By: Rogers Balamaga
It’s not everyday that one wants to prepare their own cake, save for a few special days where you want to surprise your lover or family.
A cheese cake is one of the delicious yet easy to prepare cakes because most of the ingredients are readily available.
How to Prepare
Ingredients
Crust
- One and three quarter-cups Graham Cracker Crumbs (about 15 full crackers)
- A third- cup of Jesa butter, melted
- A quarter-cup granulated sugar
- Half a teaspoon salt
Cake
- 225g Cream Cheese, room temperature
- One cup granulated sugar
- Half cup Jesa plain yogurt, room temperature
- Half teaspoon baking soda
- Two teaspoons vanilla
- Three eggs, room temperature
Instructions
Making Crust
– Preheat oven to 350°F
– In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly.
– Press the mixture into the bottom and up the sides of 9-inch springform pan.
– Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake.
Making Cheesecake
– In the bowl, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
– In a smaller bowl, mix the yogurt with the baking soda and add it to the scream mixture; mix well, scraping sides of the bowl as necessary.
– Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
– Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
– Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
– Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
– Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
– Release the sides of the springform pan before slicing.
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