Friday, December 27, 2019

CHEESECAKE

CHEESECAKE 
I guess I need to share this before the New Year, because....Keto ( the recipe is not keto)!
You may or may not have seen me share making this Cheesecake recipe on Instagram stories ( I share a lot on stories). Below is the break down of how to make it, I have the best results making it 
in a 9 x 13 glass pan ( think Pyrex). The original recipe ( which I have changed only a tiny bit since I started using it in 2005) says to use a springform pan but I DO NOT use one. I’m sure someone is thinking, why a 9 x 13, is it even a cheesecake in a rectangle dish? Trust me on this one and use your glass 9 x 13, it makes a great thickness, you can serve it in nice square pieces that are not huge or overwhelming, and who really wants to mess with a springform pan anyway???

Before we go any further it’s important to say:

THIS MUST BE MADE THE DAY BEFORE YOU PLAN ON SERVING

Now to the HOW TO:
Preheat your oven to 350 degrees

CRUST
Make your crust first, ITS EASY DO NOT STRESS
1 3/4 cups Graham Cracker Crumbs ( make your own if you want, but I buy them all crumbled up in a box already)
1/4 cup of Sugar
1 stick of Butter ( melted )
Mix graham cracker crumbs and sugar, then add melted butter. I do this in a bowl and use a fork to mix up, EASY! Press into the bottom of your glass 9 x 13 pan BUT not up the sides (only on bottom of pan), and DO NOT grease pan.
BAKE  at 350 degrees for 5 minutes 

FILLING
4 - 8 ounce Blocks of Cream Cheese ( I prefer Philadelphia Cream Cheese, but YOU DO YOU and use your favorite brand) / Cream Cheese needs to be soft, and putting it in microwave kind of makes it gross so DO NOT DO THAT.
4 Eggs
1 Cup Sugar
1 Teaspoon Vanilla
Mix all together, I hand mix and use a whisk, but once again its a personal choice and if a hand mixer or stand mixer is your jam, go for it!
Pour over crust and bake at 350 for 30 minutes. 
When your timer goes off and you are taking the cheesecake out of the oven it may jiggle a bit and you’ll probably think its not done. A little jiggle is ok, a LOT of jiggle needs to stay in the oven a bit longer. Use your judgment. If your making cheesecake your not new to the kitchen and you get what I mean. Also DO NOT turn the oven off you are not done!

TOPPING
( and YES you have to make the topping)
1 pint sour cream ( 16 ounces ), I do NOT use low fat or light....HELLO its cheesecake and you just used four blocks of cream cheese, do not use low fat or light sour cream. SERIOUSLY don’t do it!
3 Tablespoons Sugar
1 Teaspoon Vanilla
Mix all tougher (by hand or mixer its your call), pour on top of cheesecake and smooth out. Bake at 350 degrees for 8 -10 minutes. My oven takes the 10 minutes.  Remove from oven, let cool then place in refrigerator oven night ( I cover with plastic wrap) 
SIDENOTE:  Sometimes my topping my cracks after I bake it, and sometimes it doesn’t and I have no idea why, but good news is, crack or not it does not effect the taste so no worries.

You can serve plain, or with fresh berries, sometimes I add a little whip topping but you do not need it at all.....the fresh berries are REALLY nice with it!

Enjoy,
Tikaa






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