Food Network Magazine - (12)December 2020

Filling

Start with

room-temperature

eggs and cream cheese.

If the ingredients are

too cold, the filling

can turn out lumpy.

Crust

To make sure the

crust stays intact, firmly

pack the crumb mixture

into the pan with lightly

oiled hands, or press it

with the bottom of a

measuring cup.

CLASSIC CHEESECAKE

ACTIVE: 20 min l TOTAL: 2 hr (plus 4 hr chilling) l SERVES: 8 to 10

FOR THE CRUST

1¼ cups graham cracker crumbs

5 tablespoons unsalted butter, melted

2 tablespoons sugar

FOR THE FILLING

3 8-ounce packages cream cheese,

at room temperature

1 cup sugar

¼ cup heavy cream

3 large eggs, at room temperature

2 teaspoons fresh lemon juice

1½ teaspoons pure vanilla extract

1. Make the crust: Preheat the oven to 350 ̊. Toss the graham
   cracker crumbs, melted butter and sugar in a medium bowl
   until well combined. Firmly press into the bottom and 1 inch
   up the side of a 9-inch round springform pan. Bake until firm
   and a few shades darker, about 10 minutes. Transfer to a rack
   to cool completely. Reduce the oven temperature to 300 ̊.


2. Meanwhile, make the filling: Beat the cream cheese and
   sugar in a large bowl with a mixer on medium-high speed
   until smooth and slightly fluffy, about 3 minutes. Beat in the
   heavy cream until combined. Beat in the eggs one at a time,
   scraping down the bowl as needed. Beat in the lemon juice
   and vanilla. Pour the filling into the cooled crust.


3. Bake until the cheesecake is set around the edges but the
   center still jiggles slightly, 1 hour to 1 hour 25 minutes. Turn
   off the oven. Keep the cheesecake in the oven with the door
   ajar slightly, 20 minutes.


4. Remove the pan from the oven and run a knife around the
   edge of the cheesecake to loosen. Transfer the pan to a rack
   and let the cheesecake cool completely, then refrigerate until
   set, at least 4 hours or overnight. Remove the springform
   ring, then slice the cheesecake.

Making this classic dessert is super easy!

An

atomy of a

Perfect

RECIPES BY MELISSA GAMAN AND YOUNG SUN HUH

140 FOOD NETWORK MAGAZINE ●DECEMBER 2020

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: STEPHANIE YEH.