3 secrets to baking decadent cheesecake
If only every day could be cheesecake day…
For some, like the self-proclaimed Cheesecake Ninja, that is actually a reality.
He spends most days assassinating southeast Missouri’s cravings for a sweet treat one miniature cheesecake at a time.
We of course, at Heartland Weekend, are a tad bit jealous.
Thankfully, we were able to sit down with the Cheesecake Ninja to find out what makes his cheesecake cups stand out above the rest.
Secret No. 1
Greg Franklin, also known as the Cheesecake Ninja, says the most important tip is to use room temperature ingredients.
That means you don’t want to begin whisking a brick of cream cheese you just pulled out of the fridge.
That also includes your butter, sour cream and eggs.
Secret No. 2
Typically, baking a full cheesecake is an all-day event.
You have to whip it up, bake it and let it cool, taking up anywhere from 6 to 7 hours.
That is why Mr. Franklin makes miniature cheesecake cups.
He fills the bottoms of a muffin tin with the crust, scoops the batter on top and pops them in the oven.
Since they’re smaller in size they only need about a fourth of the time to cook, and cool.
This process takes only about 3 hours, leaving you more time to fill your Heartland Weekend.
Secret No. 3
Most recipes tell you to bake your cheesecake at a temperature ranging from 300 to 350 degrees.
But Franklin says low and slow(er) is better.
He sets his oven at 275 degrees.
Bad news: the Cheesecake Ninja would not give us his secret recipe… and we don’t blame him!
Good news: you can easily get your hands on one of his unique creations>>