Oven 350
⏰ 1 1/4 hrs - 🕰 75 minutes
🔧 kitchenAid mixer (flat beater)
Spatula 8-10" by 2 1/2 wide (warm & dry)
pan 9" Greased * Papered * Aluminum foiled
Baking pan 1 inch ⬆️💧
☀️ Cake
mixer
Add together
8 oz cheese
1/3c sugar
👀1/4 sour cream
3 TBS cornstarch
Mix until creamy (3 minutes) low ⬇️
🔎 scrape
➕ Cream cheese
🔎 scrape
➕ Cream cheese
🔎 scrapes
⬆️ Mixer (medium)
➕1C sugar
1 TB vanilla
2 egg (1 scrape 1)
♻️ blend/mix well
2/3 cream
⚠️⚠️ don't over mix
☀️
Gently spoon batter into springform.
⚠️⚠️ just below 3/4 mark
💦 pan 1" up springform
🕗 place in pan 💦 1 Hr 15-20 minute
🔥 Bake until top (golden brown)
☀️ cool down 2 HRS
❄️ Cover, refrigerate 4 HRS
☀️ (day 1 for day 2)
Under Frosting (mousse)
chocolate mousse
🔧 kitchenAid/mixer
Rubber scraper
Microwavable plate
🚫 gelatin packet in microwavable cup add 2 TBS 💦 (let thicken 1 min.) microwave 30 seconds (1 min.) let cool down (1 min.)
👀 Chocolate 8 oz (microwave) 2 min.
⚠️⚠️ microwave safe plate
☀️ mixer (wire whip) ⬆️ (high)
Whipping cream 3C (until soft peaks)
➕ sugar 3 TBS
vanilla 1 TBS
👀 Melted chocolate 8 0Z
🚫 add dissolve gelatin (clumps)
⚠️⚠️ until firm peaks – don't over mix
❄️ Cover refrigerate until needed
☀️ remove cake from refrigerator
‼️ while in springform spoon moose on top of cake (almost to the top of the pan)
Cover and freeze 4 HRS (preferably overnight)
️ ☀️ frosting (3rd day)
chocolate ganache
🔧 sauce pan (medium)
Frosting spatula
Wire whisk
☝🏽️Sauce pan medium low heat
➕chocolate (bittersweet) 8oz
1 c Whipping cream
♨️Simmer until chocolate melts and cream begins to bubble (around the edges)
Whisk/spoon immediately until smooth chocolate sauce
✌🏼 remove from heat
➕vanilla 1 TSP whisk
👀 Pour into heatproof bowl that can also go into freezer.
👀 cheesecake is frozen - pour heated chocolate over cake return to freezer
⚠️⚠️ chill until thickens 15 minutes
Use immediately
glaze cheesecake top only & or top and side
⚠️⚠️⚠️ return to freezer do not cover
(One hour before cutting)
☀️Graham crust
6 tabs butter
2 1/2 Graham crackers
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