Mad Hatters Bakery: Easy Cheesecake Recipe

Summer is right around the corner, which means that I am going to share with you some new “summer-themed” treats! This week we are baking a delicious, simple cheesecake. Usually, cheesecakes aren’t baked, but this one is because it is a New York style. They make the perfect centerpiece of any backyard barbeque and are pretty simple to make. Before getting started, it should be known that I have found through personal experience that there are two big rules when it comes to making the perfect cheesecake. The first rule is to make sure your graham cracker crumbs are completely crumbled. This was the longest part of the process for me. I placed the graham crackers into a plastic bag and basically beat the living daylight out of them for a solid five minutes. Afterward, I transferred them to a bowl and still wasn’t satisfied with the crumbles. So, I took a sanitized stainless steel cup and began smashing them again for another five minutes. I’m sure there is an easier way of doing this, but this was just my experience. On the positive side, it sure is a great way to take any stress and anger out! The second big rule when it comes to baking a great cheesecake is to make sure the cream cheese is one hundred percent at room temperature. Otherwise, it will just mess it up. The filling won’t be the right consistency and it will just be a pain to fix it. Keep reading to find out how you can make your own delicious cheesecake!

Crust

❋ 1 ½ cups of graham cracker crumbs (9 to 10 whole graham crackers, crushed)

❋ ¼ cup confectioners’ sugar

❋ 5 ⅓ tablespoons butter, melted

❋ ⅛ teaspoon salt

Filling

❋ Two 8-ounce packages of cream cheese, at room temperature

❋ 2 large eggs, at room temperature

❋ ⅔ cup granulated sugar

❋ 1 teaspoon vanilla extract