Are you craving a creamy, dreamy cheesecake but don't own a springform pan? Don't worry! This recipe proves you don't need special equipment to enjoy this classic dessert. We'll guide you through making a perfect cheesecake using readily available kitchen tools, resulting in a delicious homemade treat that's surprisingly easy. This recipe is perfect for those seeking quick dinner ideas or simply a satisfying healthy meal ending.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- ½ cup sour cream
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan. You can use a regular cake pan instead of a springform pan.
- In a medium bowl, combine graham cracker crumbs and sugar.
- Gradually add melted butter, mixing until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup or a glass to create an even layer.
- Bake for 8-10 minutes, or until lightly golden. Set aside to cool completely.
Preparing the Filling:
- In a large bowl, beat cream cheese and sugar together until smooth and creamy. Make sure your cream cheese is properly softened for best results.
- Beat in vanilla extract and salt.
- Add eggs one at a time, beating well after each addition. Be careful not to overmix.
- Stir in sour cream until just combined.
Baking the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Place the pan in a larger roasting pan. Pour enough hot water into the larger pan to come about halfway up the sides of the cheesecake pan. This creates a water bath, preventing cracks.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free filling.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water Bath: The water bath is crucial for even baking and a creamy texture.
- Cooling Slowly: Gradual cooling prevents dramatic temperature changes that can cause cracks.
Variations:
- Chocolate Cheesecake: Add ½ cup unsweetened cocoa powder to the filling.
- Strawberry Cheesecake: Top with fresh strawberries and a dollop of whipped cream.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 30g
- Sugar: 25g
- Protein: 6g
This easy cheesecake recipe delivers fantastic results without the need for specialized equipment. Enjoy this delicious homemade dessert – it's perfect for any occasion and a guaranteed crowd-pleaser! It’s a fantastic addition to your repertoire of easy recipes and healthy meals. This recipe is a testament to the fact that delicious dishes can be surprisingly simple to create.