Ah, the beloved cheesecake. As far as I’m concerned the cheesecake is about as American as an apple pie and a hefty scoop of super creamy vanilla ice cream. Which is why for the Opening Ceremony tonight, I’m having a few friends over to celebrate all things America over some snacks and this cream cheesy goodness.
I figured the perfect dessert to kick things off would be a cheesecake, not only because it screams patriotism, but if I’m honest mostly because I knew it was something that I could whip up in a handful of minutes and toss in the oven. This is more or less exactly what I did right before running out the door to a party last night. When I got home I grabbed it out of the cooled oven and stuck it in the fridge then took care of all the decorating this morning before work. Desserts that I can make in my minimal free time? I’m all about it.
- 16 oz cream cheese (2 boxes, room temp)
- 1/2 cup greek yogurt
- 3/4 cup sugar
- 2 tbsp corn starch
- 3 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans
- 1/2 cup melted butter
- 1/2 cup guava jelly (can replace with any other flavor)
- handful blueberries
Kitchen Tools: mixer (stand or handheld), springform pan, food processor, saucepan, whisk, nonstick spray
Preheat oven to 350*F. In your stand mixer combine room temp cream cheese, vanilla extract, sugar, greek yogurt, corn starch, and 2 eggs. Whip on medium speed until combined. Turn down to low and slowly incorporate milk.
In food processor, pulse pecan pieces, one egg, melted butter and a pinch of salt. Pulse until the mixture is uniform and the pecans are in itty bitty pieces.
Press your nut crust evenly along the bottom of the springform pan.Spray the sides of the pan with non-stick spray. Slowly spoon in cream cheese mixture and use the back of a spoon or spatula to even out the top.
Bake cheesecake in the oven for about 45 minutes. The top of the cheesecake should have a little color but not too much. Turn off the oven at 45 minutes and let the cheesecake sit in the cooling oven for at least another hour and up to three. Set to chill in the fridge.
Place guava jelly in the saucepan and thin with 2 tbsp of water. Heat and whisk until smooth. Let cool for 10 minutes before pouring on the top of the chilled cheesecake. Spread evenly with a spatula. Decorate with blueberries and serve.