🔴How To Make a Light, Fluffy and Decadent Cheesecake (the Bakers Dozenth Episode Special)

The 13th stream is going live and to celebrate, let’s bake something. Thirteen is a baker’s dozen after all. So come join me for a wonderful night of baking the easiest and tastiest of cheesecakes. And what goes better with cheesecake than tacos?

This version of cheesecake is one that you should really enjoy, it is lighter than most cheesecakes you will find in restaurants so that it won’t leave you feeling stuffed or that you’ve eaten a slice of something that is just too rich. This cheesecake is just right and hits all the right buttons and you enjoy each decadent bite.

If you’re looking for toppings, you can find our two favorite toppings right in this website. The raspberry and blueberry toppings are superb when adding to cheesecake, waffles, pancakes, or any other breakfast pastry.

Of course, we wouldn’t each cheesecake by itself. Included in this live will be an experimental taco recipe. I’m going to use a cheap cut of beef, season it like fajitas, and have corn/flour tortillas for consuming like a taco.

This is going to be one spectacular feast that you are not going to want to miss.

Cheesecake

Ingredients:

2 Cups Graham Crackers, crushed
1/2 Cup Butter, melted
1/2 tsp Cinnamon
16 oz Cream Cheese, softened
2 Eggs
1 Cup Sugar
1 Pint (16 oz) Sour Cream
Zest from 1 Lemon
Dash of Vanilla

Preparation:

Preheat the oven to 325° F

For The Crust

In a mixing bowl, combine crushed graham crackers and cinnamon. Pour in the melted butter and combine with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For The Filling (Cheese Cake)

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Baking

Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan 10 minutes. Using a flat knife, separate the edge of the crust from the springform pan. this will help prevent cracks from forming in the cheesecake. Let it cool for another 20 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Unmold and transfer to a cake plate.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Live Stream

Taco Meat

Ingredients:

1 lb. beef
½ red onion, diced
¼ cup olive oil
3 Tablespoons. red wine vinegar
½ tsp. salt
½ tsp. pepper
1 Tablespoon lime juice
3 cloves garlic, minced
1 tsp. cumin
¼ c. chopped cilantro

Preparation:

Slice the beef
Combine the other ingredients in a bowl and add the sliced beef to marinate for at least 30 minutes.
Stir-fry the beef in the marinade in a hot skillet till cooked through.
Serve with tortillas, pico de gallo, guacamole, sour cream, shredded cheddar cheese

Pico de Gallo

Ingredients:

3 medium tomatoes, chopped.
1/2 red onion, chopped.
1 pasilla pepper, chopped.
2 tbsp Cilantro, chopped.
2 cloves of Garlic, minced.
1 tablespoon Lime Juice
1 teaspoon olive oil
salt and pepper to taste

Preparation:

Chop up tomatoes, red onion, peppers, cilantro and place them in a bowl. Add minced garlic, lime juice, olive oil, salt and pepper. Mix ingredients thoroughly and refrigerate till ready to eat
For extra fun and ease in the kitchen, use a Fullstar Vegetable chopper to dice up the vegetables.