So, this my Cheesecake recipe I make almost every year for our annual family gathering. I know people are picky (some like plain, some like fruit on
top, etc). What I do is put a layer of caramel (optional) between the graham cracker crust and cheesecake, and put a chocolate ganache on top.
***Note: make sure ALL cheese cake ingredients are at room temp (cheese, sour cream, milk, eggs).
15 Graham crackers, crushed
4 T butter, melted.
14oz individually wrapped caramels, unwrapped
small can evaporated milk.
4- 8oz packages cream cheese
1.5 c white sugar
3/4 c whole milk
1 c sour cream
1 T vanilla extract
1/4 c AP flour (sifted)
Preheat oven to 350. Grease a spring form pan. Mix Graham crackers and 4 T butter and press into bottom. Cook for 10 minutes, remove.
((Optional: Mix caramels and evaporated milk in double boiler over low heat until melted. Pour over cracker crust, cool.))
Cake: Mix cream cheese and sugar by hand (no electric mixer) until smooth. Blend in milk, then eggs one at a time. Gently mix in vanilla just enough
to blend. Add sour cream. Do not overmix. Slowly mix in sifted flour until smooth. Do not overmix. Pour into springform pan.
***Some people prefer a water bath. I do not use a water bath, but use a pan of water underneath the cake.**
Bake for 1 hour or until done (golden around the edges). Turn oven off, crack door, and let cool 4-6 hours inside the oven. Refrigerate afterwards.
, which can be done next day:
9oz semisweet chocolate
1 c heavy cream
1/2 stick butter, cubed
Place chocolate and cubed butter in bowl. Bring cream to a slight boil and slowly pour over chocolate/butter, whisking until smooth. As it starts to
thicken, drizzle over cooled cake (making sure springform is removed).
People will love you.
Footnote: Roomtemp ingredients and the waterbath/water pan plus allowing it to cool in the oven prevents cracking.
edit on 23-12-2017 by
Liquesence because: (no reason given)