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Kitchen Equipment:
8-cup batter bowl https://amzn.to/3YELgcV
Unbleached Parchment Paper https://amzn.to/45BazyF
½ sheet pan https://amzn.to/3nrRiPM
OXO measuring cups https://amzn.to/3AWdJ2R
OXO measuring spoons https://amzn.to/3LB3khQ
Kitchen Aid food processor https://amzn.to/44LMjZW
Pasta bowl https://amzn.to/447HM4
Oxo offset spatula https://amzn.to/43jKVwP
Kitchen Aid stand mixer https://amzn.to/3WXcjPH
Calphalon Springform Cheesecake Pan https://amzn.to/42p8x4j
Hey there welcome back my name is Katie and this is Louisiana cooking and living if you’re new to my channel and we are in the middle of giving you some Valentine’s Day dinner dessert um ideas today we’re going to be doing a dessert and um I kind of explained in the
Previous video if you watch that one um we cook chicken parmesan together and um with the way things are these days I think people are staying home more and not going out to eat as much and so kind of giving you some little suggestions and um a tutorial I guess or cook along
With me on uh dinner ideas and dessert ideas for Valentine’s Day so that you can cook um for your um husband wife family whoever it is you’re cooking for and um so tonight we are doing cheesecake we’re going to be doing a raspberry um flavored swirled cheesecake
So um we’re going to go ahead and get this started because this is a long it’s not a difficult process it’s just a long process there’s a lot of cooling waiting times so um we’re going to go ahead and get started with the crust and I’ve already measured out and
Um let me just say I am going to link the cheesecake recipe in the description box I have found somebody on Pinterest her page is called Butternut Bakery and I’ve really liked a few of her recipes that I’ve tried and um we’re basing this off our her recipe and
Uh I’m doing a few little changes like she calls her cinnamon in the crust we’re not putting cinnamon um this is just a New York style cheesecake we’re going to be adding the raspberry so we’re going to be doing a little few little different things but um she calls
For two cups or 280 gam of gram cracker crumbs so what I’ve done is I’ve already put some graham cracker crumb graham crackers in the food processor to make crumbs and most of it’s kind of fine but some of it is these bigger chunks like this this my family likes to have um
That different texture in the crust so it’s kind of a crispier crust if you have these bigger chunks so this is what we’re going to work with and we’re going to go ahead and get started so what I have done is I’ve already this is a 9 in U cheesecake form
Cheesecake or spring form pan I have put a layer of parchment in between the base and the the ring itself and then I have taken strips of parchment and Lin the inside so this is our prepared pan here this is our 280 G of gram cracker
Crumbs and I have A3 of a cup of sugar here I’m just going to dump in we’re going to add some salt anywhere from an e/ to 1/4 teaspoon of salt and then I have a half a cup of butter here I’m going to go ahead and
Kind of mix this together a little bit my bowl may be a little overflowing and this is our crust I have my oven preheating to 350° so I’m mix my butter in it’s melted butter it’s a half a cup losing some of my crumbs here all right she says to mix it till
It looks like Co sand of course it’s just making sure everything’s fully Incorporated the butter is in all the crumbs if you leave your gr crackers in big chunks like this it’s not going to necess look like coarse sand so that’s why I say it that way all that
Butter just this smells so good I love the crust all right I think we’re fully Incorporated get that off and make sure that’s mixed in so all we’re going to do now is just dump this into our pan I’m not sure if I mentioned this is
A 9 in Spring form pan so this is what this crust fits into and what we’re going to do is go ahead and kind of move this around and then up the sides I like to use my measuring cup all right we got that all pressed in our our
Pan and she says we’re going to bake this for 10 minutes just to let it get set so we’re going to get this in the oven and then we’re going to get everything ready to make the filling all right so our crust has come out of the oven it is cooling our next
Step in here tells us to get a 13 by9 baking dish put water in there and then you’re going to put that in the oven to preheat with your your oven um one of the tips or tricks or techniques in order to keep your cheesecake from
Cracking is to have a very humid um baking environment so that’s what we’re going to do with the water we’re going to put that in the oven and we also lowered our temperature in the oven to 305° so we have our water in the oven oven at 305 crust is cooling our next
Thing we did is I took a jar of raspberry preserves that I had made um a few weeks ago if you want to check that out and make your own if not no big deal you buy whatever preserves you want you could do raspberry you could do
Strawberry um if you’re wanting the red um but if you’re doing this just to make a cheesecake you can pick whatever color or kind of preserves you want um I did put them on the stove on very low just to warm it up to soften it and I’m
Running it through a strainer to get the seeds out cuz preserves does have the seeds in them so I can get a raspberry sauce here so we’re going to let this drip while we move on to our filling in this bowl I have four eggs and one egg
Yolk and we’re going to add 2 teaspoons of lemon juice we’re going to add two teaspoons of vanilla just some homemade vanilla I made usually I don’t measure but I have a measuring spoon out so I’ll just go ahead and measure while we’re here if you see the little black dots
Those are the vanilla bean um caviar and we’re just going to take our little Fork here and just give this a little whisk all right our next step is going to be um with our paddle attachment on a stand mixer if you don’t have a stand mixer
You can use um just a beater but um she does recommend using a stand mixer because we are using four very softened bricks of cream cheese make sure they’re at room temperature make sure your eggs are at room temperature so let me grab my cream cheese real
Quick so we’re going to put our cream cheese we’re going to mix this on low speed until it is smooth so I’m going to get all these in here and then we’ll mix them up all right number four going to give this um a blend on here until they’re light and whipped
Pretty good whipped we’re going to add a cup and a half of sugar and then we’re going to be adding 3 tablespoons of corn starch I’ve showed this before this is um it’s not organic but it is non GMO you can find corn products are non GMO sometimes you just have to
Look not all stores will carry them necessar necessarily all right are 3 tblsp of cornstarch we’re going to give this a mix all right it says in the lowest setting we’re going to uh slowly pour this in let me get something to set my spatula
On all right so we’re going to turn this on low wrak this down give another little scrape down real quick before we add more make sure all this is getting Incorporated All right looks like we’re pretty well Incorporated so we’ll just give a few last blends with our spatula sometimes you get all this up the spot the paddle attachment and it doesn’t really mix in so we will give it a few last stirs while we fold in one cup of room temperature sour
Cream all right our sour cream and folding means you’re going from the top the bottom to the top bottom to the top you don’t want to be vigorous because we have Incorporated a little bit of air in this so you don’t want it to deflate you might need to break up your
Sour cream a little bit mine wasn’t quite room temperature make sure you’re scraping the bottom in case there’s anything down there that’s not been incorpor ated all right try and get my work surface a little better have our crust we have our filling I just want to make sure I’m not
Forgetting anything fold the sour cream pour the batter into the Pan Once the crust is cooled and tap the pan against your counter a couple times to bring out any air bubbles that may have been caught in there place the cheesecake on the middle rack and carefully pour the
Boiling water while we’ve heated our water with our oven um bake for 1 hour and 40 minutes all right pour this in all right so you can just go ahead and bake this like it is and then put the raspberry sauce strawberry sauce whatever sauce you’re going to make on
Top after it’s baked so what we’re going to do though since this is Valentine’s Day and we’re trying to make this a little special we’re going to kind of make a design with our sauce you could even just drizzle it and marble it in that’s something you could
Do make sure we have all the liquid out make sure you do scrape off the back side of your strainer because a lot of it likes to collect back here I’m going to have to find out if my I think my chickens can eat my raspberry
Seed so I’m going to save that I’m going to get me a clean and what we’re going to do is put a little circle we going to go all the way around all right I’m not sure if we’re going to do a second row let’s see what
This looks like so you can use a chopstick I don’t have one I just have one of these um little tools that comes with like um a nutcracker so I’m just going to use this we’re going to go through our circles and make them into hearts look at that I think I’m going
Leave it just like that I don’t think I’m going to do another row in there all right I think I like that all right we’re going to get this in the oven and and we’re going to bake it like I said for an hour and 40 minutes it
Will puff up in the oven that’s why we have our parchment paper a little higher on the sides than the um the spring form pan so I’m going get this in the oven and we’ll be back whenever I um well let me just go ahead and tell you once we
Um bake it for an hour and 40 minutes it’s going to puff up and then we’re going to turn the oven off and we’ll open the door of the oven and leave the O leave the this in the oven with the oven off for an hour um we want it to
Cool off very gently to prevent cracking so that’s what we’re going to do y’all the uh cheesecake is ready so yesterday evening I um let it cool in the oven like I told you for an hour it bakes for an hour and 40 minutes you
Turn the oven off leave it in the oven for an hour took it out put it on the counter and let it just come to room temperature and then I put it in the fridge overnight cuz you serve your cheesecake cold so it’s the next day now
And we are going to cut into this cheesecake I um reserved the rest of the raspberry sauce to serve on our plate and um I well I’ll just show you everything so I found this pretty um teal blue pedestal we got this at the thrift store y’all and so what we’re
Going to do is we’re going to serve it on this we’re going to take the ring off [Applause] going to peel our parchments off look how tall this cheesecake came out um let me see I might get a I guess a spatula to get the cheesecake off of this y’all there we
Go all righty we’ll clean up our edges don’t know if you can see the hearts in the top of our cheesecake all right we’re going to cut into this and we’re going to serve it got this pretty little plate looking platter thing at HomeGoods yesterday we’re going
To pour a little bit of our sauce on our plate I just took the rest of that and I I put it in the fridge in in this little picture and then um I just now uh heated it up in the microwave for about 30 seconds just to loosen
It so have that on our plate oh the raspberry smells so good y’all all the different smells and flavors oh I hadn’t cut all the way through the cross y’all I don’t want to leave my crust behind that is the best part how tall that is we’re going to give this a little taste test all right let’s give this a taste test I am going to taste it back by the crust piece because that is my favorite part
Y’all it is so tall it is so soft a little bit this raspberry sauce that crush is so buttery so yummy the sauce is R like sweet but yet Tangy the cheesecake is so creamy and so moist it didn’t crack y’all with this um technique I just hope you’ll give this a
Try not for thanks oh not for Thanksgiving if not for Valentine’s at some point when you have time to give it a try it’s not hard it’s just the time it takes that is so good y’all so our next dessert is going to be a chocolate one I won’t spoil what it is
So we had like the red fruit one here and the next one we’ll do is a chocolate one so I hope you hit subscribe so you can follow along and um if you checked out the chicken parmesan and then we’re going to do a seafoody dish this next
Time a Louisiana favorite we’re going to do that coming up for our other Valentine’s dinner and uh we’ll see see you next time thanks for watching
2 Comments
YUM!!!!❤
Oh my!!! That looks AMAZING!!!!!!!! YUM❤❤❤❤