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  • -Cheesecake is a classic dessert. While it's delicious plain, cheesecake is a culinary

  • bland canvass that can be easily dressed up with a variety of stir-ins and toppers. This

  • unique recipe has a crunchy nut crust and a traditional cream cheese filling. Your family

  • is sure to love it. First, let's preheat the oven to 350 degrees, then make the crust.

  • Pour 1 and three-quarter cups of crushed graham crackers into a medium bowl. You can buy them

  • like this or make your own in a food processor. Crushed cookies also make delicious crusts.

  • You can substitute crushed ginger snaps, vanilla wafers, or chocolate sandwich cookies. Next,

  • add a quarter cup of finely chopped almonds to the bowel. You can also use finely chopped

  • pecans, walnuts, or macadamia nuts instead. Add 1 tablespoon of sugar. And if you like,

  • go ahead and add half a teaspoon of ground cinnamon. Other spices that would make a tasty

  • crust variation are all spice, ginger, apple pie spice, or pumpkin pie spice. Stir the

  • crust ingredients then pour in half a cup of melted butter and mix well. If you're making

  • a cookie crust variation, you may need less melted butter, so add it gradually. Press

  • the crumb mixture into the bottom and about 1-1/2 inches up the sides of a 9-inch springform

  • pan Because we're going to bake the cheesecake in a waterbath, let's place the springform

  • pan on a double layer of large heavy duty aluminum foil. Bring the edges of the foil

  • up and mold it around the sides of the pan to form a watertight seal. The waterbath baking

  • method is recommended since it yields a creamier texture without the top cracking. Now, let's

  • make the filling. Crack 3 eggs into a small bowl. Beat them lightly and set them aside.

  • Add two 8-ounce packages of softened cream cheese to a large mixing bowl and add one

  • 8-ounce container of sour cream. Add 1 cup of granulated sugar. Now, add 2 tablespoons

  • of flour and 1 teaspoon of vanilla extract. Use an electric mixer to beat the filling

  • and to look smooth. Keep scraping down the sides of the bowl and then mix again until

  • it's fully blended then add the eggs. Gently stir the eggs into the beaten cream cheese to prevent aerating

  • the eggs and batter. This prevents the cheesecake from puffing up in the oven and falling in

  • the center upon cooling. While we'll make a classic cheesecake here, at this point,

  • you can gently stir in an added ingredient to make a specialty cheesecake. Try a cup

  • of chocolate pieces or a cup of fresh berries. Pour the filling into the prepared springform

  • pan. Now, it's time to bake. Place the springform pan into a shallow roasting pan and place

  • the pan into the oven. Then pour enough hot water into the roasting pan to reach halfway

  • up the sides of the springform pan. Bake it for 1 hour. You'll know the cheesecake is

  • done when the cheesecake edges jiggles slightly then turn the oven off and allow the cheesecake

  • to sit in the oven for 1 hour to allow it to set then remove the springform pan from

  • the waterbath. Place it on a wire rack. Allow it to cool for 15 minutes. Use a small knife

  • to loosen the crust from the sides of the pan and cool the cheesecake for another 30

  • minutes. Remove the sides and allow the cheesecake to cool completely on the rack. Cover the

  • cheesecake and chill it for at least 4 hours before serving. Cheesecakes and dessert sauces

  • are a match made in heaven. So, it's worth planning to make a sauce too. There's a delicious

  • recipe for homemade fudge sauce at bhg.com. Yum!

-Cheesecake is a classic dessert. While it's delicious plain, cheesecake is a culinary

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