Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
8 oz cream cheese ( room temperature)
1 cup sugar
1/4 tsp kosher salt
2 large eggs
1/4 cup sour cream
1/3 cup heavy whipping cream
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Directions: |
Directions: Pre heat oven 325 degrees
Using a large roasting pan add 1 inch of water in the pan
Place on lower 2/3 of oven. Let it pre heat in oven
Using a 9” springform pan wrap bottom and about halfway up the pan
with a double layer of foil Line bottom (inside of pan)with a round
circle of parchment paper
Beat cream cheese and sugar 2-3 minutes until creamy
Add salt and eggs one at a time beating after each one
Beat in sour cream and heavy cream until light and fluffy
Pour in springform pan. Place pan in roasting pan without spilling water
Bake 45 minutes turn off oven and let it sit 30 minutes
Remove foil from outside of pan and let cool completely
Remove sides of pan and parchment paper. Put in freezer for 2 hours
If ready to serve take out use either between 2 cake layers
or just put a fruit topping on |
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Personal
Notes: |
Personal
Notes: You can wrap with foil and freeze until you need it
If you use between carrot cake, red velvet or chocolate
Put this icing on: with a whisk attachment beat
1 cup unsalted butter and 8 oz cream cheese ( both room temperature)
for 3 minutes. Add 4 cups powdered sugar, 1/4 cup heavy cream
and 1 tsp vanilla. Beat 3-4 minutes until light and fluffy
Stir in 1/2 cups chopped pecans. Spread on top and sides of a cake
with the cheesecake in the center
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