Gabriel only likes one type of cheesecake, and that cheesecake is plain with a baked sour cream top layer. He doesn’t even like a little lemon juice in it. Needless to say, that’s the only type of cheesecake I make if anyone but myself is going to enjoy it.
With the order to be creative accompanying this month’s Daring Baker’s Challenge I couldn’t very well present a plain cheesecake, regardless of how much Gabriel loves it. The recipe given was also a bit different from the standard Philly Cream Cheese recipe I always resort too, and since cheesecake reminds me of ice cream in cake form, when I saw that cream was one of the ingredients, I instantly envisioned root beer floats.
Cheesecake: Root Beer Float
1 cup Nilla Wafers, crushed
2 teaspoons melted butter
¼ cup sugar
Press into bottom of 11″ springform pan
3 sticks of cream cheese (8oz each)
1 cup sugar
Mix until smooth
3 large eggs
One at a time, mixing well between each addition
Add ½ cup heavy cream with addition of last egg
In a separate bowl stir together:
½ cup heavy cream
2 tablespoons root beer extract
1 tablespoons vanilla extract
Pour mixture into cream cheese batter, do not stir
Pour combined batter over crust and smooth
Bake at 300°F for 45-55 minutes until cake is set, but still wobbly
Turn oven off but allow cake to cool in oven for a minimum of 1 hour
Transfer to fridge, chill before eating
It literally tastes just like a Root Beer Float! Smooth, with pockets of both Root Beer content and cream, and with a paisely ornate top crust to boot! The only thing missing is the decadent ice crystals.