Kupoberry Cheesecake
| Kupoberry Cheesecake | |
|---|---|
| 350px | |
| Information | |
| Type | Food |
| Subtype | Recipe |
| Effect | Decrease damage to fishing line by 25% |
| Ingredients | Sheep Milk, Leiden Sweet Potato, Duscaen Orange |
| Acquired by | ????? |
Kupoberry Cheesecake is a Recipe for a Cooked Meal.
Contents
Acquired By
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Additional Information
Real Life Recipe
Introduction
- Active cooking time: 15 mins
- Total cooking time: 3 hours
- Serves 9
This cheesecake goes great with a kup-o tea or coffee!
Ingredients
- 16 oz cream cheese (450g)
- 1 cup of vanilla wafers or graham crackers, broken up into fine crumbs (85g)
- 2 eggs
- 2 tbsp sugar (25g)
- 1⁄2 cup sugar, separate from above (100g)
- 1⁄2 cup crème fraîche (120g), sour cream (113g), or
- greek yogurt (142g)
- 1 tsp vanilla extract (5mL)
- 1 vanilla bean, seeds scraped out
- 1⁄4 cup melted butter (55g, 59mL)
- Mixed berries, as desired (blueberries, strawberries, blackberries, and raspberries)
Steps
1. Heat oven to 325°F (163°C). Line a 8x8 inch (20x20 cm) pan with aluminum foil or parchment paper. Spray over lined pan with nonstick spray.
2. Mix crumbs with melted butter and 2 tablespoons (25g) of sugar. Press crumb mixture into lined pan.
3. In a mixer or by hand, whip up the cream cheese, add the remaining sugar, 2 eggs, vanilla extract, vanilla seeds, and crème fraîche.
4. Spoon mixture over the crust and place pan in a larger pan filled with water (essentially creating a water bath for your cheesecake). Heat in oven for 35-45 minutes, until pretty set.
5. Let cool for 30 minutes, and then place in fridge for at least 2 hours. Spoon fresh berries and a berry sauce over the plate!