Cheesecake for Beginners
Supplies and Recipes
with Amy Kimmel
Supplies: ● Rolling pin
●
8” springform pan ● Food processor (optional)
● Parchment paper ●
Ziploc bags
●
Electric mixer ● Rubber spatula
● Scale ●
Piping bag and tip (optional)
Crusts*
Graham Cracker Crust:
● 130 g graham cracker crumbs
●
57 g unsalted butter
1. Preheat oven to 325°F and prepare an 8” springform pan with a
parchment circle.
2. Melt butter and add to graham cracker crumbs. Press into bottom
of springform pan.
3. Bake crust for 10 minutes and allow to cool before adding
cheesecake batter.
Lemon Cookie Crust:
● 200 g crispy style lemon cookies
●
57 g unsalted butter (may need to adjust depending on cookies
used.)
1. Crush cookies with a rolling pin or in a food processor and prepare
using same method as graham cracker crust.
1 Copyright © 2018 Sweet Life of Amy
Cheesecake for Beginners
Supplies and Recipes
with Amy Kimmel
Crusts Continued....
Whole Cookie Crusts:
● Use any sandwich or crispy style cookie and line the bottom of
the pan with 1 layer, fit snugly.
Pâté Sucrée: (makes 2 crusts)
● 11 oz (315 g) all-purpose flour
● 7 oz (200 g) unsalted butter
●
3.5 oz (100 g) granulated sugar
● ½ tsp vanilla extract
●
1 Lg egg (50 g)
1. Combine flour and sugar in a medium bowl.
2. Mix in butter using the rub-in method until a coarse meal has
formed. The largest pieces of butter should be no larger than
the size of a pea.
3. Add vanilla extract and egg. Mix just until moistened and turn
out onto a piece of plastic wrap. Form the dough into a disc
and chill for at least 2 hours or overnight.
4. Divide dough in half and roll, between two pieces of plastic
wrap, into a circle large enough to cover bottom and sides of
an 8” springform pan. Save the other half by wrapping well
and it will keep up to 1 month frozen.
5. Place dough in pan and chill until ready for use.
2 Copyright © 2018 Sweet Life of Amy
Cheesecake for Beginners
Supplies and Recipes
with Amy Kimmel
Vanilla Cheesecake (Base Recipe)
Ingredients:
● 16 oz. (225 g) full fat cream cheese
●
1 Cup (200 g) granulated sugar
● 3 Lg eggs (~150 g)
●
1 tsp vanilla extract
● ¼ Cup (55 g) sour cream
Instructions:
1. Preheat oven to 325°F and boil water for a water bath. Prepare
springform with aluminum foil.
2. Beat cream cheese until soft. Add sugar and beat until
thoroughly mixed and no lumps are present.
3. Add eggs, one at a time, mixing thoroughly after each addition.
4. Mix in vanilla and sour cream until combined. Be sure to scrape
the bowl thoroughly.
5. Bake on a prepared crust* in a water bath about 1 hour. The
surface of the cheesecake will still jiggle, but it should not look
like liquid underneath. Chill overnight.
3 Copyright © 2018 Sweet Life of Amy
Cheesecake for Beginners
Supplies and Recipes
with Amy Kimmel
Variations:
Chocolate Cheesecake
●
Base recipe + 1/3 Cup cocoa powder-use your favorite kind.
●
Bake in a water bath at 325°F. Check at 40 minutes as the
chocolate cheesecake takes less time to bake.
Raspberry Swirl Cheesecake
●
Prepare the base recipe and separate 1/3 into another bowl.
Add 1/3 Cup raspberry preserves to the 1/3 portion of
batter.
● Pour both batters into the 8” springform and swirl. Optional:
drizzle raspberry preserves over top and swirl in.
● Bake in a water bath at 325°F. Bake for about 1 hour, the
same as the base recipe.
Ricotta Amaretto Cheesecake
Ingredients:
●
16 oz (125 g) full-fat cream cheese
●
15 oz container of ricotta cheese
● 1 ½ Cup (300 g) granulated sugar
●
5 Lg eggs (250 g)
●
½ Cup (110 g) sour cream
● 50 mL (sample bottle) Amaretto- I recommend Disaronno
●
2 Tbsp cornstarch
4 Copyright © 2018 Sweet Life of Amy
Cheesecake for Beginners
Supplies and Recipes
with Amy Kimmel
Ricotta Amaretto Cheesecake
Instructions:
1. Preheat oven to 325°F and boil water for a water bath.
2. Beat the cream cheese until soft and smooth. Add the ricotta
and granulated sugar. Mix well.
3. Add eggs one at a time, mixing thoroughly after each
addition.
4. Mix in sour cream, Amaretto, and cornstarch. Be sure to
scrape the bowl thoroughly. If lumps are present from the
cornstarch, pass through a sieve.
5. Pour batter into prepared Pâté Sucrée crust, wrap in
aluminum foil, and bake in a water bath for about 70
minutes. Remove cheesecake from water bath and finish
baking for 15-20 minutes to brown the crust. The
cheesecake will puff up, but it shrinks back down once it
cools. Chill overnight.
Quick Whipped Cream:
●
1 Cup heavy whipping cream
●
Confectioner's sugar (add to your preference)
●
1 tsp vanilla extract or complimentary flavor
1. Combine all ingredients and whip to stiff peaks. Use immediately.
2. You can dollop or pipe with this whipped cream. It makes enough for
1-8” cheesecake.
5 Copyright © 2018 Sweet Life of Amy
