Rewrite this recipe as a story from the perspective of a blender who makes this cheesecake recipe a lot and is friends with some of the ingredients and kitchen tools. Make it interesting to a 3rd grader.

Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).

Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.

Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.

Prepare the simple water bath (see note): Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)

Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
system
is nuskhaa ko ek blendar ke pariprekshya se ek kahani ke rup main phir se likhen jo is chizkek nuskhaa ko bahut kuch banaata he or kuch saamagree or rasoi upkarnon ke saath dost he.ise 3 greader ke liye dilachasp banaaen.

oven rack ko nichle-madhya sthiti main samyojit karen or oven ko 350 ° F (177 ° C) par prihit karen.

crust banaaen: yadi aap purna graham pataakhe ke saath shuru kar rahe hai, to unhen thik tukdon main pisane ke liye ek khaadya procesar yaa blendar kaa upyog karen.ek madhyam katore main daalen or sanyukt hone tak chini main hilaaein, or phir pighale hue makkhan main hilaaein.mishran retile hoga.kisi bhi bade hisse ko todane/todane kii koshish karen.ek aniyantrit 9-inch yaa 10 inch ke springform pan main daalen.apane haath kaa upyog karke madhyam dabaav ke saath, tukdon ko neeche kii ore thapthapaaen or aanshik rup se ek compact crust banane ke liye pakshon ko upar karen.baari bal ke saath neeche pack na karen kyonki isse crust bahut kathin ho jaataa he.bas tab tak neeche thapthapate hai jab tak ki mishran ab tak crumby/crumbly nahin hota he or aap ek chote se maapne vaale cap ke sapaat tal kaa upyog kar sakate hai taaki jarurat padane par ise chikna karne main madad kii ja sake.10 minute ke liye purv-bek karen.oven se nikaalen or garm pan ko aluminium panni ke ek bade tukade par rakhen.panni charan 4 main pani ke snaan ke liye pan ke chaaron ore lapet legi. crust ko thodaa thanda hone den kyonki aap bharne ko taiyaar karte hai.

philing karen: pedal atachament ke saath feet kiye gaye handeld yaa stand mixr kaa upyog karnaa, kriim paneer ko haraaya or ek bade katore main madhyam-ucch gati par ek saath daanedaar chini ko ek saath milaayein jab tak ki mishran chikani or malaaidaar na ho, lagbhag 2 minute.khatta kriim, venila arq, or neembu kaa ras joden phir puri tarah se sanyukt hone tak haraa den.madhyam gati par, andey ko ek baar main joden, prayek jod ke baad bas mishrit hone tak pitayee karen.antim andey ko ballebaaj main shaamil karne ke baad, mishran band karen.chizkek ko thanda hone se bachaane or cracking se rokane main madad karne ke liye, ballebaaj ko adhik-mishrit karne se bachein, jaisaa ki aap kar sakate hai.aapke paas 6 cap ke kareeb hoga.

saadhaaran pani ke snaan taiyaar karen (note dekhen): neeche meraa video tutorial dekhen;vijual guide is charan main aapaki sahaayta karegaa.pani kaa ek bartan ubaalen.pani ke snaan ke liye aapako apane bhunne vaale pan main 1 inch pani kii aavashyaktaa hoti he, isliye sunishchit karen ki aap paryaapt ubaalte hai.main garm pani ke ek puure kettle kaa upyog karata hum.jaisaa ki pani garm ho rahaa he, springform pan ke chaaron ore aluminium panni ko lapeten.pan ko ek bade roasting pan ke andar rakhen.crust ke upar chizkek batter daalen.ek bhi parat main chikna karne ke liye ek rabar spatula yaa chammach kaa upyog karen.dhyaan se pan ke andar garm pani daalen or oven main rakhen.(yaa aap pehle oven main roasting pan rakh sakate hai, phir garm pani daalen. jo bhi aapke liye aasaan ho.)

55-70 minute ke liye yaa jab tak centre lagbhag set na ho jaae, tab tak chizkek bek karen.yadi aap chizkek browning ko bahut jaldi sheersh par notice karte hai, to ise baking ke madhyam se aluminium panni ke saath tent karen.jab yah ho jaataa he, to chizkek kaa centre thodaa dagamagaa jayega yadi aap dhire se pan ko hilaa dete hai.oven ko band karen or oven kaa darwaja thodaa kholen.paneer ko pani ke snaan main oven main baithne den kyonki yah 1 ghante ke liye thanda ho jaataa he.oven or pani ke snaan se nikaalen, phir kamare ke taapmaana par puri tarah se khulaa chizkek thanda karen.phir kam se kam 4 ghante yaa raat bhar ke liye chizkek ko cover karen or thanda karen.

springform pan ke rim se thanda chizkek ko dhilaa karne ke liye ek chaaku kaa upyog karen, phir rim ko hataa den.ek saaf tej chaaku kaa upyog karke, parosane ke liye slis main katautee karen.saaf -suthere slis ke liye, chaaku ko saaf karen or prayek slis ke bich garm pani main duboen.

vaanchit topping ke saath chizkek parosen (note dekhen).5 dinon tak refricrator main bache hue chizkek ko cover karen or store karen.
user
sabase pehle, maanav mere dost, metal oven rack ko oven ke nichle madhya bhaag main rakhata he.maanav baad main pisekek mishran kii pratiksha karne ke liye ghundi ko 177 degree celsius kar detaa he.

iske baad, maanav graham pataakhe kaa ek bag nikaalata he or phir mujhe pataakhe ko thik tukdon main mishran karne ke liye upyog karata he.pataakhe mishrit hone ke baad, unhen chini ke saath milaayaa jaataa he, jo mujhe bahut kuch dikhaai detaa he.pighla hua makkhan pataakhaa-chini mishran main bhi joda jaataa he.jaisaa ki mishran sandy he, maanav bade tukade ko maish karata he or mishran ko kek pan main daalata he.ve compact crust banane ke liye kek pan main mishran par dabaav lagu karte hai.maanav ko keval crust par paryaapt dabaav lagu karnaa chahie jab tak ki yah ab tak nahin he.yadi ve bahut adhik dabaav kaa upyog karte hai, to chizkek crust ko kaatane ke liye bahut mushkil hoga, yaa isliye ve kehete hai.crust ko phir 10 minute ke liye bek kiya jaataa he or phir aluminium panni ke ek tukade par ek garm pan par rakhaa jaataa he.

ab yah chizkek ballebaaj banane kaa samay he!sabase pehle, maanav kriim paneer ko haraane ke liye ek mixr kaa upyog karata he or, mere dost, chini (phir se) ek bade katore main jab tak ki mishran chikna na ho jaae.mishran main khatta kriim, venila arq or neembu kaa ras bhi joda jaataa he.ek baar mishran puri tarah se sanyukt ho jane ke baad, maanav ek samay main ek andey jodta he or unhen mishran main martha he.antim andey ko puri tarah se ballebaaj main shaamil karne ke baad maanav mishran karnaa band kar detaa he.yah mahatvapurn he ki ballebaaj ko over-mix na karen kyonki chizkek thanda hone ke saath hi apsfiti or daraar kar sakati he.

uske baad, maanav pani ke ek bartan ko ubaalata he or pan ko lapetata he jo crust ko aluminium panni ke ek tukade main rakhata he.aluminium panni-lipte pan ko phir bade pan main rakhaa jaataa he.chizkek ballebaaj ko crust par daalaa jaataa he, or ek baar jo kiya jaataa he, maanav ubalte pani ko bade pan main jodta he.ubalte pani pan ko chizkek ballebaaj or crust ke saath gherta he.maanav phir bade pan ko oven main daalata he.

maanav phir oven ke timer ko lagbhag 60 minute main badal detaa he.yadi maanav notice karata he ki chizkek sataha par bahut jaldi se bhura ho rahaa he, to ve ise aluminium panni ke saath tamboo karenge.ek baar jab kek bek ho jaataa he, to chizkek thodaa dagamagaa jayega jab pan dhire se hill jayega.maanav phir oven ko band kar detaa he or ek ghante ke liye chizkek ko andar chhodte hue darwaja khulaa chhod detaa he.tab tak chizkek ko thanda karne ke liye chhod diya jaataa he jab tak ki yah kamare ke taapmaana tak nahin pahunch jaataa.ek baar thanda hone ke baad, yah kam se kam 4 ghante ke liye cover or prashitit hota he.

4 ghante se adhik bitne ke baad, maanav pan se kek ko dhilaa karne ke liye ek chaaku kaa upyog karata he or rim ko hataata he.yadi maanav saaf -suthra, sahi slis chahta he, to kek chaaku ko prayek slis ke bich garm pani main duboya janaa chahie.

chizkek kiya jaataa he or ab ise vaanchit topping ke saath parosa ja saktaa he!kek refricrator main 5 dinon tak chalegaa.
assistant
<|system|>
</s>
<|user|>
is nuskhaa ko ek blendar ke pariprekshya se ek kahani ke rup main phir se likhen jo is chizkek nuskhaa ko bahut kuch banaata he or kuch saamagree or rasoi upkarnon ke saath dost he.ise 3 greader ke liye dilachasp banaaen.

oven rack ko nichle-madhya sthiti main samyojit karen or oven ko 350 ° F (177 ° C) par prihit karen.

crust banaaen: yadi aap purna graham pataakhe ke saath shuru kar rahe hai, to unhen thik tukdon main pisane ke liye ek khaadya procesar yaa blendar kaa upyog karen.ek madhyam katore main daalen or sanyukt hone tak chini main hilaaein, or phir pighale hue makkhan main hilaaein.mishran retile hoga.kisi bhi bade hisse ko todane/todane kii koshish karen.ek aniyantrit 9-inch yaa 10 inch ke springform pan main daalen.apane haath kaa upyog karke madhyam dabaav ke saath, tukdon ko neeche kii ore thapthapaaen or aanshik rup se ek compact crust banane ke liye pakshon ko upar karen.baari bal ke saath neeche pack na karen kyonki isse crust bahut kathin ho jaataa he.bas tab tak neeche thapthapate hai jab tak ki mishran ab tak crumby/crumbly nahin hota he or aap ek chote se maapne vaale cap ke sapaat tal kaa upyog kar sakate hai taaki jarurat padane par ise chikna karne main madad kii ja sake.10 minute ke liye purv-bek karen.oven se nikaalen or garm pan ko aluminium panni ke ek bade tukade par rakhen.panni charan 4 main pani ke snaan ke liye pan ke chaaron ore lapet legi. crust ko thodaa thanda hone den kyonki aap bharne ko taiyaar karte hai.

philing karen: pedal atachament ke saath feet kiye gaye handeld yaa stand mixr kaa upyog karnaa, kriim paneer ko haraaya or ek bade katore main madhyam-ucch gati par ek saath daanedaar chini ko ek saath milaayein jab tak ki mishran chikani or malaaidaar na ho, lagbhag 2 minute.khatta kriim, venila arq, or neembu kaa ras joden phir puri tarah se sanyukt hone tak haraa den.madhyam gati par, andey ko ek baar main joden, prayek jod ke baad bas mishrit hone tak pitayee karen.antim andey ko ballebaaj main shaamil karne ke baad, mishran band karen.chizkek ko thanda hone se bachaane or cracking se rokane main madad karne ke liye, ballebaaj ko adhik-mishrit karne se bachein, jaisaa ki aap kar sakate hai.aapke paas 6 cap ke kareeb hoga.

saadhaaran pani ke snaan taiyaar karen (note dekhen): neeche meraa video tutorial dekhen;vijual guide is charan main aapaki sahaayta karegaa.pani kaa ek bartan ubaalen.pani ke snaan ke liye aapako apane bhunne vaale pan main 1 inch pani kii aavashyaktaa hoti he, isliye sunishchit karen ki aap paryaapt ubaalte hai.main garm pani ke ek puure kettle kaa upyog karata hum.jaisaa ki pani garm ho rahaa he, springform pan ke chaaron ore aluminium panni ko lapeten.pan ko ek bade roasting pan ke andar rakhen.crust ke upar chizkek batter daalen.ek bhi parat main chikna karne ke liye ek rabar spatula yaa chammach kaa upyog karen.dhyaan se pan ke andar garm pani daalen or oven main rakhen.(yaa aap pehle oven main roasting pan rakh sakate hai, phir garm pani daalen. jo bhi aapke liye aasaan ho.)

55-70 minute ke liye yaa jab tak centre lagbhag set na ho jaae, tab tak chizkek bek karen.yadi aap chizkek browning ko bahut jaldi sheersh par notice karte hai, to ise baking ke madhyam se aluminium panni ke saath tent karen.jab yah ho jaataa he, to chizkek kaa centre thodaa dagamagaa jayega yadi aap dhire se pan ko hilaa dete hai.oven ko band karen or oven kaa darwaja thodaa kholen.paneer ko pani ke snaan main oven main baithne den kyonki yah 1 ghante ke liye thanda ho jaataa he.oven or pani ke snaan se nikaalen, phir kamare ke taapmaana par puri tarah se khulaa chizkek thanda karen.phir kam se kam 4 ghante yaa raat bhar ke liye chizkek ko cover karen or thanda karen.

springform pan ke rim se thanda chizkek ko dhilaa karne ke liye ek chaaku kaa upyog karen, phir rim ko hataa den.ek saaf tej chaaku kaa upyog karke, parosane ke liye slis main katautee karen.saaf -suthere slis ke liye, chaaku ko saaf karen or prayek slis ke bich garm pani main duboen.

vaanchit topping ke saath chizkek parosen (note dekhen).5 dinon tak refricrator main bache hue chizkek ko cover karen or store karen.</s>
<|assistant|>
sabase pehle, maanav mere dost, metal oven rack ko oven ke nichle madhya bhaag main rakhata he.maanav baad main pisekek mishran kii pratiksha karne ke liye ghundi ko 177 degree celsius kar detaa he.

iske baad, maanav graham pataakhe kaa ek bag nikaalata he or phir mujhe pataakhe ko thik tukdon main mishran karne ke liye upyog karata he.pataakhe mishrit hone ke baad, unhen chini ke saath milaayaa jaataa he, jo mujhe bahut kuch dikhaai detaa he.pighla hua makkhan pataakhaa-chini mishran main bhi joda jaataa he.jaisaa ki mishran sandy he, maanav bade tukade ko maish karata he or mishran ko kek pan main daalata he.ve compact crust banane ke liye kek pan main mishran par dabaav lagu karte hai.maanav ko keval crust par paryaapt dabaav lagu karnaa chahie jab tak ki yah ab tak nahin he.yadi ve bahut adhik dabaav kaa upyog karte hai, to chizkek crust ko kaatane ke liye bahut mushkil hoga, yaa isliye ve kehete hai.crust ko phir 10 minute ke liye bek kiya jaataa he or phir aluminium panni ke ek tukade par ek garm pan par rakhaa jaataa he.

ab yah chizkek ballebaaj banane kaa samay he!sabase pehle, maanav kriim paneer ko haraane ke liye ek mixr kaa upyog karata he or, mere dost, chini (phir se) ek bade katore main jab tak ki mishran chikna na ho jaae.mishran main khatta kriim, venila arq or neembu kaa ras bhi joda jaataa he.ek baar mishran puri tarah se sanyukt ho jane ke baad, maanav ek samay main ek andey jodta he or unhen mishran main martha he.antim andey ko puri tarah se ballebaaj main shaamil karne ke baad maanav mishran karnaa band kar detaa he.yah mahatvapurn he ki ballebaaj ko over-mix na karen kyonki chizkek thanda hone ke saath hi apsfiti or daraar kar sakati he.

uske baad, maanav pani ke ek bartan ko ubaalata he or pan ko lapetata he jo crust ko aluminium panni ke ek tukade main rakhata he.aluminium panni-lipte pan ko phir bade pan main rakhaa jaataa he.chizkek ballebaaj ko crust par daalaa jaataa he, or ek baar jo kiya jaataa he, maanav ubalte pani ko bade pan main jodta he.ubalte pani pan ko chizkek ballebaaj or crust ke saath gherta he.maanav phir bade pan ko oven main daalata he.

maanav phir oven ke timer ko lagbhag 60 minute main badal detaa he.yadi maanav notice karata he ki chizkek sataha par bahut jaldi se bhura ho rahaa he, to ve ise aluminium panni ke saath tamboo karenge.ek baar jab kek bek ho jaataa he, to chizkek thodaa dagamagaa jayega jab pan dhire se hill jayega.maanav phir oven ko band kar detaa he or ek ghante ke liye chizkek ko andar chhodte hue darwaja khulaa chhod detaa he.tab tak chizkek ko thanda karne ke liye chhod diya jaataa he jab tak ki yah kamare ke taapmaana tak nahin pahunch jaataa.ek baar thanda hone ke baad, yah kam se kam 4 ghante ke liye cover or prashitit hota he.

4 ghante se adhik bitne ke baad, maanav pan se kek ko dhilaa karne ke liye ek chaaku kaa upyog karata he or rim ko hataata he.yadi maanav saaf -suthra, sahi slis chahta he, to kek chaaku ko prayek slis ke bich garm pani main duboya janaa chahie.

chizkek kiya jaataa he or ab ise vaanchit topping ke saath parosa ja saktaa he!kek refricrator main 5 dinon tak chalegaa.</s>
