Everyone has that one recipe that people instantly recognize as theirs. The one that you are stuck always bringing to family gatherings. The one that is asked about all the time. The one recipe that you refuse to give away.
For me, that dish has kind of become cheesecake. I do not know if I should blame my husband (it is his all-time favorite dessert) or his family. Almost every holiday or gathering I find myself returning to baking a cheesecake.
There is one great thing about cheesecake being your signature dish…it is literally a blank canvas for any flavor. You can go tart with lemon, classic with strawberry, a bit more crazy with candy bars, I mean the options are endless. Once, I even saw a recipe for a crawfish cheesecake.
This recipe is not that crazy, just a subtle yet unique twist to the classic cheesecake. I also portioned down the size, my husband has been having a lot of trouble lately finishing all of the deserts I have been making. The baking time is cut in half as well, another nice addition.
The recipe makes one small tart sized cheesecake, and on the bottom is a layer of brown sugar. When you bake the cheesecake, part of the brown sugar gets gooey and some of it stays crisp. Gives the cake a decadent layer with a bit of texture.
You can have your classic cheesecake with that little extra something that makes people ask “what is that?”.
I want to give you a few cheesecake basics/reminders:
Cook your cake in a water bath to avoid cracking.
To avoid water seeping into your crust (from the water bath) line the outside of the pan with a bit of tinfoil.
Let the cake cool in the oven with the door open…to avoid cracking.
The cheesecake is done when the middle is still slightly jiggly; and I mean slightly.
- Crust Ingredients:
- 5 Ounces of Short Bread Cookies
- 1/4 Cup of Butter, melted
- Cheesecake Ingredients:
- 1/2 Block or 1/2 Pound of Cream Cheese, softened
- 1 Large Egg
- 1/2 Teaspoon of Salt
- 1/4 Cup of Sugar
- 1 Teaspoon of Vanilla Extract
- 1/4 Cup of Sour Cream
- 3 Tablespoons of Heavy Cream
- 1/4 Tablespoon of Corn Starch
- 6 Tablespoons of Brown Sugar
- Preheat oven to 350 degrees Fahrenheit.
- In a food processor, crush short bread cookies until they are fine crumbs.
- Pour crumbs into tart pan, then pour in butter. Mix together and firmly press the crust into the tart pan. Set aside on a baking sheet.
- In your stand mixer cream together cream cheese and sugar.
- Mix in egg and remaining ingredients (except brown sugar), blending for about 5 minutes or until mixture is completely smooth.
- In the bottom of your tart pan, sprinkle the brown sugar evenly across the bottom of the crust.
- Pour cheesecake mix into prepared tart pan, over the brown sugar bottom.
- Bake for 30 minutes, or until firm in the center with a slight jiggle.
- Let cool in the oven with the door open.