IT’S A CAKEWALK!
Whip up some cheesy goodness
It started with banana bread. And then bread in general. And then everyone jumped on the baking bandwagon.
But it was only when Ontario Premier Doug Ford showed his whimsical side by offering his late mother’s favourite cheesecake recipe — with a video tutorial, no less, and a big smile on his face — that it became official: We have become a nation of bakers and food creators.
Ford looked to be having fun — and that’s what baking’s all about.
“I’ve been making this recipe for years and it always brings back good family memories,” he wrote on his social media account, adding “show us your #OntarioSpirit and share your baking videos! #cheesecake #washyourhands.”
It sounds like many are doing just that — by sharing family favourites or creating new ones.
A quick glance through social media shows baked goods and treats worthy of any Food Network Canada show or glossy food magazine.
And there’s something so satisfying when something you bake or cook comes out perfect or slightly imperfect, which makes it even more endearing.
I write this as I put the finishing touches on my own cheesecake recipe, based on an old Philadelphia cream cheese carton I’ve had for a while. I improved on the crust — I took a failed brownie recipe (seriously, how do you screw up a simple brownie recipe?) and used it as the crust. Once cooled, I drizzled it with store-bought caramel sauce and sprinkled some sea salt on top. And — voila!
I’m a home baker!
SALTED CARAMEL CHEESECAKE
Adapted from a Philadelphia cream cheese recipe 3 pkg. (250 g each) brick cream cheese, softened 2 cups (500 mL) crumbled store-bought brownies (look for brownies with walnut pieces or make your own, then dry and crumble) 1/3 cup (75 mL) butter, melted ¾ cup (175 mL) sugar 3 eggs 2 tsp (10 mL) vanilla ¾ cup (175 mL) caramel sauce
Preheat oven to 350 F (180 C). Mix brownie crumbs and butter. Press firmly onto bottom and up the sides of a 9-inch (23-cm) spring-form pan. Refrigerate before using.
Beat cream cheese and sugar in a large bowl until blended. Add eggs, 1 at a time, mixing on low speed just until blended. Stir in vanilla. Pour mixture in prepared cheesecake pan, place on a cookie tray and place in oven.
Bake 40-45 minutes or until centre is almost set. Remove from oven and gently run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.
Liberally drizzle caramel sauce over top and sprinkle with a bit of sea salt just before serving.
Serves 16.
NO-BAKE CHERRY CHEESE PIE
A classic that is so easy to make yet looks like you spent hours creating. Courtesy Eagle Brand (eaglebrand.ca) 1 pkg. (250 g) cream cheese, softened 1 can (300 mL) regular or lowfat sweetened condensed milk 1/3 cup (75 mL) lemon juice 1 tsp (5 mL) vanilla 1 (9-inch/23-cm) prepared graham cracker crust or baked pastry shell 1 can (19 oz./540 mL) cherry pie filling, chilled
Beat cheese until fluffy. Gradually beat in sweetened condensed milk until well combined. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Garnish with grilled almonds or as desired. Serves 6-8.
NOTE: Use small pie tarts that have been baked and cooled for individual servings.
FORD’S FAMOUS CHERRY CHEESECAKE
We adapted the recipe from Doug Ford’s Instagram account. Thanks, Doug! 3 pkg. dream whip 1/2 cup (125 mL) milk 2 boxes graham cracker crumbs 1/2 brick (250 g) butter 1 cup (250 mL) sugar 3 pkg. (250 g each) cream cheese, softened 1 cup (250 mL) icing sugar 2 cans cherry pie filling
Place dream whip into a bowl and mix in milk.
Using a hand mixer, mix ingredients until stiff peaks form.
Preheat your oven to 350 F (180 C.) In a pot, combine graham cracker crumbs, butter and sugar; allow to melt over low heat until combined.
Transfer it into a baking pan, pressing it into edges and sides. Place in the oven for 20 minutes.
In same bowl as whipped cream, mix cream cheese and icing sugar until well combined.
Let crust cool, then add cheesecake filling.
Place cake in fridge to cool for an hour.
When ready to serve, pour cans of cherry pie filling over top and spread evenly.
Slice and enjoy.
READ ALL ABOUT IT
Looking to learn all about making the perfect cheesecake? Get yourself a copy of The 125 Best Cheesecake Recipes by George Geary (RobertRose), which not only contains dozens of delectable cheesecake recipes, each more luscious than the last, but also offers important tips and techniques needed to bake a perfect cheesecake or create a no-bake, too. Recipes include the classic New York style and there’s a section on savoury cheesecakes, too, not to mention guilt-free varieties! There are 125 recipes to choose from, perfect for the novice and experienced baker.