Thursday, December 12, 2013

Barb's Best Ever Cheese Cake!



 

Barb's Best Ever Cheesecake

(recipe by http://twistedflavor.blogspot.com)

16 oz Cream Cheese
16 oz Mascarpone Cheese
1 1/2 Cup Sugar
4 eggs
1 Tbsp Vanilla

1 package of Graham Crackers
2 Tbsp Sugar
4 Tbsp Butter

Preheat oven to 350 degrees.  Smash package of Graham crackers.  Add sugar and melted Butter.  Combine and press into a 9" spring form pan.  Bake in the oven for 8 minutes. Remove from oven and cool for 10 minutes before adding the Cheese mixture.

It is important to have both cheese and eggs at room temperature. Separate the egg whites and yolks.  In a bowl beat egg whites until they are stiff peaks.  In a large bowl combine cream cheese and mascarpone.  Beat until fluffy.  Add egg yokes one at a time and then the sugar and vanilla.  Fold in the egg white to the cheese mixture a little at a time. Be careful to not deflate the whites. Once combined pour over graham cracker crust.  Bake at 350 in a water bath for 1 hour. When the time is up, leave the Cheesecake in the oven with the door open.  You may need to prop the door open with a wooden spoon.  Let it completely cool in the pan, in the oven.

While Mark and I were in Florida we ate at an Italian restaurant called "Pastability's".
I know cheesy right.  But, I loved it.  So anyways we were eating with his baseball team mates and they order Cheesecake.  I am not really a fan of Cheesecake, but everyone insisted that I try it.  It was divine!  It was the lightest creamiest cheesecake I have ever had.  So I set out to replicate this cheesecake for Mark.

I took Grandma's Cheesecake recipe and started working.  I began with just adding Mascarpone Cheese.  But I didn't achieve the texture I wanted until it beat the egg whites and folded them in and played with the sugar.  Eureka! I had created it.  I tried it out on some of my toughest critics, my husbands family and My sister Janis.  Everyone loved it.  In fact at Thanksgiving it was the first dessert completely gone. Can I just say I had baked  Blackberry, Apple, Pumpkin and Lemon pies.


I like to start by placing the Graham Crackers in a gallon Ziploc bag.  Use a rolling pin to smash the cracker.  if you roll it over the crackers it will smash without breaking the bag.  I throw the sugar and butter into the Ziploc bag and mix.  Pour into the 9" Spring form pan and bake at 350 for 8 minutes.






While the crust is cooling, Mix the Cheesecake batter.
It is important to have both cheese and eggs at room temperature. Separate the egg whites and yolks.    In a large bowl combine cream cheese and mascarpone.  Beat until fluffy.  Add egg yokes one at a time and then the sugar and vanilla.






In a Separate bowl beat egg whites until stiff peaks.  You will know you have stiff peaks when turning the beaters over the peaks will stand up.  Fold in the egg white to the cheese mixture a little at a time. Be careful to not deflate the whites.


 After the crust has cooled for 10 minutes pour the cheese mixture is over graham cracker crust.


* get 2 sheets of alumni foil and wrap the bottom of the Spring form pan.  This will prevent the water from leaking.  In a roasting pan or large pan, Add enough water to go half way up the side of the spring form pan.



Bake at 350 in a water bath for 1 hour. When the time is up, leave the Cheesecake in the oven with the door open.  You may need to prop the door open with a wooden spoon.  Let it completely cool in the pan, in the oven.  


Enjoy!
Love Barbara