Tag Archives: Cheesecake

Cheesecake

This years holiday treat !

Preheat oven  350*

9” Springloaded Cheesecake pan  -greased or sprayed

CRUST

8 oz Graham Cracker Crumbs – I buy  crumbs that are pre ground in the baking aisle.

1 stick Butter-melted

½ cup Sugar

¼ teaspoon plus a pinch of Salt

Zest of an Orange

In a small bowl , combine all ingredients and press into a greased cheesecake pan. Press crumbs into pan using a flat bottomed glass. It will help you get a uniform crust. Crust will go all the way up sides of pan , its a deep cheesecake.

Bake for 15 minutes.

FILLING

5     8 oz. packages Cream Cheese-Room temp

1 ½ Cups Sugar

3 tablespoons Flour

Zest of one Orange

Zest of one Lemon

5 eggs – beaten

2 egg yolks – beaten

¾ teaspoon Vanilla

Lower oven to 300*

Be mindful not to over mix these ingredients.

Take time to scrape down sides and the bottom of mixing bowl with a rubber spatula often , making sure to mix all of the cream cheese into the batter.

Beat Cream Cheese . Add Sugar , Flour, Zests. Add Eggs and Yolks in small increments until all is combined. Add Vanilla. Mix until combined.

Pour Cream Cheese mixture into baked crust .

Place cheesecake pan onto a cookie sheet incase of spillage during the baking process.

Bake for 1 hour or until wooden skewer or toothpick comes out clean. You may need another 10 minutes depending on the heat of your oven. If top gets too brown loosely lay a piece of foil onto the browned top.

Let cool completely before removing the spring pan.

Refrigerate before serving

BERRY TOPPING

1 pint Blueberries

1 pint Strawberries- quartered or chopped

2 teaspoons sugar

Juice of ½ Lemon

1 teaspoon Cornstarch

In a saucepan , combine all ingredients. Heat to a boil, cook for 2 more minutes. Cool.

To Serve

Slice Cheesecake,  pour berries over top and enjoy .


Marble Cheesecake

Create your own work of art

Preheat to  180c/350f

9” Springloaded Cheesecake Pan

Crust

  • 1 ¼ cups  Nabisco Chocolate wafers- blitz in cusinart until powdery
  • 5 tablespoons butter- melted
  • ¼ cup brown sugar

In a bowl, combine all ingredients. Using your hands, press mixture onto the bottom part of cheesecake pan.

Bake for 15 minutes.

Chocolate

  • ¼ pound chocolate-melt over double boiler

 While Chocolate is melting- prepare

Cheesecake Filling

  • 3   8oz. packages of cream cheese
  • ¾ cup sugar
  • 2 tablespoons flour
  • 3 eggs-beaten
  • 2 teaspoons vanilla

 Combine soft cheese , sugar and flour. Mix at medium speed until well blended . Add eggs . Blend in vanilla. Please be mindful not to over mix.

Pour half mixture on top of crust.

Drizzle half the chocolate on top.

Pour in remaining  batter .

Drizzle the rest of the chocolate over top of batter . With a long wooden skewer or a knife , make 3 big figure 8 patterns through chocolate and batter carefully minding not to scrape the crust.

Pretty right?!!

Bake for 50 minutes.

Run a knife around sides of pan to loosen the cake.

Remove the  outer circle of  the springloaded pan.

Cool for 2 hours at room temp. Refrigerate for at least  2 hours before serving.