Cheesecake Supreme

I don't think there is a dessert I like more than cheesecake and this is my favorite recipe because I can make so many different variations of it and there are endless possibilities for toppings.  It's a very simple recipe and you can make a single 9" cheesecake, 2 1/2 dozen cupcakes or about 6 dozen minicakes.  

These directions are going to be for a single 9" spring-form pan cheesecake and there is another post for substitutions for cupcakes, minicakes, various topping ideas and flavor substitutions.  Hope you enjoy this as much as my friends and family does when I make it.

Filling

• 3 8oz packages cream cheese (Philadelphia recommended)
• 1 cup sugar
• 1 tsp vanilla
• 1/4 cup milk (whatever milk you have on hand is fine, we drink skim so that is what I use)
• 2 tbsp. flour
• 3 eggs

Crust

• 2 packages graham crackers (crushed)
• 1/2 cup butter (melted)
• 1/3 cup sugar

Directions - Crust

1. Mix graham crackers, melted butter and sugar in medium size bowl until crackers are well coated in butter.
2. Press graham crackers evenly into bottom of spring pan and slightly up sides of pan.
3. Place pan in oven and preheat oven to 350.  As soon as oven reaches temperature remove pan from oven and set to the side to cool.  This will slightly set the crust and help prevent it from crumbling apart when you cut the cake later on.

Directions - Filling

1. With electric mixer beat cream cheese and sugar until smooth.
2. Add vanilla, milk and flour until well blended.
3. Mix in slightly beaten eggs on lowest speed of mixer.  Scrape sides of bowl often until all ingredients are blended together well.  Batter will be very running after eggs are added and there should be no chunks of cream cheese left.
4. Pour batter into spring pan over crust.
5. Place a oven safe pan or dish on the bottom rack of the oven and fill 1/4 full of water.  The water in the oven will help to keep the cheese cake from drying out while baking.
6. Place cheesecake in oven on the second rack.  Bake for approximately 45 minutes or until sides are stable and center giggles slightly when you bump the sides of the pan.
7. Remove from oven and place on cooling rack for 2-3 hours.  Then carefully move knife around edges of pan so cake will not stick when you release the spring.  Release spring and remove ring from cheesecake.
8. Refrigerate 4-6 hours.

You can either serve the cake on the bottom of the spring pan or you can transfer to a platter.  In order to transfer to a platter you will need to flip the cheesecake twice so the crust will still be on the bottom.  Place a piece of wax paper lightly over the top of the cake then place a large place upside down over cake.  Flip cake and carefully remove bottom of pan from cake crust.  Place your platter upside down over crust and flip over so cake is showing.  Carefully remove wax paper.  

Leave plain or add your desired toppings, serve and enjoy! 

See Cheesecake Supreme Toppings and Substitutions post for ideas for individual or mini-cakes and tons of topping and substitution ideas.