June 21, 2013

homemade cheesecake

Per Carson's request for his 19th birthday cake:

homemade cheesecake
2 cups crushed pretzels
2/3 cup butter (melted)
2 T brown sugar

Place crushed pretzels in medium mixing bowl. Add brown sugar and pour in melted butter. Mix together. Once fully incorporated, press into the bottom of the spring form pan. 
*I mashed the pretzels the best I could, then put what I hand mashed (above) in a plastic bag and rolled with a rolling pin

24 oz weight cream cheese, softened to room temp
3/4 cup sugar
3 T all purpose flour
3 whole eggs
1 T vanilla 
1 cup sour cream

Place cream cheese in large mixing bowl and beat with an electric mixer at medium speed until creamy.
Combine sugar and flour in a small bowl then add it to the cream cheese mixture and continue to beat until combined. With mixer running, add eggs one at a time, beating until incorporated.
Add vanilla and sour cream, beat 2 minutes, scraping down sides and bottom of the bowl if necessary.
Pour the filling over the prepared crust. Bake for 50-55 minutes or until center is set. Remove from oven to a wire rack to cool for 1 hour. Run a knife around edge of cheesecake pan and remove. Refrigerate at least 4 hours before serving. 


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