Gerstley Cheesecake Recipe

Ingredienser

2 cups graham cracker crumbs (about 1 box)

1 stick (½ cup) butter, melted

2 tbsp powdered sugar

1 lb cream cheese, softened

1 lb small curd cottage cheese

¾ cup granulated sugar

4 large eggs (room temp)

1 tsp vanilla (optional but improves flavor)

Optional toppings:

1 can pie filling or fresh fruit

OR

8 oz sour cream + powdered sugar to taste

Vejledning

1. Prep

Preheat oven to 325°F

Lightly grease a springform pan.

Wrap the outside bottom of the pan with foil (prevents leaks).

2. Crust

Mix graham cracker crumbs, melted butter, and powdered sugar until evenly coated.

Press firmly into the bottom (and slightly up the sides if you want).

Bake 10 minutes.

Remove and let cool slightly.

3. Filling

Blend cottage cheese until smooth first (this avoids lumps).

Add cream cheese, sugar, eggs, and vanilla.

Blend until completely smooth and creamy.

Do not overblend once eggs are in (just until combined).

4. Bake

Pour filling into crust.

Tap pan lightly to remove air bubbles.

Bake at 325°F for 55 minutes.

How to know it’s done:

Edges are set

Center has a slight jiggle (like Jell-O, not liquid)

Top should not brown

5. Cooling (this prevents cracks)

Turn oven off, crack the door open, and let cheesecake sit inside for 30 minutes.

Remove and cool completely at room temp.

Refrigerate at least 4 hours (preferably overnight).

6. Topping

Fruit option (no baking):

Add pie filling or fresh fruit after chilling.

Sour cream option:

Mix sour cream + powdered sugar to taste.

Spread over cheesecake.

Bake at 350°F for 10 minutes, then cool and chill again.

Notater

Room temp ingredients = smoother filling

Don’t overbake (most common mistake)

Slight jiggle = perfect texture

Slow cooling = no cracks

If store bought crust, will have extra batter