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. 

Welcome to Easy Kitchen USA first blog! I have been cooking most of my life and/or since I was shipped from the Golden State of California to boarding school in the Northeast (New Hampshire/Connecticut). There I joined my first club that secretly meet in the woods by a lake to get away from campus, hang out, and make our own feasts. Granted those feasts were mostly burgers, blood worms (Sausage/Hot Dogs), and beer when we could score it, but where I got my first experience of cooking for myself and others.

After going to Middle and High School in the Northeast I headed South. Southern cuisine is delicious but that said, if prepared and cooked correctly as all scrumptious foods are. Attending University in the South, I became an enthusiastic outdoorsman and hunter. I especially like talking with turkey’s and eating  one after a good hunt! Exploring, learning, and testing recipes that come across my eyes is always of great pleasure and especially when they are shared family recipies! A summer living in Spain was unreal and the introduction of Spanish foods and culture was AMAZING! The opportunity to eat the Bulls we ran with in Pamplona while drinking and spraying wine all over the place can’t be described, only lived!  After college I headed to Atlanta and then onto Australia to play Rugby. More introductions to new  cuisines, cooking methods, and experiences. Australia to San Francisco Olympic Club Rugby and and the unbelievable melting pot of worldwide options for cuisine.

I absolutely love to try new foods and a phrase I repeat to my kids often is, “you can’t knock it until you try it”. It works most of the time. I have a Ten (10) year old son and a Six (6) year old daughter. Like their Dad, they like to try new things but like most youngsters are quick to try and turn down and/or make a face before tasting.

I’m recently divorced and with that comes more kitchen duty ie. Cleaning, preparing, cooking, baking, grilling, griddling, BBQing, frying or whatever else you are making to enjoy and satisfy your need for fuel. Whether your married, divorced, single, or whatever status you are in life, products that make our lives easier and more functional are welcomed and implemented into lifestyle. Why wouldn’t they be if Easy Kitchen USA is at their finger tips 24/7 365?

After 1st blog post giving the WWP cliff notes of Worldwide cuisine and cooking, welcome to Easy Kitchen USA. Easy Kitchen USA supplies an abundance of products to ease your load and make your kitchen more efficient. You will love it when you have easy to use products that are very efficient and easy to clean. Being able to cut down every minute to spend with your kids or friends because of easy efficient kitchen tools is worth every penny without question.