Plain as Day Cheesecake

I don’t know about you but I absolutely LOVE cheesecake. Maybe it’s becuase I grew up in a time where everything started having cheesecake flavors, or watching the Golden Girls (how they ate so much cheesecake and remained so healty is beyond my understanding), or because it’s just so good and so versatile.
  • 8 oz. graham crackers, finely crushed (2 cups of crumbs)
  • 3 Tbs. sugar
  • 7 Tbs. unsalted butter, melted


  • 3 8-oz. packages cream cheese, at room temperature
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups sugar
  • 2 Tbs. finely grated lemon zest
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • Put the oven at 375 to pre-heat.
  1. So, start with making the crust— I tested 2 methods of crushing graham crackers to find out which works easiest. As I’ve tried before– breaking the crackers in even pieces and crushing them. Well, that was tedious and a little more than frustrating. So what I tested was breaking them up in asymmetrical pieces and crushing them that way. Turns out the less than perfect way works the best!
  2. Next, mix the crumbs, sugar, and butter — make sure they’re evenly crumb-y and buttery. Press the crumbs into the bottom of a springform pan and press them up the sides.
  3. Bake the crust until darkened (9-12 minutes). Take it out- let it rest- and lower the oven temp to 300 degrees.
 Sometimes, you just have to remember that cooking won’t be perfect, but it can still be perfect for you!
Trial and Error
Make sure the crumbs are small enough for the crust
Press the crumbs into the springform pan
On to the Filling:
  1. Beat cream cheese and flour for 5 minutes. Mix in 1-1/4 c. sugar- mix until smooth.
  2. Add in lemon zest and vanilla blend for 30 sec. then add eggs one at a time. Do not over beat.
  3.  Pour into cooled crust
  4.  Bake at 300 degrees for  55-60 minutes- until the center is jiggly and the edges are a little puffy.
  5.  Chill 8 hours, up to 3 days, and then pop open the springform sides and onto a flat serving plate. Now you’re ready to eat.
Honestly, the hardest part about making this cheesecake was knowing I was going to have cheesecake soon– and having to wait the 8 hours for it to set. 
Beat the cream cheese, egg, and flour for five minutes


Mix in Sugar, beat until smooth
Pour into cooled crust
Bake until center is jiggly!
Chill 8 hours then pop out of springform!




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