The combination of the crumbly gram crackers and the creamy, melt-in-your-mouth filling has made cheesecake a desert favorite for years. While the Greeks may have conceptualized this dish, it can be found in nearly every bakery and on many desert menus across the United States. This sweet dish can be baked or unbaked, depending on how you prefer it. And if you feel like adding some exciting flavors to your cheesecake, you can make a turtle, strawberry or whatever flavor your mind can conjure. As you combine the cream cheese and sugar for the filling in your stand-up mixer, gradually incorporate your eggs, cream and vanilla. Cheesecake goes best with a gram cracker pie crust, which is easy to make. Simply bake a mixture of graham cracker crumbs, sugar, butter and cinnamon – or you can even create unbaked crust by just chilling it for an hour. No-bake cheesecakes are easy to make and recipes can be easily altered to omit the eggs. When you are using the oven and after your cheesecake has baked, let it cool for about an hour or even refrigerate the whole pie to chill it. This will also make it easier to cut. Serve your cheesecake with some fresh strawberries or cherries as a garnish, or drizzle with chocolate or caramel. In this video, Chef Susie will show you how to make a creamy cheesecake. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.
Makes 1- 9” cheesecake
6 graham crackers , crushed
3 tablespoons butter, melted
20 oz cream cheese
½ cup sugar
2 tablespoons corn starch
1 teaspoon vanilla
¾ cup heavy cream
1. Mix the graham cracker crumbs and butter and press into a lined cake pan
2. Beat the cream cheese, sugar, cornstarch and vanilla until smooth and blended.
3. Add the eggs
4. Add the sour cream scraping down the bowl frequently
5. Pour over crust and bake at 350 degrees for about 35-40 minutes until set. Cool and serve plated with whip cream, Driscol strawberry’s and sauce
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