today my friends, david and patrick came over for lunch. for dessert i made cheesecake. everything was going so well but when i took the cheesecake out of the water bath, i found that the foil didn’t protect the cheesecake from the water and water seeped into the cheesecake. it made the crust a little soggy definitely not something i wanted to serve my friends. i had remembered seeing cheesecake pops on a few other blogs and thought that would be a good solution. so i decided try to do that. again, it was going well until i started dipping the balls into the chocolate. the graham cracker crumbs got into the chocolate making it clumpy and gross. they were tasted good but certainly didn’t look pretty. oh well… if you’re looking for a very good classic cheesecake, you should definitely try out this recipe.
adapted from Kraft Foods
- 1-1/2 cups graham cracker crumbs
- 3 Tbsp. sugar
- 1/3 cup butter, melted
- 4 pkg. (8 oz. each) cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1/2 tsp. lemon zest
- 4 eggs
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar, lemon zest, and vanilla with mixer until well blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Wrap the outside of the pan with foil. Place in larger pan and place in oven. Pour hot water into the larger pan to create a water bath.
- Bake 55 min. or until center is almost set.
- Loosen cake from rim of pan; cool before removing rim.
- Refrigerate 4 hours.
Printer Friendly Recipe: Classic Cheesecake