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We will start with two pounds of cream cheese. My personal preference is Philadelphia cream cheese. It makes a great cheese cake.

We’re going to start with room temperature cream cheese. That will help prevent lumps in your cheese cake batter. When we mix this we’re going to use a low speed. Blend the cream cheese, soften it a little bit and then we will add sugar. We have a half a cup of white granulated sugar and a cup of brown sugar. When you measure your brown sugar the instructions always say in a recipe to pack your brown sugar. When you pack the sugar, when you take it out of the measure cup, it should hold its shape. That tells you that you have the right amount of sugar in your cup. We’ll add brown to this. It will give more of a, that holiday flavor that you get with brown sugar. We’ll blend the sugars with the cream cheese. Stop the mixer once or twice and scrape. It’s real important to scrape your cream cheese. That will prevent lumps in your batter.

So at this point we’ll stop. We’ll scrape real well. Get the cheese cream cheese off of the paddle; scrape up from the bottom of the bowl. And then we will continue mixing. And when it looks like your cream cheese has softened a bit, and the sugar has blended in then we’ll begin adding our other ingredients. We will add some spice. What I’m using in this cheese cake is ginger, nutmeg and cinnamon. And you can adjust the spices to your own taste. You like more cinnamon feel free to add more cinnamon. And then we will add a little bit of vanilla a teaspoon and a half of vanilla um.. a substitute for vanilla that is good would be maple extract or maple syrup give you nice flavor. And we’ll stop this again give it a real good scrape. And then we will begin adding our eggs. When your mixing your cheese cake it is important that you keep your mixer on low to a low medium speed so that you don’t whip a lot of air into your batter. If you whip too much air into your batter, when your batter goes into the oven that air expands. It causes your cheese cake to rise up.

There is not a lot of structure to hold the cheese cake up high. It will fall back down and crack. Its one of the main reasons of cracking in cheese cakes. Now we’re going to add 5 eggs.and When you crack your eggs break them up with a fork or a whisk. So that when you add these eggs, you’re adding them in stages about one at a time. You break up the eggs with a fork it will prevent too many eggs falling in at once.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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