Step 1.
First you have to start with the crust. The most popular is graham cracker crust. But equally tasty is vanilla, chocolate, or ginger snap. In the baking section of the grocery store you can find graham cracker crumbs in a box. These are nice to use because they are very uniform and all ready to go.
First preheat oven to 325 degrees
Mix together 2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup melted butter
After mixing all the ingredients together,put into a spring-form pan, 9" or 10" in diameter. Pan does not need to be greased first. Press down with your hand and even out mixture in the bottom and 1-2 inches up the sides. It doesn't have to be perfect. Set aside.
Step 2 is the raspberry sauce. Put 8 ounces of frozen raspberries in small sauce pan. Add 1/2 cup sugar mixed with 2 tbsp. cornstarch and a 1/2 tsp of salt. Cool over medium heat for 5 minutes stirring often. When sauce starts to thicken, remove from heat and cool.
Step 3
3 8 ounce packages cream cheese (at room temperature) 1 tbsp grated orange rind
4 eggs (room temperature) 1 cup sour cream
1 cup sugar
1/8 tsp salt
With electric mixer, beat cream cheese until light and fluffy. Beat in sugar gradually. Then add eggs, one at a time, beating well after each addition.
fold in sour cream. When well mixed, pour into crumb crust.
Step 4.
Put large tbsps of the raspberry sauce on top of cheese cake spacing about 1 inch all around cheesecake. With a knife go through cheesecake swirling the raspberry sauce making a decorative design. Try not to touch the crust on the sides and bottom. Sprinkle the top with 6 ounces of the white milk chocolate chips.
Bake in preheated oven for 1 1/4 hours. Turn off oven and leave cheesecake in oven at least 1/2 hour more. Cool completely before refrigerating.
Other variations:
Instead of using raspberry sauce, make a pineapple filling and spoon it on top of the cheesecake after it is baked.
Another impressive cheesecake is strawberry glace.
Clean and hull 1 quart 1 quart of large strawberries. Make sure they are dry and arrange them on top of cooked cheesecake, hull side down making it look attractive. Then drizzle melted current jelly all over the strawberries.
If you have trouble with your cheesecake cracking during baking, try using a water bath. Just be sure to wrap aluminum foil all around spring form pan to prevent water from getting into the cheesecake.
I hope this article and recipe has helped take the mystery out of making cheesecake and you can enjoy making and impressing your family and friends.
Article Source: http://EzineArticles.com/?expert=Deanna_May_Martin First you have to start with the crust. The most popular is graham cracker crust. But equally tasty is vanilla, chocolate, or ginger snap. In the baking section of the grocery store you can find graham cracker crumbs in a box. These are nice to use because they are very uniform and all ready to go.
First preheat oven to 325 degrees
Mix together 2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup melted butter
After mixing all the ingredients together,put into a spring-form pan, 9" or 10" in diameter. Pan does not need to be greased first. Press down with your hand and even out mixture in the bottom and 1-2 inches up the sides. It doesn't have to be perfect. Set aside.
Step 2 is the raspberry sauce. Put 8 ounces of frozen raspberries in small sauce pan. Add 1/2 cup sugar mixed with 2 tbsp. cornstarch and a 1/2 tsp of salt. Cool over medium heat for 5 minutes stirring often. When sauce starts to thicken, remove from heat and cool.
Step 3
3 8 ounce packages cream cheese (at room temperature) 1 tbsp grated orange rind
4 eggs (room temperature) 1 cup sour cream
1 cup sugar
1/8 tsp salt
With electric mixer, beat cream cheese until light and fluffy. Beat in sugar gradually. Then add eggs, one at a time, beating well after each addition.
fold in sour cream. When well mixed, pour into crumb crust.
Step 4.
Put large tbsps of the raspberry sauce on top of cheese cake spacing about 1 inch all around cheesecake. With a knife go through cheesecake swirling the raspberry sauce making a decorative design. Try not to touch the crust on the sides and bottom. Sprinkle the top with 6 ounces of the white milk chocolate chips.
Bake in preheated oven for 1 1/4 hours. Turn off oven and leave cheesecake in oven at least 1/2 hour more. Cool completely before refrigerating.
Other variations:
Instead of using raspberry sauce, make a pineapple filling and spoon it on top of the cheesecake after it is baked.
Another impressive cheesecake is strawberry glace.
Clean and hull 1 quart 1 quart of large strawberries. Make sure they are dry and arrange them on top of cooked cheesecake, hull side down making it look attractive. Then drizzle melted current jelly all over the strawberries.
If you have trouble with your cheesecake cracking during baking, try using a water bath. Just be sure to wrap aluminum foil all around spring form pan to prevent water from getting into the cheesecake.
I hope this article and recipe has helped take the mystery out of making cheesecake and you can enjoy making and impressing your family and friends.
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