Robby's Baking Therapy

Cheesecake

Amy & Jacky

Graham Cracker Crust – For Cheesecake

This is honestly such an easy recipe
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 14 Servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 120g graham crackers, finely ground
  • 3 – 4 42g – 56g tablespoons unsalted butter, melted
  • Pinch sea salt
  • 2 8.3g – 19g teaspoons – 1½ tablespoons brown sugar (depends on desired sweetness)
  • ¼ 32g cup all-purpose flour (Optional for blind-baking crust)

Method
 

  1. Finely Ground 10 (120 g) graham crackers in a food processor. Or put the graham crackers in a ziplock bag and crush them with a rolling pin.
  2. In a small bowl, mix the graham crackers, salt, and brown sugar.
  3. Add melted butter until it sticks together.
  4. Line the side and bottom of a cheesecake pan with parchment paper.
  5. Gently press the graham cracker crumb mixture into the cheesecake pan.
  6. Place your crust in the freezer until you are ready to use it.
Amy & Jacky

Cheesecake

My birthday cake of choice for the last few years. I am obsessed with this recipe, and my mom is really good at making it. (I do not make my own birthday cake.)
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 8 hours
Total Time 9 hours 10 minutes
Servings: 14 Servings
Course: Dessert
Cuisine: American
CostPer Slice: $0.39 or Per Cake: ~$5.45
Ingredients Method

Ingredients
  

  • 16 ounces cream cheese, room temperature 454g
  • 2 large eggs room temperature
  • ⅔ cup white sugar 133g
  • ½ cup sour cream, room temperature 120g
  • 2 tablespoons 16g cornstarch
  • 2 teaspoons vanilla extract
  • 2 pinches salt

Method
 

  1. Place cream cheese, Eggs, and sour cream on counter top to reach room temperature.
  2. Then melt the butter (margarine or whatever you are using).
  3. It is very important to have ROOM TEMPERATURE ingredients for this recipe.
  4. Make your graham cracker crust (recipe provided above).
  5. Make Cheesecake Batter.
  6. To do so, you are going to mix cornstarch, salt, andsugar together in a small bowl.
  7. In another medium-sized, bowl you are going to briefly break up the cream cheese beating it for about 10 seconds with a hand mixer on low.
  8. Add in half of the sugar mixture to your cream cheese; do this for about 20-30 seconds. Make sure to scscrapefor own the sides of the bowl and the hand mixer.
  9. Now you are going to add in your sour cream and your vanilla extract. mixing for another 20-30 seconds.
  10. Blend in your two eggs. One at a time. 20-30 seconds each. Remember to scrape down the sides of the bowl.
  11. Mix everything about 15-20 seconds with a hand mixer.
  12. Pour the batter into your cheesecake pan that has your graham cracker crust.
  13. Tap the cheesecake pan again the countier to let out all of the air bubbles.
  14. Pour 1 cup of cold water into the pressure cooker.
  15. Place the cheesecake pan on top of a stemamer rack. DO NOT let it touch the bottom of the pressure cooker, or the water.
  16. Close the lid and pressure cook at high pressure for about 26 minutes and let it full natural release. This takes about 7 minutes.
  17. Open the lid very carfully.
  18. With a soft papper towl you are going to absorb any of the condensation on the surface of your cheesecake by lightly tapping it.
  19. Allow the cheesecake to cool at room temperature.
  20. After it is cooling for about 15 minutes carefully run a knife between the cheeckecake pan and the cake.
  21. Take it out of the pan.
  22. Once the cheesecakehas completely cooled Place it in the refrigerator for at least 4-8 hours (perferably overnight.)
  23. Remove from rfridgerator and enjoy.