How to Make Filipino Cheesecake #CakesAndDecors

How to Make Filipino Cheesecake #CakesAndDecors

This is awesome cheesecake recipe wherein you could choose your ideal Filipino toppings like tropical fruits, jams or according to your choice.

Ingredients:

For the Crust
12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
2 tablespoons Cocoa powder
pinch of salt

For the Cake
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Procedures:

1. Preheat the oven to 350 degrees. Butter the sides of a 10-inch spring-form pan. Wrap exterior of pan (including base) in a double layer of foil.

2. To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, cocoa powder and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

4. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

5. Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of spring-form pan.

6. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely.

7. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Lover's Cheesecake Recipe #CakesAndDecors

The result is a creamy cheesecake baked for perfection.

Ingredients:

For the crust:
• 10 graham crackers
• 1 Tbsp sugar
• 6 Tbsp (3/4 stick) butter

For the filling:
• 2½ pounds cream cheese (5 packs)
• 1½ cups sugar
• ½ cup sour cream
• 6 whole eggs plus 2 egg yolks
• 1 Tbsp lemon juice
• 2 tsp vanilla extract
• pinch salt

Procedures:

Prepare the graham cracker crust:

1. Preheat oven to 325°F.

2. Break up the graham crackers and pulse them in a food processor until you have fine crumbs. While you do this you can be melting the butter in a small saucepan over low heat (or just melt it in the microwave).

3. Transfer the crumbs to a mixing bowl and stir in the sugar.

4. Finally, stir in the melted butter and combine until the crumbs are uniformly moistened.

5. Press the crumbs into the bottom of a 9-inch spring-form pan until you have an even layer.

6. Bake for ten minutes, then remove the pan from the oven and let the crust cool while you do the next steps.

Prepare the cheesecake:

1. Preheat oven to 500°F.

2. Cut the cream cheese into cubes and let it sit at room temperature for about 20 minutes to soften.

3. Transfer the softened cream cheese to the bowl of a stand mixer. Beat it on medium speed with the paddle attachment for about two minutes.

4. Scrape the sides of the bowl with a rubber spatula, then add the sugar, salt lemon juice, vanilla and sour cream and beat for another two minutes.

5. Scrape the bowl again, then add the eggs and egg yolks and beat until everything is completely blended and the mixture is smooth and fluffy, another couple of minutes. You may need to stop the mixer to scrape the bowl every now and then.

6. Fill a roasting pan half full of water and set it on the lower rack of your oven. Seal the bottom of the spring-form pan with foil and set it on a baking pan.

7. Now pour the filling into the spring-form pan and transfer the baking pan (with the cheesecake on it) to the upper rack in the oven.

8. Bake at 500°F for 10 minutes, then lower the heat to 200°F and bake for another 1½ hours. Don't open the oven door! When it's finished, the cheesecake should jiggle a little bit at the center but be firm at the edges.

9. Transfer the cheesecake to a wire rack, and after cooling for 15 minutes, carefully loosen the edges of the cake with a knife.

10. Let the cheesecake cool for a full three hours at room temperature, then cover with plastic wrap and refrigerate at least overnight, although a full 24 hours is best.