EASY CHEESECAKE RECIPE
Wednesday, February 26, 2020
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This easy cheesecake recipe is in no way baked and made with only six ingredients! Make more friendly not bake a cheesecake for the summer.
The perfect Cheesecake to serve with a spread of sauces and toppings: caramelized, chocolate, fresh fruit, citrus Dads – the proper endless choice!
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| EASY CHEESECAKE RECIPE |
Like many of my cheesecake here, this one uses a minimal bowl, with a minimum prep time and headaches. Although we've great love for the simplest Vanilla Cheesecake Recipe, this one features a lot of equally great qualities but hardly any work.
Baked cheesecake requires several ingredients, a couple of more steps, and lots of more waiting around impatient. there's baking, cooling, which is cold, and eventually you'll eat it!
With this easy cheesecake recipe, you've got to attend an extended time for it to relax it one step we just can't take, you are still able to dig within the hour before you'll slice through a baked cheesecake.
INGREDIENTS:
Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Filling
- 3 packages regular cream cheese (8oz each for a total of 24 oz or 750g)
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
INSTRUCTIONS:
- Line a 9" Springform pan with parchment paper for easy removal if desired (totally optional!).
- Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of the pan and about 1" up the sides.
- In a large bowl, beat room temperature cream cheese with an electric or stand mixer until it is smooth.
- Add the sugar and vanilla and beat on high until smooth.
- Add the cream, and beat on low until incorporated, then beat on high until thick and fluffy. Adjust sugar to your tastes if desired.
- Pour cream cheese mixture into prepared crust, cover and refrigerate at least 6 hours, or overnight.
- Serve with sweetened whipped cream and toppings as desired. Leftovers can be refrigerated up to 3 days.
