Cheesecake Factory Cheesecake?
2 cups graham cracker crumbs
1/3 cup sugar
7 tbsp melted butter(1/2 cup – 1tbsp)
Cheesecake
5 bricks
1/3 cups sugar
1 tbsp van extract
5 large eggs
3 yolks
1/2 cup hwc
preheat 350F, prep springform wrapped in aluminum foil, multiple layers
mix crust in a bowl, press into pan, bake 8 minutes, let cool on a rack while making filling
beat cheese until completely smooth, scraping regularly
add sugar and vanilla, beat smooth, scraping regularly
add egs and yolks, one at a time, beating and scraping
pour filling into prepared crust, add epic jam,
smooth top with silicone spatula
place in pan, add 2″ water (at least halfway up the side.
bake 70 minutes.
turn oven off, let rest in the oven 45 minutes.
Should be slightly jiggly even now – will set. If it was already set now, it will likely crack.
Remove from oven, knife edge, place on cooling rack to room temp.
Loosely cover with cling wrap, chill min 8 hours
Since I only have 3 bricks, and want to test this recipe out fairly, no substitutions tonight (butter and sour cream and heavy whipping cream is what I’d use).
Doing the full crust since it’s making 2 smaller cakes.
3 bricks cream cheese
180g sugar
2 tsp vanilla
3 eggs
2 medium yolks (deal with it)
1/4 cup + 1 tbsp heavy whipping cream
The raspberry sauce is going to be reduced to a very thick jam, swirled in before baking
on second thought …
I did say peanut butter raspberry swirl on Monday, so here it is
Crust as above
preheat 325, no foil or bain marie needed on this
3 bricks cream cheese
1 cup creamy peanut butter
1 1/4 cup sugar
1/2 c sour cream
2 tsp vanilla extract
3 large eggs
2 tbsp hwc
pour, middle rack 325F 50 minutes. let cool with door cracked open until room temp. Cover and refrigerate at least 6 hours.