This guy is my granddad, and he had a birthday this week:
The food, the service, the ambiance were all fabulous, really, 5 stars all around in both places. And because it was so great I could pause to appreciate the company I was with, and that really is priceless.
Without further ado, here’s a classic fall cheesecake to make and share with the people who matter most to you:
2 cups crushed cinnamon graham crackers
6 tablespoons unsalted butter, melted
3 eight ounce packages cream cheese
1 1/3 cups sugar
3 eggs, room temp
1/4 cup apple cider
1 tablespoon Poudre Douce
2 teaspoons vanilla extract
2 cups sour cream
3 tablespoons sugar
1 teaspoons vanilla extract
1 cup apple cider
1 egg yolk
1/2 cup sugar
1 1/2 tablespoons cornstarch
2 teaspoons Poudre Douce
1/4 teaspoon salt
1 tablespoon butter
1 cup Craisins
For crust: Preheat oven to 350 F.
Butter 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of buttered pan. Bake 5 minutes. Cool.
For filling: Keep oven at 350 F.
Using mixer beat cream cheese until soft, gradually blend in sugar. Beat in eggs one at a time. Mix in cider, poudre douce, and vanilla. Pour into crust. Bake until slightly puffed, about 40 mins.
For topping: Oven should still be at 350 F.
Blend all ingredients in a small bowl. Spread on top of the cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.
Combine cider and yolk in heavy saucepan. Stir in sugar, cornstarch, poudre douce, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and Craisins and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled, this cake is best made a day or two in advance!
Grad your friends and family and serve cold with a fresh pot of coffee and good conversation.
Charleston Spice Co.