Food Memories with F.R.I.E.N.D.S.: The One Where You Cook All the Things by Maya Ct

Author:Maya Ct [Ct, Maya]
Language: eng
Format: epub
Published: 2021-09-18T18:30:00+00:00

Filling:

1 ½ lb. full-fat cream cheese, softened well

5 eggs

1 cup white granulated sugar

2 tsp vanilla extract

Topping:

2 cups sour cream

½ cup heavy cream

½ cup sugar

½ dried vanilla pod split, and seeds scraped out

Method:

Prepare a 9”x 2.5” round springform pan by greasing the bottom and sides and lining them with non-stick baking paper—Preheat the oven to 320F.

Stir the cookie crumbs and sugar together in a large bowl.

Mix in the melted butter. Press this mixture into the base of the prepared springform pan. Set aside while you prepare the filling.

Beat the eggs and sugar with a hand-held mixer or in a stand mixer until thick and creamy. Next, beat in the vanilla extract.

Gradually fold in the softened cream cheese until just incorporated. Do not overmix and knock out all the volume you created in the previous step.

Pour the cream cheese batter into the prepared springform pan.

Bake for 60 minutes. Do not open the oven to sneak a peek, as this may cause the cheesecake to crack.

Remove from the oven and set aside to cool.

While the cheesecake is cooling, whip the heavy cream and sugar until peaks just start to form.

Whisk in the sour cream, and the seeds scraped from the vanilla pod.

When the cheesecake is cool, spread the topping over it and place it in the refrigerator to set.

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