I started making this cheesecake in Kansas.
And then I woke up in California.
I swear.
It happened just that fast.
Life happens and a year goes by and sometimes ya gotta stop and eat some cheesecake. Take a bite and reflect on the year. It's a bit salty sweet, no? Because in a year, I:
Danced, got kicked out of a bar, got married, drank in Mexico, celebrated graduations and weddings and fights against cancer, made a cheesecake for the first time, sang karaoke, went hippie at a DMB concert, moved to California (still in shock), saw a meteor shower and thanked God for all these sweet moments of 2015.
So make this cake. Cuz damnit, it was a good year. And if it wasn't your year, let this keyboard send light to you through my fingertips. And start 2016 with a new recipe.
And you'll have the satisfaction of making what seems like a really confusing cake. I mean, you bake it, eat it cold and it's made with cheese.
Hrrmmm...
Let's get into it shall we?
You'll need these ingredients....
Cheesecake
Graham cracker crust
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
Filling
4 8 oz. packages cream cheese, softened
1 2/3 cups sugar
3 Tbsp all-purpose flour
1/4 tsp salt
4 eggs
2 egg yolks
1
½ tsp vanilla extract
1/4 cup sour cream
And you'll need a spring form pan to bake in. Preheat oven to 325°.
Stock up on blocks of cream cheese. You'll need like, a gajillion for this cake. (Just kidding, you'll need four!)
Measure out one and a half cups of graham cracker crumbs.
Plus a half cup of brown sugar.
One heaping teaspoon of vanilla.
And a whole stick o' butter, melted!
Toss together in a bowl.
And mix'er up!
I sprayed my spring form pan with cooking oil, but I don't think it needs it. If you have a Calphalon pan you're in good hands. Dude, is there anything better than a pan that you can take the sides off of?
Pat down the crust mixture with your hand so that there's an even layer along the bottom and halfway up the sides.
Admire my nails.
It look like dis. Now for the filling.
The filling is best mixed with a handheld mixer, like this one from KitchenAid.
Make sure the cream cheese is soft so you don't break your mixer. I leave the cream cheese out for thirty minutes before I need it. If you forget, you can also zap it in the microwave. It does the trick!
Add a shizznit of sugar! Or 1 2/3 cups of the stuff.
Three tablespoons of flour.
1/4 teaspoon of salt.
Combine, shake yer booty, mix while listening to your playlist mix.
Zee eggs! Add four whole eggs plus two egg yolks.
It's very, no, extremely important to mix in the eggs one at a time. And don't over mix! Mix until just combined after each egg.
Eggsellent! (Yeaahh...woof.)
Save the egg whites for a healthy omelette and eat while the cheesecake bakes so you don't feel so guilty for devouring the whole thing later that evening.
One egg...
Whipped.
Repeat until all eggs are in the batter.
Add a 1/4 cup of sour cream.
And 1 1/2 teaspoons of vanilla extract.
Mix until just combined. It's a beautiful thing, no?
We will do a water bath for the cheesecake. Yes, it needs its own hot tub. This prevents cracking on top and will create a smooth surface when finished. Prepare your spring form pan by wrapping the bottom in aluminum foil and place in a baking pan with deeper sides.
Like mine.
Except less crappy and rusty. Heh.
Pour the batter into the pan. Dreamy and creamy, oh my!
Smooth out the top with a knife or spatula.
Place the pan into a 325° oven and add water into the baking pan until it's just about halfway up the side of the spring form pan.
Bake for 90 minutes.
Let it completely cool. I usually let it sit on the counter for an hour before putting it in the fridge. I know what you're thinking:
Daayyummm! It take a long time to make this stupid thing! But trust me.
It's not stupid. It's stupidly delicious.
Add a fruit topping, hot fudge, caramel or eat it straight up. You'll be the envy of all your baking friends. (Note: I said baking, not baked. Ahem.)
