Posted by on Oct 19, 2011 in Recipe | 2 comments

Mmm, cheesecake. This is probably the one dessert that everyone in my family loves equally, and I haven’t met anyone who could refuse a slice yet. It’s so good, that my sister even demanded I bring a whole cheesecake to her dorm when we went up to celebrate her birthday. 

Yes, that is just how good cheesecakes are. Half of it disappeared relatively quickly as it was split among her floor’s dorm mates. Rich and creamy, cheesecakes are a delicacy that I wouldn’t suggest for everyday snacking (Resist the temptation! Resist, I say!) but it’s great for occasions such as parties.

Contrary to popular belief, cheesecakes really aren’t that hard to make. If anything, it’s more of a waiting game. A really long waiting game. A game that tests your patience. To the limit. So yea, don’t be intimidated, be patient, and you’ll be baking up delicious cheesecakes to wow your friends and family in no time!

Hopefully.

The following recipe’s from Ina Garten’s Mixed Berry Cheesecake with a few (very) minor changes

Mixed Berry Cheesecake

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tbsp sugar
  • 1 unsalted butter, melted

For the filling:

  • 2 1/2 lbs cream cheese, at room temperature
  • 1 cup sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • lemon zest of 2 lemons
  • 2 tsp pure vanilla extract

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in a bowl until light and fluffy. Add the eggs and egg yolks, mixing well. Add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for 1 hour and 15 minutes. Turn the oven off and leave the oven door open. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Garnish with your favorite toppings. For my cheesecake, I drizzled some homemade blueberry jam on top, added a spring of mint, and plopped some vanilla ice cream on the side.

Good luck and enjoy~!

~ AJ ~

Photographs taken and provided by AnnMarie Hwang

2 Comments

  1. Oct-20-2011

    Yum yum, though i cant say cheesecake is my favorite, it does taste gooood. I should try making one of those one day. Good job! =D

  2. Oct-22-2011

    You should definitely try making one! Tell me how it goes. =)

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