Cheesecake – need I say more?

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I am convinced not everyone admits their love for cheesecake. There has to be a reason why we don’t see it on more menus …  but then again, let’s keep it to those of us who make a truly delicious cheesecake as it should be treasured and savoured.

The key to good cheesecake is texture. It should be soft and dense at the same time. And the creaminess should slide straight down wrapping a warm hug around your hips. Most importantly you should completely loose yourself in every bite …

If you’ve yet to have this kind of moment with cheesecake, here is the recipe that will forever alter your opinion of cheesecake.

Crust ingredients:

  • 1  3/4 cups graham crumbs
  • 2 tbsp sugar
  • pinch of cinnamon
  • 5 tbsp. melted butter

Turn over on to 325 F. Mix all of the crust ingredients together until you have a nice even consistency. Place the crumbs into a greased 8″-9″ springform pan. Use a spoon to press the base down firmly as well as part way up the edges. Bake crust for 5 minutes. Remove it from the oven and let it cool for 10 minutes.

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Cheesecake ingredients:

  • 2 x 8 ounce packages of cream cheese (one can be light cream cheese)
  • 1/4 cup sugar
  • 1  1/2 tsp vanilla
  • 2 eggs – gently whisked

Beat cream cheese  with electric mixer until the cream cheese is very smooth. Add sugar and vanilla and beat until well blended. Add gently whisked eggs and mix until just blended. Pour the cheese mixture into cooled crust and place into oven, on middle shelf. Bake for 35-40 minutes or until only the centre wiggles slightly when the pan is jiggled.

Let cake cool for 10 minutes.

Topping:

  • 2 cups full fat sour cream
  • 2 tbsp. agave nectar
  • 1 tsp. vanilla

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Whisk sour cream, agave and vanilla together until it is mixed well. Spread this onto cheesecake VERY gently working from the outside into the middle. Slide this bake into the oven and bake for 10 – 20 minutes. Check every 5 minutes. You will know it is done when the cake slightly jiggles – just like the previous jiggle test. Once you are happy with the SLIGHT jiggle, turn the oven off and prop the door open. Leave the cake inside and let the cake cool for about an hour. I’ll be the first to admit that this gradual cooling is supposed to ensure that the top does not crack … I have yet to create a crackles cheesecake. But I have NEVER heard a complaint about the lonely crack! Remove the cake from the oven, cover with saran wrap and place in the fridge.

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Remove from the fridge right before serving, top with fresh, seasonal berries and savour every bite …

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