Philadelphia Style Cheesecake

I don't know about you, but whenever I make something I think is extremely delicious I state, "This is so good, I should marry myself". A little dramatic/crazy but it doesn't happen all the time. I think this moment happens when I've baked an item enough to know how to do it very well, don't make any errors, and follow the recipe perfectly. Sometimes things get cray in the kitchen but I find that my food comes out better when I'm relaxed, organized and I follow directions fully.
This cheesecake was one of those things. It was so light, sweet, creamy, delicious. Ugh, I had two pieces in one day, which is not good because I'm lactose-intolerant but I couldn't help it! And I almost never eat what I bake. I'll snack and taste, maybe eat a piece but nothing like this. I'm obsessed with cheesecake.

I just finished taking an ice cream, custards, and soft desserts class and let me just state this: after the first day I really disliked the class. However, I came to enjoy making most of the projects in class and became more inspired to make those types of desserts at home. In class we had to make two cheesecakes, one as a group and one individually. This was fun except you had to make your own cookies for the crust. You couldn't bring in graham crackers or vanilla wafers, you had to bake them in class. But they were delicious. And I loved/hated making cheesecake. It's really hard to tell when it is done and if you over bake it, it becomes more cake-like instead of being silky. No bueno.

What I did learn was that all custards are done at 180* and they won't always look done; they will be jiggly. Which is very frustrating if you like baking cakes because you never want to take out a jiggly cake. Mmm and cheesecakes are too delicious. So silky, smooth, and simple. The simplicity is the best part if you aren't exactly comfortable with baking just yet!
This cheesecake recipe is from my reader in the SRJC culinary program. :)


Crust:
1 box vanilla wafers
7 tbsp melted, unsalted butter
4 tbsp granulated sugar

To make crust:

1. Place cookies in a food processor and pulse until it resembles coarse sand
   
2. Add the butter and the sugar and pulse until combined
   
3. Press into the bottom of your pan and up the sides.

Cheesecake:

30 oz cream cheese

1 1/4 cup of granulated sugar

5 eggs

1 tbsp vanilla (I used vanilla bean paste)

To make:

1. Preheat oven to 325* If you have convection, put the fan on low.
2. Cream the cream cheese and sugar in the bowl of an electric mixer until smooth
3. Add in the eggs one at a time and be sure to scrape down the sides of the bowl and paddle as you go.
4. Add vanilla and beat the mixture until smooth. Make sure there are no lumps. Don't over mix. 
5. Pour the mixture into your pan lined with crust and place in the middle rack of your oven. 
6. Bake until an instant read thermometer reads 180* let cool at room temperature then put into fridge to chill.
7. Cheesecake should be cut the day after it is made, not the day it was baked.

When you are ready to cut the cheesecake remove it from the pan and remove the metal bottom. Place on a cardboard circle. Be near a sink or have a large container filled with hot water. Also have a serrated knife, chef knife, and clean towel. It's a lot, but it is super important. 

1. Wet the serrated knife then wipe with clean towel.
2. Cut directly across cheesecake. Wet knife and wipe with towel.
3. Cut the cake into quarters. 
4. Take the chef knife, wet and wipe with towel
5. Cut each quarter into 3 pieces. Wetting and wiping the knife between each slice

Important: You MUST wet the knife and wipe clean after each cut because if you don't you'll break up the cheesecake and get nasty, rough edges and crumbs everywhere. Nobody wants that. 

Tips:

There are many important things you should know about baking cheesecake: do not use a spring foam pan if you can help it. They are not as good. Sometimes the bottom or sides become warped and don't attach properly later on. Instead use a pan with a removable bottom like a tart pan. You do not need a water bath. Do not cut the cheesecake on the metal bottom, it will scratch it up and make future desserts not come out the same. It is also handy because you'll never bring a cheesecake to a party or gathering and lose the metal bottom forever! If you can bake it in a convection oven even better. And BAKE IT TO 180, no hotter, no cooler.

"For what it’s worth: it’s never too late to be whoever you want to be. I hope you live a life you’re proud of, and if you find you’re not, I hope you have the strength to start over again."

F. Scott Fitzgerald