anniversary cheesecake
ingredients
- 1/4 cup pecans
- 1/2 cup ginger snaps
- 1/2 cup vanilla wafers
- 3 tbsp butter, melted
- (3) 8 ounce packages cream cheese
- 1-1/2 cups sugar
- 1/4 cup corn starch
- 1 tablespoon pure vanilla extract
- 1 tsp lemon extract
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1/2 cup half and half
- (1) 6 oz cup plain fat free yogurt
- Preheat the oven to 350 degrees F.
- Process ginger snaps, pecans, and vanilla wafers in a food processor until the mixture is in fine crumbs. Mix crumbs with butter. Press mixture into a 9-inch springfoam pan to create crust.
- Place an 8 ounce package of the cream cheese, 1/4 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 2 packages of cream cheese.
- Increase the mixer speed to high and beat in the remaining 1-1/4 cups of sugar, then beat in the vanilla and lemon extract. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream and half-and-half. At this point, mix the filling only until completely blended. Be careful not to overmix the batter.
- Gently spoon the cheese filling on top of the prepared crust. Place the spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.
- Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
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