Friday, May 10, 2013

Cheese cake

Cheese Cake is my all time favorite dessert!! I could eat it every day all day long!

The best part about it is my husband can't eat it so more for me! :)

I usually home make my cheesecake when I want some. But this year for my birthday I wasn't able to make it. So I went out and bought some. This was the only kind I was able to find in the Albuquerque area.
The Chuckanut Bay company offers gluten free New York Cheese cake. It is very tasty. I ate it without any toppings and it was still tasty. The crust was made of some kind of cookies. I like mine made of graham crackers.
But for a quick easy treat this will hit the spot!





I love making cheese cake! It's not too difficult. I like making them into cupcake size. This way I fee like I have more self control on how much k eat at one time.





I recently made and shared these with my family and I would say it was a success! I have been asked for the recipe which has inspired this blog post. :)




Here's the recipe-

Ingredients:
CRUST
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)
CHEESECAKE
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed

Directions:
CRUST
Combine graham cracker crumbs with sugar.
Add melted butter and blend until combined.
Press into pan. Set aside.
CHEESECAKE
Beat heavy cream until medium peaks form. Set aside.
Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
Add cream cheese mixture to heavy cream and beat until incorporated.
Gently fold in Oreo cookies.
Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
Refrigerate for at least 6 hours to set or overnight for best results.
Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

A few notes:
I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.
If you do not have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.
For best results refrigerate overnight.
Keep refrigerated up until 20 minutes before serving.



For the graham crackers I used Graham style crumbs by Kinnikinnick. They also sell whole graham crackers which will work but they take a while to break down into small enough crumbs.




I use mi-del chocolate sandwich cookies. Although any 'Oreo' like cookie would work just as well. It takes some time to get these crushed down. I use my ice scoop to mash them.





Happy eatings!!