Decadent, delicious, and dreamy—there’s a reason cheesecake is on every dessert menu. July 30 is National Cheesecake Day and while this sweet treat is easy to eat you might be surprised it’s easy to make at home, too.
A good cheesecake starts with the crust. Most classic cheesecakes use a graham cracker crust but if you’re feeling extra indulgent, consider using cookie crumbs or grind your favourite cereal in the blender or food processor as a sweet substitute. Stop by Bulk Barn to stock your pantry before you get started.
Next, filling. The creamy, tangy bite of cheesecake is, naturally, the result of cream cheese but for a truly smooth and silky cake be sure to add sour cream, too. Feeling adventurous? Cheesecake is the ideal dessert to freestyle—add cocoa for a chocolatey twist, chocolate chips for a touch of texture, or peanut butter for the perfect salty and sweet mix.
Finally, toppings. Mixed berries, caramel, hot fudge, you name it, it’s the perfect way to jazz up a plain cheesecake and let your dinner guests customize their own sweet creation.
Ready to make your own cheesecake? Pick up a new springform pan from Winners and follow the recipe below for a dynamite dessert every time. Bon appetit.
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 7 tablespoons melted butter
- 32oz softened cream cheese
- 1 cup sugar
- ⅔ cup sour cream
- 1 ½teaspoons vanilla extract
- Pinch of salt
- 4 large eggs, lightly beaten
- Preheat oven to 325F
- Prepare the crust by combining crumbs and sugars and stirring well. Add the melted butter and combine well.
- Pour crust mixture into a 9’ springform pan and press firmly into the bottom of pan and up the sides then set aside
- In the bowl of a stand mixer (or a large bowl if using a hand mixer), beat the cream cheese until smooth.
- Add the sugar and continue to stir until creamy
- Add sour cream, vanilla extract, and salt and stir until well combined.
- Turn the mixer down to low and add the eggs slowly. Once combined, use a spatula to scrape down the sides of the bowl to ensure everything is well mixed.
- Pour the batter into the springform pan.
- Line a cookie sheet with foil and place the springform on the cookie sheet in the centre rack of the oven for 75 minutes.
- Remove from the oven and cool approximately 10 minutes.
- Use a knife to gently loosen the crust from the inside of the spring form.
- Cool another 1-2 hours then transfer to the fridge to cool 6 hours-overnight.
- Serve and enjoy!