Cheesecake
Ingredients: Recipe for 9 in spring form pan. Please see baking options below first.
Crust:
3 cups graham cracker crumbs (2 packets of the crackers) or Digestive Biscuits
1/3 cup granulated sugar
12 tablespoons unsalted butter, browned
Cheese filling:
Three 8 oz. blacks of cream cheese, room temp.
1/2 cup sugar
1/4 cup sour cream (can substitute for yogurt or labneh)
2 tablespoons + 1 teaspoon cornstarch
3 large eggs, room temp
1/2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 1/4 cups heavy cream or heavy whipping cream (you can also use light cream)
Toppings:
You can use any toppings you like to create the flavor such as chocolate ganache, jams, lotus, nut butter. Just warm 1 cup of any flavor in the microwave for 20-30 sec. and spread on top.
To make a traditional strawberry topping:
4 cups strawberry, washed, remove the stem (hulled) and cut 2 cups of the strawberries in half.
1 tablespoon cornstarch
3 tablespoon water
1 teaspoon fresh lemon juice
1/4 cup granulated sugar
1/2 teaspoon rosewater (optional)
Directions:
Crust:
You can omit the browning method and just add the melted butter. However, it will not give you a butterscotch flavor.
PREHEAT Oven to 350 Fahrenheit
There are two methods to crushing the graham crackers into crumbs: food processor or bag and rolling pin.
If using a food processor: place cracker into processor and pulse until it turns into fine crumbs.
If using a ziploc bag/ freezer bag & rolling pin: place crackers in bag, flatten bag to remove air and zip the bag. Use the rolling pin to beat the bag and roll until the cracker turn in to fine crumbs.
Place on the side until you brown the butter.
Watch this to learn how to brown the butter
NOTE: have a heat proof bowl ready next to you when browning the butter.
In a saucepan that is light in color, add butter and whisk over medium heat until you can see brown crumbs. This processor will take 3-5 min.
Immediately, place browned butter in heat proof bowl.
Allow butter to cool on the side for 10 min.
Place crumbs on top of browned butter in bowl, and add sugar. Mix well.
Using a spring form pan, press crumbs into the bottom of the pan and flatten with bottom of measuring cup.
Bake for 8- 10 min until crust is golden brown in color.
Remove from oven and set aside to cool. Keep the oven on.
Cheese Filling: You can make the filling while the crust is baking.
In a stand mixer (or bowl with a hand mixer) add cream cheese (room temp.) and sugar, and mix well. Then add sour cream and cornstarch and mix well on medium- high until creamy.
Add eggs one at a time, lemon juice, vanilla, and heavy cream into bowl and mix on low until well blended for 3 min.
Pour the cheese mixture on top of the crust in the pan.
Baking Methods:
Bake for 1 hr. to 1hr 10 min.
Carefully remove from oven with the water bath.
Remove cheesecake pan from water bath and allow to cool for 1 hr.
Then place in the fridge for 4-6 hours to chill.
Top with you favorite topping and serve.
Strawberry topping: You can make this top the day before.
1. Wash and remove the stem from your strawberries. Cut half the amount of strawberries (about 2 cups) in half. Place the other half amount to the side.
Note: If your strawberries are all different sizes. Cut the large ones in half and reserve the smaller ones to add to the jam as whole strawberries.
2. In a small bowl, add cornstarch and water mix well.
3. In a medium saucepan, add halved strawberries, cornstarch mixture, lemon juice, sugar, and rose water and mix over medium heat for 1 min.
4. Mash the strawberries in the saucepan with a potato masher or fork to bring out the juice form the strawberry. Then add the other whole strawberries (that were not sliced in half) into the sauce pan.
5. Simmer for 5-10 min. The more you simmer the less liquid the jam will be.
6. Remove from heat and place in a heat proof jar or bowl. When cooled place in the fridge.
Note: This will work for any berry with the same amounts.
