This course consists of sweet foods, such as confections,
and possibly a beverage such as a dessert wine and liqueur.
Is dessert a type of food?
These are some major categories in which desserts can be placed
This is one of those recipes that can be intimidating but it doesn’t have to be.
Making cheesecake at home can be super simple with the right technique and attention to detail.
In this post, we will be showing you how to make the best old-fashioned cheesecake ever with step-by-step instructions.
There is nothing complicated here! Simple ingredients often make the most amazing desserts.
Here’s what you’ll need:
For the graham cracker crust:
- graham crackers
For the cheesecake filling:
- cream cheese
- sour cream
- vanilla extract
How to Make a Cheesecake
So are you ready to make cheesecake?
I’m breaking down all the easy steps for you…Let’s do this!
First Step: Bring Your Ingredients to Room Temperature
The first thing you will need to do before you make this recipe is
to take all your ingredients out a few hours before you plan on making your cheesecake.
The way to ensure the cheesecake will bake perfectly is for everything to be at room temperature!
I know this can be annoying, but you will get it at the end!
Second step: Make Your Graham Cracker Crust
For this classic cheesecake recipe, we are sticking with the standard graham cracker crust.
Make sure your graham cracker crumbs are finely ground.
You can use a food processor or blender to do this.
Then mix your crumbs with melted butter, granulated sugar, and a little kosher salt.
Press this into the bottom and halfway up the sides of a 9- inch springform pan.
I use the bottom of a glass to do this step.
A springform pan is a necessity when making cheesecake.
The sides are easily removed and your cheesecake will be perfectly intact.
I like to pre-bake my crust. I have found that pre-baking lends a crispier, sturdier graham cracker crust.
It only bakes for 8-10 minutes, and you can also do this step in advance!
Third Step: Make Your Cheesecake Filling
Make sure that all of your ingredients are at room temperature.
Not only will this ensure it bakes perfectly, but it will also prevent your cheesecake batter from being lumpy.
If you try and mix the filling up with cream cheese that isn’t quite a room temperature, you will get lots of lumps.
A few lumps are perfectly fine, too many lumps will change the texture.
Another huge tip is NOT to over-mix the cheesecake.
Over mixing will incorporate too much air into the filling and cause it to crack as it’s baking.
baking more than the time will also cause cracking too, but we will get to that in a minute.
Just spread the cheesecake filling on top of the crust and smooth it out using a spatula or an offset spatula.
Fourth step: Bake Your Cheesecake
Baking cheesecake is where most people start to feel intimidated.
There are a lot of stories out there about how hard it is to make a cheesecake,
mostly because cheesecake is traditionally baked in a water bath.
But I’m here to tell you: baking a cheesecake in a water bath is EASY!
You just have to follow my simple technique below.
It’s a really easy list of ingredients to remember for this cupcake recipe:
- 125g caster sugar
- 125g butter, softened (or margarine)
- 125g self-raising flour
- 2 large eggs
- 1tsp vanilla essence
And that’s it! How easy is that?! I often double up the recipe so that we make twice as many cakes.
I figure if I’m making them any way I may as well make 24 instead of 12.
It’s not like they take longer to get eaten!
Equipment Needed For Making Cupcakes
- Mixing bowl
- Weighing scales and measuring spoon
- Either; an electric hand mixer, stand mixer, or wooden spoon & whisk/fork
- Cupcake tin/Muffin tin
- Cupcake cases (paper or silicone)
Mixing The Ingredients Together
There are times when I literally throw everything in a mixing bowl,
combining the ingredients with an electric mixer before transferring them to the cupcake cases.
This is totally ok to do, and the results will be just fine – but not as good as they could be.
The best way to get GREAT results is to mix the ingredients step by step;
- Cream the butter, sugar, and vanilla extract together in a bowl.
- Add the eggs and flour (sift the flour in).
- Beat everything together until the mixture is smooth.
- If you are using an electric whisk or stand mixer be careful not to over mix or the texture of the cupcakes will come out too dense.
Filling Up The Cupcake Cases
Use a tablespoon to half fill each case with the cupcake mixture.
You may need to use a teaspoon or knife to help scrape all the mixture off.
How Long To Cook Cupcakes For
The cupcakes should only take 20 minutes to cook,
resist the urge to open the oven door and check on them until the time is up,
just peek through the oven door if you have a glass one!
Take the cakes out of the oven,
you will know that they are ready if they have risen up and spring back into shape when you press gently down on them.
They will also be a golden shade.
If you are unsure, grab a cocktail stick or kebab stick, and poke it through the middle of one,
if it comes out dry, the cakes are done. If the cocktail stick is wet, put the cupcakes back in the oven for a little while
Making Other Flavours Of Cupcakes
Cupcakes are a versatile recipe, you can add in other ingredients and completely change the flavor.
There are many options, lemon, chocolate or carrot are popular cupcake choices!
This is where you can get really creative!
You can create different cupcake toppings depending on the occasion, or according to how you’re feeling.
Decorating cupcakes is a great way to get the kids involved, or you could unleash some of your own artistic skills with
some unique designs!
You can make buttercream (in many different flavors), add sprinkles, chocolate buttons, or just add some plain icing.
Before you start decorating, leave the cupcakes to cool down on a wire rack.
Cupcake Storage – How Long Do They Keep For?
A basic cupcake, without any icing, can be stored in an airtight container and will last for 2 to 3 days.
Don’t put them in the fridge, this will make them dry out.
- 4 cups of juice (See notes)
- 2 Tbsp unflavored beef gelatin* (such as Vital Proteins or Great Lakes. Do NOT try with collagen or protein powder.)
- 2 Tbsp honey or agave (optional)
- Add 1/2-3/4 cup of the juice to a bowl or liquid measuring cup and sprinkle with gelatin powder.
- Whisk together to combine and allow to sit for 3-5 minutes to “bloom.” The granules will plump and the mixture will look like very thick applesauce or take on a lumpy appearance.
- Pour the remaining (3 1/4- 3 1/2 cups) juice into a medium saucepan. Heat over medium heat until almost boiling.
- Remove from heat and stir in honey (if using) and the bloomed gelatin mixture. Stir to dissolve.
- Pour into an 8×8 (2 quarts) baking dish for thick Jello or a 9×13″ baking dish for thin Jello, or into individual glasses or jars for individual portions.
- Refrigerate for about 4 hours, or until set. (If you’ve used a 9×13 pan, it may be set in as little as 2 hours)
*You must use unflavored beef gelatin for this recipe, not protein powder, collagen, or gelatin-based protein powders. ONLY gelatin will work.
- Dough for double-crust pie
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 large egg white
- Optional: Turbinado or coarse sugar, ground cinnamon, vanilla bean ice cream, and caramel sauce
- Preheat the oven to 375°. On a lightly floured surface, roll half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. In a small bowl, combine sugars, flour, and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling; dot with butter.
- Roll the remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal, and flute edge. Cut slits on top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon. Cover edge loosely with foil.
- Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.
1¾ cup heavy cream
1¼ cup whole milk
¾ cup sugar
⅛ teaspoon fine sea salt
1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or
Optional: 2 cups of add-ins – soft brownies, cookies, and blondies work great
Pour 1 cup of the cream into a saucepan and add the sugar and salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.
When ready to churn, remove the vanilla pod, whisk the mixture again and pour it into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve. Enjoy!