{"id":20158,"date":"2020-08-26T11:13:27","date_gmt":"2020-08-26T18:13:27","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=20158"},"modified":"2020-08-26T11:34:09","modified_gmt":"2020-08-26T18:34:09","slug":"carole-stubbs-cheesecake","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/carole-stubbs-cheesecake\/","title":{"rendered":"Carole Stubbs&#8217; Cheesecake"},"content":{"rendered":"<p>This is hands down, the best cheesecake I&#8217;ve ever had.&nbsp; She brought three to a party, and I ended up eating half of one of them.&nbsp; I was soooo sick.<\/p>\n<ul>\n<li>8 ounce package Philadelphia Cream Cheese (room temp)<\/li>\n<li>1\/3 C sugar<\/li>\n<li>1 TBL light Karo<\/li>\n<li>3 TBL sour cream<\/li>\n<li>1 large egg<\/li>\n<li>zest and juice from two lemons<\/li>\n<li>1 tsp vanilla extract<\/li>\n<\/ul>\n<p>Use my recipe for a <a href=\"https:\/\/www.grandpacooks.com\/recipes\/graham-cracker-crust-pie\/\">graham cracker crust<\/a>.<\/p>\n<ol>\n<li>Butter the sides and bottom of a baking pan.&nbsp; Ideally, use a springform pan<\/li>\n<li>Cut strips of parchment paper about 2 inches wide and place around sides of pan.<\/li>\n<li>Prepare graham crackers &#8211; press into BOTTOM ONLY of the baking pan (not the sides)<\/li>\n<li>Beat cream cheese, sugar and Karo<\/li>\n<li>Add egg and sour cream and beat<\/li>\n<li>Add lemon and vanilla and beat to incorporate<\/li>\n<li>Pour into prepared graham cracker crust<\/li>\n<li>Place the baking pan in the bottom of a large casserole dish, and fill the dish with about one inch of boiling hot water<br \/>\nNOTE:&nbsp; If using a springform pan (or any pan that may leak) wrap the baking pan with foil to isolate it from the water.<\/li>\n<li>Lay foil lightly over top of the pan\/dish<\/li>\n<li>Bake at 350\u00ba for 30 minutes<\/li>\n<li>Cool at least 2 hours before serving<\/li>\n<li>Top with fresh blueberries or lingonberry preserves<\/li>\n<\/ol>\n<p>TOPPING OPTIONS<\/p>\n<p><em>For the sour cream topping:<\/em><\/p>\n<ul>\n<li class=\"ingredient\">2 cups sour cream (475 ml)<\/li>\n<li class=\"ingredient\">1\/3 cup powdered sugar (35g)<\/li>\n<li class=\"ingredient\">1 teaspoon vanilla extract<\/li>\n<\/ul>\n<p><em>For the raspberry sauce:<\/em><\/p>\n<ul>\n<li class=\"ingredient\">12 ounces (340g) fresh raspberries<\/li>\n<li class=\"ingredient\">1\/2 cup granulated sugar (100g)<\/li>\n<li class=\"ingredient\">1\/2 cup water (120 ml)<\/li>\n<\/ul>\n<p><em>Caramel Ganache<\/em><\/p>\n<ul id=\"zlrecipe-ingredients-list\">\n<li class=\"ingredient \">28 individually wrapped Kraft Caramel candies -Approximately 8 oz<\/li>\n<li class=\"ingredient \">3 TBL butter<\/li>\n<li class=\"ingredient \">1\/2 tsp salt<\/li>\n<li class=\"ingredient \">1\/4 cup heavy whipping cream<\/li>\n<\/ul>\n<ol id=\"zlrecipe-instructions-list\" class=\"instructions\">\n<li class=\"instruction \">Prepare an ice water bath for when the caramel is melted<\/li>\n<li class=\"instruction \">Bring whipping cream and butter up to 195\u00ba and add the caramel pieces and salt<\/li>\n<li>Stir until smooth<\/li>\n<li class=\"instruction \">Place the pan with the caramel mixture into the ice water bath and beat with an electric mixer, stopping to scrap down the sides<\/li>\n<li class=\"instruction \">This will take about 5 minutes but eventually the mixture will get creamy and thicken.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is hands down, the best cheesecake I&#8217;ve ever had.&nbsp; She brought three to a party, and I ended up eating half of one of them.&nbsp; I was soooo sick. 8 ounce package Philadelphia Cream Cheese (room temp) 1\/3 C sugar 1 TBL light Karo 3 TBL sour cream 1 large egg zest and juice &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/carole-stubbs-cheesecake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Carole Stubbs&#8217; Cheesecake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[],"class_list":["post-20158","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=20158"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20158\/revisions"}],"predecessor-version":[{"id":20163,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20158\/revisions\/20163"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=20158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=20158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=20158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}