Best Thanksgiving Cheesecake Recipe
You can stop looking ford this year’s Thanksgiving dessert. Paty Sanches, owner and founder of Just Baked Sd developed this amazing recipe using Pasokin PB crumbs. It’s an easy recipe to make it at home and you will surprise everyone with this delicious dessert. If you live in San Diego you can also order this cheesecake direct from Paty through this link https://www.instagram.com/justbaked.sd/
260g Graham crackers
650g Cream cheese
½ tps Vanilla
100g Semisweet chocolate
100g Heavy whipping cream
1. Make the crust: Using a food processor, pulse the crackers into crumbs. Pour the crumbs with Pasokin into a medium bowl, and stir in melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. Go just a little over half way of pan hight. Place pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 3.
2. Make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese alone until creamy and then add sugar until the mixture is smooth and creamy. Add the vanilla extract, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. With a spatula incorporate the Pasokin into the batter.
3. Prepare the simple water bath: Boil a pot of water. You need 1 inch of water in your baking sheet for the water bath, so make sure you boil enough. Pour the cheesecake batter on top of the crust. Place the pan inside of a large baking sheet. Carefully pour the hot water inside of the baking sheet and place in the oven. Bake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
4. Make the topping: melt the chocolate completely. If you are using the microwave, do rounds of 30 seconds. Then add the whipping cream and whisk until smooth and shiny. Pour the ganache over the cheesecake then refrigerate the cheesecake for at least 4 hours or overnight.