Candy's Cheesecake Factory!

I made three Cheesecakes for the Relief Society cooking class on Wednesday. They were New York Cheesecake, Triple Chocolate Cheesecake, and Pumpkin Marble Cheesecake Bar. The cooking class handout and recipes are below the pictures.

If you really want to make the perfect cheesecake, please read the cooking tips carefully and strictly follow them. Have fun!!!!






















Tips:
1. Only use the full fat cream cheese.
2. Only bake cheesecake at 325F. NO higher than that!!!!
3. Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
4. To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
5. Mix filling only until combined. Don't over mix.
6. Periodically scrape down the sides of the bowl and the beaters. It can make the filling very smooth.
7. Use a spring form pan so that the sides can be removed.
8. Butter sides or use a metal spatula around the edges immediately after removing the cheesecake from the oven.
9. Cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
10. A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.
11. Cool slowly (about 2 hours) on a wire rack, away from any drafts.
12. Store in the refrigerator, loosely covered, for up to four days.
13. Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.
14. Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer. Thaw frozen cheesecake overnight in the refrigerator.
15. I usually bake my cheesecake in a 12” spring form pan. If you use a smaller size, just add about 15 minutes more into the baking time.
16. If you like citrus flavor in your cheesecake, add about 1 Tablespoon each juice and zest of a lemon, orange or lime into the cheesecake mixture.
17. If you make cheesecake bar, only double the amount of butter and crumbs.
18. If you want more cheesecake ideas, go to Kraft.com.

How to Cut Cheesecake:

Step1
Fill a tall container with hot water. Dip your knife into the hot water. Wipe the blade before making every cut. The constant dipping in the hot water and wiping any cake stuck to the blade will result in a nice neat slice.

Step2
Dental floss can also be used to cut your cheesecake. Unroll unflavored floss to span the entire diameter of the cheesecake. Wrap the floss tightly around one finger on each hand. Hold firmly and press down, cutting through the cheesecake.

Step3
The first cut should always be made to cut the cheesecake in half. This will help ensure even slices. Simple removal can be achieved by running a knife or spatula between the crust and the pan before removing the first slice. Enjoy!

How to Do Marble Cheesecake

Step1
Save about ½ - 1 cup of plain cheesecake filling in a mixing bowl.

Step2
Add the desire flavor into the plain cheesecake filling. For example: 4oz melted chocolate or 1 cup pumpkin purée + 1 tsp pumpkin pie spices.

Step 3
Mix well together.

Step 4
Spread plain batter into the crust. And then, drop the flavored cheesecake mixture randomly over the top. And then, with the tip of a knife, swirl the filling to create a marble effect.

Extra Tips:
If you use fruit preserve, you don’t need to mix it in the plain cheesecake filling. You just need to warm about ½ cup of desired preserve up in a microwave or on a stove top. And then, follow Step 4.

New York Style Cheesecake

1-1/2 cups finely ground HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup corn starch
1-1/2 cups sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1 cup sour cream
4 eggs

PREHEAT oven to 325°F. Line the bottom of a 12” spring form pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan. Bake for 10 minutes. Set aside.

BEAT cream cheese, sugar, corn starch, and vanilla in large bowl with electric mixer on medium speed until well blended. Scrape down the bowl. Mix again. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Scrape down the bowl again. Mix until well combined. Pour over crust.

BAKE 40 minutes or until center is almost set. Cool on a wire rack for at least 2 hours or completely cool. Cover and put in the fridge for at least 4 hours. Enjoy!

Triple Chocolate Cheesecake

1-1/2 cups finely ground Oreo Cookies (cookies only, NO Filling) Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/2 cups sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
10 oz Bittersweet/Simi-sweet chocolate chips
2 tsp. vanilla
1/4 cup corn starch
3/2 cup heavy cream
2 eggs
1 cup chocolate fudge topping
1 cup mixture of mini chocolate chips and white chocolate chips

PREHEAT oven to 325°F. Line the bottom of a 12” spring form pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan. Bake for 10 minutes. Set aside.

Melt chocolate chips. Let it cool.

BEAT cream cheese, sugar, corn starch, and vanilla in large bowl with electric mixer on medium speed until well blended. Scrape down the bowl. Mix again. Add eggs, one at a time, beating on low speed after each addition just until blended. Scrape down the bowl again. Add melted chocolate into the mixture. Mix until well combined. Pour over crust.

BAKE 50 minutes or until center is almost set. Cool on a wire rack for at least 2 hours or completely cool. Cover and put in the fridge for at least 4 hours.
Before serving, warm up 1 cup of fudge topping. Pour over the cheesecake. Sprinkle mini chocolate chips on top. Enjoy!!!