How to make a basic Cheesecake from scratch

It seems like a lot of people are intimidated when it comes to tackling a cheesecake from scratch. So they go to the store and buy one or grab a box of instant cheesecake mix, which does not compare to the real thing. I used to do that too, before I learned how to make one at home. It is a lot easier than you might think. There are however a few extra steps than the normal baking recipes, but nothing you can't handle and totally worth it.  The hardest part is waiting for it to set up in the fridge before you get to devour it. The first time may be a little daunting but once you have made it once, you will never buy a store bought cheesecake again.

What you will need:
Gadgets:
Large Mixing bowl
Silicone spatula
hand mixer, stand mixer or your husbands muscles (options)
12" Spring Form Pan
Measuring spoons
Large deep roasting pan or it's equivalent
Large Pot to boil water
Foil (Like 2 baking sheet size pieces)

Ingredients:
CRUST
2 cups finely crushed graham cracker crumbs
1/4 cup (4 tbsp.) melted butter
1/4 cup granulated sugar

FILLING
4-8oz packages Cream Cheese (room temp)
1 1/4 cup granulated sugar
4 large eggs (room temp)
1 tbsp. good quality Vanilla Extract
1 tbsp. Fresh Lemon juice (you can use the bottled too)
2 tbsp. heavy cream


Bakes: 40-50 minutes @ 350degrees

First, preheat your oven to 350degrees.
Next, use that big sheet of foil and tightly wrap it around the outside of your springform pan and tuck it just under the lip around the outside of the pan, making sure that the entire outside of pan is wrapped, like so...

 

Next, go ahead and fill your pot or sauce pan with about roughly 4 cups of water and allow that to come to a boil on the stove. (The amount of water you need will vary depending on the size of roast pan you are using.) You want the water to come up halfway on the pan. This is all for the Water Bath, which comes later. Yes, you read that correctly.

Meanwhile, while the water is boiling and oven is preheating, Let's make the crust. Pour graham cracker crumbs, 1/4c sugar and 1/4c melted butter into the bottom of the springform pan and use your hands to thoroughly combine all the ingredients into a crumbly moist mess and then begin to flatten the crumbs into the bottom of the pan with the palm of your hand and flats of fingers and work it out to the edges to create a flat tight even layer on the bottom. If you want to work some of the crumbs up the inside walls of the pan to make a higher edge crust, you can. I only go up a little bit. enough to make a lip. Now put your pan of firmly packed crumbs into the oven and bake for 10 minutes. When it's time, take out and allow to cool on counter.

While the crust is baking, you can start to mix the filling.
First, use the mixer to cream the cream cheese until it is fluffy, creamy and lump free. Next you can add the sugar, vanilla, lemon juice and heavy cream. Mix until smooth.

Then add one egg at a time, blending between each one until all four eggs are incorporated into the mixture.
Use your rubber or silicon spatula to mix the mixture together by hand, making sure to scrape down the edges and bottom for any cream cheese that may not have been mixed in good enough. If you have that problem, just use the mixer to give another quick mix. Then it is time to pour the mixture into our cooled pan of crust.
Use the silicon spatula to push the mixture to the edges of the pan and even it out until it is flat and smooth, like so...

 Now that your cheesecake looks all smooth and yummy, we have to bake it. Place the pan in the bottom of your large roasting pan. This is what I use...

Next, it's time for the water bath. Using this method helps the cheesecake to cook more evenly as well as keeps the cheesecake super moist by creating a lovely little steam bath for it, which in return helps to keep the cheesecake from cracking. Nobody likes a cracked cheesecake. Put the whole thing in the oven on the middle rack and pull the rack out just a little , so you don't burn yourself, but not too much. Pour the boiling water into the roast pan and around the outside of the cheesecake. Paying attention not to get any water in the cheesecake.  Gently and slowly side the rack with the pan back into the oven and bake for 40 - 50 minutes. Start checking at 40 minutes. The cheesecake should not jiggle when you nudge the outside of the pan. It should be mostly firm with a nice light golden brown coloring to the top.
Take out the whole pan and set on some hot pads. As soon as the foil on the cheesecake is cool enough to touch, slowly peel back the foil from the outside of the pan and put pan onto a cooling rack. You don't want the cheesecake to sit in the hot water any longer than it has too. Using a clean pairing knife, slide it around the outside of the cheesecake along the wall of the pan to free it up before you take off the outer part of the pan.

Once you went around it once or twice, you can unfasten the outside of the pan and gently lift off and over the cheesecake. Allow to cool on the counter for about 20-30 more minutes, then transfer to the fridge to cool for at least 4 hours.
Waiting sucks!!!  

Once the time has passed and the cheesecake is firm and cold, you can slice it up and serve it up. try fresh berries or a strawberry puree to go with it.

I hope that you try this recipe out and find out for yourself how easy it is to bake and share it with your friends. Nobody minds when you roll up with a few slices of freshly home-baked cheesecake.
Enjoy your journey in the kitchen. Blessings!!!