How to Make Cheesecake
Use a pie pan that has a top diameter of at least 9 inches and a height of at least 1 1/4 inches. Preheat the oven to 350°F.
- Make the crust: Mix all ingredients until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
- Make the filling: Mix the cream cheese and granulated sugar until smooth. Mix in the eggs and vanilla until smooth. To avoid beating too much air into the batter, use a mixer set at medium-low speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
- Set the pie pan onto a baking sheet, if desired. This makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
- Place the cheesecake in the oven. Bake for 20 minutes, then top with a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the cheesecake 1 inch from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.
- Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cheesecake is cool, refrigerate it, covered, until you're ready to serve it.
- Make the topping: Place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don't let the berries cook.
- Add 1 tbsp. Pie Filling Enhancer, and stir until well combined. For thicker topping, stir in additional 1 tbsp. Pie Filling Enhancer.
- Add 1 to 2 tbsp. granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired.
- Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping.
- It is believed that cheesecakes owe its sweet origins to the land responsible for gladiators and cool movie armor, Ancient Greece. It was served at the very first Olympic Games to the performing athletes.