Now, I'm going to let you have my cheesecake recipe which everybody loves.
Here are the fixin's for my crust:
1 1/4 cups crushed gingersnaps
1 1/4 cups crushed graham crackers
1/4 cup brown sugar
1 stick butter, melted
And press into a buttered 9-inch spring form pan, bottom and sides.
Chill in freezer while preparing filling.
Here are the ingredients for the cheesecake:
4 8-oz packages cream cheese, softened
4 large eggs, beaten
1 cup sugar
1 tsp vanilla
1 TB cornstarch
1 cup sour cream
Bake in a preheated 450 degree oven for 10 minutes, then reduce temperature to 200 degrees and bake for 45 more minutes.
Turn off oven and allow to cool with door ajar for 3 hours.
Remove sides of pan and embellish a bit.
First I melted some Ghirardelli Semi Sweet Chocolate chips and painted about 2 dozen leaves.
Set on wax paper and refrigerate to harden.
Chill cherry mixture, then pour on top of cheesecake.
Set for a few seconds in a bowl of ice water to stop cooking.
Then dip fork into caramel and start drizzling.
Ooh. Oooh. Pretty.
As the caramel cools, you can actually pull it off with your fingers and twist however you want to.
Rosie, it looks delicious. You are so ambitious, it makes me tired.--notmuchofacook
ReplyDeleteDang - spaghetti & cheesecake is one of my favorite meals ever. (bold, underline & italics)
ReplyDelete[whisper]Your cheesecake looked better than my mom's.[/whisper] She can never know I said that.
OMGGGGGGG I need a cake. That is SO pretty and I can SEE the delicious Mama.
ReplyDelete