Homemade Cheesecake

Rich, creamy, and cherry-topped delicious homemade cheesecake. Honestly, I’m not a big fan of cheesecake before but since I baked myself I fell in love with it. You know after you did something beautifully you feel awesome right??? That is the feeling just happened to me. My 1st chocolate cheesecake was like that too LOL.

Ok so here is my homemade yummy and beautiful Cheesecake recipe.  

Hope you will love it too. Good luck 😉

Ingredients:

• 2 cups crushed honey maid graham cracker crumbs
• 1/3 cup unsalted butter melted and cooled
• 1 cup + 1/4 cup sugar
• 1 cup sour cream
• 3 eggs 
• 2 teaspoon vanilla extract
• 3 pack brick cream cheese (8 oz each) at room temperature 
• pinch of salt
• 1 can cherry or strawberry pie filling or you can decorate with fresh fruits or homemade fruit sauces too

Directions:

1. Preheat the oven to 350F and position the oven rack in the center position.
2. Ground the graham crackers in a food processor until fine. Melt the butter and cool a little bit.
3. Add the cracker crumbs into a medium bowl and add the butter, and  1/4 cup of sugar. Mix until well blended.  Grease (or butter) a springform pan, bottom, and sides. Wrap the bottom of the pan with aluminum foil. Press firmly onto the bottom and 2-1/2 inches up side of pan. Bake in preheated oven for 8-10  minutes. Remove to a rack to cool while you make the filling.
4. Increase oven temperature to 425 degrees F.
5. Using a stand mixer with the paddle attachment or a hand mixer and a large mixing bowl, beat the cream cheese on medium-low speed until smooth. About 3-5 minutes. Scrape bowl and beater attachment as needed. Add the sugar, sour cream, vanilla, and salt and beat until smooth and creamy. Add the eggs 1 at a time, beating after each addition.  Scrape the beaters, sides, and bottom of the bowl well to be sure everything has been mixed through. Beat again on low until the batter is smooth and uniform. It is very important to scrape the sides and bottom of the bowl and beating attachment during mixing. The mixture should be silky smooth.
6. Slowly pour the filling over the crust and spread evenly with a rubber spatula or the back of a spoon. Run a knife through the batter to release any air bubbles and then smooth the top.
7. Bake at 425F for 12-15 minutes and then turn the temperature down to 250F and bake for another 1 hour. Do Not Open the Door!!! Turn the oven off and let the cheesecake rest for another 20 minutes, with the Door Closed. Then open the door slowly and let it rest for 15 minutes longer. The cheesecake should be firm and the top should be lightly browned and smooth. 
8. Remove cheesecake from oven cool for about 10 minutes. Run a warmed knife or metal spatula around the outside of the pan to loosen the cake, which will help prevent cracking as it cools. Allow cake to cool completely, for about 2 hours, before refrigerating. Cover with plastic wrap and refrigerate for at least 8 hours before removing from pan.
9.  Top cheesecake with pie filling just before serving. Or you can decorate with fresh fruits and homemade fruit sauces. Store leftover cheesecake in the refrigerator. Enjoy this yummy beautiful treat.

Enjoy 😉