3 secrets to baking decadent cheesecake

Assassinate your craving for a sweet treat

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┬ásoutheast 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>>

Meet the Cheesecake Ninja