Cheesecake seems to be a favorite right now. I’ve always loved it but until recently, never made it. Well this is the second one I’ve tried and I feel like I won’t be stopping anytime soon. This recipe came from my sister’s Mother in law. As far as cheesecake goes, it’s fairly simple and easy to follow recipe. I do have some tips though that can make it go much easier.
Use a Mixer
There are many you can choose from. If you’re on a limited budget, a hand mixer will work. Personally, I adore my stand mixer and use it every opportunity I can. It would have been well worth the investment if my in laws and hubby hadn’t worked together to get it for me for Christmas.
Use a Silicone Round Mold
We used a 10″ Round Silicone Cake Mold Pan . It was slightly flimsy but it helps so much when it comes to getting the cheesecake out for presentation. When I made my last one, I wasn’t able to get it out with ease like this one. I would suggest putting the round pan in the larger pan you plan on using for the water bath before you pour in the batter. If you can’t get a 10″ silicone pan, two smaller 8″ one would probably make two thinner cheesecakes. And with the parchment paper on the sides, you may even be able to get it out of a non silicone pan with more ease than not. This just makes it so you don’t have to really flip it.
This can be done a couple way. We used two. We melted white chocolate and made shavings out of it. Do a LOT of these. It makes it look so nice. Also, because of my son’s food allergies, we had to use an store brand. My sister mother in law said Nestles White Chocolate chips do much better than the kind we had. It was very hard to make them with what we had.(Use way more than what you see in the last picture) Another idea is using raspberry sauce. I used this recipe. Keep in mind when cooking it down that you need a strainer to get the seeds out and you probably want it a little thicker than sauce. It was delicious but runny. Next time I make it, I will look for ways to thicken it.
I loved a good cake stand for final presentation. It give the cake a classy look and personally I feel it makes it stand out. The one below is from Kohls and at first I was unsure it was going to fit but honestly it’s perfect!
Yields 8-16 Servings
Scrumptious white chocolate treat to satisfy and sweet tooth!
10 hrPrep Time
2 hrCook Time
12 hrTotal Time
- 1 package of Graham crackers
- 2 tablespoons sugar
- 1 stick of butter
- 2 cups of white sugar
- 4 eight ounce packages of cream cheese(room temp)
- 5 eggs
- Up to a tablespoon of vanilla
- ⅓ cup sour cream
- 8 ounces white chocolate melted
- 16 ounces
- ¼ cup white sugar
- Preheat oven to 310 degrees.
- Line bottom of silicone pan with parchment paper.
- For the Crust, put the graham crackers in a bag and crush them up very fine with a rolling pin. Add the 2 tablespoons of sugar and shake bag.
- Melt the stick of butter. Add the crumb mix until it's well mixed.
- Press crumb mix into the bottom of the pan until it's even. Let sit while you finish the cheese cake mix.
- Mix cream cheese and two cups of sugar together.
- Once well mixed add eggs one at a time. After mixing each one, be sure to to use a rubber spatula to scrap down the sides.
- After the eggs add the vanilla, sour cream and melted white chocolate. Mix until well blended.
- Cut 2 pieces that are about four inches wide of parchment paper to go around the bowl. They should overlap.
- After placing the paper against the insides of the pan, pour all of the batter into the pan.
- Place the baking old into a bigger lasagna pan or a pan that goes up about 2 inches.
- Fill until pan with water until it reaches the about the half way mark on the baking mold.
- Place in oven and bake at 310 degrees for about 2 hours or when the edges get golden brown.
- When it's done, leave it in the water bath until the water is room temp.
- Place cake in oven and let set for about 8 hours or overnight.