Whipped cream cheesecake is light and creamy makes for a beautiful centerpiece. I made this cake above as a practice for my mom's 50th birthday which really wasn't needed because this cheesecake is pretty easy to make. I got the recipe from Cakes Galore by Valerie Barrett and it is very good!
CHEESECAKE:
Ingredients:
-7 oz graham crackers, crushed
-1/4 cup/1/2 stick unsalted butter, melted
-3 x 8oz packages cream cheese
-pinch of salt
-3Tbsp. cornstarch
-1 cup superfine sugar (I used granulated)
-2 eggs, beaten
-2 egg yolks
-2 tsp. vanilla extract
-2 1/2 cups heavy whipping cream
-fruit to decorate
Directions:
Preheat the oven to 300F. Grease a 9 in. springform pan fitted with a flat base. Mix together the cracker crumbs and melted butter, and press evenly into the bottom of the prepared pan. Bake in oven for 10 min, or until lightly browned. Remove from oven and set aside to cool.
Beat the cream cheese in a large bowl until soft and smooth. Add the salt, cornstarch, and sugar and beat for 1 min. Gradually add the eggs and egg yolk, beating well to combine. Stir in vanilla extract.
In a separate bowl, whip the cream to form soft peaks, then fold half of the whipped cream into the cheese mixture. Refrigerate the remaining cream. Pour the cheese mixture evenly over the graham cracker crust. Bake in the oven for 50-60 min, or until set at the edges but slightly soft in the center.
Turn off the oven, leave the cheesecake inside, and leave the door ajar. Cool in the oven for 30 min. Remove the cheesecake and cool to room temp, then remove it from the pan, place it on a serving plate, cover with foil, refrigerate until cold.
Spread the remaining whipped cream evenly over the top of the cheesecake and decorate with fruit.
No comments:
Post a Comment