Cheesecake

Cheesecake 

Equipment

9 Inch Spring Form Pan with Pam

Food Processor

Deep roasting pan

Mixer (Hand-held or standing)

3 Sheets of foil 18x18 inches

Baking Sheet

Ingredients 

Crust

1/4 to 1/2 tsp cinnamon depending on taste 

2  Cups of Graham Crackers (Depends how thick you want bottom crust, 

5 to 7 tablespoons of melted butter (until it’s clumpy and sticks together) 

2 tablespoons of white sugar

Cheesecake

4 8 oz of cream cheese softened

2 tablespoons of melted butter

1 and 1/3 cup sugar white

2 tsps of vanilla extract

5 large eggs

Chocolate Ganache 

12 oz. semi-sweet chocolate

2 tbl butter

3/4 cup heavy whipping cream

Caramel Sauce 

1 cup of sugar

6 tablespoons of butter divided

1/2 Cup of Heavy Whipping Cream

The Crust

1. Preheat oven to 350 .Break up the graham crackers into pieces and place them in the food processor. You may have to do a couple of batches depending on the size of your food processor. 2. Once you have 2 cups, place in a baking bowl and add the cinnamon. 3. Combine the melted butter with the graham crackers until the mixture holds together. 4. Press the graham cracker mixture into the bottom of your spring-form pan until it covers it evenly. Make sure to press the crust up the sides about 1/4-1/2 an inch. 5. Place the spring-form pan with the crust on top of a baking sheet and bake for 12 minutes. 6. Pull it out and let it cool completely 7. Lower the temperature of the oven to 330 and start preparing the cheesecake.

The Cheesecake

1. Place the softened cream cheese into a mixing bowl and cream until smooth. 2. Add in the sugar and mix until combined. 3. Add the melted butter and cream for approximately 30 seconds. 4. Mix in the eggs one at a time on medium speed. Make sure to scrape the sides of the bowl between after each egg. 5. Add the vanilla extract and mix for 30 seconds. 

The Method

1. Prepare three pieces of foil, sizing approximately 18x18 inches, by placing them on each other.  2. Place your spring-form pan with the baked crust on top of the foil. Then, bring the foil up and over the sides of the pan. 3. Pour the cheesecake filling into the pan and then place it in the roasting pan. 4. Fill the roasting pan with water until the water reaches about halfway up the sides of the spring form pan. 5. Bake in the oven for about an hour and a half. After the hour mark, begin to check the cheesecake for doneness. It should be puffed up around the sides and slightly jiggly in the centered, It’s ok if it is a little golden on the top. 6. Cool for at least four hours or up to 3 days. 7. When you’re ready to serve the cheesecake, place it on a serving dish and release it from the sides. Drizzle your favorite topping or fruit and serve. 

Chocolate Ganache

1. Combine whipping cream and butter in a heavy saucepan. 2. Heat until mixture just begins to bubble around the edges. Do not boil the mixture. 3. Pour over chocolate chips in a heat-proof bowl. 4. Stir until chocolate chips are melted and ganache is smooth. 

Caramel Sauce

1. Pour the sugar into a  sauce pan with high sides on medium-heat and stir until it is liquid. 2. The moment it’s melted, add the 6 tablespoons of butter one tablespoon at a time. 3. As soon as the butter is combined, turn off your stove and wait a few seconds to slowly pour in the cream. 4. Stir until combined and let it cool before pouring into a 12 oz. mason jar.