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THE Cheesecake

November 18, 2009

White Chocolate & Reeces Cheesecake Pops

Are you afraid of making a cheesecake? Don’t let the recipe books intimidate you – you can do it – and yours will be better than any cheesecake you will find elsewhere. The base of this cheesecake goes with everything … any topping … any swirl … any crust.

This is the best, and I PROMISE, the easiest cheesecake ever. I have experimented with it a thousand times (not exaggerating … I make hundreds of cheesecakes/year) and you just can’t screw it up. It is also all natural … 5 ingredients, plus the crust ~ you are going to LOVE it!!!

For the crust: You can purchase a pre-made graham cracker crust or you can crush half a box of ginger snaps or a couple packages of graham crackers, mix with 1/2 cup of melted butter and mash it into the bottom of a cheesecake pan or a 9×13 baking dish … whatever floats your boat … (if you do the cookie/butter … bake it at 350 for about 10 minutes before you put the filling in) / (if you do the ready-made crust, half the recipe for filling). Be sure to grease the pan.

4 (8 oz.) blocks cream cheese ~ softened
1 cup sugar
4 eggs
1/2 cup heavy cream
2 tsp. Vanilla

Beat the cream cheese until it’s pretty smooth … add the sugar (the sugar will soften the cream cheese up more and help to smooth out the last lumps. Add the eggs one at a time and beat until smooth. Be sure to use a spatula to clean the sides of the bowl a few times in-between. Add the Cream & vanilla and beat for about 30 seconds.

Bake for about 80 minutes at 300 if using gingersnap crust in cheesecake pan … about 50 – 60 minutes in pre-made crust or 9×13. Just watch the top for browning … and give it the shake test.  It should wiggle a little in the middle.

Turn off the oven, crack the oven door, and leave the cake in there for about an hour. I don’t know what this does, but it’s an important step …

Throw in fridge for at least 6 hours …

Again ~ let me promise you … you can’t screw this up. I’ve beat the eggs too long … used whole milk instead of cream … used generic cream cheese instead of Philly … used one less egg … beat it with the whisk attachment because the beater was in the dishwasher … with water bath and without … you name it …

This will turn out well and will be delicious!!! Enjoy!!!

**I will add pics soon!

To make a Turtle Cheesecake:

  • Grease the pan
  • Use chocolate cookies for the crust (about 2 cups crushed) and bake for 10 minutes at 350
  • Cover the crust with caramel and chopped pecans
  • Pour in the filling and bake as usual
  • When the cake is chilled, cover the top with caramel and toasted pecans
  • Drizzle with chocolate ganache

Making the Caramel:

  • 2/3 cup heavy cream
  • 2 tsp vanilla
  • 1 and 1/4 cup sugar
  • 1/4 cup water
  • 1/4 tsp salt
  • 2 tbsp light corn syrup
  • 1/2 tsp lemon juice
  • 4 tbsp unsalted butter

Put the cream and vanilla in a heavy saucepan and bring to a simmer, stirring occasionally

In a heavy saucepan, combine sugar, water, salt, and corn syrup.  Bring to a boil over medium heat stirring to dissolve the sugar.  The cook WITHOUT stirring until the mixture is amber-colored (5 to 8 minutes).  Remove from heat.

Remove the pan from heat and quickly and carefully add the cream/vanilla.  It will boil like crazy for a few seconds.  Whisk until smooth and add lemon juice.  Let cool for 10 minutes.

Add the butter to the caramel one tablespoon at a time and whisk until completely melted.  Whisk occasionally as it cools. 

Chocolate Ganache:

  • 1/4 cup heavy cream
  • 1/4 cup chopped chocolate (your choice)

Heat cream until steam appears.  Add chocolate.  Wait five minutes and then whisk until shiny.

One Comment leave one →
  1. November 22, 2009 2:15 am

    I love cheesecakes, will try one of your recipe!

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