Cheesecake Recipes
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For some reason the humble cheesecake is something that every aspiring home chef seems to have troubles with at one point or another. Common problems include large cracks, burned top, lumpy filling, collapsed centers and the amazing shrinking cheesecake (cake shrinks around the outside).

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

All of these problems tend to go away when the cheesecake is prepared and cooked properly. Here then is how to prepare and cook what is sure to be a family favorite, Homemade Lemon Cheesecake.

Before we get cooking, a little science if you please. Most of the problems mentioned above all stem from an improper cooking process. That usually is because people treat the recipe as if it was for a cake. But the truth is, cheesecake is a lot more similar to a custard pie than it is to a regular cake recipe. So, that means we need to work and cook the ingredients differently.

First is the pan. Some people recommend using a spring form pan but I don't like them. The reason will become apparent when we get into the cooking process. For now locate a 9 inch round cake pan with nice high sides (at least 2 inches). We first need to treat the pan so we can get the cooked cheesecake out later. For that, melt some butter and using a brush, coat the entire inside of the pan. Next, using parchment paper, cut out a circle for the bottom of the pan and a long rectangle for the side. Once the parchment has been added to the pan, we can focus on the crust.

Some people like a cookie crumble crust but I prefer good old graham crackers. I take about 2 dozen and place them in a plastic ziptop bag. Using my fingers only, I crush them for about 30 seconds to a minute. Some big chunks are ok. Next, melt 1/4 cup of unsalted butter and add the cracker crumbs to it along with 1 tablespoon of sugar. Mix with a spatula briefly and add to the bottom of the pan. Next grab a heavy glass with a flat bottom or other tamping tool (the kind used to flatten meat works great). You want to tamp down all the crumbs in the pan so they stick to each other and help the crust form. Bake the crust blind for 10 mins at 300 degrees. ...more...

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Best Ever Homemade Lemon Cheesecake by Marcy Givens

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