Скачать или смотреть Dan Sheppard Makes Blue Velvet Cheesecake

Welcome Back! I’m Dan, an amateur baker here to show you that baking is really not that hard. hope this inspired you to get in the kitchen and try something new. Don’t forget to follow me over on Instagram for more behind-the-scenes eats. And If you found this video helpful, give it a thumbs up and subscribe for more easy recipes. Thanks for watching, stay sweet, and I’ll see you in the next one.

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INGREDIENTS

Cheesecake Crust
3 cups graham cracker crumbs
1 stick butter, melted
¼ cup white granulated sugar
1 pinch salt

Blue Velvet Cheesecake
3-8 ounce bars of cream cheese at room temperature
1 1/2 cups white sugar
4 eggs at room temperature
3 tablespoons cocoa powder
1 cup sour cream at room temperature
1/2 cup buttermilk at room temperature
2 teaspoons vanilla
1 teaspoon white vinegar
blue food gel coloring

Cream Cheese Frosting
3 sticks butter at room temperature unsalted
4 cups powdered sugar, sifted
16 oz cream cheese at room temperature
1 teaspoon vanilla extract
1 pinch salt

INSTRUCTIONS

Cheesecake Crust
Preheat oven to 350 F degrees.
Line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.
In a medium bowl, stir together graham cracker crumbs, melted butter, brown sugar, and salt.
Firmly press mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
Bake until golden at edge, about 8-10 minutes. Set aside.

Blue Velvet Cheesecake
In your largest mixing bowl, beat cream cheese until fully smooth. This usually takes me about 5 minutes.
Add in sugar and continue to mix and combine into the cream cheese.
Add, one at a time, eggs and mix well after each addition.
Once all your eggs are incorporated, blend in cocoa powder, sour cream, buttermilk, vanilla, white vinegar, and blue food gel coloring on a medium low speed.
Pour batter into prepared pan.
Place cheesecake pan(s) into a much larger pan.
Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for a full 1 hour and 20 minutes. Check at the 1 hour mark. If your cheese cake wobbles in the center slightly when you jiggle it is done.
Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.
When ready to garnish, carefully remove the cheesecake from the pan(s).

Cream Cheese Frosting
Cream the butter. Sift confectioners sugar into a large bowl.
Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt.
Beat together.
Add the confectioners sugar in cups. Mix until combined. If you’re wanting a thicker frosting, keep adding more sifted confectioners sugar until it’s stiff.

NOTES

Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.

Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.

Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.

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