So this week I decided to make my favourite dessert cheesecake.

As always, mental health!
This week I have been doing fairly well, though I have been fairly stressed with everything, like all the things due soon. But anyway, ON TO THE BAKING!

So, first off, what goes into making a cheesecake? Well I’m glad you asked!
In a cheesecake we use three blocks of cream, some gram crackers, butter, sugar, three eggs and I like to put in just a splash of vanilla.

So I started by putting my cream cheese on the counter to finish warming up, then whipped it with the sugar in my stand mixer, then added some vanilla and mixed it in. After this was all mixed together I added the eggs one at a time, though I think I mixed them in on too high of a setting with my stand mixer so there was a little bit more air in the mixture than I intended so it had to be tamped quite abit to get the air out once in the pan. Though I am getting a little ahead of myself here, so next, on to the the crust.

First I took about one and a quarter cups of gramcrackers and put them into my food processor and blended them up. I then added a quarter cup of melted butter and continued to blend until it was a crumbly mixture. After this I poured the mixture into my cheesecake pan inwhich I had placed a circular piece of parchment paper in to prevent sticking. I then tamped the mixture into a layer on the bottom of the pan. Unfortunately I forgot to take a photo or vido of this.

After this was done I poured the cheese mixture into the pan and tapped the pan to remove excess air.

After this I put the cake into the oven that was preheated to 350°F and baked for 45 minutes. After I pulled the cheesecake outm it was then that I realized I had put too much batter into the pan and the centre of the cheesecake was not 100% cooked and therefore would not completely set. But, if I put it back into the oven it would surely burn on the edges, so I cut my losses and let it cool. After anout 15 minutes sitting on the counter I put the cheesecake into the fridge to finish cooling. Once complely cooled, I removed the cheesecake from the pan and cut myself a slice!

Now, I have not made a cheesecake in over two years, so I am not surprised that it did nto turn out as expected, however, I learned some important lessons! 1: Don’t mix in the eggs too quickly or you will add too much air to the mixture. 2: Don’t put so much batter in the pan! or else it wont bake properly!!!!

Anyway! Thank you for reading another installment in my weekly baking adventure, tune in next week for Gluten Free Brownies!