RECIPE FOR
CHEESECAKE
BASE
baranbakery.com
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My recipe for cheesecake base is a vanilla cheesecake that can be adjusted to fit different size pans. It’s smooth and creamy but dense and rich at the same time.
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Ingredients
CRUST
graham crackers granulated sugar salted butter
FILLING
cream cheese granulated sugar sour cream vanilla bean paste sea salt eggs
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STEP 1:
For the crust, grind up the graham crackers on full speed with a food processor. Add sugar and butter and pulse until mixed.
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STEP 2:
Preheat oven at 350F. Grease and line an 8 inch pan. Dump mixture on pan and press down evenly, coming up halfway on the edges.
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STEP 3:
For the filling, all ingredients should be room temperature. Using the paddle on the stand mixer, mix the cream cheese.
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STEP 4:
On low speed, slowly mix in granulated sugar until smooth. Add the sour cream, vanilla and salt and mix until smooth.
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STEP 5:
Add in eggs one at a time and clean off edges of the bowl as needed for everything to mix in slowly. Fold the batter a few times.
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STEP 6:
Set the oven temperature to 300F. Pour filling over the crust and place on the bottom rack of the oven and a pan of hot water next to it.
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STEP 7:
Bake for 45 min. The center should still jiggle with the edges already set. Run a knife along the edges to release from the pan.
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STEP 8:
Place cheesecake back into oven with the door halfway open for 15 min. Remove and cool at room temperature. Refrigerate for 6 hours.
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STEP 9:
Top the cooled cheesecake with desired toppings: salted caramel sauce, fresh fruit, compote, chocolate sauce, etc.
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Click the link below for the full recipe!
baranbakery.com
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