Twisted Fork Cheesecake
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The next time you’re at the grocery store, look for the new Dairy Farmers of Canada logo on your favourite dairy products, and feel good knowing they’re made with quality Canadian milk.
This logo means that the product is 100% Canadian, meaning a high standard of care for our animals, quality and food safety, and very high standards of milk production.
Learn more about how Canadian Dairy Farmers produce quality milk by visiting QualityMilk.ca.
- 2 cups graham cracker crumbs
- ¼ cup butter unsalted
- 2 – 8 oz packages cream cheese, room temperature
- ¾ cup white sugar
- 300 ml heavy whipping cream (33%)
- 2 tsp vanilla bean paste
- Take a 9” round spring pan, flip the bottom over and cover with parchment. This makes it easier to cut and remove slices. Clip the bottom of the pan back with round and remove any access parchment. Set aside.
- Melt butter in sauce pan over medium heat.
- In a medium size bowl, place graham cracker crumbs and add melted butter. Mix together and then place on bottom of round pan and spread out evenly.
- In a stand mixer with the paddle attachment, add cream cheese and mix to soften. Slowly add sugar to blend. If adding a flavour this is the time to add flavour and vanilla.
- Ensure all is mixed well. Lower handle, take off attachment, scrap off excess and make sure all is mixed well.
- Add whisk attachment and on medium low speed add whipping cream and whisk together until light and fluffy.
- Once done, pour into pan spread evenly and then place in refrigerator for at least 6 hours before cutting or serving. You can also place in freezer for up to 4 hours.
- When ready to serve, pull from refrigerator or freezer then cut into 12 pieces.
Source: Twisted Fork