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Before you jump to Classic Cheesecake recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it appears we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone's active participation. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going much more green.
A lot of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to operate less regularly, will also save electricity.
As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that hard. Mostly, all it requires is a little common sense.
We hope you got benefit from reading it, now let's go back to classic cheesecake recipe. To cook classic cheesecake you need 18 ingredients and 28 steps. Here is how you do that.
The ingredients needed to make Classic Cheesecake:
- Get of crust.
- Take of Graham cracker crumbs.
- Use of ground cinnamon.
- Take of unsalted butter- melted.
- Provide of heavy duty aluminum foil.
- Get of Filling.
- Use of *Have all ingredients at room temp.
- Get of cream cheese (3 8-oz package).
- Provide of sugar.
- Prepare of sour cream.
- Get of vanilla extract.
- You need of large eggs.
- You need of Fresh Strawberry Topping.
- Take of Fresh strawberries...about 16 ounces.
- Use of small jar seedless strawberry jelly..about 18 ounces.
- Prepare of powdered sugar for dusting.
- You need of Easy Chocolate Ganache Topping.
- Get of See recipe in my profile or attachment below.
Steps to make Classic Cheesecake:
- For the crust preheat oven to 350°F.
- Grease 9 inch spring-form pan. I use butter and non stick cooking spray.
- In a mixing bowl combine graham cracker crumbs and cinnamon, toss with fork until combined. ** see note.
- Slowly drizzle melted butter into crumb mixture and again toss with a fork until crumbs are moistened..
- Dump moist crumbs into pan and press evenly onto bottom and up the sides of your spring form pan..
- Bake for 8-10 minutes or until edges of crust are lightly golden. Cool on rack, then when cooled, wrap outside of the pan with heavy duty foil. Lower oven temperature to 325°F.
- *It is usually cheaper to purchase whole graham crackers and crush yourself. To do this place graham crackers in food processor using metal blade, process crackers till they are a fine crumb,or place crackers in ziplock bag, using rolling pin to crush crackers into a fine crumb..
- For the Filling.
- Place cream cheese in large bowl, using an electric mixer on medium/high speed, beat cream cheese until light and fluffy..
- While still beating, gradually add sugar. Beat cream cheese and sugar until thoroughly mixed, scraping down sides of bowl with a rubber spatula. Be sure to cream the sugar and cream cheese until smooth. Under mixing/creaming can cause cheesecake to crack..
- With mixer on medium speed add sour cream and vanilla..
- Add eggs one at a time beating only until just incorporated... do not over mix..
- Set large roasting pan in center of oven. Place crust in large roasting pan then pour filling into crust. **I do it this way to avoid spilling and making a mess..
- Now make your "bath". Carefully pour enough boiling water into roasting pan so that it reaches about half way up the sides of the spring form pan.
- Bake for 70 -75 minutes or until the center is almost set. The center (about 2 inches in circumference) will still be a little jiggly. Do not overbake, center will set completely when fully cooled do not over bake as this will also cause cheesecake to crack..
- Cool the cheesecake (the cooling process should be gentle and slow. If the cheesecake cools too quickly it will crack). Turn oven off do not open and let the cheesecake sit in its bath for 15 to 20 minutes or until water is warm not hot..
- CAREFULLY take cheesecake out of the large roasting pan remove pan, leave cheesecake in oven close door and let cool completely. (Be careful with this step as the water in the pan can splash.).
- Transfer cheesecake to wire rack to cool some more, remove foil and continue cooling process until cool enough to go into the refrigerator (I usually cover with a cloth and let it sit out a bit to cool a little bit more at room temperature before refrigerating)..
- Put cheesecake in the refrigerator and chill..
- **note Cool Cheesecake for 8 hours to overnight, best made the day before serving..
- For Strawberry Topping.
- Wash and dry strawberries. Cut if stem..
- In a saucepan on the stove top, heat the jelly until just melted do not boil or overheat. Heat just until the jelly becomes pourable..
- Pour and spread jelly onto top of cheesecake until completely cover (about half of the jelly, this is the "glue" that will hold the strawberries in place)..
- Arrange strawberries, cut side down, on top of cheesecake. Drizzle with remaining jelly. Let cool and remove pan sides. Dust with powdered sugar before serving..
- For Easy Chocolate Ganache Topping. https://cookpad.com/us/recipes/342654-easy-chocolate-ganache.
- Prepare ganache according to recipe in my profile. When slightly cooled poor over cheesecake and spread evenly over top. Cool completely in fridge before serving.
- Enjoy.
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