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Baker by Nature by Bakerbynature - 2w ago

These Blueberry Bourbon Hand Pies are so easy and a total showstopper! You have to try them this Summer!

Hello and Happy (almost) 4th of July!!!

It’s been SO hot here this week… but I couldn’t resist turning on the oven and baking these darling little blueberry bourbon hand pies! They’re way easier than baking an entire pie and PERFECT for parties. Because everyone knows that handheld desserts go way faster than something that needs to be sliced. But if you do plan on serving these to a crowd, I definitely recommend making a double or triple batch! Because the recipe only yields 8 pies… and I’ve seem some guests eat 2 or even 3 in one sitting. Oh, and if you want to be extra, serve them with ice cream 😉

Tips and Tricks for Recipe Success:

  • You can use any brand of bourbon you want. We use bulleit because it’s what we usually have on our bar cart.
  • Because it needs to chill, you should make the crust first! And be sure to plan ahead time wise. The good news is this crust can be made up to 3 days ahead of time and stored in the fridge until needed.
  • Be sure to let the blueberry filling cool down a little before adding it to the crust. It doesn’t need to be cold, but should be around room temperature. Hot filling will melt the butter in the pie dough, which will result in a less flaky and possibly soggy crust.
  • You may use fresh or frozen blueberries for this recipe. If using frozen, no need to thaw them first.
  • When it comes to the shape of your pie, you have options! If you want them star shaped (or any shape, really), use a cookie cutter. If you’d like your pies to be square, you can use a pizza wheel to slice the dough into rectangles. I’ve included full instructions for both methods in the recipe box below.
  • No matter how you shape your blueberry bourbon hand pies, be sure not to overfill them. You really only want to add a hearty tablespoon or two (depending on the size of your pies) of filling to each pie. Too much filling will result in soggy hand pies.

Boozy, fruity, flavorful, and flaky… these blueberry bourbon hand pies truly have it all! Wishing you a safe and happy 4th of July 🙂 I’ll see you next week with CAKE.

Blueberry Bourbon Hand Pies

Prep 40 mins

Cook 20 mins

Inactive 1 hour, 20 mins

Total 2 hours, 20 mins

Yield 8 hand pies

Boozy, fruity, flavorful, and flaky… these Blueberry Bourbon Hand Pies have it all!

Ingredients

For the Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 ans 1/2 tablespoons granulated sugar
  • 2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
  • 1/2 cup cold FULL FAT sour cream

For the Blueberry Bourbon Filling:

  • 2 cups blueberries, fresh or frozen
  • 1/4 cup dark brown sugar
  • 1 and 1/2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon 

For the Topping:

  • 1 large egg, beaten
  • Turbinado sugar, optional
Instructions

To make the Crust:

  1. In a large bowl whisk together the flour, salt, baking powder, and sugar.
  2. Add the butter, working it in with your two forks or a pastry cutter, until it’s a coarse meal. The butter should still be in large, pea-sized pieces.
  3. Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
  4. Pat the dough into a 10 inch log, then roll it out into a 10″ x 12″ rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three – like a letter. Flip the dough over, and roll it again into a 10″ x 12″ rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.

To make the Blueberry Bourbon Filling:

  1. Combine all of the ingredients in a saucepan; bring to a simmer over medium-heat. Cook, stirring frequently, until the mixture starts to thicken and coats the back of a spoon, about 6 to 8 minutes. Transfer the blueberry filling to a bowl and let cool to room temperature.

Assembly and Baking:

  1. Preheat the oven to 425°(F). place a rack on the middle shelf. Line a large baking sheet with parchment paper.
  2. Roll the dough into a large square, about 16″ x 16″.
  3. For square pies, use a pastry wheel or pizza cutter to cut out sixteen even squares. For shaped pies, use a large cookie cutter to cut out an even amount of shapes (the amount of pies you will get will depend on the size of your cookie cutter). 
  4. Divide the filling among eight of the squares (or half of the cutouts), using about two tablespoons for each.
  5. Brush a little bit of the beaten egg wash along the edges of each filled square.
  6. Using a small knife – or small cookie cutter – cut a vent into each of the remaining squares.
  7. Top each filled square with a vented square, and press along the edges with a fork or a pie crust crimper. Make sure the edges are sealed well!
  8. Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar, if using.
  9. Transfer the pies to prepared baking sheet.
  10. Bake the pies for 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

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These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are crunchy, chewy, and SO flavorful!

Yesterday I made blueberry bourbon hand pies (recipe coming soon) and realized upon cleaning up that our bottle of bourbon was almost empty. It had less than 3 tablespoons left… so instead of putting it back on the bar cart, I decided to test a cookie recipe I’ve been dreaming about for a while now. Brown Butter Bourbon Pecan Chocolate Chunk Cookies! I figured I’d play around with the recipe and then share them sometime in the Fall, because let’s be honest… these beauties are holiday baking material! But the results turned out SO epic that I knew I couldn’t keep them from you all Summer.

Because cookies this good wait for no season! So without further ado, I present you with brown butter bourbon pecan chocolate chunk cookies!

Each bite is crunchy, chewy, flavorful, and lightly spiked with bourbon! And don’t worry… you’re not going to get a buzz from these beauties. But the bourbon does add a special flavor that really shines through! Everyone will want to know what the “secret ingredient” is!

Tips and Tricks for Recipe Success:

  • First of all, let me ask you a question: do you know how to brown butter? If you do, feel free to skip this lecture. But if you don’t, I’ve got you covered! Browning butter is insanely simple and I’m going to walk you through each step! To brown butter you’ll need a skillet or saute pan, butter, and a little patience. You’ll melt the butter as normal, then continue to cook it over medium heat – stirring occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Easy, right?
  • Because the brown butter must come back to room temperature before using it in the cookie dough, you’ll want to plan ahead time wise. It will take about 2 hours.
  • The good news? Although the butter must chill, the cookie dough does not! You can just roll and bake.
  • You can use any brand of bourbon you want. We use bulleit because it’s what we usually have on our bar cart.
  • Make sure you finely chop your pecans before toasting them.
  • For decoration, you can press a pecan on top of the cookie dough before they bake. You can also sprinkle the cookies with a little sea salt right when they come out of the oven for a sweet and salty flavor combo.
  • Finally, be sure you don’t over bake these cookies! They only need 9 minutes in the oven, and will firm up quite a bit as they cool. Over baked cookies will be dry and crumbly… not chewy like we want!

Sweet, salty, crunchy, gooey, and BOOZEY… who says you can’t have it all!?

Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Prep 20 mins

Cook 10 mins

Inactive 2 hours

Total 2 hours, 30 mins

Yield 2 dozen

Brown Butter Bourbon Pecan Chocolate Chunk Cookies! Such an incredible flavor combination!

Ingredients

For the Buttered Pecans:

  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 and 1/4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons bourbon
  • 2 large eggs, at room temperature
  • 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks 
  • 24 pecan halves, for decoration, optional
Instructions

For the Buttered Pecans:

  • Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Brown Butter:

  1. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
  2. Once the butter is at room temperature, you’re ready to get baking!

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

  1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed. 
  2. In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
  3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans. 
  4. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired. 
  5. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.

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Rich, creamy, and supremely flavorful, this is the ULTIMATE Chocolate Cheesecake! The best part? It’s so easy to make and freezer friendly!

The day has arrived! I’m finally sharing that chocolate cheesecake I teased you with on Instastories last week. And trust me… it was worth the wait, my friend.

Because this thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked! And I’m confident that after one slice, you’ll be equally smitten with this treat.

So without further ado, let’s dig in!

Tips and Tricks for Recipe Success:

  • To make the chocolate cookie crust you will need two ingredients: melted butter and chocolate wafer crumbs.
  • This recipe requires a springform pan. If you don’t already own one and need a good place to start, feel free to click here and check out the one I’ve been using for years.
  • Because cold cream cheese won’t blend smoothly, it MUST be very soft before you begin assembling this recipe. I typically leave it out on the counter for at least two hours before I plan on baking.
  • And you should also bring your eggs and cream to room temperature, because batters made with cold ingredients don’t come together smoothly.
  • As for the chocolate, it will need to be melted and slightly cooled, 10 minutes or so should do the job.
  • Finally, you’ll want to be sure you chill the cheesecake for at least 6 hours before slicing and serving. Otherwise it’ll be to soft and mushy. Yuck.

This recipe calls for a water bath. If you’re unfamiliar with the water bath process, the information below should help you understand why and how we use one for this recipe.

A water bath is simply the term bakers use when they place a baking pan – in this case, our spring form pan – into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture.

When it comes to choosing a pan for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim; you want enough room for the water to circulate easily.

When you’re ready to make your water bath, here’s what you do:

  1. Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it.
  2. Fill the pan with 1 and 1/2 inches of hot water, then place the filled cheesecake pan in the center of the water bath.
  3. Slowly slide the rack back to its full inserted position and close the door. Bake the cheesecake according to instructions.

Finally, if you’re using a spring form pan, it’s essential to wrap the pan in MULTIPLE LAYERS of heavy-duty tin foil. Otherwise water will seep in and destroy your chocolate cheesecake. And that would be a SIN! So I suggest wrapping the pan from every angle and pressing the foil in, up, and around the pans edges.

If you try this recipe for Ultimate Chocolate Cheesecake, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Ultimate Chocolate Cheesecake

Prep 30 mins

Cook 1 hour, 10 mins

Inactive 6 hours

Total 7 hours, 40 mins

Yield 9" cheesecake

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake! 

Ingredients

For the Crust:

  • 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

  • 2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
  • 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 3 Tablespoons unsweetened natural cocoa powder
  • 4 large eggs plus 2 egg yolks, at room temperature
  • 3/4 cup (170g/6 ounces) heavy cream, at room temperature
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
  • 1 and 1/4 cups (12 ounces) heavy cream
  • 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
Instructions

For the Crust:

  1. Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  2. In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

For the Ultimate Chocolate Cheesecake:

  1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  2. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  3. In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
  4. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
  5. Scrape the filling over the partially baked crust in the prepared pan.
  6. Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
  7. Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  8. Remove the cake from the water bath and  place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing. 

For the Chocolate Ganache:

  1. Add chopped chocolate to a medium bowl; set aside.
  2. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
  3. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
  4. Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  5. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  6. Store, loosely covered, in the refrigerator, for up to 5 days. 

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This Classic Yellow Cake with Creamy Chocolate Frosting is so easy and sure to be your new favorite!

This is the kind of recipe you want in your back pocket for birthday parties, Summer picnics, and everyday celebrations. The cake itself is supremely moist, but to me the flavor is the star of the show. It’s perfectly sweet and buttery, with subtle hints of vanilla. And the creamy chocolate frosting only sweetens the situation. Because I’m a sucker for nostalgia, I love decorating this cake with colorful sprinkles. But fresh raspberries make an equalLY stunning garnish. So you definitely have options as far as decorating goes!

Tips and Tricks for Recipe Success: 

  • I tested this cake recipe in cupcake form and unfortunately did not love the results. However I found it worked perfectly when baked in a sheet pan! So if you’d like to do that, feel free! Just add about 7 to 10 minutes onto the bake time.
  • Because we want the moistest cake possible, this recipe calls for cake flour. Cake flour is extra finely ground and gives the cupcakes their extra soft texture. In most grocery stores, you’ll probably find cake flour in the baking aisle. You can also buy it online here.
  • When you measure your cake flour, be sure you’re not packing it into the measuring cup. Packed flour will yield dense and dry cake. I use the spoon and level method of measuring.
  • Before you begin baking, make sure your butter, eggs, and milk have all come to room temperature. Cold ingredients do not bond!
  • You’ll want to use quality chocolate for the frosting, such as Lindt. I don’t suggest using chocolate chips.
  • And of course, be sure your cake is completely cooled before frosting!

If you’ve been searching for a Classic Yellow Cake that’s moist, flavorful, and made with simple ingredients, you have to try this recipe!

Classic Yellow Cake with Creamy Chocolate Frosting

Prep 25 mins

Cook 25 mins

Inactive 1 hour

Total 1 hour, 50 mins

Yield 9" layer cake

This Classic Yellow Cake with Creamy Chocolate Frosting is sure to be your new favorite recipe!

Ingredients

For the Classic Yellow Cake:

  • 2 and 1/2 cups cake flour
  • 3 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt 
  • 2 sticks (8 ounces) unsalted butter, at room temperature 
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs, at room temperature 
  • 2 large egg yolks, at room temperature 
  • 2 and 1/2 teaspoons vanilla extract
  • 1 and 1/3 cups whole milk 
  • 1 teaspoon lemon juice 

For the Creamy Chocolate Frosting:

  • 3 sticks (12 ounces) unsalted butter, at room temperature 
  • 3 and 1/2 cups confectioners’ sugar, sifted, more if needed
  • 10 ounces dark chocolate, melted and cooled until tepid 
Instructions

For the Classic Yellow Cake:

  1. Preheat oven to 350 degrees (F). Grease two 9-inch round cake pans and set them aside. 
  2. In a large mixing bowl, combine the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until creamy, about 1 minute. Add in the sugar and beat until light and fluffy, about 3 minutes. Beat in the eggs and egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Turn mixer off for a moment. 
  4. In a glass measuring cup, combine the milk and lemon juice. 
  5. With the mixer speed on low, add the flour mixture in three additions, alternating with the milk mixture in two additions, and mixing just until the flour is incorporated. Do not over mix here.
  6. Divide the batter evenly among the prepared pans and smooth the tops with a rubber spatula. 
  7. Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted in the center of a cake comes out clean, or with moist crumbs attached. 
  8. Cool the cakes in the pans on wire racks for 15 minutes.
  9. Invert the cake layers onto wire racks and cool completely. 

For the Creamy Chocolate Frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined. Add in the chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
  • Frost cake as desired. 

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This extra rich and creamy cheesecake is freezer friendly and so delicious! Perfect for special occasions!

Although I love to travel, I’m a homebody at heart, so after 15 days in LA… IT FEELS GOOD TO BE HOME!

And despite the fact that I’m still battling a severe case of jet lag, I couldn’t resist sneaking into the kitchen and baking us something sweet. But I also couldn’t face the grocery store just yet, so I had to make due with ingredients I already had on hand.

Enter this Extra Rich and Creamy Cheesecake! It’s make with simple ingredients like cream cheese, sugar, eggs, vanilla, and heavy cream. Basically things most bakers always have on hand! And the results? Well let’s just say this cheesecake rivals anything you’d buy from a fancy bakery.

Tips and Tricks for Recipe Success:

  • Before you begin, be sure to lightly spray the entire baking pan with non-stick spray. If you don’t have – or don’t use – canned sprays, you may grease the pan with butter or even shortening. Greasing the entire pan will ensure your crust and cheesecake don’t stick to the pan. No sticking = perfect slices.
  • Because this recipe begins with the crust, that is also where we will begin. To make the crust you will need melted butter, crushed graham cracker crumbs, and sugar. Yep – just three ingredients!  You can buy graham cracker crumbs from the grocery store, or make your own by pulsing sheets of graham crackers in your blender or food processor.
  • When pressing the crust down into the bottom of the spring form pan, you’re going to want to press it down very firmly. A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble much when sliced. I recommend starting to press the crumbs down in the center of the pan and then working the crust out and just a little bit up the edges.
  • Room temperature ingredients are crucial when it comes to making a cheesecake! So be sure you bring your cream cheese, eggs, sour cream, and heavy cream to room temp before you begin making the batter.
  • And finally, we need to talk about the dreaded water bath. I say dreaded because I know so many folks fear making one or have had really bad experiences with them. But baking your cheesecake in one is a must if you want silky smooth, creamy, crack free results. My big tips here are to wrap your pan in multiple layers of heavy duty aluminum foil and to only fill the pan up an inch. And you’ll want to push the cheesecake into the oven very carefully, so that the water doesn’t move around too much. Many reader’s have told me they sometimes use a crockpot liner in addition to ensure no water gets in; I’ve never tried this but wanted to through the idea out there in case you want to give it a shot.
  • If you’re not up for trying a traditional water bath – or just ran out of aluminum foil – you can place your spring form pan in a larger pan, and then place them in an even larger pan. Then fill that pan with a few inches of water. Does that make sense?

And that’s it! I hope you love this rich and creamy cheesecake as much as I do! And to all if the moms out there – Happy Mother’s Day!

If you try this recipe for extra rich and creamy cheesecake, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Extra Rich and Creamy Cheesecake

Prep 30 mins

Cook 1 hour, 8 mins

Inactive 8 hours

Total 9 hours, 38 mins

Yield 9" cheesecake

This Extra Rich and Creamy Cheesecake is freezer friendly and perfect for special occasions! 

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs 
  • 1/3 cup sugar
  • 7 tablespoons butter, melted

For the Creamy Cheesecake:

  • 5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature 
  • 1 and 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 5 large eggs plus 3 egg yolks, at room temperature
  • 1/2 cup heavy cream
Instructions

For the Crust:

  1. Preheat oven to 350 degrees (F).
  2. Lightly spray a 9″ springform pan with non-stick spray.
  3. Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside. 
  4. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
  5. Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. 

For the Creamy Cheesecake Filling:

  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed. 
  2. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition. 
  3. Add in the cream and beat until it’s just incorporated in the batter.
  4. Pour filling into prepared crust and, using a silicon spatula, smooth the top. 
  5. Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  6. Carefully place the pan in the oven and bake for 1 hour. Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  7. Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
  8. Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 

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