Tuesday, December 30, 2014

Cheesecake for Christmas

I really enjoyed making this cheesecake. Not because of the recipe but because my husband helped me. He is a great a sous-chef. In fact he was too good, I'm going to need to step up my game. He meticulously made the crust. My cheesecake came out perfect because of it.

Cheesecake, in my opinion, is so easy to make. It's usually really hard to remember to take the ingredients out to come to room temperature.


32 chocolate wafer cookies about 1 1/2 cup crumbs
1/4 cup melted butter
2 Tablespoon sugar

4-8oz block of cream cheese at room temperature
1/4 cup sugar
1 can 14 oz sweetened condensed milk
1/3 cup heavy cream
2 Tablespoons flour
2 teaspoon vanilla
3 eggs at room temperature

3/4 cup heavy whipping cream
1 1/2 cup semi-sweet chocolate chips

Crushed peppermint candies

Preheat oven to 350 degrees Fahrenheit. Set aside a springform pan. Heat around 4 cups of water to boiling. Set aside a big baking pan like a roasting pan.

Let's first make the crust. Crush cookies in a large plastic zip bag. You can use something heavy like a rolling pin or a can of food. When the crumbs are all crushed fine mix with sugar and butter. Press mixture into the pan and up the sides a little. Bake for 10 minutes then reduce oven to 300 degrees Fahrenheit. Let the crust cool for 10 minutes. Wrap pan with foil make sure it is pressed in real well so that water doesn't get inside from the water bath

In a large bowl beat cream cheese and sugar until fluffy. Slowly add sweetened condensed milk until just combined then add the heavy whipping cream, flour and vanilla. Add eggs one at a time beating after each addition. Pour cream cheese mixture over cooked crust.

Place pan in the roasting pan and carefully pour boiling water into the pan, not getting any on the cheesecake. Place roasting pan into the oven and bake for 1 hour and 15 minutes. Turn oven off and open the door at least 4 inches and let sit in there for 30 minutes. Pull out and let rest for 30 minutes on counter. Remove foil and wrap the top with plastic wrap. Now it's ready to go into the refrigerator for 6 hours.

When you're ready to serve make the ganache. Heat heavy whipping cream in a microwave safe bowl for 1 minute add chocolate chips mix until smooth about a minute.

Release collar of pan and pour ganache over the top smooth with an offset spatula or butter knife. Last sprinkle with crushed peppermint candies.

Finally it's ready to eat. This is a great base recipe you can easily adapt from here. For instance you can top with fresh raspberries and also heat up some raspberry jam and then pour on the cheesecake before the ganache.

Have fun and I hope you enjoy this as my family did!

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