Cheesecake Class

I taught the last class in the baking series for three of the young ladies at my church.  We learned how to make cheesecake and apple pie.  I will share my cheesecake recipe with you.  It is very simple to make.
Please excuse the picture quality, I had to use my cell phone to take pictures and then I get so busy teaching that I forget to take the pictures!
I did a bit more hands off this week because I wanted to make sure the girls could read the recipes.

Crust
1 1/2 cup graham cracker crumbs (or any cookies will do)
1/4 cup butter, melted
2 T Palm Sugar (or any sugar, but I would not recommend honey or agave nectar)

Heat Oven to 325°.  Reduce temperature to 300° if using a dark or glass pan.
Butter 9x13 pan or 10" spring form pan or 2-8" spring form pans.  If you use a 9X13 - line it with aluminum foil so you can pull the cheesecake out.  Mix crumbs, butter and 2 T palm sugar (melt sugar and butter together before adding to crumbs).  Press into bottom of pan. 

Filling

4 packages cream cheese (I found it's cheapest to buy from Costco when buying this many) softened
2 tsp vanilla, divided
1 c and 2 T palm sugar
1 16 oz. container sour cream, divided
4 eggs

Beat cream cheese, 1 cup palm sugar and 1 tsp vanilla in large bowl with mixer until well blended.  Add 1 cup sour cream and mix well.  Add eggs 1 at a time beaten on low speed after each just until blended.  Do not over mix the eggs.  Pour over the crust.
(I told the girls not to over mix and to beat on low - as soon as I walked off one of the girls got impatient and over beat the mixture, hence the cracks in the cheesecake!  LOL)
Bake 40 minutes or until center is almost done. 

Topping

Mix 1 cup sour cream, 2 T sugar and 1 tsp vanilla.  Carefully spread over the cheesecake.  Start on the outside and slowly come inside.  Bake 10 more minutes.  Cool completely then refrigerate at least 4 hours, covered to keep moist. 

I have put blueberries and strawberries on top for a baby shower before.

Cheesecake Tips To Avoid Cracking

*Avoid over beating after adding the eggs-beat on low just until blended.  Gently fold in by by hand any additional ingredients.
*Don't over bake.  When done the edges should be puffed; the center set but still soft.  The center will firm upon cooling.
*Finally, cool your cheesecake on a rack at room temperature for 1 hour before refrigerating. 

I'll tell ya'll about the apple pie tomorrow!

Missy