to make a cheesecake, so after looking around for a good recipe to try, we went with this, Original Recipe, that ended up being saved as one of our go-to cakes.

The cheesecake itself was out of this world, the only problem I had.. and after talking to a few others that enjoyed the cake with us.. there just wasn’t enough crust for all the delicious cake. So next time, I try this recipe, I will be doubling the crust intake, so I can have a thicker bottom and crust (perhaps) up the sides.

This is from another source, but I thought I’d add the toppings recipe I found…

Homemade Cheesecake; Strawberry Topping
Credit: All Recipes

1 Pint Fresh Strawberries
1/3 Cup White Sugar
1 Tsp.Vanilla Extract

• Take strawberries and wash them, then remove all the stems; cut strawberries into bite size pieces.
• Combine Strawberries, Sugar, and Vanilla Extract in a saucepan.
• “Cook over medium-high heat, stirring occasionally. The mixture will sizzle for awhile, but then juice will form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until the sauce thickens, about 15 minutes. Remove from heat.”Brads Exact words; which I followed.
• In a blender, food bullet, or food processor, puree about 1/3 of the strawberry mixture, before adding it back to the other 2/3’s. Keep refrigerated, spread on cheesecake when ready. (Keep whole strawberries to decorate the boarder of your cake if desired.)

Brads Notes:

-Decide for yourself how much topping you want. For each additional pint of strawberries, add 1 tsp. of vanilla extract and 1/3 cup of sugar.

MenuDuet’s Notes:
In the picture displayed;

-I only did half the cake with Strawberry toppings, the other half is a cherry topping, and all I did for that, was buy a pie filling. (Uncle like Strawberries, Aunt likes Cherries).
-I was going to write something in chocolate but my tip was to small, so instead I drizzled chocolate over top, and just used whip cream from a can to give it contrast.

I hope this cheesecake and toppings was a home run for your family, like it was for mine! Warning: This cake may not last long in fridge, gets eaten fast. Heehee.

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