Cheesecake
This velvety yet dense cheesecake is the epitome of a divine dessert! This cheesecake is adapted from the Cheesecake Factory recipe.
NOTE: All ingredients are to be at room temperature before you begin.
SUPPLIES
- 9- inch Springform Pan
- Mixer
INGREDIENTS
~Crust~
- 1 cup finely chopped pecans
- 1 cup crushed graham crackers
- 3 tablespoons melted butter
~Cheesecake~
- 1 1/2 lbs cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
PREPARATION
~Crust~
Finely chop pecans in a food processor and set aside 1 cup of chopped pecans into a mixing bowl. Finely chop graham crackers in a food processor and add 1 cup of graham crackers into the mixing bowl with the pecans. Mix the pecans and crushed crackers together.
Pour the melted butter into the mixing bowl and blend with the pecans and crackers.
Line the bottom of a springform pan with parchment paper.
Wrap the outside of the springform pan with foil. (see technique below for: Baking a Cheesecake in a Water Bath)
Press the pecan and cracker mixture to the bottom and sides of the springform pan. By pressing a flat-bottomed glass cup helps to keep the mixture together on the bottom and up the sides of the pan.
~Cheesecake~
1. Pre-heat the oven at 325 degrees Fahrenheit.
2. In an upright mixer, beat the cream cheese on a low speed until it is light and fluffy.
3. Slowly pour in the sugar one-third at a time to incorporate the sugar into the cream cheese, until it becomes creamy.
4. Then add one egg at a time and beat after each egg until it mixes well into the cream cheese sugar mixture. Repeat this for the remaining four eggs.
5. After blending the eggs well into the cream cheese, slowly add the flour, vanilla and lemon juice, incorporating all the ingredients.
6. Next add the sour cream, again allowing it to blend well into the cream cheese mixture.
7. Ensure that the mixer has reached all the ingredients at the bottom of the bowl but mixing it with a spatula and returning it to the mixer for a few minutes.
8. Pour the cream cheese mixture into the springform pan with the pecan-graham cracker crust.
9. Place the cheesecake on the top rack of the oven for one hour and 15 minutes.
10. After the baking is complete, turn off the oven and prop open the oven door leaving the cheesecake there for one hour.
11. Remove the cheesecake from the oven and allow to cool. Cover it with foil and then place it in the refrigerator for at least 24 hours to allow it to season. The flavors will become richly enhanced as it cools overnight.
At the time it is be served, remove the outer portion of the springform pan. Carefully move the cheesecake from the bottom of the pan, removing the parchment paper and placing the cheesecake onto the platter or cake stand.
The sharp knife that will be used for cutting the cheesecake is run under warm water and wiped dry. Make a slice into the cheesecake in one motion (not in a saw motion). Wipe off the knife (to ensure clean slices) and cut the other side. Wipe the knife again to pick up the slice and plate the serving.
LAGNIAPPE
This decadent cheesecake is excellent on its own but is elevated with salted-caramel or strawberry compote.
Cheesecake
Equipment
- 1 Springform pan 9 inches
Ingredients
Crust
- 1 cup chopped pecans
- 1 cup ground graham crackers
- 3 tbsp melted butter
Cheesecake
- 1½ lbs cream cheese
- 1⅓ cups sugar
- 5 large eggs
- 16 ounces sour cream
- ¼ cup all-purpose flour
- 2 tsp vanilla extract
- 2 tsp fresh lemon juice
Instructions
Crust
- Finely chop pecans in a food processor and set aside 1 cup of chopped pecans into a mixing bowl. Finely chop graham crackers in a food processor and add 1 cup of graham crackers into the mixing bowl with the pecans. Mix the pecans and crushed crackers together.
- Pour the melted butter into the mixing bowl and blend with the pecans and crackers
- Line the bottom of a springform pan with parchment paper.
- Wrap the outside of the springform pan with foil. (see technique for: Baking a Cheesecake in a Water Bath)
- Press the pecan and cracker mixture to the bottom and sides of the springform pan. By pressing a flat-bottomed glass cup helps to keep the mixture together on the bottom and up the sides of the pan.
Cheesecake
- Note: all ingredients must be at room temperature before beginning.
- Pre-heat the oven at 325 degrees Fahrenheit and position rack in the middle of oven.
- In an upright mixer, beat the cream cheese on a low speed until it is light and fluffy.
- Slowly pour in the sugar one-third at a time to incorporate the sugar into the cream cheese, until it becomes creamy.
- Then add one egg at a time and beat after each egg until it mixes well into the cream cheese sugar mixture. Repeat this for the remaining four eggs.
- After blending the eggs well into the cream cheese, slowly add the flour, vanilla and lemon juice, incorporating all the ingredients.
- Next add the sour cream, again allowing it to blend well into the cream cheese mixture.
- Ensure that the mixer has reached all the ingredients at the bottom of the bowl but mixing it with a spatula and returning it to the mixer for a few more minutes.
- Pour the cream cheese mixture into the springform pan with the pecan-graham cracker crust.
- Place the cheesecake on the top rack in the middle of the oven for one hour and 15 minutes.
- After the baking is complete, turn off the oven and prop open the oven door leaving the cheesecake there for one hour.
- Remove the cheesecake from the oven and allow to cool.
- Cover it with foil and then place it in the refrigerator for at least 24 hours to allow it to season. The flavors will become richly enhanced as it cools overnight.
Adapted from The Cheesecake Factory
Enjoy Keeping It Creole⚜️
Keeping It Creole, LLC
Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tsp salt
Instructions
- In a heavy gauge stainless steel pot, cook sugar over medium heat. Stir it constantly with a wooden spoon.
- The sugar will develop clumps and then melt into a liquid with an amber color.
- After the sugar has melted, decrease the heat to low and stir in the room temperature unsalted butter. Caution: the butter may cause the sugar to bubble.
- If the butter starts to separate or the sugar develops clumps again, remove from the heat and whisk it. When it returns to a combined state, return to the heat.
- Slowly add the room temperature heavy cream. Caution: it will bubble.
- Stop stirring and increase the heat to medium and allow it to boil for 1 minute.
- Remove the pot from the heat and stir in the salt.
- The caramel will be thin but become thicker as it cools.
- Pour the caramel sauce into a glass jar and cover it with a tight lid.
- The caramel is stored in the refrigerator, and it will become solid. The caramel can be reheated in the microwave before serving.
Enjoy Keeping It Creole⚜️
Keeping It Creole, LLC
Waterbath for Cheesecake
Equipment
- 1 springform pan
- 1 roasting pan
Instructions
- Preheat the oven to 375 degrees. Wrap the springform pan with heavy duty foil.
- Add the graham cracker & nut crust to the bottom and sides of the pan.
- Pour in the cheesecake into the springform pan.
- Put the cheesecake into the center of the roasting pan.
- Pour an inch of boiling water into the roasting pan.
- Bake the cheesecake for 1 hour to 1 hour and 15 minutes.
- Turn off the oven and open the oven door slightly to allow the cheesecake to fully bake.
- After continued time in the oven, remove the roasting pan with cheesecake from the oven. Carefully remove the foil from the cheesecake and allow it to cool. The cheesecake is stored it in the refrigerator for at least 24 hours before serving for optimal flavor.
Enjoy Keeping It Creole⚜️
Keeping It Creole, LLC
Enjoy Keeping It Creole!
