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How to Make Cheesecake | The Basics | QVC

https://qvc.co/recipeideas | Baking a homemade cheesecake doesn’t have to be difficult! This recipe for an easy cheesecake involves only 6 ingredients to make this classic dessert. Tip: make this cheesecake recipe a day ahead of time for a perfectly chilled, classic cheesecake. Blue Jean Chef Meredith Laurence teaches you how to make a cheesecake with this simple recipe.

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Classic Cheesecake
Makes 1 (9-inch) cheesecake

Ingredients:
10 to 12 graham crackers, crushed (about 2 cups)
¼ cup butter, melted
2 pounds cream cheese, room temperature
1 cup sugar
1½ teaspoons pure vanilla extract
4 eggs

Directions:
1. Make this a day ahead of when you want to eat it!
2. Pre-heat the oven to 325˚ F.
3. Crush the graham crackers into crumbs either by hand or with a food processor, and combine with the melted butter. Press the crumb mixture into the base of a 9-inch springform pan. Refrigerate while you prepare the cheesecake batter.
4. Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, blend the cream cheese until it is completely smooth with no lumps.
5. When all the lumps in the cream cheese have disappeared, add the sugar and vanilla extract. Blend just to incorporate the ingredients and then add the eggs one at a time. Continue to mix until the eggs have been mixed in, but do not over-beat.
6. Pour the batter into the springform pan with the graham cracker crust. Wrap the bottom of the springform pan in aluminum foil to create a completely waterproof seal. Place the springform pan in a larger baking pan. Fill the larger baking pan with water until it halfway up the sides of the springform pan, creating a water bath.
7. Bake at 325˚ F for one hour. After one hour, the center of the cheesecake should still jiggle when you tap the pan gently. Turn off the oven, and leave the cheesecake in the closed oven for another hour. Then remove the cake from the oven and let it cool to room temperature on your kitchen counter before refrigerating. Refrigerate for at least 8 hours before serving.

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10 Replies to “How to Make Cheesecake | The Basics | QVC”

  1. Need to get me a food processor! And what happened to the sour cream!? If i added will it still b same cooking times please answer

  3. Thank you! ! I just purchased a Cuisinart Food Processor and thought it would be easier. Yes it is…????????????

  4. She said to bake the water bath cheese cake for 1hour at 325f. Do you preheat the oven to 325 then bake it for 1hr or do you put the cheese cake in a cold oven and let it warm up to 325 then bake for 1 hr?!!!!

  7. I HAVE NEVER TRIED IT USING A FOOD PROCESSOR. IT LOOKED SIMPLER USING THE FOOD PROCESSOR. WHAT TYPE OF FOOD PROCESSOR IS THAT? I NEED TO TRY IT THIS WAY ????

  8. I've watched many recipes of cheese cake on you tube today and none has given the measurement of cream cheese
    The hosts simply say "some cream cheese"
    Smh

  9. Easy to follow instructions BUT……I want to give this cheesecake away and do not want to give them the bottom of my pan! Will this slide off the bottom and onto a circular foil covered cardboard or how would I do that?

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