Classic Cheesecake (No Water Bath)
A classic cheesecake (no water bath) is a creamy, rich dessert with a buttery graham cracker crust, baked at a lower temperature to prevent cracking. This simplified method skips the water bath, delivering the same smooth texture with less hassle.
Equipment
Ingredients
- 1-1/2 cups graham cracker crumbs
- 3 tbsp sugar
- 1/3 cup butter or margarine melted
- 4 pkg 8 oz. each Cream Cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 4 eggs
Instructions
- Heat oven to 325°F
- Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually to prevent cracking. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition
Polyunsaturated Fat: 2g