Traditional Cheesecake

Name: Traditional Cheesecake
Yield: 14
Ingredients: For the crust: In a blender, grind the crackers to a fine crumb.; Transfer to a medium bowl and add the butter. Mix until well combined.; Line the bottom and sides of a 9-inch springform pan with the crust mixture.; Trim the edges to form a neat border.; Refrigerate for at least 30 minutes.; Preheat the oven to 350°F (medium).; For the filling: In an electric mixer, beat the eggs lightly.; Add the remaining ingredients one at a time, beating well after each addition. Beat until smooth and creamy (about 30 minutes).; Pour the filling into the prepared pan.; Bake in the preheated oven for about 1 hour and 30 minutes, or until the filling is set.; Let cool completely.; Wrap with plastic wrap and refrigerate for at least 3 hours before serving.; Serve chilled. (Optional: Prepare the cheesecake up to 3 days in advance, cover with plastic wrap, and refrigerate until ready to serve.)

1
For the crust: In a blender, grind the crackers to a fine crumb.
2
Transfer to a medium bowl and add the butter. Mix until well combined.
3
Line the bottom and sides of a 9-inch springform pan with the crust mixture.
4
Trim the edges to form a neat border.
5
Refrigerate for at least 30 minutes.
6
Preheat the oven to 350°F (medium).
7
For the filling: In an electric mixer, beat the eggs lightly.
8
Add the remaining ingredients one at a time, beating well after each addition. Beat until smooth and creamy (about 30 minutes).
9
Pour the filling into the prepared pan.
10
Bake in the preheated oven for about 1 hour and 30 minutes, or until the filling is set.
11
Let cool completely.
12
Wrap with plastic wrap and refrigerate for at least 3 hours before serving.
13
Serve chilled. (Optional: Prepare the cheesecake up to 3 days in advance, cover with plastic wrap, and refrigerate until ready to serve.)

Ingredients

1
For the crust: In a blender, grind the crackers to a fine crumb.
2
Transfer to a medium bowl and add the butter. Mix until well combined.
3
Line the bottom and sides of a 9-inch springform pan with the crust mixture.
4
Trim the edges to form a neat border.
5
Refrigerate for at least 30 minutes.
6
Preheat the oven to 350°F (medium).
7
For the filling: In an electric mixer, beat the eggs lightly.
8
Add the remaining ingredients one at a time, beating well after each addition. Beat until smooth and creamy (about 30 minutes).
9
Pour the filling into the prepared pan.
10
Bake in the preheated oven for about 1 hour and 30 minutes, or until the filling is set.
11
Let cool completely.
12
Wrap with plastic wrap and refrigerate for at least 3 hours before serving.
13
Serve chilled. (Optional: Prepare the cheesecake up to 3 days in advance, cover with plastic wrap, and refrigerate until ready to serve.)

Directions

1
Prepare the crust: In a blender, grind the crackers to a fine crumb
2
Transfer to a medium bowl and add the butter
3
Mix until well combined
4
Line the bottom and sides of a 9-inch springform pan with the crust mixture
5
Trim the edges to form a neat border
6
Refrigerate for at least 30 minutes
7
Preheat the oven to 350°F (medium)
8
Prepare the filling: In an electric mixer, beat the eggs lightly
9
Add the remaining ingredients one at a time, beating well after each addition
10
Beat until smooth and creamy (about 30 minutes)
11
Pour the filling into the prepared pan
12
Bake in the preheated oven for about 1 hour and 30 minutes, or until the filling is set
13
Let cool completely
14
Wrap with plastic wrap and refrigerate for at least 3 hours before serving
15
Serve chilled
16
(Optional: Prepare the cheesecake up to 3 days in advance, cover with plastic wrap, and refrigerate until ready to serve.)