CHEESECAKE INGREDIENTS
-Graham Cracker Crust
1 cup graham crackers
4 oz butter
2 tbsp brown sugar
1 tsp salt
-Filling
1 cup (8oz) cream cheese
1/2 cup sour cream OR 3/4 cup Nutella
1 cup sugar
2 whole eggs
1 tbsp vanilla bean paste
1 tsp grated lemon zest
Give
this a good mix and it should take about 3 to 4 minutes just to mix up. The end
result should look like wet sand. Once the graham cracker crust is ready to go,
you can just start lining your pan with a little bit of it or a lot of it like
I'm doing it by lining the bottom and sides of pan. I absolutely love the crust. This is the best
technique for me personally. Also you can use a springform pan and this just
makes life a lot easier once the cake is done.
Once
you are done enough forming the crust, just through it in the refrigerator just
to set up for about 5 to 10 minutes. Alright,
so while you are waiting for your crust to set up in the fridge, you are going
to make your filling for the cheesecake. So in a small mixing bowl you can have
some cream cheese, a little bit of sour cream, some granulated sugar, some vanilla
bean paste and a little bit of lemon zest and just give this mixture a very good
whisk just until all the sugar dissolves all the ingredients.
Once
that's done you can add one egg at a time and whisk them until they're
completely incorporated and that's your filling for this cheesecake.
Once
that delicious cheesecake filling is ready to go, pull out your pan from the
fridge that is laying with the graham cracker crust and fill it up all the way
to about half an inch below the lip of the pan and then you are going to
through it into a 370° oven. In a pan that has a little bit of boiling water in
it and has a nice little foil to be over-the-top so there's no coloration on
the top of the cheesecake and you let this cook for about an hour.
Alright
after an hour our cheesecake I believe is pretty much done and I'll let it rest
for about 45 minutes to just outside of the oven and then later put it in the
fridge for another two hours to set up and once that's done and the cheesecake
is chilled, unmold it with just a little patch I'mma run around the sides of
the pants to detach the crust from the pan then unlock the springform pan to tip
it out onto a plate.
Once
that’s done, you can serve it with some whipped cream with blueberries or some
strawberries really anything you want or just have it straight up and enjoy
this delicious piece of cheesecake.
This
looks incredible and I am happy that this turned out just absolutely amazing. The
crescent outside is nice and crunchy and the texture looks great but there is
only one way to know how really turned out is to dive in it and taste it. This
cheesecake looks like creamy deliciousness. It is a creamy center and it is nice
and rich.
This best
cheesecake recipe is a really nice desert. I definitely recommend you to try it out.
Related Byron Talbott Recipes:
May I know what is the size of the springform pan? THanks
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