oneblondechef

Che-EASY Cake!

To me, cheese cake is pretty much the best dessert of all time!  It is the perfect creamy blend of savory and sweet and there are literally a million different variations which always keep this recipe interesting. 

As I was looking for a GREAT recipe the other day, I came across and shared this Philadelphia Cheesecake Customizer link, but I did think that I would make a blog about the recipe I ended up creating, modifying and using in the end.

For this really, really, really, really, really simple mostly no bake cheesecake you will need:

Crust

• 1 cup Honey Graham Crumbs
• 1/4 cup Melted Butter

Filling

• 2 packages of soften cream cheese (get the regular, not the light.. it’s okay… something that tastes this good has no calories! … right?!?!)
• 1/3 cup sugar
• 1 tsp vanilla
• 1 1/2 cup cool whip (again, get the good stuff, not the light)

Putting it all together!

1.  Make the crust first.  The recipe originally made this all no bake and here’s where I make my own little variation.  You can simply mix the crumbs and butter together and press it along the inside of your pan.  I used an 8inch glass dish and had a really good amount of base. OR… my variation.  Make the crust the exact same way, but instead of chilling the crust while you pull together the batter, I say dry it out a little bit by popping it in a 350 degree oven for about 6-8 minutes.  Then take it and chill until the batter is ready to go.

2.  Making the batter - beat up your cream cheese and sugar until it is nice and smooth.  Add your vanilla and cool whip and beat again until nice and smooth.  Beat on low for about 2 minutes and that should do the trick!

3.  Reserve 1/2-1 cup of batter for the topping process.  Pour the rest of the cheese batter on the crust. 

With the reserve batter you can make a:

TOPPING

• Like shown below - you can simply just fold in some food colouring and change the colour of the cheesecake and add it to the top!

SWIRL

• use 1/2 cup of batter with 1/8 cup melted chocolate (dark, milk or white).  Just make sure the chocolate isn’t too hot before pouring it slowly through the batter.  Then once the chocolate and batter are combined, take about a table spoon and place all over the cake.  Then use a knife or a long skewer stick and mix in through the batter for the swirling effect.

Either way is going to be delicious and super easy!  And isn’t that the point?!?!  Really easy, delicious food that you can have on hand and ready to go whenever you are in the mood for something sweet!

Check out this picture of the basketball cheesecake I made for a friend!  I used white chocolate ganache with food colouring to make all of the lines on the foiled backboard.  I used dark chocolate ganache to make the lines of the basketball and to get the round shape I simply piled the batter a little higher in the middle!

Thanks to my staff Carina for allowing me to make this cake for her man’s birthday this year!  According to her it was a huge hit, and definitley a recipe that will take my cheesecakes into the future!

Savour Your experience!