This candy can cake is perfect for any candy can lover. This recipe is really easy to make, and it requires only 2 ingredients. Even the kids will be able to enjoy this cake. It’s a classic candy can cheesecake recipe that will be a great holiday dessert, but it will also make any day special.
Directions
Ingredients: 1 cup melted butter
1/2 cup shortening
3/4 cup sugar
1/2 teaspoon salt
2 eggs
1/4 cup sour cream
1/2 teaspoon vanilla extract
4 oz. cream cheese
1 cup icing sugar
1/2 cup corn syrup
1 teaspoon water
[Directions]: Place butter, shortening, sugar, salt and eggs in a mixer, mix well. Add sour cream, vanilla extract and mix well. Add shortening mixture to the sour cream and vanilla mixture and beat well. Add cream cheese and icing sugar and mix well. Pour mixture into two 9 inch spring form pans, and bake at 350 degrees for 30 minutes or until set. Allow the cheesecakes to cool, then remove them from the pan and chill for about 2 hours. To make the frosting, combine the corn syrup, water, and icing sugar. Then whip the mixture with a hand mixer or stand mixer until stiff. Then, decorate the top of the cake with the frosting and add a half-moon shape of whipped cream on top of the cake.
How To Store
As a rule of thumb, always make sure that your cheesecake is not too warm. This is because a warm cheesecake will leave the cheesecake a little more gooey. That means that when you take a bite, the cheesecake will get very wet. Also, you don’t want to eat it too early. Wait for the cheesecake to set a little so that it doesn’t melt in your mouth. If you have a knife to cut the cheesecake, a great option would be to use a sharp knife. This helps to ensure that the cheese goes smoothly, but cutting with a dull knife can also work. Be careful with a hot oven, though. These ovens are usually calibrated to bake at a certain temperature, and a hot oven can make your cheesecake hard and crack. To solve this problem, simply use an oven thermometer.
Which Ingredients Should I Use?
I came across this idea the other day and I thought it was really cute. So I decided to try making it for Christmas. I added a little more cinnamon and ginger to the mix, but I didn’t change the other ingredients. It’s delicious! You can check it out here.
How Can I Roll My Candy Cane Cheesecake?
Take a cookie cutter and turn it into a candy cane. Then, take two dark chocolate bars and slice each one into six sections, making an X shape. Next, cut a candy cane into 3 inches. Using a paring knife, trim the candy cane and the chocolate into strips, leaving just enough of the candy to hold the cake. Then, use toothpicks to stick the candy cane onto the center of the cake. To serve, lift the cake from the side of the plate, leaving the candy cane in place. The candy cane cheesecake will keep in the refrigerator for about five days.
Ingredients for Candy Cane Cheesecake
Ingredients:
[Illustration]: Recipe Ingredients
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I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!