Welcome to a world of sweet indulgence and culinary creativity. In this culinary journey, we'll explore three delightful recipes, each designed to tantalize your taste buds and leave you craving for more. Whether you're a seasoned baker or a newbie in the kitchen, these recipes are sure to inspire and satisfy your dessert cravings. So, roll up your sleeves, gather your ingredients, and let's dive into the world of decadent desserts.
1.Classic Cheesecake
Ingredient
For The Crust:
- 18 whole graham crackers (about 10
- ounces/284 grams)
- ¼ cup/55 grams light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon (optional)
- ¾ cup/170 grams (1½ sticks)
- unsalted butter, melted
For The Filling:
- 2 pounds/904 grams cream cheese (four 8-ounce/226-gram packages), room temperature
- ½ cup/113 grams sour cream
- 1 cup/201 grams granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 large eggs plus 1 large egg yolk
- ¼ cup/32 grams all-purpose flour
Preparation
- Heat oven to 325 degrees.
- In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Press the crust evenly into the bottom and at least 1 1⁄2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until the crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Remove the pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
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2.NYC Maple-Walnut Cheesecake
Ingredient
- ¾ cup graham-cracker crumbs
- 1 cup plus 6 tablespoons sugar, divided
- 3 tablespoons unsalted butter, melted
- 2½ pounds cream cheese
- 3 tablespoons flour
- ½ cup grade A medium amber maple syrup
- 4 eggs
- 2 egg yolks
- ¼ cup heavy cream
- 1 teaspoon cornstarch
- 4 ounces walnut halves (about 1 cup)
Preparation
- Preheat the oven to 350 degrees. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees.
- With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition. Add the eggs and the yolks to the batter one by one, beating after each addition. Add the heavy cream and mix again. Pour the batter into the crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4 hours and not more than 24.
- When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly. Whisk in the cornstarch and turn off the flame. Add the walnuts and turn to coat. Spread them out on a piece of parchment paper to cool and harden into praline, then sprinkle over the cheesecake.
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3.Cheesecake Oatmeal
Ingredient
- 3 tbspoons of oats (finely chopped)
- 1 tbspoon of ground sweet biscuit
- half a cup of plant milk
- 1 teaspoon of vanilla extract
- 1/2 tbspoon of agave syrup
- 3 tbspoons of raspberry jam (heat frozen raspberries in a pan with half a tbspoon of agave and a little squeezed lemon - and you have a ready-made jam that can stand for several days)
- tbspoons of Greek yogurt
Preparation
- Mix oats, milk, ground biscuit, agave and vanilla extract in a saucepan over medium heat. Mix until it becomes a mushy and creamy texture and then remove from the stove. Add a spoonful of raspberry jam to the same mixture.
- You can also mix this mixture cold, without cooking.
- Pour the porridge into a glass and pour over Greek yogurt mixed with a spoonful of raspberry jam. Decorate as desired with raspberries/strawberries, and for additional enjoyment, top with pistachio cream!
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