Christmas Cheesecake | ASMR Baking | Soft spoken, Quiet cooking sounds

Some more ASMR baking for you to relax. Today it’s a classic but Festive cheesecake for Christmas. Super yum! And easy too!

No music, soft voice (no whispering), spoken over quiet baking sounds.

GRAHAM CRACKERS
https://parade.com/1057682/kelli_acciardo/homemade-key-lime-pie-recipe/
¾ cup all-purpose flour
1½ cup whole-wheat flour
¼ cup brown sugar
½ tsp salt
1 tsp baking powder
1½ tsp ground cinnamon
1 large egg
2½ Tbsp whole milk
¼ cup honey
2¼ Tbsp neutral-tasting oil-
extra flour for surface

1. Preheat oven to 180 degrees C.
2. In a bowl mix all dry ingredients: flour, sugar, salt, baking powder and cinnamon.
3. In a separate bowl whisk egg. Then mix in milk, honey and oil.
4. Add wet ingredients to dry ingredients. Mix. Then knead into a nice dough.
5. Wrap dough in cling wrap and chill in the fridge for 1 hour.
6. After chilling, place dough on a well floured surface and roll to 3mm thick.
7. Transfer to a large baking tray lined with baking paper. Pierce with fork.
8. Bake for 15-20 mins, or until dry and crisp.
9. Allow to cool on rack.

GRAHAM CRACKER CRUST
2 cups crushed graham crackers
⅓ cup brown sugar
¾ tsp tsp fine sea salt
¾ cup unsalted, melted butter
1 Tbsp extra melted butter

1. Preheat oven to 180 degrees C.
2. Put graham crackers in plastic bag and crush, then transfer to blender. 3. Blend into a fine crumb.
4. In a bowl mix graham crackers, sugar, and salt.
5. Add 3/4 cup of melted butter and mix into sandy mixture.
6. Line a 20-22cm square pan with two sheets of foil - one horizontally and one over the top of the other vertically, make sure there is overhang. Mould foil to pan. Brush over foil with extra butter.
7. Put crust mixture into the pan and press down evenly with flat cup.
8. Bake for 10 mins.
9. Remove from oven and allow to cool slightly.

CHEESECAKE FILLING
https://sallysbakingaddiction.com/classic-cheesecake/#tasty-recipes-66517-jump-target
1kg full-fat cream cheese, softened to room temperature
1 cup sugar
200g full-fat sour cream, at room temperature
1 tsp vanilla extract
2 tsp fresh lemon juice
3 large eggs, at room temperature

1. Preheat oven to 180 degrees C.
2. In a large bowl, beat cream cheese and sugar until smooth and creamy, about 2 mins.
3. Add sour cream, vanilla extract and lemon juice and beat again.
4. Add eggs one at a time, don’t over beat mixture but make sure it is combined.
5. Place pan with crust into large roasting pan. Pour cheesecake batter on top of crust.
6. Boil a full kettle and pour water into large roasting pan, 2.5cm deep.
7. Gently place into oven and bake for 55-70 mins. When it’s ready the middle should wiggle slightly when shaken.
8. Turn oven off, open the oven door and allow cheesecake to cool in oven for 1 hour.
9. Transfer cheesecake to counter to completely cool. Then cover and place in fridge for at least 4 hours.

WHIPPED CREAM
½ cup pure cream, chilled
1½ tsp powdered sugar
½ tsp vanilla extract

1. Add all ingredients to a chilled bowl and beat.
2. Cream will double in size, beat until swirls hold their shape (medium to stiff peaks).
3. Don’t over beat, it will turn to butter.

DECORATE
https://www.cookingclassy.com/santa-hat-cheesecake-bites/
Cheesecake
Strawberries
Whipped cream

1. Chop top of strawberries off so they stand up right.
2. Using foil overhang, remove cheesecake from baking pan.
3. Cut cheesecake into squares, wiping knife on paper towel after each slice.
4. Prepare piping bag and put cream in bag.
5. Place strawberries on top of cheesecake squares.
6. Pipe cream around strawberries and a small amount on top to complete the “hat”.
7. Serve, or keep in fridge for 4-5 days.
8. They will also freeze well, without strawberry top.

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