Simple Cheesecake

Believe it or not, I've never made a baked cheesecake. Something about it seemed so difficult, not to mention the possibility of it cracking. BUT! This is the most consistent and easiest recipe that I've come across, so obviously I have to share.

There's really not much to it, which is amazing. I found it easier to make this in a 6 inch cake pan instead of a spring form pan, because that way you don't have to worry about the water bath accidentally leaking in. To remove the cheesecake, I used a knife to scrape around the edges and then inverted it onto a plate. If you use parchment paper on the bottom there should be no problem getting it out.

homemade in the kitchen's cheesecake:

1 1/2 cups graham crackers (crushed)
6 TBSP melted butter
2 Blocks of room temp cream cheese
2/3 cup granulated sugar
2 room temp eggs
1 TSP vanilla

Preheat the oven to 325. Line the bottom of your pan with a 6 in. round piece of parchment. In a small bowl combine the graham crackers and melted butter and press into the bottom of the cake pan. There will be enough to go up the sides about 1 inch.

In a separate mixing bowl, beat the cream cheese and sugar together until light and fluffy (just a few minutes). Add in the eggs one at a time until just combined. Lastly, add the vanilla. Don't over beat.
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Pour the liquid mixture over the crust, and fill to the top. To create the water bath, use a casserole dish or a large pan. Place the cheesecake in the center, and fill the dish with hot water until it reaches about 1/2 way up the cake pan.

Bake for 75 minutes - the top should lightly spring back and not appear liquid in the middle. Let it cool in the water bath for 30 minutes, and then transfer to the fridge for another 30-60 minutes.

I suggest topping this with a fruit that's a bit tart - hence the raspberries. I'm thinking of making it again for Valentines day but swapping the graham crackers for a chocolate crust :)