We celebrated our 9th wedding anniversary on November 3rd, and wanted to surprise my husband with a different type of dessert this year! We’re both fans of baked desserts/pastries, but this time around, I wanted to prepare something creamy yet not too heavy. Since I love cream cheese and always wanted to make a cheesecake from scratch, without having to spend half a day in the kitchen, I’ve started searching for a recipe online.
I came across Abbey’s Infamous Cheesecake recipe that has been apparently tried out by many fellow bloggers/bakers during Jenny‘s Daring Baking Challenge. Different people tried different variations, but I wanted to keep it as simple as possible, and use fresh berries if possible.
So, I decided to give it a go, made some slight changes (used Light creamcheese and reduced the number of eggs to 2). The result was a delicious, creamy and light cake! My husband loved it, and my co-workers couldn’t agree more (I brought some to work today). If you’re looking for a delicious and simple cheesecake recipe, I highly recommend this…
Bon appétit et bonne anniversaire Chery!
Abbey’s Infamous Cheesecake adapted from here. See recipe below.
2 cups / 180 g graham cracker crumbs (I used an equal amount of crushed bran cookies)
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
3 bricks of cream cheese, 8 oz each (total of 24 oz) room temperature (I used 2 bricks and 8 oz. Philadelphia Light)
1 cup / 210 g sugar
3 large eggs (I used 2)
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract
1. Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.