Easy Baked (Everyday) Cheesecake

This cheesecake is very simple, perfect for everyday dessert.  Most cheesecake recipes call for 2 -5 (8oz) boxes of creamcheese, that’s just too much (expensive too ) and reason enough for me to only make cheesecakes on special ocassions but I can’t always wait for a birthday or anniversary to come so I thought why not make a practical cheesecake, one that we can finish in a day (or two) and enough to satisfy our cravings for it..

I like to use my favorite cheesecake recipe – Tyler Florence’s Ultimate Cheesecake recipe and halved it. For the crust, I found this vanilla pastry base that stays firm and yet still soft even after long hours of chilling. It’s like a dense and crumbly cake and it complements the rather thin cheesecake filling. The graham cracker crust has a tendency to harden in comparison ( I still love graham crusts too esp for no-bake cheesecakes) when chilled.

I use only half a can of pie filling for this cheesecake; if you have organic fresh berries available ( lucky you, I’m so jealous) that’s  a whole lot better!!

EASY BAKED (EVERYDAY) CHEESECAKE

Vanilla pastry base
adapted from Martha Stewart Living

Ingredients
113g (1 stick US) unsalted butter softened
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract (like Martha always said, use a really good one)
3/4 cup all purpose flour
pinch of salt

Filling:
adapted from Tyler Florence’s Ultimate Cheesecake

8oz cream cheese (1 block), softened
1 extra large (or 2 extra small) eggs
1/2 cup sugar
1 cup sour cream ( or a tablespoon of lemon juice plus enough all purpose cream to make a cup, mix well and let stand for about 15 minutes before using; make this first thing if you don’t have sour cream)
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 325 degrees F.
Using a stand mixer with the paddle attachment, cream butter and sugar on medium speed until light and fluffy; about 3-4 minutes. Mix in egg yolk and vanilla then add flour and salt, mix until just combined.

Put dough onto the base of cheesecake tin, using your fingers, spread the dough to the base making sure that it’s even. Attach the sides of the cheesecake tin. Put in the fridge to chill while you make the filling.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the egg/s, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.  Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake OR,  just fill a small pan with boiling water and place under the oven rack and skip the part of covering the baking pan with foil.

Bake cheesecake for 45 minutes.   The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of  your favorite topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

If you are so fortunate enough to have fresh blueberries, here’s Tyler’s recipe for the filling..

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake..

Happy Baking!

Olive

Thanks for dropping by…have a nice day!! :)♥

Easy Baked Cheesecake on FoodistaEasy Baked Cheesecake

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