Cheesecake! A combination of two of life’s greatest joys: cake and cheese. What’s not to love?
involves being used as a wedding cake, though this recipe was far simpler than the ones we have today.
The common version we think of in modern times is actually New York Cheesecake. This was invented in the 1900’s by German immigrant Arnold Reuben, after the (accidental) creation of cream cheese in 1872.
The cheesecake we know and love today typically features two parts: the crust and that delicious cheesy center. Cheesecake crust differs from the typical pie crust because of its crunchy, crumbly nature. Many variations, like the mouth-watering breakfast cereal cheesecake you’ll see below, often feature cookie crumbs as the binding component.
chocolate, vanilla, Oreo, fruit, and many, many other flavors. The versatility of cheesecake is probably one of the reasons why it’s become such a popular dessert. It’s also fairly easy to use non-dairy alternatives like coconut cream and cashews to make this treat safe for vegans, too.
delight will leave you craving your Saturday morning cartoons. Start with the crust and work your way up until you’ve mastered the art of this famous dessert.
2. Grind the cookies into a fine crumb using a food processor or blender.
over the cookie crumbs and stir until the crumbs are well coated.
create a thick crust. Refrigerate the crust while you are preparing the filling.
until the chocolate is melted. Stir until completely smooth.
6. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
form. Set the whipped cream aside.
as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
9. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
12. Garnish with fruity pebbles. This cheesecake must stay refrigerated.