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Valentine’s Day Cheesecake

January 29, 2017

Today we’re making a Valentine’s Day Cheesecake to commemorate one of the cheesiest holidays of the year! 😀

My favorite springform pan

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Valentine's Day Cheesecake

Servings

nine inch cheesecake

Ingredients

Crust

• 2 cups graham cracker crumbs (about 16 sheets)
• 1/2 cup melted butter (1 stick)
• 1/4 tsp cinnamon

Cheesecake

• 24 oz. softened cream cheese (3 blocks)
• 1 cup sugar
• 3 eggs, room temperature
• 1 cup sour cream (room temperature)
• 1 tsp vanilla extract
• Gel food color in red, pink, and black

Servings nine inch cheesecake Ingredients Crust 2 cups graham cracker crumbs (about 16 sheets) 1/2 cup melted butter (1 stick) 1/4 tsp cinnamon Cheesecake 24 oz. softened cream cheese (3 blocks) 1 cup sugar 3 eggs, room temperature 1 cup sour cream (room temperature) 1 tsp vanilla extract Gel food color in red, pink, and black

Instructions

Crust

1. Preheat oven to 300 F.
2. Crush graham crackers into a very fine crumb with a rolling pin or a food processor. I recommend the food processor to get the crumbs as fine as possible (finer crumbs = more workable crust). Mix in melted butter and cinnamon until mixture resembles wet sand.
3. Press crust into an un-greased 9" springform pan. Make sure to press the mixture up the sides of the pan as well. Bake for 12-15 minutes, then let cool. If some of the crust at the top of the pan crumbles off, simply press the crumbled pieces into the bottom of the cheesecake crust.

Cheesecake

1. Mix cream cheese in a stand mixer on medium speed until completely smooth - about 2 minutes. If lumps appear, the cream cheese is likely too cold - simply heat the bowl if possible or remove the cream cheese and heat in the microwave until cream cheese is room-temp/slightly warm.
2. Slowly add in 1 cup sugar and mix until combined. Add in eggs, one at a time, until fully combined. Mix in sour cream and vanilla.
3. Scoop out 1/3 cup batter for red heart, 1/3 cup batter for pink border, 1/4 cup batter for black outline, and 1 T. batter for white dots in eyes. Color batter appropriately.
4. Pour un-colored cheesecake batter into cooled crust, then spread out until smooth. Pipe over design with colored batter. Wrap outside of cheesecake pan with 2 layers of aluminum foil to prevent water from entering pan, then place foil-wrapped cheesecake pan into large oven-safe pan. Place pan in oven, then pour in water to go halfway up side of pan. Bake for 70-90 minutes or until the top of the cheesecake looks set and the cheesecake jiggles slightly on top.
5. Carefully remove cheesecake from oven - I like to scoop out some water before removing pan from oven to make it easier to carry. Let cool for 20 min, then refrigerate for 4 hours or overnight. Enjoy!

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Giant Gingerbread Girl Cake

December 7, 2016

Why have one gingerbread cookie when you can have a giant gingerbread man cake?

Gingerbread Man Template

Gingerbread Man Template

Print Recipe

Giant Gingerbread Girl Cake

Servings

Ingredients

Gingerbread Cake

• 1 cup softened butter
• 1 cup sugar
• 2 eggs
• 2 cups unsulphered molasses
• 5 cups flour
• 1 T baking soda
• 1 T cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp salt
• 2 cups hot water

Buttercream Frosting

• 4 1/2 cups powdered sugar
• 1 1/2 cups softened butter
• 2 tsp vanilla extract
• 4-5 T milk
• Brown and yellow gel food color

Ingredients for Decoration

• Fondant in black, white, pink and teal

Servings Ingredients Gingerbread Cake 1 cup softened butter 1 cup sugar 2 eggs 2 cups unsulphered molasses 5 cups flour 1 T baking soda 1 T cinnamon 2 tsp ground ginger 1 tsp ground cloves 1 tsp salt 2 cups hot water Buttercream Frosting 4 1/2 cups powdered sugar 1 1/2 cups softened butter 2 tsp vanilla extract 4-5 T milk Brown and yellow gel food color Ingredients for Decoration Fondant in black, white, pink and teal

Instructions

Gingerbread Cake

1. Preheat oven to 350 F. Grease a 13" x 9" baking pan and line with parchment paper, then grease again.
2. Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then mix in molasses.
3. In a separate bowl, whisk together flour, baking soda, cinnamon, ground ginger, ground cloves, and salt. Gradually add dry ingredients to wet ingredients. Batter will be thick. Slowly pour in hot water and mix until just combined.
4. Pour batter into baking pan, then bake for appx. 1 hour.

Buttercream Frosting

1. Cream together butter and sugar until light and fluffy. Mix in vanilla, then pour in milk and mix until desired consistency is reached. Reserve about 1/4 cup frosting to decorate cake. Color with brown and yellow food color for golden tan frosting.

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