Picture it: Sicilian Kissed Cheesecake. Continuing with my Golden Girls Cheesecake Series, I decided to do my own take on a traditional New York Style Cheesecake in Sophia’s honour.
What you’ll need:
• 18 full sheets of graham crackers • 1/4 cup sugar • 1 1/4 sticks of unsalted butter, melted • Cooking spray
• 3 1/2 cups of cream cheese, softened (Brick-style) • 1/3 cup sugar • ½ cup of heavy cream • 1 tablespoon Amaretto • 1 tablespoon southern comfort • 1 tablespoon vanilla extract • ¼ teaspoon kosher salt • 3 large eggs, at room temperature
Step 1: Crush the graham crackers. This is best done after a phone call from your mother full of subtle judgement. Use a food processor or rolling pin. Avoid using your clentched fists.
Step 2: Add in 1/4 cup of sugar, 1 1/4 stick of melted butter, and mix your graham crackers again! Ensure you do this thoroughly so the sugar and butter are evenly dispersed into your crust. You want it to glisten, like me after a flight of stairs.
Step 3: Mist your springform pan with cooking spray. Kitchen Stuff Plus sells a fantastic 9” pan that’s inexpensive and so easy to use. Press crumbs onto the bottom and up the sides of the pan. Once complete, place in your fridge or freezer to harden. If you decide on the fridge, you’ll need to wait longer to add your batter.
Step 4: Preheat the oven to 350°F (175°C). Before turning it on, ensure your oven is empty of pans, pots, and children.
Step 5: To make the cheesecake filling, beat the cream cheese in a mixing bowl until it’s light and fluffy. Stir in 3/4 sugar and pour in 1/2 cup of heavy cream. Continue to mix until they’re fully intertwined and “Take My Breath Away” begins playing in the background.
Step 6: Stir in 1 tablespoon of vanilla extract, Amaretto, and Southern Comfort. Who said dessert can’t give you a light buzz?
Step 7: Beat in three eggs like they’re a reporter and you’re Bjork. That happened. YouTube it. Mix until combined on a low speed. Transfer the batter into the now hardened crust.
Step 8: Bake the cheesecake for 45-50 minutes. Once baked, cool in a freezer for 10 minutes before running a flat head knife around the edges of the pan.
Step 9: Refrigerate for 3-4 hours to completely set it.
Step 10: When ready to serve, remove springform sides of the pan. You can keep this cake free of a topping, or be adventurous and add a chocolate drizzle. It’s not like you have any dates lined up, pussycat.