by Nina | August 19, 2012 8:36 pm
Believe it or not I did not eat cheesecake until I went to college. And of all the places I could have tried, it was Walmart’s cheesecake that got me hooked. I know, I know…who goes to Walmart for cheesecake right? But they must have had somebody’s grandma in the back making this stuff from scratch because it tasted so good that I had to make one myself. That was over 10 years ago and I haven’t made another cheesecake since, even though I’ve eaten plenty. It’s one of those things that I always intended to make but never got around to. So I figured the Fourth of July holiday was a perfect time to make this pretty cake.
This cheesecake is just what the names says, a classic. The texture and flavor are perfect and the crust is just right.
For the crust:
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
For the cheesecake:
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
Preheat oven to 325°F. Mix 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 well 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. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Top with fresh berries.
Adapted from: Kraft Foods, http://www.kraftrecipes.com/recipes/philadelphia-classic-cheesecake-52544.aspx
Source URL: http://ninascookingjourney.com/classic-cheescake-with-strawberries-blueberries/
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