Why does it work
- The Graham cracker helps pre-booking the crust and keeps it crisp.
- White chocolate’s sweetness complements the touch of cream cheese and sour cream.
- Cook the cheesecake in a water bath slowly cook it gently and equally, preventing it from overcating and cracking.
When I was in my early twenty -nine conditions, the weekends of the weekends, with my hometowns, wandered around the white Russians, and cutting the sweet tricks in a club called LATS Dance Dance in a club in New York. After hours of drinking and after sweating it, we always needed severe late night fuel. We will still kill one of some local places. Sometimes we used to get down in the Denny, where I used to drop a smooth gorgeous slam breakfast and sip-made-o-moundic coffee from a dense ceramic mug.
If the line was too long, we used to go to 84 dinner, just away from the highway and were popular with truck drivers. I had eyes for only one thing on the menu: shiny red cherry cheesecake in the revolving pastry case. Sweet cream cheese, canned-cherry-top, Graham hit that huge piece of cracker-crusted goodness on the spot and sent me directly to bed. To date, I still have a soft place for Cheesecake.
Although I do not normally make the whole thing. When I was alone, I had a company at the end of this week – so I had the right excuse to bake one of these beauties. To put my own chocolate lover’s spin on him, I bend a generous dose of melted white chocolate in the batsman; Chocolate’s sweetness balances tangi cream cheese, Sour creamAnd a sign of lemon. Cooking the cheesecake in a water bath sets gently filling, keeping it smooth, creamy and easy to slices. As for topping? Say what you will do, but for me, nothing says that the dinner is filled with cheese -canned cherry pie. I am still bent after all these years.
Gambhir Eats / Lorena Masso
February 2012
Cheesecake upgrade every chocolate lover needs to try to try
Cook mode
(keep screen awake)
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Nonistic baking spray
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15 Graham cracker ,8 Ounce, 226 Yes), Finely crushed (see note)
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98 Yes unsalted butter (About this 3 1/2 Ounce, 7 spoon), Melted
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340 Yes ,12 Ounce, white chocolateFinely chopped (2 cups)
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1 pound cream cheese ,16 Ounce, 454 Yes), at room temperature
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100 Yes granulated sugar ,3 1/2 Ounce, 1/2 cup,
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3 Big Eggs
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567 Yes Sour cream ,20 Ounce, 2 1/2 cup), at room temperature
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2 spoon ,30 ml, Fresh lemon juice
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1 small spoon vanilla extract
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1 Can do (15-inges) Cherry Pie Filling (see note)
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Adjust the oven rack to the middle position and preheat the oven at 350 ° F (180 ° C). Grease a light to 9 -inch spring form pan, using nonstick cooking spray. Using aluminum foil, wrap half a part under the pan to make a waterproof seal.
Gambhir Eats / Lorena Masso
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In a medium bowl, toss the cracker cracker pieces with butter to coat evenly. Scrap the pieces under the prepared pan and, using a glass or measuring cup that drinks flat-bottom, unless in a compact, even the layer of the bottom of the pan. Bake until the edges begin to be brown and the crust is fragrant, about 15 minutes. Remove the pan from the oven. Reduce the temperature of the oven to 325 ° F (160 ° C).
Gambhir Eats / Lorena Masso
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In the heatproof bowl, barely a nest was built on a water sauce pan, heating the white chocolate, sometimes stirring, until about 2 minutes melted. Remove from the heat and let it cool slightly.
Gambhir Eats / Lorena Masso
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In a stand mixer fitted with paddle attachments or using a large bowl with an electric hand mixer, defeated cream cheese and sugar at medium speed, until smooth is smooth, stop to scrape the bottom and below the bowl, about 2 minutes. With the mixer walking, add eggs one at a time, add each to the next adding to the next adding, stop to scrape as required. Add sour cream, lemon juice, and vanilla extracts to include. Add melted chocolate, and mix until it becomes smooth for about 30 seconds.
Gambhir Eats / Lorena Masso
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Put the batsman in the prepared spring form pan; Set the springform pan in a roasting pan. Place roasting pan in the oven and fill with about 2 inches warm water, and bake the edges until set and the center is slightly, 60 to 75 minutes. Close the oven and leave the door slightly ajar; Allow the cake to cool in the oven for 30 minutes. Remove the cake from the oven, and carefully slide an offset spatula around the edges of the cake pan, then remove the edges of the pan. Allow the cake cool on a wire rack, about 1 1/2 hours.
Gambhir Eats / Lorena Masso
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Cold to the cold and firm, at least 8 hours and up to 5 days.
Gambhir Eats / Lorena Masso
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When ready to serve, spoon cherry topping on Cheesecake. Slice and serve. (For cleaner cuts, stir the knife under warm water and dried knife with a clean kitchen towel before dividing each slices.)
Gambhir Eats / Lorena Masso
Special equipment
9-inch springform pan, roasting pan, stand mixer or electric hand mixer, offset spatula or turning knife
Note
Graham crackers may have fine ground in a food processor. Alternatively, Graham crackers can be placed in a large zip-top bag and crushed with a rolling pin or wine bottle.
Canned cherries can be replaced with other fruits, such as raspberries, blackberries or blueberries.
