Ray's Super Easy Basic Cheesecake

Instructions

Crust:
Put Graham cracker crumbs in a large bowl. Knead in 1/2 stick of butter. Press onto bottom of 9-inch prepared springform pan. Chill for about 15 minutes before filling.

Filling:
Dust off the blender. Drop in 1 tub of ricotta (16 oz.), 1 brick of cream chesse (12 oz.), 1/2 tsp. vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter. Blend until smooth. Pour gently on top of crust. Repeat for second half of ingredients. Bake at 325°F. for about an hour and a quarter. Check frequently. It is done when the center starts to firm up and the sides begin to pull away from pan. Turn off the oven and allow to cool slowly. Chill for at least 6 hours before serving

Author's Comments

This cheesecake is a base for any flavor cheesecake you might like to make. Remember that when you add fruit (berries, etc.) you are also adding water; add some flour to correct for it (typically 2 tbsp. for a cup of berries). Of course, different fruits will have different water contents and you must allow for that.

You might want to use the bottom of the spring form pan as a guide to cut a piece of parchment (don't use waxed paper unless that's all you have). Placed on the bottom of the pan, it will allow you to slide the cheese cake off the pan after it has been chilled. Or, if you serve the cheese cake on the pan bottom, the paper will save the bottom from scratches.

The instructions say to use a prepared pan. I prepare a cake pan by misting it with non-stick spray.

This cheese cake is not sweet. Add more sugar or serve with a sweet topping (my preference) if you like.

I have successfully substituted fat-free ricotta and fat-free cream cheese with great success.

Recipe by Ray Rangel.

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