Twix Cheesecake

twix-cheesecake

I think Twix is my favorite candy bar.

OK I say that about pretty much whatever candy bar I happen to be eating at the time; but let me say one thing:

I think Twix Cheesecake is my favorite CHEESECAKE!

This is the perfect combination of recipes brought together in a blissful marriage of Soft Caramel, Buttery Crispy Shortbread and Creamy Vanilla Cheesecake topped with Chocolate Ganache.

As if the picture doesn’t just make you want to lick your computer screen!

Unfortunately until they invent Taste-A-Vision you will have to make this epic building on recipes for yourself, but I assure you~ you won’t be sorry!

It is really way easier than it looks, as long as you organize yourself ahead of time.

It’s going to be four separate recipes as listed below. (Cheesecake ~ Ganache ~ Shortbread Cookie Base ~ Soft Caramel)

You can make the cheesecake ahead of time, since it will need almost the entire day to cool before you can un-mold it anyway.

I also prepared the caramel layer while I was baking the shortbread base, allowed that to set overnight at room temperature inside the ring mold

While the the cheesecake set in the refrigerator overnight at the same time; and the next day assembled the entire thing.

You can follow along in the video below to see exactly how it all comes together really smoothly!

Just give yourself a day and a half and you will be eating Twix Cheesecake in no time!

*Oh yeah and PS- for those who do not have a ring mold

you can use a springform pan collar with no bottom inserted- that is just about the only thing I will recommend using a springform pan for! LOL

**Please read all the way to the bottom for my updates and review on this cheesecake with suggestions for how to make it even better (and easier) than I did in the video!


Shortbread Base
 
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Prepare an 8" cake pan withpan grease and parchment paper lining
Author:
Serves: 1-8" Base for Cheesecake
Ingredients
  • All Purpose Flour 1½ cup (188g)
  • Granulated Sugar ¼ cup + 2 tablespoons (75g)
  • Salt pinch
  • Unsalted Butter 12 tablespoons (168g)
Instructions
  1. Combine the flour, sugar and salt together, mix to combine evenly
  2. Add the slightly softened butter and mix until it is a crumbly mass that looks more like streusel than cookie dough.
  3. Turn out into a greased and parchment lined pan and press evenly
  4. bake in preheated 350°F oven for approximately 25 - 30 minutes or until golden brown and baked throughout
 
Soft Caramel Layer
 
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Author:
Serves: 2½ cups
Ingredients
  • Granulated Sugar 1¼ cup (250g)
  • Sweetened Condensed Milk ⅔ cup (180g)
  • Water 7 Tablespoons (105ml)
  • Corn Syrup ½ cup + 3 Tablespoons (215g)
  • Unsalted Butter 7 Tablespoons (100g)
  • Salt ½ teaspoon (3g)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. Combine the sugar, water & condensed milk in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  2. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  3. Once it reaches 230°F add the butter and then bring to 240°F while stirring constantly
  4. When it gets to 240°F add the salt and then pour into a bowl to cool slightly before adding in the vanilla extract
  5. Pour over the slightly cooled shortbread base as shown in the video
  6. Cover directly on the surface with plastic wrap and allow the caramel and the shortbread to cool overnight at room temperature
 
Vanilla Cheesecake Batter
 
Prep time
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Total time
 
Prepare an 8" cake pan (or springform pan if you prefer) with pan grease and parchment paper liner
Preheat oven to 350°F
Author:
Serves: 1-8" cheesecake
Ingredients
  • Softened Cream Cheese 3- 8ounce packages (678g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs large 5 (250g)
  • Vanilla Extract 2 teaspoons
  • Sour Cream ½ cup (114g)
Instructions
  1. Cream the softened cream cheese on low speed and add the sugar.
  2. Add the eggs and extract slowly and scrape the bottom and sides of the bowl as needed to avoid any lumps.
  3. Add the sour cream and mix smooth.
  4. Pour batter into the greased and parchment lined 8" Pan (or springform if you prefer)
  5. Bake in a water bath for approximately 1hour and 15 minutes or until it is done (Click here for how to know when your cheesecake is baked)
  6. Cool at room temperature then transfer to the refrigerator to cool completely (overnight is best)
  7. Proceed to un-mold as shown in the video and assemble cake completely
  8. **See note at the end of this blog post for updated information about how to assemble an serve this cheesecake.
 
Ganache Recipe
 
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Author:
Serves: 1 cup
Ingredients
Instructions
  1. Bring cream to a boil and pour over finely chopped chocolate in a medium mixing bowl.
  2. Whisk smooth to melt the chocolate
  3. Cool slightly, but still warm enough to pour and pour over the top of the cheesecake as shown in the video
Updates: So here is the thing about this cheesecake.

Because cheesecakes have to be refrigerated, and this soft caramel does not; there is a consistency issue.

This Finalized Twix Cheesecake was AWESOME immediately after I made it, but after storing the remaining in the refrigerator, the caramel layer became hard.

To serve this cheesecake after it has been refrigerated: it is necessary to bring it to room temperature to soften up the caramel in order for it to be slice-able & edible.

The other problem I had with the way I finished this cake, was the cheesecake was too heavy to go on top of the caramel layer, so I will recommend to do it in reverse order than how I shoed in the video tutorial:

The Cheesecake should go on top of the Shortbread Base and the caramel layer on top of the cheesecake.

You can do all of this in the ring mold as shown in the video, just make sure to place the cheesecake layer in there on top of the shortbread base first and then pour the semi-cooled caramel on top of that.  Allow the caramel to set before serving, but it will be best served this way rather than out of the refrigerator

By doing it the way I showed in the video, the weight of the cheesecake was causing the caramel to squish out pretty severely!

But the overall taste of this cake: OUT OF THIS WORLD!!

For a different solution to this conundrum I’ve created, you can use a simpler recipe for the caramel by cooking evaporated milk, brown sugar & butter for a quicker version of a caramel that will stay softer even in the refrigerator. But again be sure to pour this on top of the cooled baked cheesecake rather than the shortbread base or you will have squishing!

Caramel Filling
 
Author:
Ingredients
  • ¼ cup brown sugar
  • 6 tablespoons butter
  • 12 ounces evaporated milk
Instructions
  1. Combine all 3 ingredients in a small saucepan and bring to a boil.
  2. Reduce the heat to low and simmer until thickened stirring often to avoid burning on the bottom (this may take up to 30 minutes to thicken)
  3. Once it is thick and the color of caramel, remove from heat cool in the pot and then pour over the cheesecake as I mentioned above
twix-cheesecake

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Italian Ricotta Cheesecake

italian-cheescake

The Italian Cheeescake is one that may change your mind on cheesecakes forever.

I have met the ultimate Cheesecake Hater and watched as they conformed after eating this luscious, moist, light, airy combination of lightly sweetened ricotta cheese and light as air meringue folded in.

If you love cheesecake then you can appreciate yet another style other than the New York and Italian Cheesecake is where it’s at!

Crust or no crust it is your option.

When I sold these in my bakery there was not a crust to be found, but I have made these before and a biscotti crust will take this baby to another level!


4.0 from 1 reviews
Italian Style Ricotta Cheesecake
 
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Prepare an 8" cake Pan with pan grease and a parchment circle
I do not use Springform pans but you can if you like CLICK HERE FOR MORE
The waterbath is optional, I know I used on on the video, but I think I would prefer a bit more dry cheesecake, so next time I would leave the waterbath OUT
Preheat oven to 350 degrees F
Author:
Serves: 1-8"cake
Ingredients
  • Ricotta Cheese 3 cups (744g)
  • Granulated Sugar ¾ c (150g)
  • Egg Yolks 2 Large (36g)
  • Egg Whites 2 Large (60g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Heavy Cream ¼ cup (60ml)
  • All Purpose Flour ¼c (32g)
  • Lemon Zest from 1 large lemon (2 teaspoons)
  • Vanilla Extract 2 Teaspoons (10ml)
Instructions
  1. Sift the first measure of granulated sugar with the flour
  2. Place the ricotta cheese in a mixing bowl & add the sugar, flour mixture, whisk smooth
  3. In a separate bowl combine the heavy cream and egg yolks together. Add the lemon zest and vanilla extract to this. Whip just until well combined then add to the ricotta mixture
  4. Whip the egg whites until frothy and white and then slowly add in the 2 Tablespoons of sugar. Continue beating until you have reached a soft peaked meringue.
  5. Fold in the soft peaked meringue to the ricotta batter
  6. Pour the batter into prepared cake pan and bake in preheated 350° F oven in a water bath for 1 hour. (See note above about the water bath)
  7. Once the hour has passed, you will turn the oven off, but leave the cheesecake in for another 30 minutes with the oven door cracked
  8. The nature of Italian Cheesecake is that it will crack slightly. It may puff up during baking only to deflate upon cooling, this too is normal.
  9. Cool completely, then turn out onto serving plate. I like to sprinkle powdered sugar over top before serving.
Notes
Refrigerate for up to 1 week, freeze for 2 months.
 

 

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Miniature Blackberry Cheesecakes

blackberry_cheesecake

I’m basically in love with my individual cheesecake pan.

These miniature Blackberry Cheesecakes are almost too adorable to eat!

Alright, let’s not get carried away, and don’t let me fool you~ I ate 3 of these before I could even get the pan into the sink!

That’s the only problem I have with the miniature sizes. I have to eat way too many of them to satisfy this insatiable hunger from pastry!

Between this recipe and my Nutella Cheesecakes in the same miniature style, I’ll be the first one to admit I need an intervention!


5.0 from 4 reviews
Miniature Blackberry Cheesecakes
 
Prepare the blackberry puree recipe in advance (same as for strawberry puree instructions)
If you wish to make a larger family style cheesecake for an 8" pan~ double all the ingredients listed below in the recipe
Grease the bottom and sides of each cavity of the miniature cheesecake pan
Preheat oven to 350°F
Author:
Serves: 12 Miniature Cheesecakes
Ingredients
  • Cream Cheese 1½ cups (340g)
  • Granulated Sugar ¾ cup (150g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoon (10ml)
  • Lemon Zest from 1 lemon
  • Blackberry Puree ¾ cup (195g)
  • Golden Oreos 10
  • Crystalized Mint Leaf *optional garnish
  • ½ cup heavy cream (120ml)
  • 2 Tablespoons granulated sugar (28g)
Instructions
  1. Crush the golden Oreos in a food processor until fine crumbs
  2. Press 1 tablespoon into the bottom of each cavity of the miniature cheesecake pan
  3. Cream the softened cream cheese with the granulated sugar until smooth
  4. Add the vanilla extract and lemon zest
  5. Add the eggs one at a time and be sure to scrape the bottom & sides of the bowl after each addition
  6. Add the blackberry puree and mix well.
  7. Pour into prepared pan and then bake in a water bath in a preheated 350° oven from 23 minutes.
  8. Meanwhile prepare the optional blackberry compote for garnish by heating the other cup of blackberries (I use frozen but fresh is fine too) with 1 - 2 tablespoons granulated sugar and a squeeze of lemon juice over low heat from 15 - 20 minutes. The compote will thicken as it cools
  9. Turn off the oven and leave the cheesecake pan inside for an additional 10 minutes.
  10. Remove from oven, cool completely then un-mold and garnish with your choice of garnish
  11. Whip the heavy cream with the last measure of granulated sugar and garnish the cooled cheesecakes
Notes
Cheesecake must be kept refrigerated at all times and can be stored up to 1 week .

For longer storage freeze un-garnished cheesecakes wrapped well fro up to 2 months

VEGANIZE THIS RECIPE!

5.0 from 4 reviews
Vegan Miniature Blackberry Cheesecakes
 
Prepare the blackberry puree in advance same as for strawberry puree instructions
If you wish to make a larger family style cheesecake for an 8" pan~ double all the ingredients in the recipe
Grease the bottom and sides of each cavity of the miniature cheesecake pan with coconut oil
Preheat oven to 350°F
Author:
Serves: 12 miniature cheesecakes
Ingredients
  • Vegan Cream Cheese 1½ cups (340g)
  • Granulated Sugar ¾ cup (150g)
  • Egg Replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 2 teaspoon (10ml)
  • Lemon Zest from 1 lemon
  • ½ Recipe Cooled Blackberry Puree ½ cup + 1 cup additional blackberries for garnish *optional
  • Golden Oreos 10
Instructions
  1. Mix the egg replacer with the warm water and whisk smooth
  2. Crush the golden Oreos in a food processor until fine crumbs
  3. Press 1 tablespoon into the bottom of each cavity of the miniature cheesecake pan
  4. Cream the vegan cream cheese with the granulated sugar until smooth
  5. Add the vanilla extract and lemon zest
  6. Add the egg replacer mixture and be sure to scrape the bottom & sides of the bowl after each addition
  7. Add the blackberry puree and mix well.
  8. Pour into prepared pan and then bake in a water bath in a preheated 350° oven from 23 minutes.
  9. Meanwhile prepare the optional blackberry compote for garnish by heating the other cup of blackberries (I use frozen but fresh is fine too) with 1 - 2 tablespoons granulated sugar and a squeeze of lemon juice over low heat from 15 - 20 minutes. The compote will thicken as it cools
  10. Turn off the oven and leave the cheesecake pan inside for an additional 10 minutes.
  11. Remove from oven, cool completely then un-mold and garnish with your choice of garnish
Notes
Cheesecake must be kept refrigerated at all times and can be stored up to 1 week .

For longer storage freeze un-garnished cheesecakes wrapped well fro up to 2 months
 

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Nutella Cheesecake

nutella_cheesecake

Nutella Cheesecake! Have we had enough of Nutella?

NEVER!

Especially in the form of CHEESECAKE!

With a crunchy KIT KAT CANDY BAR CRUST!

Hehee, I had so much Halloween Candy leftover this year that I thought I had better get a little bit more creative than just shoveling them down my throat everyday, and WOW did this ever work out!

But it sort of backfired because now I am shoveling Nutella Cheesecake down my throat everyday!

Whoever would have thought that Kit Kats would be the perfect crust for this ? Oh, yeah ….. ME!

You’re welcome! 😉

You ~ must ~ bake ~ this ~ cheesecake~ (yes that was a subtle brainwashing command)

I kinda love the miniature version now, so if you want to grab this awesome miniature cheesecake pan click here

And I certainly cannot get enough of the Hershey’s Kisses Deluxe!

I used them on my new cookie recipe Nutella Kiss Cookies!

I may just hang them on my Christmas Tree this year instead of ornaments!


5.0 from 1 reviews
Nutella Cheesecake
 
Prep time
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I am making miniature cheesecakes but you can use an 8" Pan for 1 large cheesecake, same temperature but baking will be closer to 1 hour + 15 minutes or until the center jiggles slightly like jell-O but is not liquid
You can also use a cupcake tin for this, but I would recommend a tiny parchment circle in the bottom of each cavity to ensure they come out of the pan, since the removable bottoms in the actual miniature cheesecake pan are very helpful
Author:
Serves: 24 Mini Cheesecakes
Ingredients
  • Cream Cheese 3- 8oz packages (675g)
  • Granulated Sugar 1 cup (200g)
  • Eggs Large 5 (250g)
  • Nutella Hazelnut Spread ¾ cup
  • Vanilla Extract 2 teaspoons (10ml)
  • Kit Kat Candy bars 16 fun size
  • ¼ Recipe Ganache
  • ¼ Cup Chopped Hazelnuts
  • Hershey's Kisses Deluxe *optional garnish
Instructions
  1. First prepare the crust by grinding up the kit kats in a food processor or chop them very fine.
  2. Press them into the bottom of each cavity of the GREASED pan (or press into the bottom of a greased and parchment paper lined cake pan)
  3. Freeze while you prepare the cheesecake batter as follows.
  4. Place softened cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
  5. Add the sugar blend well.
  6. Add the eggs one at a time and mix well in between additions.
  7. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
  8. Add the vanilla extract and nutella and blend well
  9. Pour batter into the prepared pan
  10. Bake in a water bath in a preheated 350° F oven and immediately turn the temperature down to 325°F and bake for approximately 25 minutes or until they are set and no longer liquid in the centers. They will jiggly slightly like jell-O
  11. Cool completely at room temperature and then chill in the refrigerator
  12. Un-mold the cheesecakes and top with ganache and chopped hazelnuts and optional Hershey's Kisses Deluxe
Notes
Cheesecakes must be kept refrigerated at all times, for up to 10 days

For longer storage freeze wrapped well for up to 2 months

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Nutella Cheesecake
 
Prep time
Cook time
Total time
 
I am making miniature cheesecakes but you can use an 8" Pan for 1 large cheesecake, same temperature but baking will be closer to 1 hour + 15 minutes or until the center jiggles slightly like jell-O but is not liquid
You can also use a cupcake tin for this, but I would recommend a tiny parchment circle in the bottom of each cavity to ensure they come out of the pan, since the removable bottoms in the actual miniature cheesecake pan are very helpful
Author:
Serves: 24 mini cheesecakes or 1- 8"
Ingredients
  • Vegan Cream Cheese 3- 8oz packages (675g)
  • Granulated Sugar 1 cup (200g)
  • 2½ Tablespoons + 9 Tbs warm water
  • Vegan Nutella Hazelnut Spread ¾ cup
  • EnerG Egg Replacer 2½ Tablespoons
  • Warm Water 10 Tablespoons
  • Vanilla Extract 2 teaspoons (10ml)
  • Kit Kat Candy bars 16 fun size
  • ¼ Recipe Vegan Ganache
  • ¼ Cup Chopped Hazelnuts
  • Hershey's Kisses Deluxe *optional garnish
Instructions
  1. Mix the egg replacer with the warm water and whisk smooth
  2. First prepare the crust by grinding up the kit kats in a food processor or chop them very fine.
  3. Press them into the bottom of each cavity of the greased pan (or press into the bottom of a greased and parchment paper lined cake pan)
  4. Freeze while you prepare the cheesecake batter as follows.
  5. Place softened vegan cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
  6. Add the sugar blend well.
  7. Add the egg replacer mixture slowly and mix well in between additions.
  8. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
  9. Add the vanilla extract and nutella and blend well
  10. Pour batter into the prepared pan
  11. Bake in a water bath in a preheated 350° F oven and immediately turn the temperature down to 325°F and bake for approximately 25 minutes or until they are set and no longer liquid in the centers. They will jiggly slightly like jell-O
  12. Cool completely at room temperature and then chill in the refrigerator
  13. Un-mold the cheesecakes and top with vegan ganache and chopped hazelnuts and optional Hershey's Kisses Deluxe
Notes
Cheesecakes must be kept refrigerated at all times, for up to 10 days

For longer storage freeze wrapped well for up to 2 months
 

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Cheesecakes and Springform Pans

New York Style Vanilla Strawberry Cheesecake

springform-pan

Let me start off by saying I dislike many things about the Springform pan.

But the #1 worst thing I dislike about them, is that spellcheck flags me every time I write Springform Pan. (Apparently it is Spring Form?  Ooooh the pretentiousness is making it worse)

However~ if you search Amazon, or anyone else in the world talking about springform pans you will see it is spelled WITHOUT A SPACE!!

No, I am not grammar police since you can attest to the fact that I spell things wrong all the time and my world doesn’t fall to pieces.

Heck I hate apostrophes….but well….thats for another blog post post (I just find them tedious, there I said it).

But let’s get real about springform pans and cheesecakes. (Yes google I am ignoring your red underlined alerts that I failed English 101)

I have not encountered one person who has said to me, “Oh my God…my cheesecake came out perfect because I used a springform pan and no water bath”

On the contrary, I have gotten: “What did I do wrong? My cheesecake was all soggy because the water leaked into it”.

Or, I am not using a water bath because I don’t want a leaky crust , but my cheesecake was dry and cracked, what did I do wrong?”

First of all let’s address the water bath.

Why do we have to use a water bath when baking cheesecakes?

Cheesecakes are not cakes. They are baked custards.

Custard is a delicate balance of eggs and dairy that require a less harsh heating environment, thus~ the water bath was born.

The heat must now travel through a layer of water before it gets to the actual item you are baking, thus creating a very mild, yet effective heating environment for those delicate egg and dairy proteins.

I am not exactly sure who invented the Springform pan (yea….that’s the level of disdain I have for whoever it was,  that I cannot even give 2 minutes to “Wikipedia” the topic)

I want to believe it was some inane, egotistical person who just had to invent yet one more kitchen gadget that has only one purpose, and an inferior purpose at that.

Can ya feel my anger?!

It should be dubbed the “Spring-a-Leak Pan” since that’s all it really does (in my opinion)

Well….Ok ~ I won’t be so extremely harsh. I honestly have recommended the springform pan collar (no bottom) attached when making molded cakes such as the 7 Layer Ice Cream Cake, Chocolate Eclair Cake and the Death to Diets Cake, where if you don’t have a Ring Mold ~ a springform pan with no bottom inserted will do just fine.

But let’s not get too sentimental with the old Springform.

In my opinion it should have been retired long ago.

Better yet…BURIED!

I just don’t have anything nice to say about it because there is a perfectly AWESOME substitute for baking cheesecakes and it is……………….. wait for it………….

a cake pan.

That’s right. The same pan you already have in your cabinet that you use for all your regular cake baking.

What a let down right?

No! Not a let down! It’s a damn glorious moment when you realize your entire life is a lie, and you have been led to believe that the end all – be all of cheesecake baking starts and stops with the springform pan. It’s just not true.

Now I know I will get some flack from the die-hard springform pans lovers, but until I can get a reason why the springform pan is better (and a valid reason please, not some pipe dream of the lie that you have bought into)…I’m sticking to my cake pans.

And just for the record, there will be no reason because it doesn’t exist.

Now, I am not just talking “who-ha” out of my pie hole. I have had many years experience in the professional bakery industry and I have yet to encounter a single establishment that commissions a springform pan for cheesecake. (by the way – I was educated at the Culinary Institute of America~ no springform pans there mate!)

Once I was seasoned into this work environment and I happened to give a retrospective thought to the “retired springform from my youth” (yes…… My first cheesecake was baked in a spring form of course….as was all of yours I’m sure……) I realized how insane it would have been to actually use springforms in a high volume bakery setting.

First of all they are cumbersome.

When running a commercial bakery there are two things that matter.

#1 Bottom line (Defintion: the ultimate outcome in financial terms from a days work – all things considered)

and #2 how to get to the best most efficient bottom line while keeping the highest quality~ product since after all, customers only care about high quality bang for the buck~ and rightly so.

So imagine paying someone to put together the tops and bottoms of your springform pan menagerie (since commercial bakeries bake dozens of cheesecakes at a time! not 1!)

First of all he/she must FIND the tops and bottoms to put them in place, and then the infamous foil wrapping begins.

The greasing to be sure you get all the crevices (and crevices are a-plenty in springform pan world)

Not only does that foil cost a lot in terms of $$$ but the environmental impact of that wasted material makes me cringe! (OK green girl, enough outta you.)

But just that labor cost alone makes me want to re think the entire process……. and we should!

I know not many of you have commercial bakeries, so what I just explained may not be of importance, but let’s talk about LEAKAGE!

Yes, you all know what I am talking about.

Soggy bottoms from a leaky springform pan no matter how tightly you wrapped it with about 1 lb of tin foil.  (wasteful~ tsk tsk.)

But this can all be avoided if you just trust me that a cake pan is superior.

I know….I know…it is difficult to change your thinking when you have been brainwashed to believe that the springform pan….the very same thing that was INVENTED for a sole purpose, could be anything less than perfect!

But I beg you to just try the cake pan method and you will be a believer!

Now the cake pan method is superior not only because it will not spring a leak, but in my opinion (combine my professional bakery pan grease & a piece of parchment paper to line the bottom) you will have a much better looking cheesecake once it is un-molded than any springform pan could dream of.

It may take a bit of practice on your first run, but heck so did the springform am I right??

I always use my trusty blowtorch but you can achieve the same results by simply dipping your pan into hot water to release the fats that cause the cheesecake to stick in the first place.

And let’s talk Pan Grease for a moment.

Well, not much to say except- USE THIS RECIPE  for ALL your baking needs, you will thank me for the rest of your life.

Now back to the infamous un-molding of the cheesecake.

Watch the video below to see just how to first of all to bake a cheesecake properly and second of all un-mold a cheesecake that is NOT in a springform pan!

And well……I don’t know what else to say, except ditch that springform pan and you will never have soggy-crusted, dry, cracked cheesecake sorrows again!

If nothing else, clear some room in your cabinets from a one-tasker taking up way too much room than it is worth the space for!

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Cranberry Cheesecake

cranberry-cheesecake

Cranberry Cheesecake on a Thanksgiving table (or any fall desserts buffet table) is a beautiful sight.

Bright red cranberry compote loaded on top of a creamy decadent cheesecake!

I love the flavor combination too, since the tartness of the cranberries blends perfectly with the creaminess of the cheesecake!

For those who normally don’t like cranberry (because let’s face it, it’s not the most popular flavor!)  I urge you to try this!

My homemade cranberry sauce is a winner on it’s own, but with cheesecake!??

C’mon guys! Give some love to those luscious cranberries!

They get a bad rap!

This is a building on recipes project since we have 2 recipe going on here, whether you prepare the cheesecake first or the compote it doesn’t make too much difference.

So here are the recipes!

Have fun and ENJOY!

Cranberry Compote
 
Prep time
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Total time
 
Watch the video below for how to cook the cranberry sauce
Author:
Serves: 2 Cups
Ingredients
  • Fresh (Or Frozen) Cranberries 12 ounce Bag (336g)
  • Granulated Sugar 1½ cup (300g)
  • Cranberry Juice ½ cup (115g) (120ml)
  • Red or White Wine OR Water ½ cup (115g) (120ml) **You can replace the wine with water if you do not use alcohol in your cooking
  • Vanilla Bean 1 (or extract 2 teaspoons add last)
  • Star Anise 4 pods (or 1 teaspoon ground anise)
  • Cinnamon Stick 1 (or 1 teaspoon ground cinnamon)
  • Zest and Juice from 1 Orange
Instructions
  1. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  2. Add the cranberries and then return to a boil.
  3. Lower the temperature to a simmer for 10 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  4. Discard the anise pods,vanilla bean pod and cinnamon sticks.
  5. *I did not mention in the video that I squeezed the juice of that orange in at this point! Yumm!
  6. transfer to a storage container and cool to cold - it will thicken as it cools.
  7. Pile on top of your cooled cheesecake (recipe follows)
Notes
Use Immediately as Cheesecake Topping and the whole cake should stay refrigerated for up to 10 days.


Or- Pour the sauce into a storage container with a lid and refrigerate for up to 3 weeks to use as a side dish.

Cheesecake Recipe
 
Prep time
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Total time
 
Watch the video below for how to mix the cheescake
Author:
Serves: 1- 8" cake
Ingredients
  • Cream Cheese 24 ounces or 2½cups (670g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs large 6 (300g)
  • Vanilla Paste or Extract 3 teaspoons (15ml)
  • Sour Cream 1½ cups (330g)
  • Lemon Zest *optional 1 lemon
  • Graham Cracker Crumbs 2½ cups (250g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 tablespoons (113g)
Instructions
  1. Prepare the crust by combining the melted butter, graham cracker crumbs and second measure of granulated sugar together.
  2. Press into the sides and bottom of the prepared pan then bake for 10 minutes at 350°f
  3. Prepare the cheesecake batter by creaming the cream cheese smooth with the first measure of granulated sugar.
  4. Add the eggs slowly, scrape the bottom and sides of the bowl to make sure you do not get lumps.
  5. Add the vanilla extract and lemon zest
  6. Add the sour cream
  7. Mix smooth then pour the batter into the graham cracker crust
  8. Bake in a water bath in a preheated 350°f oven for 20 minutes then turn the oven temperature down to 300°f and bake form another 1hour and 20 minutes or until it is no longer liquid-y in the center but jiggles slightly like Jell-O
  9. Turn off the oven and allow the cheesecake to cool down while still in the oven for another hour.
  10. Remove from the oven cool completely then refrigerate overnight.
  11. Un-mold from the cake pan, invert onto a serving platter and top with cranberry compote

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