Baking when indoors, cold ❄

Welcome back to Easy Kitchen USA and some insights to Baking over the cold winter months. Trying new recipies and baking techniques is an activity to enjoy while it’s cold outside. Having tasty treats prepared by your own hands is as good as it gets. This cake slicer is amazing for cutting exact slices for your guests and family. Presentation is always a nice touch with the appropriate cutting utensil. Below is a cheese cake recipe that I have been working on, but do admit it could be tastier so if anyone has suggestions it would be much appreciated to post them and I will give them a shot. Here is my recipe and steps the last time I baked one. ENJOY!

PREP TIME: 15/20 minutes

INGREDIENTES:

                          Graham Cracker Crust

• 2 1/2 Cups of crushed Graham Crackers
• 1 Tablespoon of Sugar
• 1 1/2 Tablespoons of Brown Sugar
• 1 Stick/Bar of butter (your choice) 8 Tablespoon

                         Cheesecake

• 32 oz of Cream Cheese (s0ften to room temperature) –
• 1 1/4 Cup of Sugar
• 1 Cup of Sour Cream
• 1 1/2 Teaspoons of Vanilla Extract
• 1/4 teaspoon salt
• 4 Large Eggs

INSTRUCTIONS:

1. Preheat Oven to 325 F ( 160 C)
2. Prepare Graham Craker crust by adding graham cracker crumbs, sugar, brown sugar, and mix well. Add melted butter and mix well again
3. Pour crumbs into a 9″ Springform pan, spread out evenly thoughout, press firmly along the walls of the pan and along the bottom.

CHEESECAKE:

1. Stir the cream cheese in a large bowl or standing mixing bowl, until the cream cheese is smooth and creamy. Be careful not to overmix and incororate too much air.
2. Add Sugar and stir again until creamy.
3. Add Sour Cream, Vanilla Extract, Salt, and stir until well-combined. If using a standing mixer, make sure you pause periodically to scrape the bottom and sides so all the ingrediants are evenly distributed.
4. Add lightly beaten four eggs and mix well so eggs are well distributed throughout.
5. Pour Cheesecake batter into your well cover graham cracker pan.
6. Place pan on a cooking sheet that’s been lined with foil.
7. Place on center rack of your oven and back on 325F (160)C) for about 70 minutes. The cakes edges will have puffed and most likely have just begun to turn to light golden brown.
8. Remove from oven and allow to cool for Ten (10) minutes. After 10 minutes, use a knife to easily losen the crust from the pan. Doing this will help prevent cracks as the cake sits and cools.
9. Cheesecake cools another Two (2) hours or until near room temperature before transferring to the refrigerator for over night cooling, or no later than Six (6) hours.

ENJOY!

Finished product! Make sure you coat your baking tray with tin foil to prevent cracking.