Thursday, 12 February 2015

La Kitchenette Souris : Crisp Cheesecake

I made so many adjustments to this recipe, I hardly know what to call this recipe now! Haha!

Basically, it's just a plain cheesecake. 

For topping, I re-adjusted everything as well, so I will share with you my recipe for the sauce you see in this particular photo, but just as a note, you really could do just about anything for topping!
Some folks even just buy cans of pie fillings & use that, which tastes wonderful too!
Another option would be to sprinkle nuts on top.
Really, just play around with it, and find out what you like to serve on top of it best, and go with it! 

I am just giving you the basic cheesecake to start with.

This recipe is rich & expensive.
It's a "treat only" type thing.
You wouldn't want to make it too often or eat to much in one sitting. *heeheehee*

But enjoy! 

Crisp Cheesecake


1 cup flour
1 1/2 cups brown sugar
3/4 cup quick rolled oats
1/2 cup butter, softened

Mix flour, sugar, and oats together: "cut" in butter until mixture is crumbly.

Press on bottom of a 9 inch springform pan.

Bake at 350F for 30 minutes.
Cool for 10 minutes.
Crust will harden as it cools.

While crumb mixture is in pan, crush into small chunks, using a fork.
(You can reserve up to a cup for the top, if you want to~ I didn't, but it would be prettier!)

Press mixture onto bottom and 1 inch up the sides.
(Might not stay up very well)


3  8 oz pkgs of regular cream cheese
3/4 cup white sugar
3 eggs

Beat cream cheese and sugar until very smooth.
(My beater had a hard time with this. I suggest melting the cream cheese first and mixing with a spoon for a while, then slowly beating with your beater.
This is hard, messy work!)

Beat in eggs, one at a time, just until blended.
Pour over crumb crust.
If you reserved any of the crust crumbs, sprinkle on top.
Bake 60-70 minutes at 350F or until center is just set.

Remove from oven and run a knife around the sides of pan to loosen.
Cool on a wire rack at room temperature.
Chill overnight.

Icing sugar may be shaken in a sieve over the surface of the cheesecake for an attractive finish.

My Topping:

2 cups frozen peaches (or fresh)
4-5 Tablespoons brown sugar
Dash of vanilla
Dash of cinnamon
1 teaspoon cornstarch

Bring to a boil on stove, stirring constantly, so that it won't burn and cook for about 10 minutes, or so.

Cool & keep in fridge until ready to serve on cheesecake.

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