Learned this from a pastry chef friend of mine. Super easy, just takes time and some love.
For ideal cheesecake, I pull out my trusty Kitchen-aide(TM) stand mixer with the whisk (you can use the whip attachment as well) attachment. You will also need a spring-form pan; regular pie pan is much too shallow to produce proper results.
The first step is letting the cream cheese come to room temperature, or about an hour. When ready, preheat over to 275(F) degrees.
In the mixing bowl, combines eggs, cream cheese, vanilla extract, and sugar and start with a slow mix as not to throw the bricks of cream cheese from the bowl. Slowly increase until you have a good humming vigorous whip going. Let whip for about 15 minutes, or until light and fluffy (this is much like making a meringue or whipped cream).
While the mixer is running, combine softened butter, honey and graham crackers in side bowl. You should end up with a pliable ball of graham crackers that is not overly wet - should have the consistence of bread dough. Grease spring-form pan and place balled graham cracker ball in center and slowly work to the edges of the pan, making sure not to create any holes and covering the entire bottom evenly.
Pour fluffed mix into pan on top of the graham cracker crust, place in oven for 90 minutes. After 90 minutes of banking shut off oven, but DO NOT remove cheesecake or open the door. The sudden reduction in heat will deflate your cake. Leave in over for 3 hours. Once cooled, cover, move to refrigerator and let cool for 9 hours (usually why I bake this in the evening and let it cool overnight).
I know you want to open the oven to make sure your work is doing nicely, but in the cooling phase, pop a beer and relax; patients is a virtue for this one.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 699 | ||
Calories from Fat: 358 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 17.8g | 89 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 380.2mg | 117 % | |
Sodium 687.6mg | 24 % | |
Potassium 349.5mg | 9 % | |
Total Carbohydrate 68.1g | 20 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 65.8g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 699
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