Basque Burnt Cheesecake

Ingredients:

• Unsalted butter (for pan)
• 2 lb. cream cheese, room temperature
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• ⅓ cup all-purpose flour

Directions:

1. Place a rack in middle of oven; preheat to 400°.
2. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay!
3. Place pan on a rimmed baking sheet.
4. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
5. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low.
6. Add cream, salt, and vanilla and beat until combined, about 30 seconds. Turn off mixer and sift flour evenly over cream cheese mixture.
7. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogeneous, and silky, about 10 seconds.
8. Pour batter into prepared pan.
9. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
10. Let cool slightly (it will fall drastically as it cools), then unmold.
11. Let cool completely. Carefully peel away parchment from sides of cheesecake.
12. Best after cooling completely and some refrigeration. 

Peanut Butter Cup Cheesecake

This is rich. There is no way around it. If you've been craving peanut-butter go make this right now!

Ingredients:

Crust:
1 cup of Oreo crumbs (I just bought Oreo's and made my own, but remove the cream filling)
2 tbs. of sugar
¼ cup melted butter

Filling:
24 ounces softened cream cheese (3 packages)
3/4 cup of sugar
1 tsp. vanilla
3 egg

2/3 cup of peanut butter (don't use the all natural stuff, it won't mix very well)

Peanut Butter Whipped Cream:
1 cup heavy whipping cream
3 tablespoons peanut butter
1 teaspoons vanilla
2 tablespoons sugar

Chocolate Ganache (topping):

1 cup heavy cream

8 oz chocolate, bittersweet or semi, depending on your taste (if you use bittersweet you may want to add sugar or else it will be very bitter and taste like a very dark chocolate)

Directions:

Crust:

1. Preheat oven to 350 degrees
2. Add Oreo crumbs, butter, and sugar together in a 9 inch pie dish.
3. Mix and then press into the pan so it is compressed.
4. Bake for 10 minutes.

Filling:

1. Set oven to 450 degrees.
2. In a bowl mix softened cream cheese, sugar, vanilla, peanut butter until well blended.
3. Add 1 egg at a time until it is completely mixed.
4. Pour mixture into pie pan.
5. Bake for 10 minutes at 450 degrees.
6. Reduce heat to 250 degrees and bake for 30 minutes.
7. Check done-ness by inserting a toothpick in the middle, it should come out clean.
   
8. Remove and let cool.

Whipped Cream:

1. Add cream, sugar, vanilla, and peanut butter to a mixing bowl.
2. Using a hand mixer or similar device, mix on high for 3 minutes until it forms stiff peaks. Don't over beat of you will make butter.

Chocolate Ganache:

1. Chop up chocolate and put in a medium bowl.
2. Pour cream in a small pot and bring to a boil (watch it carefully).
3. Remove immediately and add to the bowl of chocolate.
4. Mix vigorously until combined.
5. Spread a layer on top of the cooled cheesecake.
6. Garnish with half a peanut butter cup.
7. Enjoy!

Cheesecake

I made this for my wife for valentine's day. It was a big hit! This is very simple yet incredibly delicious. Give it a try!

Ingredients:

Crust:
1 cup of graham cracker crumbs
3 tbs. of sugar
¼ cup melted butter

Filling:
24 ounces softened cream cheese (3 packages)
3/4 cup of sugar
1 tsp. vanilla
3 egg

Raspberry Topping:
1/2 cup ruby port
1/2 cup raspberry's
1/2 lemon juiced
1 tablespoon sugar

Directions:

Crust:

1. Preheat oven to 350 degrees
2. Add graham crackers, butter, and sugar together in a 9 inch pie dish.
3. Mix and then press into the pan so it is compressed.
4. Bake for 10 minutes.

Filling:

1. Set oven to 450 degrees.
2. In a bowl mix softened cream cheese, sugar, vanilla until well blended.
3. Add 1 egg at a time until it is completely mixed.
4. Pour mixture into pie pan.
5. Bake for 10 minutes at 450 degrees.
6. Reduce heat to 250 degrees and bake for 30 minutes.
7. Check done-ness by inserting a toothpick in the middle, it should come out clean.
   
8. Remove and let cool.

Raspberry Topping:

1. Add port, raspberrys, sugar, and lemon juice to a small pot.
2. Simmer and reduce, 10 minutes or so.
3. Pour mixture through a sieve to strain out the seeds and fiber of the fruit.
4. Let mixture cool.
5. To get the stripped effect on the cake dip a fork in the raspberry topping and run it over the top of a slice. This cheesecake will need to cool for some time to be the texture you are used to.
6. After the cheesecake cools refrigerate.
7. Enjoy!