Esther Gould's Gourmet Cheesecake Recipe

by Cori Gould

 

Part of the secret to a perfect cheesecake is laying a good foundation. Just follow our guide.

Cookie Base Recipe
1/2 package Esther Gould’s Cheesecake
base
4 tablespoons softened butter
Mix together and press into spring form pan.
Use a straight-sided glass to spread and
press the cookie mixture over the base and
to the side of a 9 inch spring form pan. Use
the back of a teaspoon to smooth out any
ridges.
Refrigerate until ready to fill with your
favourite cheesecake recipe.

Classic Cheesecake Recipe
24 oz. cream cheese (3 pkg.
PHILADELPHIA Cream Cheese)
¾ cup sugar
1 ½ tsp vanilla
3 eggs
Beat cream cheese, sugar in mixer until
well blended.
Add vanilla and mix for 1 minute.
Add eggs – 1 at a time – on low speed
until just blended

Remove base from refrigerator. Pour filling over crust. Bake for 55 min until centre is almost set. Cool. Remove rim.
Refrigerate.
Serves 8 –10

To make this basic cheesecake your own just add your favourite toppings such as fruit, chocolate, jam or try our delicious dessert sauces:
-Irish Whiskey Cream Sauce
-Jamaican Buttered Rum Sauce
-Kentucky Bourbon Sauce
-Double Chocolate Fudge Sauce