In the Kitchen: Cheesecake

In the Kitchen
main bkg
bkg brings us Chef Bobby Peck from Courtland Club making Cheesecake with seasonal topping variations.


  • 2 Cups Ground Graham Crackers
  • 8oz Unsalted Butter (melted)
  • 16oz Cream Cheese
  • 3 Large Eggs
  • 8oz Granulated Sugar
  • 16oz Crème Fraiche
  • 1 Lemon (zested)


For the Crust:

  1. In a mixing bowl, combine the ingredients with a fork until evenly moistened.
  2. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  3. Evenly distribute mixture along the base of the pan, building up one inch along the side of the pan.
  4. Chill in the Refrigerator for at least ten min.

For the Filling:

  1. In a stand mixer fitted with the paddle attachment, mix cream cheese and sugar together.
  2. Cream for five minutes.
  3. Incorporate eggs one at a time until thoroughly mixed.
  4. Fold in the Crème Fraiche and lemon zest just to incorporate, do not over mix at this point.
  5. Pour the filling into the chilled crust.
  6. Wrap the base of the springform pan with aluminum foil.
  7. Place the pan in a roasting pan and fill with warm water one inch up the side of the pan.
  8. Carefully place in preheated oven and bake for approximately 45 min.
  9. The cheese cake should be set and maintain a slight jiggle in the center (it will firm as it chills).
  10. Carefully remove the cake from the roasting pan and rest for 30 min.
  11. Cover loosely with plastic wrap and chill in the refrigerator for at least four hours.
  12. Remove from springform pan and cut into twelve portions.
  13. Serve with desired seasonal topping.

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