Saturday, December 25, 2010

Cheese cake

So every holiday i make this cheesecake it is a HUGE hit and it is such a simple recipe but just takes a while to cook but it will be all worth it when it just melts in your mouth!

The Crust:
2 cups of Graham crackers *crumbs*
2 Tablespoons Sugar
1 stick of butter Melted

Cheesecake Filling:
3 8oz Cream Cheese Room Temp
3 Eggs Room temp
1 Cup Sugar
1 Cup heavy Cream
1 teaspoon Vanilla
1 Tablespoon Fresh Lemon juice

Directions: Preheat oven to 350*

Press the crust onto the bottom and sides of the springform pan

With electric mixer on medium beat cream cheese for 3 mins and add sugar and mix until fluffy and creamy.   Make sure it is beaten well with no lumps.  Add eggs one at a time and mix. 

Stir Lemon, vanilla and heavy cream into a seperate  bowl. When mixed add the mixture into the cream cheese mix. Mix at med speed for 2 mins

Place your spring form pan into a water bath *direction at the bottom* and pour your batter into the pan.

Place cake into oven for 45 mins or until golden brown and edges are firm.

Turn off oven and open door slightly and leave cake in the oven until it is cool enough to touch *it should be firm and have no jiggle*

remove from oven and place onto wire rack. when completely cooled place in fridge for 4 hours or until ready to serve. Before you serve losen the pan and take off rim


Water bath: A water bath is where you pour water HOT around your spring form pan with a few layers of tin foil and then place that into a bigger pan *like a cake pan* filled half way up with hot water*

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