Cheesecake

I remember the first time I had cheesecake, I was about 10 years old at a church potluck. My best friend's mom brought a cherry cheesecake and I thought I had died and gone to heaven! And that is quite fitting because today my friend, Annie, is making cheesecake with me. She is 10 years old, loves to dance and loves One Direction. I'm not quite sure who they are, but I have a feeling I'm the only one! I'm super excited to have a girl in the kitchen with me today, let's get cooking:)

Beginning with the graham cracker crust, place crackers, sugar and butter in a food processor and pulse until fully combined. Pour it into a spring form pan, pat down with a drinking glass and bake for 10 min. I would give you pictures of this, but Annie & I were having so much fun that we forgot to take them!

Ok, moving on to the filling (and the pictures!), place cream cheese in a large mixing bowl. Make sure it's at room temperature or your cheesecake will be lumpy- not good! Give it a mix to break it up.

Next add in the vanilla and sugar and mix well, making sure to scrape down the sides of the bowl. Isn't it already looking delicious?!

Finally, add in your room temperature eggs 1 at a time, scrape down the sides of the bowl and give it one last mix. Definitely nice having extra hands in the kitchen, thank you Annie!!!

While the crust is hot, pour the cheesecake mixture into the crust and give it a little shake to even out the filling. Reduce the oven temp and place the pan back in the oven and bake for about 45 minutes. Start checking after 35 minutes so that it doesn't over bake.

You'll know when the cheesecake is done when the center 2-3 inches jiggles a little when you tap the pan. At this point turn your oven off and crack the door a few inches, let sit for about an hour. When the cheesecake is at room temperature move it into the fridge to fully chill.

While the cheesecake is chilling make the topping. In a small mixing bowl combine sour cream, sugar, vanilla and salt.

Mix until sugar is fully dissolved.

To unmold the cheesecake, gently unlatch the hinge on the spring form pan and wiggle til the cake is free from the sides of the mold. Run a long knife all the way under to loosen the crust from the bottom of the pan and place on a serving plate.

Pour the sour cream topping on top of the cheesecake and spread evenly.

Annie- that looks great! Thanks for all your help today, I had so much fun:)



Cheesecake

Crust:
1 pkg graham crackers
6 T melted butter
¼ c sugar

In oven place rack on middle shelf, second rack on bottom. Preheat oven to 350 degrees. Pulse ingredients in food processor till desired consistency and combined (I like mine super fine). If you don’t have a food processor then place crackers on a Ziploc bag and crush with a rolling pin. Place crushed crackers in a med bowl along with remaining ingredients, combine well. Place in a 9” spring form pan and pat down with a drinking glass. Place spring form pan on a cookie sheet and bake for about 10 min, or till lightly brown. While the crust is baking prepare the cheesecake filling.

Filling:
1 ½ lb cream cheese (3 pkgs)
1 c sugar
1 t vanilla
3 eggs 

Topping:
1 c sour cream
¼ c sugar
1 T vanilla
1/8 t salt

Bring cream cheese and eggs to room temp (I leave mine out over night and bake in the morning, if you’re baking in the afternoon then pull out that morning). Place cream cheese in mixing bowl and beat on med speed for 30 seconds. Gradually add in sugar and vanilla till well combined. Scrape down the sides of the bowl. Add the eggs in one at a time, mixing thoroughly after each egg. Scrape down the sides of the bowl, and mix briefly making sure to mix thoroughly.

When crust is done remove it from the oven and turn the oven down to 300 degrees. Place a pan of hot water on the bottom rack. While the crust is still hot pour in the cheesecake filling and bake at 300 degrees for about 45 min, start checking after 40 min. The cheesecake is done when the middle 2-3 inches is still slightly jiggly when the pan is tapped. Turn oven off, leave the cheesecake in the oven with the door cracked for 1 hour. Remove the cheesecake from the oven and let chill completely in the fridge. When cheesecake is cooled mix the sour cream, sugar, vanilla and salt till completely combined and spread over the top of the cheesecake. Cover and chill. About 1 hour before serving pull the cheesecake out of the fridge to remove the chill. Enjoy!