Pamper Your Family And Your Taste Buds By Making This Stupendous Dessert
Want to hear something funny? Until just a couple of years ago, I had never baked a cheesecake. It’s true!
I love a classic cheesecake but I had never tried making one myself. My sister-in-law makes the most amazing cheesecakes so I just asked (begged and bribed) her to make one whenever there was a special occasion and I wanted to serve a mouth-watering dessert. But then a couple of years ago she gave me a springform pan and a cheesecake recipe for a present…
I asked if she had gotten tired of making me all these cheesecakes but she just laughed and said she wanted me to realize it was super easy to make one. So we set up a date and made three different kinds of cheesecakes together – she was guiding me through the whole process and she was right! It wasn’t nearly as difficult as I had thought.
These days I make all kinds of cheesecakes but I think the classic recipe she gave me, is still my favorite. Give it a try and let me know how it turned out for you!
I still use this cheesecake recipe all the time, with small variations. For example, when I made this for Christmas, I used gingerbread cookies for the crust. It turned out amazing!
Sometimes I like to add a layer of strawberry jam on top of the cake before I let it chill in the refrigerator for a few hours. You could use any kind of jam you like, or just serve the jam separately, if your guests would like to add it. My husband is not a fan of desserts but he says he could eat half of this cheesecake in one go!
3 cups shortbread cookie crumbs
1/2 cup Land O Lakes unsalted butter, melted
1/2 cup Domino sugar
2 1/2 lbs (40 oz.) Philadelphia cream cheese, room temperature
3/4 cup Domino sugar
1 1/3 cup sweetened condensed milk
4 Tbsp Gold Medal all-purpose flour
4 tsp pure vanilla bean paste
4 Eggland’s eggs
1 egg yolk
Preheat the oven to 430F. Spray a 10″ springform pan with cooking spray and line the bottom with parchment paper, set aside.
Pulse the sugar, cookie crumbs and melted butter in a food processor, until combined. If you don’t have a food processor, just mix everything thoroughly in a bowl.
Press the cookie crumb mixture into the bottom of the prepared pan. Bake for about 5-8 minutes, remove from oven and let cool before you pour the cheesecake mixture on top of the crust.
Using a stand mixer with the paddle attachment, beat the cream cheese on low speed until creamy and smooth. Add the sweetened, condensed milk, flour and sugar. Mix on low speed until just combined.
Add the eggs and egg yolk to a separate bowl, beat and then add to the cream cheese mixture. Also add the vanilla, and mix. Try not to over mix; just until combined.
Pour the cheesecake mixture into the prepared pan, on top of the cooled crust, and bake for 15 minutes in the preheated oven. Then lower the temperature to 230F and bake for 40-50 minutes more, until the center of the cake is just set.
Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for an hour. Then remove the cheesecake from the oven and let cool completely on a cooling rack.
Chill the cheesecake in the refrigerator for at least 4 hours before serving.