8 to 10 servings, one 9" cheesecake
A simple no-water-bath cheesecake with a graham cracker crust, baked until just set in a pie pan.
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| prepPreheat oven to 350°F / 175°C | |||||
| prepSelect a 9" pie pan, at least 1 1/4" deep | |||||
| 150 g graham cracker crumbs | Mix crust ingredients | Press crust into pan | Pour filling into crust, spread even | Bake 20 min, shield crust, bake 10 min more | Cool on rack, then chill covered |
| 28 g confectioners' sugar | |||||
| 85 g butter, melted | |||||
| 1/8 teaspoon table salt | |||||
| two 8-ounce packages / 452 g cream cheese, at room temperature | Beat cream cheese & sugar until smooth | Mix in eggs & vanilla until smooth | |||
| 133 g granulated sugar | |||||
| 2 large eggs, at room temperature | |||||
| 1 teaspoon King Arthur Pure Vanilla Extract | |||||
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