Niña
​nin-ya
  • About Me
    • Contact Me
    • Tourettes
    • Geeeetar Playin'
  • My Life
  • Travel Bug-a-boo
  • Fave Recipes
    • Photo Gallery
  • Picture the Taste
  • Bright Ideas
  • Reviews
  • About Me
    • Contact Me
    • Tourettes
    • Geeeetar Playin'
  • My Life
  • Travel Bug-a-boo
  • Fave Recipes
    • Photo Gallery
  • Picture the Taste
  • Bright Ideas
  • Reviews
Niña
​nin-ya

NIÑA ​ANINIAS

SHOP. COOK. EAT.
REPEAT.

Cheesecake Galore!

8/3/2011

3 Comments

 
Picture
I thought I will keep this recipe for myself but what's the joy in that?

So, I'm gloriously sharing it to all.

Ingredients:
Crust:
2 1/3 cups Graham Cracker Crumbs
1/2 cup
1/4 cup sugar

Fillings:
900 grams cream cheese
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs (or 7 small-to-medium ones)
460 grams sour cream
1/4 cup milk
1 tablespoon vanilla extract

Toppings:
1 cup fresh blueberries
1/4 cup sugar
1 cup ready-made blueberry toppings
1 1/2 teaspoons cornstarch diluted in 2 tablespoons cold water

Makes one 10-inch cheesecakes or 
five 4-inch crust and 10 4-inch cheesecake fillings (so you might want to double your crust for mini pans). 

Procedure:

Crust:
Preheat oven to 375 degrees F. Prepare your springform pan by wrapping the outer part with aluminum foil.

Using a food processor, mix all ingredients until it's well combined and moist. Press crumb mixture onto the bottom of the pan and on the sides, 2 inches for 10-inch cake and an inch will be enough for a 4-inch cake.

Bake until it starts to brown, 8-10 minutes. Set your crust aside and let cool.

Filling
Beat cream cheese and sugar in your mixing bowl (either by stand alone mixer or hand mixer). Beat in flour, then add one egg at a time. Add the sour cream, milk and vanilla.

Pour the filling into the crust or ladle if you are making mini-cheesecakes.

Place the pan(s) in a large roasting pan. Pour hot water into the roasting pan until it reaches an inch or so of the springform pans' side. 

Bake cheesecake until it's just set in the center, golden brown, 1 hour for 10-inch cake, 15-20 minutes for 4-inch mini-cakes.

Refrigerate for 6 hours before adding toppings.

Toppings:
In medium  high heat, heat the fresh blueberries, starch and sugar until it is completely dissolved. Boil until the mixture thickens. Stir in 1 cup ready-made bluerry toppings and heat for a few seconds. Cool the mixture before spreading it on top of your cheesecake.

Refrigerate your cheesecake with toppings for 2 hours if you want your toppings to run a little bit on the side when you release it from the pan. If you want it to be fully set, then refrigerate it longer until toppings are fully set.

You can add whichever toppings you like, I tried it with Blueberries, Strawberries and even Lemon Icing... go nuts ... be experimental and have fun!

Happy Baking!!!

3 Comments
roslyn angeles
8/16/2011 01:25:01 am

hey ur really good.....hopefully nextime you can teach me how to make the carrot cake...and your accent huh...im really wondering if ur really nina,,but anyway,,congrats dear!!!!

Reply
Nina link
8/28/2011 03:40:16 pm

Hi Roslyn! Carrot cake is mega easy,,, very forgiving so you can bake it as a cake or as a cupcake and it sure is a crowd pleaser!

Everytime I bring it to some gatherings, I always get asked if I sell them... so I say, it taste great too...

the accent... hmmm, I think I lost my original one on my first year here... it just gradually disappeared and became a neutral, unrecognizable one, I always get asked kung taga saan ako :P

Reply
China Anne Nicolas
8/28/2011 04:43:08 pm

hi nins, will try this one later for the eid holidays! im sooo excited! will let you know of the outcome..hahaha..

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Fave Recipes

    I'm No Chef but I love food like it's no one's business.

    I didn't know anything about cooking... frying an egg used to be a nightmare.. until I was forced to learn more... I had my first born... that's when my gastronomic journey started...

    Join me in my food quest.
    Laugh at my embarrassing moments.
    Share my triumphs.

    And if you're brave enough ... cook with me (ooooh scary!), virtually that is, and have the most enjoyable time!

    Welcome aboard
    fellow foodies!

    Print Friendly and PDF

    Categories

    All
    Ac Spin
    Appetizer
    Baking
    Bbq
    Beef
    Bread
    Breakfast
    Butter
    Chicken
    Dairy
    Dessert
    Drink
    Entree
    Fave
    Fondant
    Gobbledtooquicklyphotosnexttime
    Halloween
    Icing And Frosting
    Lamb
    Main Course
    Marinade
    Nibbles
    Occasions
    Pasta
    Pastry
    Pork
    Poultry
    Rice
    Salad
    Sandwich
    Sauce
    Seafood
    Side Dish
    Slow Cooker
    Smoothie
    Snacks
    Soup
    Spaghetti Challenge
    Stew
    Stock
    Tapas
    Vegetables
    Workinprogress
    Zespiri Kiwifruit

    Archives

    February 2016
    January 2016
    January 2013
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    September 2011
    August 2011
    July 2011
    June 2011
    May 2011
    April 2011
    February 2011
    January 2011
    December 2010
    November 2010
    October 2010
    September 2010
    August 2010

    RSS Feed

Powered by Create your own unique website with customizable templates.