Cheesecake

Easy Baked Cheesecake

     This recipe is tried and true for years now. I mix it up with different flavors, but sometimes the original plain cheesecake is the ultimate.

Ingredients

Filling:
3 8oz. packages Cream Cheese (softened)
3 Eggs
1-2 cups Sugar (based on taste)
1 tbs. Cornstarch (optional to help prevent cracking)
1 tsp. Vanilla or Almond Extract for a different flavor

Crust:
2 cups  of Graham Crackers (regular) crushed fine
1 stick Unsalted Butter
3 tbs. Brown Sugar

Directions

1. Pre-heat oven to 300
2. Coat 8-inch spring-form pan with shortening or other nonstick agent
3. Prepare the crust:

•      Place graham crackers in a bag or processor and crush
•      Melt the butter in a bowl and add the graham crackers and brown sugar to the mixture 
•      Spread combined mixture along the bottom of the prepared spring-form pan 
•      Pack the mixture down evenly to form a crust about 1 inch on the bottom and up the sides 2 inches
•      Set aside

      4. Prepare filling

• Place softened cream cheese, sugar, and cornstarch into a mixing bowl. 
• Mix until well combined and no sort of lumps
• Add in eggs, one at a time 
• Mix well
• Fold in the vanilla or almond extract
• Pour mixture into the prepared crust

      5. Baking

• Place cheese cake into a pre-heated oven at 300. Bake for 1 hour or until the center is set. 
• Once baked remove from the oven and bring down to room temperature
• Place room temperature cheesecake into the refrigerator for 4 or more hours until completely set up and chilled throughout.

Reminder: This is a custard type pie, it does most of it's set up in the refrigerator.