Okay, so I’ve been seeing these “easy cheesecake” recipes floating around, and I finally decided to give one a shot. I grabbed a box of “cheese cake mix” from the store, figuring it would be a no-brainer. Let me tell you, it wasn’t quite as simple as the box made it sound, but it still turned out pretty good!
Getting Started
First things first, I took everything out of the box. There was a packet for the crust, another one for the filling, and some instructions. I gotta say, the instructions were a little vague. But hey, that’s what I’m here for, to share my struggles and hopefully help someone else.!
Crust Time
The crust was basically just graham cracker crumbs. I dumped the crumbs into a bowl and added some melted butter. The instructions said “about” a certain amount of butter, so I just kind of eyeballed it until it looked like wet sand. Then, I pressed the whole mixture into the bottom of a springform pan. I didn’t have one the suggested size, so I used what I find,I hope it won’t be a big deal.
Making the Filling
This is where things got a little interesting. The filling mix was a white powder, and I had to add milk and cream cheese. I used my electric mixer to beat everything together. It took a bit longer than I expected to get it all smooth and creamy. There were a few lumps at first, but I just kept mixing until they were gone. I add some sugar, just a little bit. Because I do not like the pure taste.
Putting It All Together
Once the filling was ready, I poured it over the crust in the pan. Then, I smoothed out the top with a spatula. And in it went to the fridge! The instructions said to chill it for at least a few hours, but I’m impatient, so I snuck a little taste after about an hour… Don’t judge me!
The Final Result
It was definitely better after it had been in the fridge for a while. The filling set up nicely, and the crust was firm. It wasn’t the prettiest cheesecake I’ve ever seen, but it tasted pretty darn good! Especially with a little bit of fruit topping. I’m thinking next time I might try adding some lemon zest to the filling for a little extra zing.
- Lesson learned: “Easy” doesn’t always mean “foolproof.”
- Tip: Really make sure that cream cheese is softened before you try to mix it.
- Verdict: Worth trying, especially if you’re short on time or baking skills!
Let me know it!
