The Best Vanilla Cheesecake

By: Amber Grangroth

I love Cheesecake! After trying many different flavors of cheese cake over the years, I have decided that plain ol’ cheesecake with whipped cream and berries is my absolute favorite! It’s sweet and creamy and so delicious without being too rich. A real treat!

I decided to make cheesecake for my birthday this year. I don’t always make a cake for myself, but the kids don’t want to skip celebrating my birthday. Any excuse to eat cake, right?! My birthday falls sometime around what we call in Minnesota as MEA weekend. It’s a fall break from school, and we often head up north to enjoy the crisp fall air and beautiful colors!

This cheesecake recipe makes a big cheesecake! It fills a 9 inch spring form pan. I wouldn’t suggest making this cheesecake without a spring form pan!

Make sure to pull the cream cheese out several hours before you need it to soften. If you forget. You can remove the box and place the foil wrapped cream cheese in warm/hot water to help speed up the softening.

I make the crust first and press that firmly into the pan. Then, I mix together the cheesecake in my kitchen aid stand mixer. A large bowl and hand mixer would work as well. Pour the cheesecake mixture into the spring-form pan and bake!

The tricky part is how to know when this cheesecake is done without over cooking it! Every oven is different. If you gently jiggle the pan, only the center should wobble slightly. If most of the pan wobbles, continue baking in 5 minute increments until done.

Cool completely! Cool on the counter for several hours, then cover and move to the fridge overnight. When removing the outer edge of the spring form pan, you may need to gently run a knife along the edges to be sure it comes off nicely.

I covered mine in whipped cream and berries mostly to cover up all the evidence of taste testing by my boys. They just couldn’t resist that cheesecake cooling on the counter!
Add whatever toppings you like on your cheese cake and enjoy!

Cheesecake Recipe

Crust:
1 c flour
2 T sugar
1/2 t baking powder
1/4 t salt
1/3 c softened butter
2-3 T milk
Mix together and press into an ungreased 9 inch spring form pan, cover the bottom and 1 1/2-2 inches up the side.

Cheesecake:
5 pkgs room temp cream cheese
1 3/4 c sugar
3 T flour
1/4 t salt
1 t lemon zest
1 t vanilla
6 eggs
1/4 c milk

1. Preheat oven to 450°F
2. Add room temp cream cheese to a mixing bowl and mix until creamy.
3. Add sugar, flour, lemon zest, salt and vanilla and mix until smooth.
4. Add eggs one at a time while mixing.
5. Gently stir in the milk until fully incorporated.
6. Pour into springform pan and spread evenly.
7. Bake at 450°F for 10 minutes. Reduce temp to 200°F and bake for 70-80 minutes until done. It should only jiggle a little in the center when done. If not done add 5 min and check again. It will set up fully as it cools.
8. Cool on a wire rack and Chill several hours or overnight.
9. Serve plain or with fruit and whipped cream or toppings of your choice!
Enjoy!

Always find the beauty in life!

Love, Amber