Maxine Shanahans Cheesecake Food

SNOW GLOBE CHEESECAKES

Steps:

• For the crust: Add the graham cracker crumbs, butter and salt to a large bowl and mix to combine. Mix in the red sprinkles.
• Divide the crumb mixture equally among the cavities of a 5-cavity silicone muffin mold with 4.57-ounce cavities and press into the bottom. Put the mold on a baking sheet and freeze while you make the cheesecake mixture.
• For the cheesecake: Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
• Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin mixture, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
• Divide the cheesecake batter among the cavities of the silicone mold on top of the crust and smooth out the tops. Tap the baking sheet a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, at least 2 hours and up to overnight.
• For the gelatin snow globes: Place the attached PDF of Christmas trees on a rimmed baking sheet and place a piece of parchment on top.
• Add the green candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute. Add about 3 drops of green food coloring and mix to combine. Transfer to a small piping bag.
• Trace the outside border of the Christmas trees with the melted candy, then fill inside the borders, using a toothpick to move the melted candy around. Freeze to harden, about 5 minutes, and set aside at room temperature.
• Pour 3/4 cup of the lemon-lime soda into a small saucepan, sprinkle over the gelatin and whisk to combine. Let stand until the liquid is absorbed, about 5 minutes.
• Add the granulated sugar to the gelatin mixture and heat over medium-low heat, whisking occasionally, just until the gelatin and sugar dissolve, about 5 minutes.
• Pour the gelatin mixture into a large liquid measuring cup and stir in the remaining 2 cups lemon-lime soda. Use a spoon to scoop away any bubbles at the surface. Let sit at room temperature until the gelatin just begins to thicken and is the consistency of thin fruit jelly, about 20 minutes. Add the silver glitter and stir with a spoon. Scoop away any bubbles or lumped up sprinkles at the surface.
• Pour the mixture into the cavities of a 5-cavity silicone half-sphere mold with 4-ounce cavities and scoop away any bubbles at the surface. Refrigerate until the gelatin has thickened and is slightly set on top but still very wobbly, 6 to 8 minutes.
• Push a tree straight down into the center of each cavity and hold for a few seconds to allow the gelatin to split and fill back up around the tree. Refrigerate until completely set, at least 6 hours and up to overnight.
• To assemble: Fill a 9-by-13-inch glass dish with warm water. Set the half-sphere mold into the water and let sit until the gelatin spheres have loosened from the mold, about 5 minutes. Lift the mold from the water and invert onto a baking sheet. Set aside in the refrigerator.
• Carefully unmold the cheesecakes from the mold. Put the white nonpareils in a small bowl. Carefully dip the top of each cheesecake into the white nonpareils and transfer to a serving platter. Add a gelatin snow globe on top of each cheesecake.

THE BEST CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
• Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
• Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
• To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
• Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.

MAPLE CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
• Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
• Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
• Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
• Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

MAXINE SHANAHAN'S CHEESECAKE

Steps:

• Crush graham cracker with rolling pin and combine with melted stick of butter. Layer bottom of springform pan. Combine body ingredients and beat until light and frothy. Pour onto graham cracker crust. Bake at 350 degrees for 15 to 20 minutes. Remove from oven and allow to cool for 5 minutes. Combine topping ingredients. Pour topping over cooled pie. Return to oven and bake 10 minutes. Place in refrigerator for at least 5 hours.