HOLIDAY SPECIAL (BLENDER REQUIRED & 8" PAN INCLUDED)

Ingredients

• 8 oz Cream Cheese
• 3 fl. oz. Liquid Egg
• 1.8 oz Butter
• 1 cup Graham Cracker Crumbs
• 8” Pie Pan
• 5 ⅓ oz Lemon Greek Yogurt
• 7 Tbsp. Sugar
• 1 fl. oz. Vanilla Extract
• 2 oz Strawberry Glaze
• 2 oz Cherry Pie Filling
• Salt

Instructions

1. 1

   Blender/Food Processor/: Immersion Blender

2. 2

   Cook Within: Don’t want to design the top of your cheesecake, no worries! You can add strawberry sauce without the spiral pattern or toothpick drag without impacting the taste. Although evidence of cheesecakes dates back over 2000 years ago to ancient Greece, the “American” cheesecake wasn’t invented until the early 20th century by a German immigrant, Arnold Reuben. As a matter of fact, this is the same Arnold Reuben who is credited with inventing the Reuben sandwich. Arnold, you da man!

3. 3

   Prepare the Crust: Melt butter in microwave or small pan. In a small cracker crumbs, mixing well. Add mixture to pie pan and use a flat-bottomed glass to press and compact crumbs into a crust. Pack any excess crumbs up sides of pan and refrigerate to harden. Begin the Strawberry Design

4. 4

   Starting at center of cheesecake, carefully pour: strawberry glaze to make a spiral pattern to the outer edge of cheesecake. Lightly drag a toothpick or blade of a knife from the center of cheesecake to the outer edge at every 90 degrees. (Like you’re tracing lines to cut the cheesecake into quarters.) You should have four lines.

5. 5

   Make the Batter: Add cream cheese, liquid egg, yogurt, sugar, vanilla extract, and ½ tsp. salt to a blender. Blend on high until mixture is smooth and light, 2-4 minutes. (If necessary, stop blender and push down big chunks of cream cheese into blades with a wooden spoon.)

6. 6

   Finish Design and Bake Cheesecake: Between each of the four lines, drag the toothpick the opposite direction, starting at the outer edge of cheesecake. Place cheesecake on prepared baking sheet and bake until center is slightly jiggly, a little undercooked, and slightly wet when tested with a toothpick, 20-30 minutes. Remove from oven and let cool 30 minutes. Refrigerate at least 2 hours. Residual heat within cheesecake, called “carryover”, will complete the cooking process, and chilling thoroughly will firm up cheesecake so it slices cleanly.

7. 7

   Remove crust from refrigerator. Pour batter into: crust, stopping just short of top. Do not overfill; you may not need all the batter. Whisk 4 Tbsp. warm

8. 8

   Plate the Dish: Spoon cherry pie filling onto center of cheesecake and cut into wedges. Enjoy! recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts the recipe before you start–we promise it will be time • Set cream cheese on counter • Separation is natural when shipping liquid eggs. Shake well before using.