How To Make A Cheesecake

Ingredients:

The gear
- Stand mixer such as a Kitchen Aid
- 10" cheesecake or springform pan
- Zip top bag
- Rubber/silicon spatula, measuring cups and spoons
- Mixing bowls and spoons
- Cooling rack

The ingredients
Crust:
- 15 graham cracker squares
- 1/4 cup melted unsalted butter
- 6-8 butter cookies

Filling:
- 4 packages (8oz each) cream cheese
- 1 1/4 cups sugar
- 4 eggs
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla

Topping:
- 1/2 cup sour cream
- 1/4 cup sugar
- 1 Tablespoon lemon juice
- 1/2 teaspoon vanilla
- 1 1/2 cups mixed berries or sliced strawberries (frozen are ok)

Step 1:

First, get all your ingredients together. Let the cream cheese warm to almost room temperature. Preheat your oven to 350 degrees F.

Step 2:

Gather your graham crackers and cookies and place them in a zip bag.

Smash them until they are crumbled. I am using a can of something or other but you can use a rolling pin or even skip this and do it in a food processor.

Step 3:

Add the melted butter and mix thoroughly.

Step 4:

Pack into the bottom of the greased springform pan. I'm using a 10" pan with 3" sides. Place the pan and crust into the freezer.

Step 5:

Put the cream cheese and the sugar into your mixing bowl and mix on low-medium speed for 3 minutes.

Step 6:

As you mix the filling, you will want to scrape down the sides of the bowl with your spatula.

Step 7:

Add the eggs ONE AT A TIME. Mix 30 seconds or so and scrape the sides of the bowl down between EACH egg or the top of your cheesecake will have cracks.

Step 8:

Now add the vanilla and the lemon juice. Mix for another minute or so.

Step 9:

Pull your crust out of the freezer and add the filling.

Step 10:

You can smooth it out with the spatula or shake the pan gently to level it all out.

Step 11:

Put it in the oven. You don't need to worry about all that fancy waterbath stuff for this cheesecake. Note the incredibly well used pizza stone; your pizza stone helps even out oven temperature and should always be inside.

Step 12:

Bake for 40-60 minutes. Note that the timing is HIGHLY VARIABLE based on your altitude and oven. It is ready to come out when the top is just beginning to brown and the center is still kind of jiggly.

Step 13:

Meanwhile you can thaw out your berries if they're frozen.

Step 14:

Remove the pan from the oven and cool for 10 minutes. Leave the oven on. The cake will fall slightly as it cools. (Note: this cheesecake is very slightly overdone)

Step 15:

Meanwhile you can mix up your topping. Simply stir the sour cream, sugar, lemon juice and vanilla together.

Step 16:

Apply the topping evenly and all the way out to the edges. Put it back in the oven and bake for 5 minutes at 350 F.

Step 17:

Now remove the cheesecake and cool for at least 2 hours.

You're ready to add your berries Then carefully cover and refigerate for at least 5 hours before serving.