For Robert’s fortieth, he got a cheesecake.
His birthday, his call… he likes to spend it with his kids. That’s sort of limiting on the grand gestures front, so I have a tradition of letting him choose his own ‘made from scratch by his adoring wife’ birthday cake.
Fortunately Robert is a man of simple, elegant tastes so I didn’t have to make anything ridiculous, just a classic cheesecake.
Cheesecake is always a crowd pleaser with the non-vegan, non-lactose intolerant, non-dieting set, and I have a simple quick and easy cheesecake recipe in my arsenal. Robert thinks it’s the best cheesecake ever : -)
Simple Quick and Easy Cheesecake Recipe
I’m not a fan of fussy recipes. I don’t like cheesecake recipes that call for a complicated filling, a waterbath bake, or fancy topping. I like simple, classic cheesecake… a butter, sugar and graham cracker crust filled with cream cheese, sugar, vanilla, and eggs.
Simple Quick and Easy Cheesecake Recipe: The Crust
1/3 cup melted butter
When I lived in the States, like most people, I used a crushed graham cracker crust in my simple quick and easy cheesecake recipe. But I’ve never seen graham crackers in Denmark and I wasn’t motivated to try to make my own, so I used digestive biscuits, which are the American expat go-to substitute in s’mores and pretty much all graham cracker situations.
Making the crust is simple and quick… mix together the crushed biscuits and sugar, add the butter, stir to combine, then press the mixture into the bottom of a greased spring-form pan thats been lined with parchment.
Simple Quick and Easy Cheesecake Recipe: The Filling
600g cream cheese (approx. 24 oz)
3/4 cup sugar
1 t vanilla
It’s best to start with room temperature ingredients. Use an electric mixer on the lowest possible speed to cream together the cream cheese, sugar, and vanilla. If you whip too much air into the filling, it will crack during baking/cooling. Mix in the eggs by hand just until they’re incorporated, then spread the filling into the cooled crust.
Bake the cheesecake at 175 degrees (350 fahrenheit) for about 40 minutes. It’s done baking when there’s a 2-3 inch bit in the middle that’s unset. At that point, turn off the oven, open the door and leave the cheesecake to cool in the open oven. Cooling it gradually will make it less likely to crack or sink.
I’ve always made my cheesecakes a day ahead of time so they can chill overnight for the best texture. I take it out of the fridge 15 minutes or so before serving.
I’ve never been a fan of cherry topping, so I make one with strawberries : -)
Simple Quick and Easy Cheesecake Recipe: Strawberry Topping
350g hulled strawberries
1/3 cup sugar
1 t vanilla
Put all three ingredients into a saucepan and cook over medium heat, stirring occasionally. The strawberries will eventually begin to break down and form a syrup.
Mash some or all of the berries (your call) with a potato masher, and keep cooking and stirring until you’re happy with the consistency. If it’s not thickening as much as you’d like, add a bit of cornstarch to some water and stir it in to thicken… I find this is necessary if I’m using frozen berries.
Serve the cooled topping over your delicious simple quick and easy cheesecake : -)
With this post, Robert and I are off to London… a birthday is a perfect excuse for a trip out of Denmark, and where better to go than London?
I’m looking forward to hotel breakfasts, picnics with Marks & Spencer goodies, dinner at Govinda’s, checking out the antique jewels on offer in Hatton Garden, stocking up on Boots products, meeting my in-laws for lunch, and spending a few blissful days away with my favorite guy in my favorite city!
I will be Instagramming : -)
P.S. Bloglovin’ is having a contest to see who can get the most new followers in the coming month, so if you’re not already following me, please consider helping me out by following me here : -)