Category: CHEESECAKE

BLUEBERRY LEMON CHEESECAKE CAKE

I was originally saving this recipe for Easter, but then we had a good friend who had a birthday.  Can I just say he is very hard to buy for?  His wife suggested I just bake him something and this recipe immediately came to mind.  I sent the big cake to him to share with Heather and the munchkins, but I did have to make 2 small ones for hubby and I also. SHHH don’t tell 😀

BLUEBERRY LEMON CHEESECAKE CAKE adapted from Cafe Delites

  • Preheat oven to 350°F.
  • Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

BLUEBERRY CAKE
1/4 cup fresh squeezed lemon juice (juice from 1 LARGE lemon)
1/2 cup WHOLE milk
1/2 cup butter, room temperature
3/4 cup sugar
2 LARGE eggs
1 tablespoon lemon zest (zest of 1 LARGE lemon)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 ounces FRESH** blueberries (I like SMALL wild blueberries)

  • Whisk lemon juice with the milk and set aside to sour creating your “buttermilk”.
  • In a large bowl, beat together the butter and sugar until light and creamy.
  • Beat in the eggs and zest until light and creamy.
  • Beat in the lemon juice and milk mixture.
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
  • GENTLY Fold in 3/4’s of the blueberries.

CHEESECAKE
1 cup light cream cheese, at room temperature
1/3 cup plain 2% Greek yogurt
1/3 cup powdered sugar
1 heaping tablespoon all-purpose flour
1 LARGE egg
2 tablespoons fresh squeezed lemon juice

  • Beat the cheesecake ingredients together until smooth and lump free, about one minute on low speed.

ASSEMBLY

  • Preheat oven to 350°.
  • Evenly pour half of the cake batter into the prepared pan.
  • Pour 1/3 of the cream cheese mixture over blueberry cake layer (DO NOT SWIRL).
  • Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
  • Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the center is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake.
  • Remove from the oven and allow to cool for an hour or so.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

CREAM CHEESE GLAZE
1/2 cup cream cheese, at room temperature
1 cup natural powdered sugar
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water as necessary for a thinner consistency

  • Beat all glaze ingredients together until smooth.

FINAL ASSEMBLY

  • Prepare glaze.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Add a few fresh blueberries for garnish.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

NOTES: Frozen blueberries can be used, but MUST be completely thawed and drained WELL.

 

BANANA CREAM CHEESECAKE

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

 

TOPPINGS (recipes below)
Caramel Sauce (optional)
Mocha Hot Fudge Sauce (optional)

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE

1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

PLAIN OL’ CHEESECAKE – YUMMY!

PLAIN OL’ CHEESECAKE
For the crust:

1 3/4 cups ginger snap/vanilla wafer crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, softened
1 1/3 cups maple sugar
1/2 teaspoon salt
1/2 teaspoons pure vanilla extract
2 teaspoons blackberry extract
1 teaspoon lemon juice
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

To make the crust:

  • Butter a 9-inch springform pan—choose one that has high sides. Mine is square.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist.
  • Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides.
  • Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes.
  • Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325°F.
To make the cheesecake:
  • Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and truly creamy, about 5 minutes.
  • With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla and blackberry extract.
  • Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.
  • Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and open the door a crack.
  • Allow the cheesecake to sit for another hour.
  • After 1 hour, carefully remove from the oven and leet the cheesecake come to room temperature on a cooling rack.
  • Run a knife around the edge of the pan to loosen sides.
  • When the cake is cool, cover the top lightly and chill the cake for at least 6-8 hours, although overnight would be better.
Serving:
  • Remove springform sides. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.
Storing:
  • Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

CARAMEL APPLE CHEESECAKE

This is one of the most decadent desserts and yet so simple too.

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.

TO SERVE

  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE

This cake is super rich, but a beautiful cake for a holiday or special occasion. I sure wish my DIL was here – tomorrow is her birthday and she loves chocolate and would love this cake.   Happy virtual birthday Dawn. I adapted this recipe from Shugary Sweets.

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
CHEESECAKE
2 8-ounce packages Philadelphia cream cheese at room temperature
2/3 cup fine sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Juice of 1 lemon
1 teaspoon PURE vanilla
pinch fresh ground Himalayan Pink salt

  • Preheat oven to 350°.
  • Add a cake pan half full of water to lower shelf in oven.
  • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
  • Beat cream cheese with sugar until light and creamy.
  • Add salt and eggs one at a time, beating until creamy after each addition.
  • Beat in sour cream, heavy cream, lemon juice and vanilla.
  • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
  • Bake 45 minutes.
  • Turn oven off and leave cake in for 30 more minutes.
  • Remove from oven and cool on rack until completely cool.
  • When cool, wrap in saran and place in freezer for 2-3 hours.

CHOCOLATE CAKE
1 cup butter
4 cups sugar
4 JUMBO eggs
4 cups buttermilk
5 cups flour
4 teaspoons baking soda
1 cup cocoa powder
2 teaspoons PURE vanilla
1/4 teaspoon fresh ground Himalayan Pink salt

  • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
  • Preheat oven to 350 degrees.
  • Cream together butter and sugar until fluffy.
  • Add eggs and beat well.
  • Sift together the flour, cocoa, salt and baking soda.
  • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
  • Pour into prepared pan(s).
  • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1 cup unsalted butter, at room temperature
1/2 cup caramel sauce (recipe below or jarred is okay)
4 cups powdered sugar
2 tablespoons whole milk
pinch fresh ground Himalayan Pink salt

  • Beat butter until fluffy.
  • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.

CARAMEL SAUCE

6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

GANACHE
4 ounces dark chocolate
1/3 cup heavy cream

  • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.

ASSEMBLY
1/2 bag Heath Bar baking pieces
2 tablespoons caramel sauce (recipe above or jarred is okay)
pinch fresh ground Himalayan Pink salt

  • On a cake plate arrange 1 chocolate cake layer.
  • Top with the cheesecake layer.
  • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
  • Add 2nd chocolate cake to the later.  Gently press the layers together.
  • Frost cake.
  • Add ganache to the top (some will run down sides).
  • Sprinkle with salt and then add remaining Heath bar pieces.

PERFECT CHEESECAKE ~ BAKING PARTNER’S CHALLENGE #9

We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture that I chose.  I added my homemade caramel sauce and served it for Easter.

adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP

Crust
2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
2 tablespoons sugar
Pinch sea salt
5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted

Filling
32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
1 1/3 cup sugar
Pinch of Sea salt
2 teaspoons PURE vanilla
4 large eggs
2/3 cup regular sour cream
2/3 cup heavy whipping cream

Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
2 cups regular sour cream
1/3 cup powdered sugar
1 teaspoon vanilla

CRUST PREPARATION

  • Preheat oven to 350 degrees.
  • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
  • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
  • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
  • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
  • Bake for 10 minutes.
  • Remove from the oven and let cool.
  • Reduce the oven temperature to 325 degrees.

FILLING PREPARATION

  • Cream the cream cheese until smooth.
  • Add the sugar and beat for a few minutes more.
  • Add the salt and vanilla, beating until well blended after each addition.
  • Add the eggs, one at a time, beating until well blended after each addition.
  • Add the sour cream, beating until well blended.
  • Add the heavy cream, beating until well blended.
  • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

BAKING

  • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
  • Pour about 2 quarts of boiling water around the pan.
  • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
  • Smooth the filling level.
  • Bake on the lower rack of your oven.
  • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
  • Bake at 325 degrees for 1 1/2 hours.
  • Turn off the oven.
  • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
  • Remove the cake from the oven and discard the foil.
  • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
  • Chill in the refrigerator for a minimum of 6 hours or overnight.

TOPPING PREPARATION

  • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
  • Chill topping mixture until you are ready to serve the cake.

PREPARE THE CAKE FOR SERVING

  • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
  • Remove outer pan ring.
  • Spread the sour cream topping evenly on cheesecake.
  • Drizzle with caramel sauce and serve.
  • Enjoy.

CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.

Makes 1 1/2 cups. Refrigerate for up to 2 weeks.

NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving

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BANANA CREAM CHEESECAKE- revisited

My favorite all time cheesecake is the Banana Cream at the Cheesecake Factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory.
BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE 
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

APPLE CARAMEL CHEESECAKE

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.

TO SERVE

  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs

PERFECT CHEESECAKE FOR BAKING PARTNERS

We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture.I added my homemade caramel sauce and served it for Easter.

Perfect Cheesecake.jpg

adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP April 2013

Crust
2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
2 tablespoons sugar
Pinch sea salt
5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
1 1/3 cup sugar
Pinch of Sea salt
2 teaspoons PURE vanilla
4 large eggs
2/3 cup regular sour cream
2/3 cup heavy whipping cream
Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
2 cups regular sour cream
1/3 cup powdered sugar
1 teaspoon vanilla

CRUST PREPARATION

  • Preheat oven to 350 degrees.
  • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
  • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
  • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
  • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
  • Bake for 10 minutes.
  • Remove from the oven and let cool.
  • Reduce the oven temperature to 325 degrees.

FILLING PREPARATION

  • Cream the cream cheese until smooth.
  • Add the sugar and beat for a few minutes more.
  • Add the salt and vanilla, beating until well blended after each addition.
  • Add the eggs, one at a time, beating until well blended after each addition.
  • Add the sour cream, beating until well blended.
  • Add the heavy cream, beating until well blended.
  • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

BAKING

  • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
  • Pour about 2 quarts of boiling water around the pan.
  • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
  • Smooth the filling level.
  • Bake on the lower rack of your oven.
  • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
  • Bake at 325 degrees for 1 1/2 hours.
  • Turn off the oven.
  • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
  • Remove the cake from the oven and discard the foil.
  • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
  • Chill in the refrigerator for a minimum of 6 hours or overnight.

TOPPING PREPARATION

  • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
  • Chill topping mixture until you are ready to serve the cake.

PREPARE THE CAKE FOR SERVING

  • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
  • Remove outer pan ring.
  • Spread the sour cream topping evenly on cheesecake.
  • Drizzle with caramel sauce and serve.
  • Enjoy.

CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.

Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving.