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Into The Night

 

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DIY Ice Cream - Shavout

 

CHEESCAKE

 

Ingredients

 

Graham Cracker Crust

  • 1 ½ cups (5 oz) of finely ground graham crackers or cookies
  • 5 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 2/8 teaspoon salt

Cheesecake Filling

  • 3 (8 oz) packages of cream cheese, softened
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 cup sugar

Topping

  • 16 oz sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla

Instructions

 

Graham Cracker Crust

Stir together crust ingredients and press onto bottom and 1 inch up the side of a buttered 24-cm (9 inch) springform pan.  You can fill right away or put in the refrigerator for up to 2 hours

Cheesecake Filling

Preheat oven to 350 degrees

Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then the vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.

Pour filling into the crust and bake in baking pan in the middle of the oven for 45 minutes or until the cake is set 3 inches from the edge but the center is still wobbly when the pan is gently shaken.  Let stand in baking pan on a rack for 5 minutes.  Leave oven on.

Topping

Stir together sour cream, sugar, and vanilla.  Drop spoonfuls of topping around the edge of the cake and spread gently over the center, smoothing evenly.  Bake cake with topping for 10 minutes.

Run a knife around the top edge of the cake to loosen and cool completely in springform pan on rack.  Chill cake, loosely covered, at least 6 hours.  Remove from pan and transfer cake to a plate.  Bring to room temperature before serving.

 

 

CHOCOLATE CHEESCAKE

 

Ingredients

 

Graham Cracker Crust

  • 1 ½ cups (5 oz) of finely ground graham crackers or cookies
  • 1/3 cup unsalted butter, melted
  • 1/3 cup sugar
  • 1/3 cup unsweetened cocoa powder

Chocolate Cheesecake Filling

  • 3 (8 oz) packages of cream cheese, softened
  • 1 can sweet, condensed milk
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 cup mini semi-sweet chocolate chips
  • 1 teaspoon all-purpose flour
  • 1 cup sugar

Instructions

 

Graham Cracker Crust

Stir together crust ingredients and press onto bottom and 1 inch up the side of a buttered 24-cm (9 inch) springform pan.  You can fill right away or put in the refrigerator for up to 2 hours

Chocolate Cheesecake

Preheat oven to 300 degrees

Beat cream cheese with an electric mixer until fluffy and sweet condensed milk, then eggs, 1 at a time, then the vanilla, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.  Toss 1/3 cup of chocolate chips in the flour and then add to mix.

Pour filling into the crust and then top with remaining chocolate chips.  Bake in baking pan in the middle of the oven for 1 hour.  Turn off the over and leave cheesecake in the UNOPENED oven for another hour.  Remove and let stand in baking pan on a rack for 5 minutes.

Run a knife around the top edge of the cake to loosen and cool completely in springform pan on rack.  Chill cake, loosely covered, at least 6 hours.  Remove from pan and transfer cake to a plate.  Bring to room temperature before serving.