bakekrazy

Cheesecake is a very popular item at Bake Krazy, from very plain to nutty, fruity, crunchy. I love-making Cheesecake, here’s a simple recipe;

Cheesecake Crust
The crust for the cheesecake can be done using graham cracker crumbs, cake crumbs, cookie crumbs, Oreo crumbs mixed melted butter and/or a combination of ground nuts until all ingredients bind together when pressed by hand.

Graham cracker crumbs      1#8 oz.
Sugar                                           8 oz.
Melted Butter                      4 to 8 oz.

Cheesecake Filling makes 3-6″ cakes

Cream Cheese                          3#
Sugar                                          14.5 oz.
Cornstarch                                     2 oz.
Lemon Juice                                  1 oz.
Vanilla                                    1/2 Tbsp.
Eggs                                               7.2 oz.
Milk                                                    5 oz.

Cream the cheese, sugar and cornstarch at low-speed, scrape the bowl and mix till smooth.
Add the vanilla and lemon juice, mix well.
Add the eggs, mix at low-speed again. Scrape the bowl well and mix till smooth.
This batter can be flavored with anything you’d like at this time.
Place the batter in greased or spring pans lined with the crust and bake at 220 with moisture in the oven till set.
(moisture in oven can be a pan with water in which you set your 6″ round baking pans into. Allow water only to 1/2 to 3/4″ from the top.)
Baking in a water bath allows cheesecake to have a smooth texture and helps avoid overcooking. Your cheesecake should be slightly wobbly in the center
allow it to cool for 1 hour in the oven with the temperature off and it should firm up.

Happy Baking

Chef Brian Klauss