Tre Stelle® Original Cream Cheese Creamy Cheesecake
Ultra creamy and decadent cheesecake recipe, made with simple ingredients featuring Tre Stelle Original Cream Cheese to create a smooth and velvety classic cheesecake that is ready to be devoured.Prep Time:
45 minutes Ready In:
1 + hour Serves:
GRAHAM CRACKER CRUST 2 cups (200g) graham cracker crumbs(about 12-14 full sheet graham crackers) 1/3 cup (67g) packed light or dark brown sugar 1/2 cup (8 Tablespoons; 115g) unsalted butter, melted CHEESECAKE 3 and a ½ 200g containers (650g) of Tre Stelle Original Cream Cheese, softened to room temperature 1/2 cup (100g) granulated sugar 2 Tablespoons (15g) confectioners' sugar 1/4 cup (60g) sour cream, at room temperature 2 teaspoons lemon juice 1 teaspoon pure vanilla extract 4 eggs (room temperature) 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
Preheat the oven to 350°F (175°C) with oven rack adjusted to the lower-middle. Make the Crust: Use a food processor to first pulse graham crackers until finely ground; In a large bowl mix with brown sugar & melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan until the crumbs are a nice even layer at the bottom of the pan. Pre-bake the crust in the oven 350°F (175°C) for 8-10 minutes. Remove from the oven & set aside to cool. Wrap the springform pan tightly in aluminum foil once cooled to prepare for the water bath. Lower the oven temperature to 325°F (160°C). Prepare the Filling: beat the softened Tre Stelle Original Cream Cheese until completely smooth, scraping the bowl as needed. Add granulated sugar to heavily beaten cream cheese and continue to beat until the mixture is smooth and creamy. Add the confectioners sugar, sour cream, vanilla extract, and lemon juice then beat until fully combined. add the eggs one at a time, beating after each addition until just blended. Add the heavy cream and mix on low speed until incorporated. Prepare the Water Bath: Place the foil-wrapped springform pan in a high-sided roasting pan. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath. As the water boils, pour the cheesecake batter on top of the crust. Carefully pour the hot water into the roasting pan to surround the foil-wrapped springform pan. Bake & Cool: Place the roasting pan with the springform pan in it into the oven on the lower rack. Bake cheesecake for 55-70 minutes or until the center is almost set. Turn the oven off and leave the oven door slightly open. Let the cheesecake sit in the water bath inside the oven as it cools down for 1 hour. Remove from the oven and water bath, then allow cheesecake to cool while completely uncovered at room temperature. Cover and refrigerate the cheesecake for a minimum of 4 hours. Serve cheesecake with desired toppings.